9 Family-Style Sharing Recipes To Make This Summer

Preheat the barbecue or griddle pan and preheat the oven to 160°C Fan/180°C.

Season the tomatoes well with salt and pepper and drizzle with 1 tablespoon of the olive oil.

Place the tomatoes on the hot barbecue, cover with a lid and cook over a high heat for 1-2 minutes, turning occasionally until tender and charred. Alternatively, place on a heated griddle pan and cook until charred on the outside and tender on the inside.

Meanwhile, make the pickled cucumber dressing. Whisk the sherry vinegar, lemon juice, olive oil, oregano and honey together in a bowl, add the chopped cucumber and leave to pickle for at least 30 minutes.

In a bowl mix the sourdough squares with the crushed garlic, mixed seeds, 2 tablespoons of the olive oil and season well. Spread out on a baking sheet and bake in the preheated oven for 8-10 minutes until golden and crisp. Mix with the chopped parsley and set aside.

In a serving dish, add the mixed lentils and grains, top with the tomatoes, olives, Parma ham and pickled cucumber, then top with croutons.

Preheat the oven to 200°C (Fan) and line a large baking tray with parchment paper.

In a food processor, combine the chickpeas, shallot, garlic, lemon zest, spices, baking powder, herbs and olive oil. Pulse until the mixture is well combined but still textured – don’t over-blend. Scrape down the sides as needed.

Using a 2-tablespoon scoop, shape the mixture into 12-15 thick patties. Don’t pack them too tightly or they’ll be dense. If they’re not holding together, pulse the mixture a few more times.

Arrange the patties on the tray and drizzle generously with olive oil. Bake for 14 minutes, then flip and bake for another 10-12 minutes until golden and crisp. In the final few minutes, wrap the pitas in foil and warm them in the oven.

To serve, spread hummus onto warm pita, add falafel, diced veg, herbs, pickled onions and a drizzle of tahini sauce.

Marinate the chicken by combining olive oil, paprika, garlic, onion and harissa. Coat the spatchcock chicken thoroughly and marinate for a minimum of 8 hours, preferably 10.

Place the marinated spatchcock chicken over medium-high barbecue heat. Cook until the skin is well-charred and slightly crispy. Move to a cooler part of the barbecue or indirect heat. Close the lid and continue cooking for 9-12 minutes, or until internal temperature reaches 75°C and juices run clear.

To make the pickle, slice the chillies finely. In a saucepan, gently heat vinegar, water, sugar and salt until dissolved. Cool the liquid fully, then pour over the chillies. Chill to pickle while retaining texture and colour.

For the salsa. combine tomato concasse, red chilli, coriander, oregano, onion and olive oil. Mix well and season to taste before serving.

Preheat the oven to 200°C (Fan).

Remove the outer leaves from the cauliflower and trim the base to create a flat surface. Slice in half through the stalk, then cut one thick steak (about 4cm) from each half, ensuring the stem holds it together. Reserve the remaining florets for another use.

Heat the olive oil in an oven-safe frying pan over medium heat. Add the cauliflower steaks and cook for 5 minutes until golden. Flip carefully and cook for another 3-5 minutes, seasoning with salt as they brown.

Transfer the pan to the oven and roast for 8-10 minutes, or until the stems are tender.

Meanwhile, make the chimichurri: combine all the sauce ingredients in a bowl and stir well. Adjust seasoning to taste.

Serve the cauliflower steaks warm, topped with generous spoonfuls of chimichurri. For side portions, slice each steak in half before serving.

Preheat the oven to 200°C Fan.

Chop the potatoes into roughly 1cm thick wedges and peel and quarter the shallots. Cut the orange and just one lemon into wedges and add everything in a large deep roasting pan (large enough to also hold the chicken) with most of the sage leaves and oregano leaves (reserving a small handful for the chicken cavity), 2 tsp dried oregano, a pinch of salt and a good slosh of olive oil. Toss with your hands to coat.

Slice the bottom third of the entire bulb of garlic and place this cut side down in the tray with the citrus and potatoes.

Place the chicken on top of the potatoes and stuff the cavity with the remaining lemon halved and the remaining sage and oregano. Add a good slosh of olive oil, a tsp of dried oregano and a few good pinches of salt, rub the chicken all over to coat, finishing with a little more salt on the breast and thighs.

Gently pour the stock and wine into the tray over the vegetables.

Cook for 1 hour and 10 minutes, checking after an hour that the chicken is cooked. The skin should be golden brown and crisp and when a thigh is pierced the juices should run clear.

Remove the chicken from the potatoes and allow it to rest for ten minutes, then carve. Squeeze the garlic cloves from the skins. Transfer the potatoes, shallots and cooked citrus to a serving dish along with the carved chicken and use the back of your spoon or fork to press that garlic into the remaining juices. Spoon this over the chicken and potatoes and serve alongside my olive, caper and chilli salsa if you like.

Preheat the oven to 200°C Fan. Line a large baking tray with parchment paper.

In a small bowl, mix the parmesan, garlic powder, oregano, and a pinch of salt and pepper.

Pour the melted butter onto the lined tray and spread evenly. Sprinkle the parmesan mixture over the butter in a thin, even layer.

Place the halved potatoes cut-side down onto the parmesan layer, pressing gently to ensure contact.

Roast for 30-35 minutes until the potatoes are tender and the parmesan is golden and crisp.

Let them cool for 5 minutes before lifting carefully with a spatula.

Finish with lemon zest, chopped herbs and a pinch of flaky sea salt. Serve warm.

Pat the tuna dry and season lightly with salt and pepper.

Heat 1 tablespoon of oil in a non-stick pan over high heat. Sear the tuna for 30-45 seconds on each side until just browned but still rare in the centre. Transfer to a plate and let rest.

In a small bowl, whisk together the soy sauce, lemon juice, ginger and sesame oil.

In the same pan, reduce the heat and add 1 tablespoon of oil. Fry the garlic slices until golden and crisp, then drain on kitchen paper.

Slice the tuna thinly and arrange on a serving plate. Drizzle with the dressing and scatter over the crispy garlic.

Serve as is, or over a bed of baby greens for a light starter.

Preheat your oven to 210°C/190°C Fan/Gas Mark 6.

Trim the green tops off your carrots and save these for later. Tip the carrots into a roasting tray and drizzle them with 2 tablespoons of olive oil, then scatter over your cumin and chilli powder, as well as 1 teaspoon of salt and 10 grinds of black pepper. Shake the tray so that the carrots are totally coated in the spices and oil, then roast for 30 minutes.

Meanwhile, finely chop a handful of your carrot tops until you have about 2 tablespoons’ worth. Using a pestle and mortar, bash the carrot tops along with the lemon juice and 2 tablespoons of olive oil, until you have a chunky green sauce.

Finely chop the mint and green chillies. Spoon your yoghurt into a bowl, then grate in the garlic and add your mint and chillies. Add half a teaspoon of salt, then give the whole thing a mix until combined.

When the carrots have been roasting for 30 minutes, drain your chickpeas and give them a rinse, then toss them onto the roasting tray. Return to the oven for 15 minutes until the chickpeas are crisp.

When everything is ready, remove your carrots and chickpeas from the oven. Pour the tamarind sauce over the top and give them a toss until they are all coated.

Spoon your yoghurt onto a serving plate and top it with your chickpeas and carrots. Drizzle with the carrot top oil, then serve and enjoy with bread for dipping.

In a large bowl, gently toss the peach slices, cherry tomatoes and shallot.

In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic powder, salt and pepper.

Drizzle the dressing over the salad and toss lightly to coat.

Transfer to a serving platter and scatter over the crumbled feta, basil and mint.

Serve immediately as a light lunch or a vibrant side for summer entertaining.