Sides

A layer of crispy golden cheese takes a standard broccoli side dish to new heights

The loaf is really easy to adapt with other flavours, use up any leftover cheeses for the filling or, for an Italian take, add in some pesto and chopped sundried tomatoes you might have lurking in your fridge. A dollop of harissa in the garlic butter would add a lovely kick if you fancy a bit of spice. Enjoy!

Condiments are always part of a Sri Lankan spread, and mallung is a common one. Here, broccoli replaces the usual leafy green veg.

Bring some fresh flavours to your summer scones with this tangy conserve

A platter of tricolore joy, loaded with crispy rice balls, puffy fried bread, plump tomato salad and some classic antipasti favourites

Spirit yourself away to a little Greek island with this flavour-packed mezze of meat, grilled cheese and dips

Using vegetable juice to create colourful noodles is a fun foodie project for the summer. For children with a particular palate, try swapping the filling for prawns, fruits or cheese. All are deliciously dippable

I’ll never forget the first time I had tagliata in Italy. Our Italian was dodgy so we weren’t entirely sure what we had ordered. Then platters of slivered steak arrived with a flourish. This is the recipe for it.

Sweet potato, slightly tart pears and a creamy, piquant Gorgonzola are a marriage made in heaven. Scatter a handful of butter-fried sage leaves on top just before serving to bring a light crispiness to this dish. Serve at room temperature, not cold from the fridge.