barbecue

This Provençal dish of simmered vegetables adapts deliciously to the grill, which imparts to it a slightly smoky character.

Juicy berries are layered with liqueur-soaked biscuits and rich mascarpone is a heavenly marriage of our two favourite desserts. You don't even need to turn on the oven; just dip the ladyfingers, assemble the layers and you're done.

Melon isn't just for breakfast and dessert: We've paired it with spinach and cucumber to make a nutritious salad bed for our smoky grilled trout.

Most vegetables will work in this main-course salad - just be sure to cut them into small pieces. Great for entertaining, it tastes equally good warm or at room temperature.

If you've always thought coleslaw was ho-hum, wait until you try it with sweet apple and crisp fennel. The unexpected flavour combo is completely addictive.