This is an easy vegetarian dish, very soothing and comforting. You can whip it up in 20 minutes, so it’s great for a quick dinner or lunch. All you need is a small courgette, a few mushrooms, green peas small onion, chicken or vegetable stock and the orzo. Orzo is small pasta shaped like a large grain of rice, usually made with semolina. It’s available in most supermarkets and very handy when you are out of ideas for a homemade meal. Top the orzo pasta with parmesan, fresh parsley, and serve warm.  Find the recipe here..

Vegetable Salad is a staple dish of Polish cuisine, served on many occasions and holidays. It's a delicious medley of root vegetables, complemented by sweet garden peas, crunchy apples, eggs, sour brine cucumbers, pungent leek, all blended with homemade mayonnaise. The salad is quite simple to make, but the whole process involves a lot of fine dicing: the finer dice, the better taste. Vegetable Salad is served cold, usually with sliced meat and bread for breakfast or lunch. Find the recipe here…

Mackerel is great – extremely tasty, nutritious and packed with minerals and good fish oil. It’s usually eaten smoked, sometimes baked but less often battered and fried. Battered fresh mackerel fillets are delicious, no worse than cod or haddock fillets. They should be sold at the local fish and chips shops with fries, tartare sauce and peas because they make a wonderful British classic. This mackerel fried coated with fresh batter is an excellent rendition of a popular meal. I serve it with Mexican pickled onions, homemade tartar sauce and pulses salad. Find the recipe here...

This small dish brings together fresh flavours of seasonal vegetables: new potatoes and garden green peas. It can be served as a side dish, starter or partner food that tastes great with potatoes. Excellent cold but can be eaten warm. The recipe uses new potatoes which have a waxy structure and holds their shape when cooked, however, Jersey Royals or Charlotte Potatoes are good as well. Fresh garden peas still can be spotted in supermarkets or farmers markets but you will easily replace it with frozen petite poir. Find the recipe here…

There're many ways in which courgettes can be prepared and used. I like them baked, stuffed, fried, in pasta, casseroles and salads with other summer vegetables such as peas, broad beans, tomatoes and herbs. So versatile and so delicious. Courgettes are available in supermarkets all year round but are at their best from June until September. This Gratin of Courgettes Rice Garden Peas and Cheese is a dish itself, however, pairs beautifully with many meaty mains. It’s creamy, flavourful and hearty, great for lunch or party. It can also be the star of a vegetarian meal. Find the recipe here…

This summer risotto uses pearl barley in the place of rice for a nutty flavour and interesting texture. It’s light, creamy and stuffed with seasonal vegetables such as yellow courgette, sweet garden peas and broad beans, finished with unsalted butter and Parmesan cheese. The pearl barley is a healthier substitute for Arborio rice used in traditional risotto. Rich in fibre, protein and nutrients, is substantial enough to be the main course for light summer lunch. Find the recipe here