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. 

I’m taking advantage of new season strawbs this week, as when perfectly ripe and sweet they go so well with the more savoury flavours of black pepper, balsamic, and fresh basil. So, rather than trying each individually, I’ve thrown caution to the wind, and combined all four ingredients in to this dainty looking, but powerful tasting, dessert.