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Nigel Slater’s blackcurrant recipesSometimes it’s worth pushing the boat out. Fetch all your pots and pans (you’ll need them) and get ready to shine with a blackcurrant baked Alaska -
Chard taskmaster: Yotam Ottolenghi’s recipes for swiss chardBritish summer means chard season, so get busy with soups, gratins, tarts and pastries (cheese optional, but advisable)
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Readers’ recipe swap: LavenderReaders’ recipe swap: Your madeleines, shortbread and pancakes were transformed by a little floral tribute -
Claire Ptak’s recipes for blueberry pieBaking: Here are two takes on the classic blueberry pie, one a crumble cake brimming with fruit, the other a buttery lattice tart that could become an obsession …
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The weekend cook: Thomasina Miers’ courgette recipesWhether you roast them, stuff them, fry them or serve them raw, it’s time to make the most of summer’s courgette bounty
regulars
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Yotam OttolenghiYotam OttolenghiChard taskmaster: Yotam Ottolenghi’s recipes for swiss chardBritish summer means chard season, so get busy with soups, gratins, tarts and pastries (cheese optional, but advisable)
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A match made in heaven: Yotam Ottolenghi’s peach and raspberry recipesNever tried raspberries with peaches? Start now
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The weekend cook: Thomasina Miers’ healthy burger recipeBurgers have a bad rep, but they don’t have to be unhealthy – here’s how to cook dirty food the smart way
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Nigel Slater’s gooseberry chutney and pork terrine recipesThe berrying season brings with it pies, fools and chutney with its sweet and sour taste of summer, says Nigel Slater
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How to rain-proof your barbecuePlanning a barbecue but worried about the weather? Don’t be put off: follow these tips for great grilling come rain or shine. Plus: recipes you can cook in the oven or over coals
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How to cook the perfect red velvet cakeThis crimson cake should be showstoppingly gaudy – the baked equivalent of Dolly Parton. But should your colouring be artificial or natural? And what should you top it with?
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Claire Ptak’s recipe for cakey doughnuts glazed with blackberry syrupBaking: Now’s the time to go foraging for blackberries. Try them swirled into a magenta iced cream or blitzed into a tangy gem-like syrup, perfect for perfecting doughnuts
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Anna Jones’ recipes for two raw vegetable saladsThe modern cook: Eating raw food sounds like purgatory to some, but at this time of year the absence of heat from the oven is welcome. These summer salads are unpretentious, refreshingly flavoursome and cooling
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Anna Jones’ recipes for simple salads with complex flavoursThe modern cook: Salads can be simple, but that doesn’t mean they should lack flavour. Introduce some more unusual leaves to bring your salads to the next level
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How to make the perfect millionaire's shortbreadBank balance be damned – this caramel-chocolate-shortbread classic is not just for the 1%. But should you use almonds, semolina or just flour, is it worth making caramel from scratch and can you improve on a plain chocolate topping?
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Readers’ recipe swap: TurmericReaders’ recipe swap: Fresh or ground, this golden ingredient brings intrigue, depth – and mess – to the kitchen
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Yotam Ottolenghi’s sorbet, ice-cream and semifreddo recipesWhen it’s hot outside, pudding needs to be something cooling, and nothing does that better than ice-cream. And lollies. And sorbet. And semifreddo
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A recipe for happiness in spaghetti with clamsRachel Roddy recipes: The sweet, maritime tang of plump clams brings a celebration of the sea in a tangle of starchy pasta with this sumptuous spaghetti alle vongole recipe
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Nigel Slater’s Scandi-inspired cool sharp fish dishesSweet mackerel and salmon are balanced by piquant aromatic juices for a perfect summer supper
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Nigel Slater’s squid and tomato, and artichokes, peas and goat’s curd recipesSquid and tomato, artichoke and peas… these summer dishes are delicious whether eaten warm or cool, says Nigel Slater
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The weekend cook: make the most of this brilliant British season – Thomasina Miers’ recipesThere are so many fresh ingredients around right now and so little time to use them all
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Ghanaian recipes for spicy prawns and baobab butterCook residency: Taking inspiration from Ghana’s open kitchens, our resident fires up the coals for grilled spiced prawns, coconut rice and corn with baobab butter
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The weekend cook: Thomasina Miers’ chickpea pancake with nettles – recipeNettles have a fantastic, mineral tang, like the very best wild greens, plus you can always wear rubber gloves to protect yourself
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Nuno Mendes’ summer recipes: grilled peaches with burrata, walnuts and chervilPairing cooked and raw peaches makes the most of the fruit’s delicious flavour and texture
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The weekend cook: Thomasina Miers’ artichoke heart recipesWhen artichokes are in season, I always eat them in as many ways as I can
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The weekend cook: Thomasina Miers’ summer salad recipesWelcome summer proper with a Mexican-influenced beetroot and feta salad, and an Italianate take on roast pork
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The weekend cook: two great ways with asparagus – recipesIntending to eat your body weight in asparagus over the next six or seven weeks? Join the club
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Yotam Ottolenghi’s summer salads to make you smilePerk up your plates, and your mood, with a cheery summer salad
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How to cook the perfect devilled kidneysDo you choose calves’ or lambs’ kidneys, are they best cut in chunks or in their whole curvy shape? Should you add mustard, salt or cayenne pepper? Are they the perfect birthday breakfast? And do they always smell faintly of urine?
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Start the day with a bang: Yotam Ottolenghi’s big weekend breakfast recipesThere’s no escaping the fact that a serious breakfast is more work than a bowl of cereal or a slice of toast, but every now and then, it pays to have a real blow-out
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Cocktail of the week: dill or no dill recipeA glassful of this gin concoction will hit the spot all summer long
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Cocktail of the week: the marguerite – recipeBefore the dry martini, there was the marguerite: here’s how to make a classic at home
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recipe of the day
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Claire Ptak’s recipes for blueberry pieBaking: Here are two takes on the classic blueberry pie, one a crumble cake brimming with fruit, the other a buttery lattice tart that could become an obsession …
Cocktail of the week: Alma Diaz recipe