Miso prawn skewers with veggie rice salad

For a new way with prawns, marinade in soya, serve as kebabs and team with healthy basmati

Parsnip pilaf

Slow cook basmati rice with lentils and spices, roast your veg then serve with a coriander, dill, parsley and mint salsa verde

Devil’s food cupcakes

These sponges with a cream cheese topping are light yet wonderfully chocolatey

Clementine & Grand Marnier semi-freddos

These individual iced desserts have a citrus tang combined with a silky, creamy texture. You can make them up to 3 months in advance for an easy dinner party dessert

Summer fish pie

A great freeze-ahead fish pie recipe, packed with seafood and topped with crushed new potatoes. It feeds 10 so keep one in the freezer for last-minute entertaining

BBQ drumsticks with slaw

These deliciously sticky chicken pieces are best eaten with plenty of napkins at the ready

Parcel-poached salmon with herby mayonnaise

Beautiful served hot or cold, this poached salmon makes a stunning yet stress-free centrepiece for a buffet lunch

Profiteroles

Award-winning writer, Fiona Beckett, shares her recipe for the 1970's classic dessert

Double chocolate eclairs

Cream-filled choux pastry fingers are a patisserie classic – this recipe has a double dose of chocolate

Pistou soup

Make the pesto a day ahead and keep covered in the fridge, ready to top this healthy French vegetable soup from Le Manoir aux Quat’Saisons