They’re sweet without being too heavy, with plenty of fresh mango and that slightly chewy texture from the sticky rice and rice paper. The coconut sauce makes them even better and is perfect for dipping.

Makes: 8 rolls
Prep time: 15 minutes + soaking
Cooking time: 30 minutes

Ingredients

For the sticky rice

• 150g glutinous rice

• 120ml full-fat coconut milk

• 1½ tbsp sugar

• ¼ tsp salt

For the rolls

• 8 rice paper wrappers

• 1–2 ripe mangoes, peeled and thinly sliced

• Sesame seeds, to finish

For the coconut-lime dipping sauce

• 100ml coconut cream

• 1 tbsp sugar

• Pinch of salt

• 1 tsp cornflour

• 1 tbsp cold water

• Zest of ½ lime

Method

1. Prepare the sticky rice
Rinse the glutinous rice, then soak it in plenty of cold water for at least 4 hours or overnight. Drain well and steam at 100°C for around 25–30 minutes, until soft and chewy.

2. Add the coconut milk
Gently warm the coconut milk with the sugar and salt until the sugar has dissolved. Pour over the warm sticky rice, mix well and leave to sit for 10–15 minutes so the rice can absorb the coconut milk. Set aside to cool.

3. Make the dipping sauce
Add the coconut cream, sugar and a pinch of salt to a small saucepan and warm gently. Mix the cornflour with the cold water, then stir it into the coconut cream. Cook over low heat until slightly thickened. Remove from the heat and finish with fresh lime zest.

4. Assemble the rolls
Dip one rice paper wrapper in water until just softened, then lay it flat. Tightly pack a few mango slices across the centre and add a generous spoonful of coconut sticky rice.

Fold in the sides and roll tightly. Repeat with the remaining wrappers.

5. Serve
Sprinkle the rolls with sesame seeds and serve with the coconut-lime sauce on the side for dipping.

A few tips

Don’t over-soak the rice paper — it will continue to soften as you fill and roll it. Make sure the sticky rice has cooled before assembling, and pack the mango quite tightly so you get those beautiful slices showing through the rice paper.

These are best eaten fresh while the mango is juicy and the rice paper is soft and chewy.

They’re also surprisingly easy to make. The shells are only cooked halfway before filling, so they finish cooking in the tomato sauce in the oven. It’s the kind of dinner that looks impressive straight from the baking dish but doesn’t require much work.

Ingredients

• 250g jumbo pasta shells

• 200g fresh spinach

• 400–450g ricotta

• 1 egg

• 50g Parmesan, finely grated

• Zest of ½ lemon

• Pinch of nutmeg

• Salt and black pepper

• 480ml tomato sauce

• 125g mozzarella

• Olive oil

• Fresh basil, to serve

Method

1. Preheat the oven to 190°C.

2. Wilt the spinach in a large pan, then leave to cool slightly before squeezing out as much moisture as possible. Finely chop.

3. Cook the pasta shells halfway in salted boiling water. Drain, toss with a little olive oil and spread out on a tray to cool.

4. Add the ricotta to a bowl with the spinach, egg, Parmesan, lemon zest and a pinch of nutmeg. Season generously with salt and black pepper and mix until combined.

5. Spread a layer of tomato sauce across the bottom of a baking dish.

6. Fill each pasta shell generously with the ricotta mixture — a piping bag makes this much easier — then arrange the shells in a single layer over the sauce.

7. Spoon the remaining tomato sauce around and between the shells, leaving some of the filling exposed. Top with torn mozzarella.

8. Cover loosely with foil and bake at 190°C for 30 minutes, removing the foil halfway through, until the sauce is bubbling and the mozzarella is melted and golden.

9. Leave to rest for a few minutes, then finish with fresh basil and black pepper and serve while still warm.

A few tips

Make sure you really squeeze the spinach dry before adding it to the ricotta — otherwise the filling can become watery. And don’t fully cook the pasta shells before stuffing them; keeping them firm means they hold their shape and finish cooking perfectly in the sauce.

I also like leaving the tops of the shells slightly exposed rather than covering everything in tomato sauce. You get golden pasta edges and can still see that creamy ricotta filling when it comes out of the oven.

Serve with a dollop of crème fraîche and some extra lemon zest for a simple seasonal dessert.

Prep time: 15 minutes
Cooking time: 35 minutes
Serves: 8

Ingredients

• 6 fresh figs

• 2 eggs

• 80g honey

• 150g ricotta

• 40ml olive oil

• 1 tsp vanilla extract

• Zest of 1 lemon

• 110g ground almonds

• 110g T45 flour

• 1 tsp baking powder

• Pinch of salt

• 2–3 tbsp milk, as needed

• Flaked almonds

• 1–2 tsp brown sugar

• Honey, for brushing

• Powdered sugar, to finish

To serve

• Crème fraîche

• Extra lemon zest

Method

1. Preheat the oven to 160°C fan. Grease and line a 20cm round cake tin.

2. Whisk the eggs and honey together, then add the ricotta, olive oil, vanilla and lemon zest and whisk until combined.

3. Sift in the flour and baking powder, then add the ground almonds and salt. Fold until just combined. Add 2–3 tablespoons of milk as needed until you have a thick but soft, spreadable cake batter.

4. Pour the mixture into the tin and smooth the top, then arrange the fig slices in a circle. Top with flaked almonds and a light sprinkle of brown sugar.

5. Bake at 160°C fan for around 35 minutes, until golden brown and a skewer inserted into the sponge comes out with just a few moist crumbs.

6. While the cake is still warm, lightly brush the top with warmed honey. Leave to cool before finishing with a dusting of powdered sugar.

Serve with a dollop of crème fraîche and some extra lemon zest. This cake is light, soft and slightly nutty, with just the right amount of sweetness from the figs and honey.

The halloumi is tossed with oregano, honey and chilli flakes before hitting the grill, giving it that irresistible combination of salty, sweet and spicy. Paired with garlicky grilled vegetables, creamy avocado and a final drizzle of balsamic, there’s so much going on in every bite.

They’re also incredibly easy to make and everything can be cooked straight on the barbecue, making them perfect for summer entertaining.

Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Serves 2

Ingredients

For the grilled vegetables

• ½ aubergine, sliced

• 1 red pepper, sliced into large pieces

• 1 garlic clove, crushed

• Juice of ½ lemon

• 1 tbsp olive oil

• Salt and black pepper

For the halloumi

• 225g halloumi, cut into thick pieces

• 1 tsp dried oregano

• 1 tbsp olive oil

• 1 tbsp honey

• ½ tsp chilli flakes

To assemble

• 2 burger buns

• 4 tbsp houmous

• Handful of rocket

• ½ avocado, sliced

• Balsamic glaze

• Olive oil, for brushing

Method

1. Toss the sliced vegetables with the crushed garlic, lemon juice, olive oil, salt and pepper. Add to a hot grill and cook until tender and nicely charred.

2. Toss the halloumi with oregano, olive oil, honey and chilli flakes, then grill until golden and caramelised on both sides.

3. Brush the burger buns with a little olive oil and toast cut-side down on the grill until golden.

4. To assemble, spread houmous over the buns, then layer with the grilled vegetables, rocket, halloumi and avocado.

5. Finish with a generous drizzle of balsamic, sandwich together and enjoy while warm.

A few tips

Make sure your grill is nice and hot before adding the vegetables so you get plenty of colour without overcooking them. Keep an eye on the halloumi too — the honey will caramelise quickly once it hits the heat.

You can prep the vegetables and halloumi ahead of time, then simply grill everything when you’re ready to eat. Perfect for an easy summer barbecue.

Although it looks elegant enough to serve at a dinner party, it’s surprisingly simple to make with just a handful of ingredients. As the sugar melts into a rich caramel, the plums soften and become wonderfully jammy, while the puff pastry bakes into a crisp, buttery topping. Once flipped, it’s the kind of dessert that always gets a reaction.

I love serving it warm with a generous scoop of vanilla ice cream, but crème fraîche or whipped cream work just as well. If you have a few ripe plums sitting in your kitchen, this is the recipe to make.

Serves: 6

Prep time: 15 minutes
Cook time: 35 minutes

Ingredients

• 6 ripe plums, halved and stones removed

• 70g caster sugar

• 30g unsalted butter

• 1 sheet ready-rolled puff pastry

• Icing sugar, for dusting

• Vanilla ice cream, to serve

Method

1. Preheat the oven or grill with the lid closed to 190–200°C.

2. Heat the caster sugar until it melts into a bubbling caramel. Stir in the butter until combined.

3. Arrange the plum halves over the caramel and cook for 2–3 minutes.

4. Top with a sheet of puff pastry, tucking the edges into the pan. Prick with a fork.

5. Bake for around 30 minutes, until the pastry is puffed, golden and the caramel is bubbling.

6. Leave to cool for 5 minutes before carefully inverting onto a serving plate.

7. Finish with a dusting of icing sugar and serve warm with a generous scoop of vanilla ice cream.

It’s light enough for hot summer evenings but still incredibly satisfying, making it the perfect weeknight dinner when you want something quick without compromising on flavour. The ricotta creates a luscious sauce, while the lemon keeps everything fresh and bright. Finished with basil, mint and plenty of parmesan, every bite tastes like summer.

Serves

2–3

Prep time

5 minutes

Cook time

10 minutes

Ingredients

• 250g spaghetti

• 250g ricotta

• Zest of 1 lemon

• 30g grated pecorino

• 30g grated parmesan, plus extra to serve

• 2 tbsp extra virgin olive oil

• Freshly cracked black pepper

• 2–4 tbsp reserved pasta water

• A handful of torn fresh basil

• Fresh mint leaves, to serve

• Extra lemon zest, to finish

Method

1. Bring a large pan of well-salted water to the boil and cook the spaghetti until al dente, reserving some of the pasta water before draining.

2. In a large bowl, mix together the ricotta, lemon zest, black pepper, olive oil, pecorino and parmesan. Gradually stir in the reserved pasta water until the sauce becomes smooth, silky and creamy.

3. Add the hot spaghetti and toss until every strand is evenly coated. Fold through the torn basil.

4. Plate up and finish with fresh mint, extra parmesan, more lemon zest, cracked black pepper and a drizzle of olive oil.

A simple bowl of pasta that feels effortlessly elegant—fresh, creamy, zesty and ready in just 10 minutes.

The tofu is coated in soy sauce, sesame oil and cornflour before being fried until perfectly crisp, while the noodles are tossed through a rich peanut sauce with garlic, ginger, sesame seeds and chilli for the perfect balance of savoury, creamy and spicy. Fresh carrots, red pepper and spring onions add plenty of crunch, making every bite packed with texture.

The best part? It all comes together in around 30 minutes using simple supermarket ingredients, making it ideal for busy weeknights, meal prep or whenever you’re craving something that tastes better than takeaway.

Serves

4

Prep time

15 minutes

Cook time

15 minutes

Ingredients

For the tofu

• 1 (400g) block firm tofu, torn into chunks

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 2 tbsp cornflour

• Neutral oil, for frying

For the noodles

• 250g noodles of choice

• 1 tbsp rice vinegar

• 1 tsp neutral oil

Vegetables

• 1 red bell pepper, thinly sliced

• 2 carrots, peeled into ribbons

• 2 spring onions, sliced

Peanut sauce

• 3 garlic cloves, crushed

• 1 tbsp sesame seeds

• 1 tbsp minced ginger

• 4 tbsp smooth peanut butter

• 3 tbsp soy sauce

• 2 tbsp rice vinegar

• 1 tsp chilli flakes

• 3 tbsp hot oil

To finish

• Chopped peanuts

• Extra spring onions

• A drizzle of soy sauce

Method

1. Toss the tofu with the soy sauce and sesame oil, then coat evenly in the cornflour. Fry until golden and crispy on all sides.

2. Cook the noodles according to the packet instructions. Drain and toss with the rice vinegar and oil.

3. Add the crushed garlic, sesame seeds, chopped spring onions, minced ginger, peanut butter, soy sauce, rice vinegar and chilli flakes to a large bowl. Carefully pour over the hot oil and whisk until smooth.

4. Add the sliced pepper, carrots and cooked noodles, then toss until everything is evenly coated in the sauce. Gently fold through the crispy tofu.

5. Divide between bowls and finish with extra spring onions, chopped peanuts and a drizzle of soy sauce.

I hope you love this one as much as I do. If you make it, don’t forget to tag me on Instagram @eatlightwithnat so I can see your recreations!

Finished with a simple homemade dressing, it’s the perfect starter, light lunch or side dish for BBQs, grilled fish or chicken.

Serves

4 as a starter or side

Prep time

15 minutes

Ingredients

For the salad

• 2 medium courgettes, spiralised

• 150g feta, crumbled

• 80g pomegranate seeds

• Small handful of fresh mint leaves

• 40g pistachios, roughly chopped

For the dressing

• 3 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar

• Juice of 1 lime

• 1 tsp dried oregano

• Salt and freshly ground black pepper, to taste

Method

1. Whisk together the olive oil, red wine vinegar, lime juice, oregano, salt and black pepper until well combined.

2. Arrange the spiralised courgettes on a serving platter.

3. Scatter over the crumbled feta, pomegranate seeds, fresh mint and chopped pistachios.

4. Spoon over the dressing.

5. Finish with an extra drizzle of olive oil, a sprinkle of oregano and a little freshly cracked black pepper before serving.

Fresh, colourful and full of texture, this is one of those salads that proves simple ingredients can create something really special. I hope you enjoy it as much as I do

.

This is my lighter take on the traditional recipe. Made with natural yogurt, sunflower oil instead of butter and just the right amount of sweetness, it’s incredibly light, soft and fluffy with delicate vanilla and lemon flavours.

One of my favourite things about this cake is that everything comes together in just one bowl. No mixer, no complicated techniques—just a handful of pantry staples transformed into something that feels effortlessly elegant.

I love serving it slightly warm with a generous spoonful of crème fraîche, plenty of fresh berries, a dusting of icing sugar and a little extra lemon zest. It’s just as perfect for a slow weekend breakfast as it is with an afternoon cup of tea or as a light summer dessert.

French Vanilla Bean Yogurt Cake

Serves: 8–10
Prep: 15 minutes
Cook: 40–45 minutes
Tin: 20cm (8-inch) round cake tin

Ingredients

• 150g Activia Natural Yogurt (room temperature)

• 3 large eggs (room temperature)

• 140g caster sugar

• 90ml sunflower oil

• Seeds of 1 vanilla bean (or 2 tsp vanilla bean paste)

• Finely grated zest of ½ lemon (optional)

• 220g T45 flour (or cake flour)

• 10g baking powder (2½ tsp)

• Pinch of fine sea salt

To Serve

• Crème fraîche

• Fresh strawberries, raspberries and blackberries

• Icing sugar

• Lemon zest

Method

1. Preheat the oven to 170°C conventional. Grease and line a 20cm round cake tin.

2. In a large bowl, whisk together the eggs and caster sugar for 2–3 minutes, until pale and slightly thickened.

3. Whisk in the yogurt, sunflower oil, vanilla and lemon zest until smooth.

4. Sift together the flour, baking powder and salt, then gently fold into the wet ingredients until just combined. Do not overmix.

5. Pour the batter into the prepared tin and gently tap the tin on the work surface once or twice to remove any large air bubbles.

6. Bake for 40–45 minutes, or until the cake is golden, springy to the touch and a skewer inserted into the centre comes out clean. If the top is browning too quickly, loosely cover with foil for the final 5–10 minutes.

7. Leave to cool in the tin for 10–15 minutes, then carefully transfer to a wire rack to cool completely.

8. Finish with a generous dollop of crème fraîche, fresh berries, a dusting of icing sugar and a little lemon zest before serving.

Tips

• Use regular natural yogurt, not Greek yogurt.

• Make sure the eggs and yogurt are at room temperature.

• Sift the dry ingredients for a finer, lighter crumb.

• Fold the flour in gently and stop mixing as soon as no dry flour remains.

• Avoid opening the oven during the first 30 minutes of baking.

Juicy chunks of salmon are coated in a creamy almond butter satay marinade before being threaded onto skewers with colourful peppers and spring onions. They’re grilled until lightly charred, then finished with fresh lime, sesame seeds, chilli flakes and served with extra satay sauce for dipping.

They’re healthy, naturally high in protein and perfect for everything from an easy weeknight meal to a summer BBQ with friends.

Serves

2

Prep time

20 minutes (plus 15–20 minutes marinating)

Cook time

10–12 minutes

Ingredients

For the skewers

• 2 salmon fillets (320–350g), cut into large chunks

• 1 red pepper, cut into chunks

• 1 yellow pepper, cut into chunks

• 4 spring onions, trimmed and cut into 4–5cm pieces

• 1 tbsp olive oil

For the satay marinade

• 2 tbsp smooth almond butter

• 1 tbsp low-sodium soy sauce

• 1 tsp honey or maple syrup

• 1 garlic clove, crushed

• 1 tsp grated fresh ginger

• Juice of ½ lime

• 1 tsp sesame oil

• 2–3 tbsp warm water

To finish

• Sesame seeds

• Sliced spring onion

• Chilli flakes

• Fresh coriander

• Lime wedges

Method

1. If using wooden skewers, soak them in water for 30 minutes.

2. Whisk together the almond butter, soy sauce, honey, garlic, ginger, lime juice, sesame oil and warm water until smooth.

3. Reserve some of the sauce for dipping, then coat the salmon in the remaining marinade and leave to marinate for 15–20 minutes.

4. Thread the salmon onto skewers, alternating with the red pepper, yellow pepper and spring onion.

5. Lightly brush the vegetables with olive oil.

6. Place the skewers onto a hot, greased grill and cook for 10–12 minutes, turning occasionally and brushing with more satay marinade, until lightly charred and the salmon is cooked through.

7. Finish with sesame seeds, sliced spring onion, chilli flakes, fresh coriander and a generous squeeze of lime. Serve with the reserved satay sauce for dipping.

I hope you love this recipe as much as I do! If you make it, I’d love to see your creations—tag me on Instagram @eatlightwithnat so I can share them. ❤️

Whether you’re making lunch for friends, packing a picnic or simply making the most of summer produce, this sandwich is guaranteed to impress. The combination of warm, crispy focaccia with creamy burrata and sweet grilled vegetables is hard to beat.

Serves: 2
Prep time: 10 minutes
Cook time: 15–20 minutes

Ingredients

• ½ medium aubergine, thinly sliced

• ½ medium courgette, thinly sliced

• 2 garlic cloves, minced

• 2 tbsp olive oil

• 1 tsp dried oregano

• Salt and black pepper

• 1 large focaccia

• 2 tbsp basil pesto

• ½ large ripe heirloom tomato, thinly sliced

• A handful of jarred roasted red peppers, torn into pieces

• ½ ball burrata

• A handful of rocket

• Freshly cracked black pepper

Method

1. Toss the sliced aubergine and courgette with the minced garlic, olive oil, oregano, salt and pepper until evenly coated.

2. Add the vegetables to a hot, lightly greased grill and cook until tender and lightly charred, brushing with a little extra olive oil if needed.

3. Lightly grill the focaccia until warm and lightly toasted.

4. Cut the focaccia into two pieces and invert the tops. Spread the pesto over both sides.

5. Layer the grilled vegetables and roasted red peppers on the bottom half. Top the other half with the sliced tomato, torn burrata, freshly cracked black pepper and rocket.

6. Press the sandwich together, wrap tightly, slice in half and enjoy immediately.

I hope you love this one as much as I do. If you make it, don’t forget to tag @eatlightwithnat so I can see your recreations!

It’s surprisingly easy to make, perfect for meal prep and somehow tastes even better the next day.

Serves

4–6

Prep Time

20 minutes

Cook Time

1 hour

Ingredients

Roasted Vegetables

• 1 large aubergine, diced

• 1 large courgette, diced

• 300g cherry tomatoes, halved

• 2 garlic cloves, crushed

• Handful of fresh basil, torn

• 2 tbsp olive oil

• 1 tsp dried oregano

• Salt and black pepper

Ricotta Filling

• 250g ricotta

• 200g spinach

• 1 egg

• 50g Parmesan, finely grated

• Zest of ½ lemon

• Salt and black pepper

To Assemble

• 2 pots tomato sauce (around 700g)

• 12 oven-ready lasagne sheets

• 200g grated mozzarella

• Extra grated Parmesan

• Fresh basil leaves

• Dried oregano

• Olive oil

Method

1. Preheat the oven to 190°C (or 180°C fan).

2. Add the aubergine, courgette and cherry tomatoes to a baking dish with the crushed garlic, torn basil, oregano, olive oil, salt and pepper. Toss everything together and roast for 25–30 minutes, until caramelised.

3. Meanwhile, wilt the spinach in a pan. Drain well, squeeze out any excess moisture and roughly chop.

4. Add the spinach to a bowl with the ricotta, egg and lemon zest. Season with salt and pepper, grate in the Parmesan and mix until well combined.

5. Spread a layer of tomato sauce over the base of a baking dish. Top with oven-ready lasagne sheets, followed by the ricotta mixture, roasted vegetables and a little more tomato sauce. Repeat the layers until everything is used.

6. Finish with the grated mozzarella, extra Parmesan, a sprinkle of oregano, fresh basil leaves and a drizzle of olive oil.

7. Bake for 30–35 minutes, then switch to the grill (broil) for 5 minutes until the top is deeply golden and bubbling.

8. Leave to rest for 10 minutes before slicing and serving.

Notes

• Roasting the vegetables first brings out their natural sweetness and helps prevent the lasagne from becoming watery.

• It tastes even better the next day, making it perfect for meal prep or leftovers.

• Serve with a crisp green salad or some warm crusty bread.

Serve it warm with a scoop of vanilla ice cream or thick Greek yogurt, and don’t skip the final brush of apricot jam and fresh lemon zest for that beautiful glossy finish.

Serves: 6–8
Prep: 20 minutes (+30 minutes chilling)
Cook: 35–40 minutes

Ingredients

Pastry

• 180g wholemeal flour

• 70g almond flour

• 2 tbsp brown sugar (or coconut sugar)

• Pinch of salt

• 130g cold unsalted butter, cubed

• 4–6 tbsp ice-cold water

Filling

• 500g fresh cherries, pitted and halved

• 2 tbsp agave syrup

• 1 tbsp cornflour

• 1 tsp vanilla extract

• Zest of ½ lemon

• Pinch of salt

To finish

• 1 beaten egg

• 1 tbsp apricot jam, warmed

• Fresh lemon zest

Method

1. Mix the wholemeal flour, almond flour, sugar and salt. Rub in the butter until the mixture resembles coarse breadcrumbs.

2. Add the ice-cold water until the dough just comes together. Wrap and chill for 30 minutes.

3. While the pastry chills, halve and pit the cherries. Toss with the agave, cornflour, vanilla, lemon zest and salt.

4. Roll the pastry into a rustic circle, spoon over the cherries and fold the edges over.

5. Brush with beaten egg and bake at 190°C fan for 35–40 minutes, until golden and the cherries are soft and bubbling. (tent pastry with foil if burning)

6. Brush with warm apricot jam, finish with fresh lemon zest and serve warm with vanilla ice cream or Greek yogurt.

Whether you’re cooking on the barbecue or using a grill pan indoors, this recipe comes together with minimal prep and is ideal for meal prep, weeknight dinners or summer entertaining.

Serves 2

Prep time: 10 minutes (plus marinating)
Cook time: 10–12 minutes

Ingredients

Chicken

• 300g chicken breast

• 75g Greek yoghurt

• 1 tbsp olive oil

• Juice of ½ lemon

• 1 garlic clove, crushed

• 1 tsp dried oregano

• Salt and black pepper

Tzatziki

• 150g Greek yoghurt

• ½ large cucumber, grated and excess water squeezed out

• 1 garlic clove, grated

• 1 tbsp chopped fresh dill

• 1 tbsp chopped fresh mint

• Juice of ½ lemon

• 1 tbsp olive oil

• Salt and black pepper

To serve

• 2 pitta breads

• Shredded lettuce

• 1 tomato, sliced

• ¼ red onion, thinly sliced

• Halved Kalamata olives

Method

1. Mix together the Greek yoghurt, olive oil, lemon juice, garlic, oregano, salt and pepper. Coat the chicken well and marinate for at least 1 hour, or overnight.

2. Meanwhile, combine all of the tzatziki ingredients until smooth.

3. Grill the chicken until charred and cooked through, then warm the pittas on the grill.

4. Fill the pittas with tzatziki, lettuce, tomato, red onion, sliced chicken and halved Kalamata olives. Serve while still warm.

Tips

• Marinating the chicken overnight gives the best flavour.

• Squeeze as much water as possible from the cucumber for a thick, creamy tzatziki.

• Add sliced cucumber or pickled onions for extra crunch if you like.

Whether you’re hosting a barbecue, entertaining friends or simply looking for an easy dessert to make the most of seasonal fruit, this recipe comes together in under 15 minutes using everyday ingredients. Serve the apricots while they’re still slightly warm so the cool yoghurt contrasts beautifully with the soft, caramelised fruit.

Serves 4

Prep time: 5 minutes
Cook time: 8–10 minutes

Ingredients

• 6 ripe apricots, halved and stones removed

• 1 tsp olive oil

• 1 tbsp honey, plus extra for serving

• ½ tsp ground cinnamon

• 200g vanilla skyr, or plain Greek yoghurt mixed with ½ tsp vanilla extract

• 15g chopped almonds

• 15g chopped pistachios

• Fresh mint leaves

Method

1. Preheat a grill or barbecue to medium-high heat.

2. Brush the apricots all over with the olive oil, honey and cinnamon.

3. Grill for 8–10 minutes, turning occasionally, until they’re beautifully caramelised and just tender. Set aside to cool slightly.

4. If using plain yoghurt, stir the vanilla extract into the yoghurt until smooth.

5. Spoon the vanilla yoghurt into each apricot half.

6. Finish with the chopped almonds, pistachios, an extra drizzle of honey and fresh mint. Serve while the apricots are still slightly warm.

Tips

• Use ripe but still firm apricots so they hold their shape on the grill.

• Toast the almonds and pistachios for even more flavour and crunch.

• Skyr works just as well as vanilla yoghurt if you’d like to add a little extra protein.

• This recipe also works beautifully with peaches or nectarines when they’re in season.

I hope you love this one as much as I do. It’s simple, fresh and lets seasonal apricots take centre stage.

The pasta finishes cooking directly in the vegetables with a splash of pasta water before being topped with creamy burrata, fragrant basil pesto and plenty of Parmesan. It’s simple enough for a weeknight, but impressive enough to serve when friends come over.

Whether you’re firing up the outdoor grill or using your oven, this is one of those effortless recipes you’ll find yourself making on repeat all summer.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves: 2

Ingredients

• 200g linguine

• 1 medium courgette, diced into cubes

• 1 punnet mixed cherry tomatoes, halved

• 1 garlic clove, crushed

• 2 tbsp olive oil

• Salt and freshly ground black pepper

• A splash of reserved pasta water

• 1 small burrata

• 2 tbsp basil pesto

• Fresh basil leaves

• Freshly grated Parmesan

Method

1. Preheat your outdoor grill to 200°C with the lid closed. (Alternatively, bake in a preheated oven at 200°C fan / 220°C conventional.)

2. Add the courgette, cherry tomatoes, garlic, olive oil, salt and pepper to a baking dish and toss well.

3. Cook for 20 minutes, until the tomatoes are soft and jammy and the courgette is tender and lightly caramelised.

4. Meanwhile, cook the linguine until just under al dente, reserving a splash of the pasta water.

5. Add the linguine and reserved pasta water to the baking dish, toss together and return to the grill (or oven) for 3–5 minutes, until the pasta is perfectly cooked and coated in a silky sauce.

6. Divide between bowls and finish with torn small burrata, basil pesto, fresh basil and a generous grating of Parmesan.

Tips

• Mixed cherry tomatoes give the sweetest, most flavourful sauce.

• Don’t skip the pasta water—it helps emulsify the sauce and coat the linguine beautifully.

• Add the burrata just before serving so it stays creamy and melts into the warm pasta.

• Delicious with a simple green salad.

This version combines crispy chicken sausage, a thin omelette, creamy avocado and a drizzle of sriracha for a breakfast that feels a little more exciting than the usual eggs on toast. It comes together in under 15 minutes and packs over 30g of protein, making it perfect for busy mornings.

Serves 1

Ingredients

• 1 large flour tortilla

• 2 chicken sausages, skins removed

• 2 eggs

• ½ avocado, mashed

• Chives, finely chopped

• Sriracha, to serve

• Butter

• Salt and pepper

Method

1. Press the meat from the chicken sausages into a thin, even layer over the tortilla and set aside.

2. Whisk the eggs with a pinch of salt and pepper. Pour into a buttered pan over low heat and swirl to create a thin omelette. Cook until just set, then remove from the pan.

3. Grease another pan and place over medium heat. Cook the tortilla sausage-side down until the sausage is golden and crispy. Flip and cook for another minute.

4. Top with the omelette, mashed avocado, fresh chives and a drizzle of sriracha.

5. Fold and enjoy immediately.

They have everything I love about key lime pie — a creamy filling, plenty of fresh lime flavour and a sweet, nutty base — but they’re completely raw, vegan and made with a handful of simple ingredients.

The filling is made from soaked cashews, coconut yoghurt, fresh lime juice and maple syrup, creating a silky texture that feels surprisingly indulgent. Combined with an almond and date base, they’re naturally sweetened and require no baking at all.

Finished with lime zest and coconut chips, they’re the perfect refreshing dessert to keep in the freezer.

Makes

6 mini cheesecakes

Prep Time

20 minutes

Freeze Time

4 hours

Ingredients

For the base

• 100g almonds

• 100g Medjool dates, pitted

• Pinch of salt

For the filling

• 150g cashews, soaked for at least 4 hours

• 200g coconut yoghurt

• Juice of 2 limes

• Zest of 2 limes, plus extra to serve

• 2–3 tbsp maple syrup

To serve

• Coconut chips

• Extra lime zest

Method

1. Blend the almonds, dates and salt until the mixture resembles wet sand.

2. Divide between 6 muffin cases and press down firmly to form the bases.

3. Blend the soaked cashews, coconut yoghurt, lime juice, lime zest and maple syrup until completely smooth.

4. Spoon over the bases and smooth the tops.

5. Freeze for 4 hours, or until set.

6. Remove from the freezer and allow to soften slightly before serving.

7. Finish with coconut chips and fresh lime zest.

Creamy, zesty, completely no-bake and naturally sweetened.

Grilling brings out their natural sweetness and creates a light caramelised flavour that pairs perfectly with creamy burrata, fresh herbs and tangy balsamic glaze. It’s one of those recipes that feels special enough to serve when friends are coming over, yet only takes a handful of ingredients and a few minutes to make.

The combination of sweet peaches, creamy burrata, crunchy pistachios and fresh herbs is simple but incredibly satisfying. Served as a starter, light lunch or as part of a summer spread with plenty of crusty bread, it’s a recipe I come back to every year.

Serves

2–4

Prep Time

10 minutes

Cook Time

5 minutes

Ingredients

• 2 ripe peaches, sliced

• 1 tsp honey

• 1 tbsp olive oil, plus extra for the grill pan

• 1 ball burrata

• Small handful fresh basil

• Small handful fresh mint

• 2 tbsp pistachios, roughly chopped

• Balsamic glaze

• Salt and black pepper

• Crusty bread, to serve

Method

1. Slice the peaches and drizzle with the honey and olive oil.

2. Heat a grill pan over a medium-high heat and cook the peaches for 2–3 minutes per side until lightly caramelised with char marks.

3. Arrange the peaches on a serving platter.

4. Tear over the burrata and scatter over the basil, mint and chopped pistachios.

5. Finish with black pepper, a drizzle of olive oil and a generous drizzle of balsamic glaze.

6. Serve immediately with plenty of crusty bread.

Simple ingredients, big flavour.

They’re filled with juicy king prawns, seafood sticks, sweet mango, creamy avocado, crunchy vegetables and plenty of fresh herbs, then served with a bright lime, ginger and soy dipping sauce. The combination of sweet, savoury, fresh and spicy flavours works so well together, and the best part is that you can easily adapt them using whatever fruit and vegetables you already have in the fridge.

Rice paper rolls might look impressive, but they’re surprisingly simple to make. Once you’ve prepped the filling, it’s really just a case of soaking, rolling and serving.

They’re perfect for meal prep, packed lunches or an easy summer lunch enjoyed outside in the sunshine.

Makes 8 rolls

Prep Time

25 minutes

Ingredients

For the rolls

• 8 rice paper wrappers

• 100g rice vermicelli noodles

• 150g cooked king prawns, halved

• 6 seafood sticks, shredded

• 1 mango, sliced into strips

• 1 red pepper, sliced into strips

• ½ cucumber, julienned

• 2 carrots, julienned

• 1 avocado, sliced

• 2 spring onions, finely sliced

• 1 jalapeño, finely sliced

• Small handful fresh mint

• Small handful fresh coriander

For the dipping sauce

• Juice of 2 limes

• 2 tbsp soy sauce

• 1 tsp honey

• 1 tsp sesame oil

• 1 tsp grated ginger

• Pinch of chilli flakes

Method

1. Cook the rice noodles according to the packet instructions. Drain, rinse under cold water and set aside.

2. In a small bowl, whisk together the lime juice, soy sauce, honey, sesame oil, ginger and chilli flakes.

3. Dip a rice paper wrapper into warm water until softened.

4. Fill with a small handful of rice noodles, prawns, seafood sticks, mango, red pepper, cucumber, carrot, avocado, spring onions, jalapeño, mint and coriander.

5. Fold in the sides and roll tightly.

6. Repeat with the remaining wrappers and filling.

7. Slice in half and serve with the lime, soy and ginger dipping sauce.

Fresh, colourful and packed with crunch, these are the kind of lunches I find myself making on repeat throughout the summer.