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Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.

Tabbouleh is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and pepper.

This summer greens filo pie is a great way of using summer greens, spinach works well in early summer, kale is a great addition as we head towards autumn.

Liven up leftover cabbage and carrots with a delicious zingy plant based coleslaw dressing.

This delicious courgette fritter recipe is amazingly delicious for a light lunch, served with a minty creme fraiche.

Summer pudding is a British dessert made of sliced bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate.

A ridiculously tasty salad, where the sweetness of new season potatoes plays against the saltiness of miso, the acidity of pickled shallots and the crispness of roasted purple sprouting.

Locally produced seasonal food is tasty and healthy as nutrients and flavours have fully developed. Eating local foods in season offers an environmental bonus. The produce will have travelled less miles, it is less likely to be found in plastic packaging and will have needed fewer pesticides and inorganic fertilisers to grow.

Minestrone is often eaten in the autumn and winter. But it is a soup for all seasons. The best chefs let their cooking be led by the produce that is at it’s best at any time of year. This approach is a win for your taste-buds, pocket and the environment.

This summer version of the famous Tuscan soup is lighter and greener than the deep orange colour that we might be used to, it also has more zing with the addition of a carrot top and basil pesto. It’s a great waste buster using leftover pasta or rice. Enjoy!

Jerk is the taste of Jamaica, and its scent rides on the cooling breeze all around the island. Legend has it that the native people of the island used to smoke their food over the wood from the allspice trees that grow all over the island. The main flavour in a jerk seasoning is, therefore, allspice, but also ginger, lime, thyme, cinnamon and Scotch Bonnet chilli peppers.

This dairy free Middle Eastern bread salad is full of colour, freshness and a little crunch. Unlikely to make you fat, no matter what the name might suggest.

Basil and other herb stalks often end up being wasted after we’ve used the leaves. There is lots of flavour in the stalks, so it would be a shame not to use them. Use this passata on pizzas or as a pasta sauce.

This is a variation on a traditional crumble. It is a great way to use up leftover cake and fruits.

The crispness of the kale, combines perfectly with the texture of the tofu and the creaminess of the dressing, this is a perfect combination for the end of summer. Add some clementines into the mix later in the year for sweetness and make the most of what is in season earlier in the year.

Never bin your spotted bananas again with this magic trick for turning frozen bananas into a healthy alternative to ice-cream.

Did you know? 80,000 tonnes of yoghurt is wasted in the UK each year, this is a tragedy, particularly when you think about how many of these delicious ice lollies we could make with it. These lollies are a great way to save yoghurt and fruit for a later date. An amazing treat to whip out of the freezer for you and the kids at a family BBQ or garden picnic.