Make ahead for a summer sweet treat – one that is very easy to sneak into the freezer and help yourself to a sliver. Outstanding Food Editor, Kathy Paterson, finds it refreshingly rich, preferring smaller servings, but serving portions are a guide and are up to you. 

Cooking the salmon “en papillote” - French for “in parchment” is a cooking method where food, usually fish or vegetables, is sealed in a folded parchment paper (baking paper) packet and baked, steaming it in its own juices for a moist and very flavourful result.

A dish that shouts “new growth” – tender, juicy lamb on its bones, new potatoes, spring greens and sorrel. Robust garden sorrel adds depth and hints of lemon to a dish that is all freshness and lightness. Outstanding Food Editor, Kathy Paterson allows two-three lamb cutlets per person, adding that if your family or friends have a larger appetite, then allow four cutlets.