This recipe really couldn't be easier, with the delicious and fail safe combination of sweet pineapple, salty bacon and a zesty mustard dressing, all served with fresh seasonal veggies - it’s the perfect summer treat!

This vegan salad screams sunshine, so it’s perfect for early summer, with sour and sweet peaches, crispy polenta, fresh greens and a creamy herb pesto using wild garlic from spring time. It's delicious, easy to assemble and perfect for eating al fresco.

Stuffed courgette flowers have always featured heavily at my events, as they're such a gorgeous taste of summer. For the filling I usually follow the same format - soft cheese such as flavoursome goats' cheese or a more mild ricotta, combined with nuts, herbs, dried fruit, allium and citrus.