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Sosatie is a South African dish of meat or veg cooked on a skewers. This version pairs juicy lamb leg steaks with apricots and peppers. The glaze is made with apricot jam, which is a vital ingredient in Afrikaans cooking to add sweetness. Serve alongside flatbreads and a dollop of minty yogurt for your next barbecue.
Chef and food writer Omar Foster uses his Pakistan heritage to create his signature fusion cooking style. 'Chapli kababs conjure up such fond memories from childhood. I could – and still can – eat platefuls! Typically, these kababs wouldn’t be eaten as a burger but these feel like a more flavourful version of a classic patty', explains Omar. These mini sliders would make epic summer party food.
Full of fresh summer flavours, these simple fritters make an interesting appetizer or side. The cherry vine tomatoes give a burst of sweetness that balances well with the zesty lemon and tangy salad cheese. Serve with new potatoes and tzatziki for a filling lunch or dinner.
We've combined the best of both worlds in this creamy risotto-style orzo dish that stars garlicky, thyme-infused roasted tomatoes for a bold taste of the Med. This is a simple but deliciously different dinner you'll be making on repeat!
Baked fish makes such a lovely quick dinner – it's easier than you think to cook too, you just need to pack in the flavour when using white fish fillets. Step in our punchy seed and courgette pesto that creates a tasty and crunchy topping. Serve with a dressed salad of potatoes, tomatoes and rocket for a light and healthy summery meal.
Homemade pesto always looks impressive and can really elevate a simple pasta dish, yet it's so easy to make. This recipe features toasted pumpkin seeds and garlicky fried courgettes, alongside pecorino, lemon and fresh herbs. Try it with any pasta for a quick summery meal.
Swap out your beef burger with this tasty vegetarian halloumi burger. Topped with crunchy vegetables and rich houmous, it's colourful and satisfying. Serve with skinny sweet potato fries for the ultimate treat.