Fruity ice-lolly pens

Dip these fruity ice lollies in natural food colouring then encourage kids to start scribbling

Chocolate jungle jam jar

The base of these pots is a squidgy chocolate pudding. Add a layer of wild coconut grass, jelly snakes and chocolate trees for an edible jungle

Pesto & courgette pasta bake

A handful of ingredients go a long way in this hearty oven-baked supper- use your favourite pasta shape, but we like rigatoni, bows or macaroni

Baked artichoke dip

Reader Margaret Cody shares her moreish party dish- the creamy vegetarian filling baked into a round loaf will go down a storm with guests

Kipper pâté

Whizz up sustainable smoked fish with horseradish, lemon and cream cheese, plus a little spinach for colour, then serve with toast as a light starter

Fudgy chocolate squares

These deeply chocolatey squidgy sponge squares are gluten-free – try served as a dessert with ice cream

Buttermilk & sultana scones

A classic teatime treat goes gluten-free- serve with butter, jam, fresh fruit, clotted cream or a combination of your choice

Luscious lemon & raspberry sandwich

Lemon curd yogurt gives this gluten-free sponge cake a lovely light texture. It’s filled with cream and berries and topped with a drizzle icing

Summer fruit quinoa salad

Jazz up this good-for-you grain with some stone fruits like apricots, peaches and nectarines- add a little mint and parsley for colour and flavour

Sweetcorn salsa

This vivid vegetarian accompaniment can be thrown together quickly- the fresh corn works perfectly with the jalapeño, coriander, lime and feta