No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.
Piperade frittata with shallot and herb salad recipe - Preheat oven to 180°C. Heat oil and spices in a 30cm non-stick ovenproof frying pan over medium high-heat until fragrant (1-2 minutes).
Coconut sorbet, blueberries and rosemary recipe - For sorbet, stir glucose, sugar and 200ml water in a saucepan over medium heat until sugar dissolves (1-2 minutes).
A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, plus it means one less thing to do on the day.
Mini English muffins recipe - For muffins, combine yeast, sugar and 60ml lukewarm water in an electric mixer and stand to activate yeast (5-10 minutes).
Crowd-pleasing main courses needn't be complicated. This single piece of tuna is more than up to the job and much of the work can be done ahead of time.
Crisp-skinned salmon with pea purée and soft-herb salad recipe - Toss shallot, sugar and lemon juice in a small bowl to combine well, season to taste and leave to soften.
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.
Preserved tuna and tomato open-faced panini recipe - For preserved tuna, place tuna in a saucepan that fits it with just a little room around the sides.
For this modern take on the classic French chicken chasseur, we've kept the brandy and added honey, wholegrain mustard, rosemary and a splash of sherry vinegar to make the sauce sing.
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