The key to a great summer long lunch? Aside from plenty of chilled wine, obviously, the answer is to be well prepared. A few top chefs have lent a hand to get us sorted. Make the romesco sauce for Nicky Riemer's easy entree beforehand, and all you'll need to do before serving is fire up the barbecue to finish the asparagus. Michael Rantissi's salad can be assembled ahead and tossed just before serving, and the same goes for Nicola Ronconi's easy cod parcels – think of it as wrapping presents before a party so they'll only require a quick spell in the oven. And to finish, it doesn't get much more summery than Josh Niland's coconut vanilla cake, with a tumble of just-sliced fruit to serve.

Stracciatella with grilled asparagus and romesco sauce

Nicky Riemer's stracciatella with grilled asparagus and romesco sauce. Photo: Stefan Postles

• Recipe here

Cod al cartoccio

Cod al cartoccio, from Fratelli Fresh chef Nicola Ronconi. Photo: Edwina Pickles

• Recipe here

Cauliflower and cranberry salad

Michael Rantissi's cauliflower and cranberry salad. Photo: Edwina Pickles

• Recipe here

Coconut vanilla cake with stone fruit and green almonds

Josh Niland's vanilla coconut cake with stone fruit and green almonds. Photo: Edwina Pickles

• Recipe here