10 Tasty Al Fresco Suppers To Try

First make the salsa: combine the tomatoes, onion and dill in a bowl, add the olive oil and sugar and season well with salt and pepper, then mix together and set aside.

Mix the mayonnaise ingredients together in a small bowl and set aside.

Crack the eggs into a small shallow bowl, season with a little salt and pepper and beat together. Put the flour, garlic granules, mustard powder and spices into a separate small shallow bowl, season very generously with salt and generously with pepper and mix until well combined.

Pour enough vegetable oil into a deep frying pan to fill to a depth of 2cm. Heat the oil over a medium-high heat and bring to frying temperature. Line a plate with kitchen paper.

Coat each piece of fish evenly in the flour mixture, then dip into the beaten egg to coat, and finally dip once more in the flour mixture, ensuring each piece is well coated. When the oil is ready (dip a piece of fish into the oil: if it sizzles immediately the oil is hot enough; if it bubbles ferociously the oil is too hot so reduce the heat before you begin cooking), fry the fish in batches for about 2–3 minutes, or until the batter is crispy and deep golden brown.

Transfer to the paper-lined plate to drain. Serve in wraps with the mayo and top with a little of the salsa.

In the morning, melt the butter in a hot frying pan and brown the chicken all over. Remove from the pan and place it upside down in the slow-cooker insert.

Combine the lime juice with the spices and salt in the same pan over low heat. Add the rice malt syrup and stir until melted and combined.

Pour the mixture over the upside-down chicken and rub all over, including the cavity, to coat thoroughly. Cover and cook for 6 hours on low or 3 ½ hours on high.

In the evening, make the Easy Slaw. Heat the olive oil in a large saucepan, then gently sweat the broccoli until almost tender. Add the remaining ingredients and stir until warmed through.

Remove the chicken from the slow cooker and slice the meat from the bone. Serve with slaw.

Preheat the oven to 180°C.

Heat a large deep ovenproof frying pan or flameproof roasting pan over medium heat. Add the oil, leek, lemon thyme, salt and pepper and cook for 5 minutes or until leek is golden and soft.

Add the rice and stock and stir to combine. Cover with a tight-fitting lid or sheets of aluminium foil and bake in the oven for 20 minutes. Allow to stand covered for 5 minutes.

Remove the lid and stir the spinach, kale, lemon rind and juice into the risotto. Continue stirring until risotto is creamy and the greens are tender. Stir through the basil and parmesan and serve.

Preheat the oven to 200°C, gas mark 6. Toss the potato wedges in a tray with 1 tbsp of oil, the paprika and chilli powder, then season and roast for 30 minutes until tender. Meanwhile, line a large chopping board with cling film, spread the chicken breasts on top and cover with another sheet of cling film. Bash with a rolling pin until 1cm thick all over.

Put the flattened chicken in a medium resealable food bag with the remaining 1 tbsp of oil, the lime zest, garlic and Tabasco. Season and massage through the bag to coat the chicken evenly; set aside for 10 minutes. Meanwhile, roughly mash the avocado and lime juice together; season and stir through the coriander.

Heat a BBQ over a high heat. Cook the chicken for 4 minutes on each side, until cooked through, then set aside. Heat the tortillas, then serve with the wedges, guacamole and sliced chicken, plus natural yogurt and a scattering of sliced red chilli.

To make the tzatziki, coarsely grate the cucumber into a bowl and sprinkle with the salt. Let it stand for 5 minutes then use your hands to squeeze most of the moisture out. Mix well with yogurt, garlic, and oregano. Add a drizzle of olive oil over the top and chill until needed.

Soak your chicken in cold water for 30 minutes so that they don’t burn.

Dice the chicken into bitesize pieces, removing any fatty bits. Put into a bowl with the olive oil, lemon juice, oregano and red wine vinegar. Mix everything together and season liberally with salt and pepper. Leave to marinate for an hour (or overnight if you have time).

Thread the meat onto the skewers. Cook over a medium-hot BBQ, turning frequently until the chicken is completely cooked through. Alternatively, heat a large frying or griddle pan and wipe with olive oil. Cook the skewers over a high heat, turning frequently so that they cook evenly, checking that the chicken is fully cooked before removing it from the heat.

Serve with warmed flatbreads, tzatziki, a small, sliced onion and some crumbled feta – enjoy!

To make the broad bean hummus. Boil broad beans in salted water for 4-5 minutes. Drain and refresh under cold water. Scoop out the avocado flesh and add the tahini paste, garlic, coriander and lemon juice. Add 3-4 tbsp olive oil. Place in food processor and blend until smooth. Add the remaining olive oil and season with salt and pepper to taste

To make the sweet pepper and maple relish, finely chop the chilli, pepper, onion and parsley. Add all to a food processor with the lime juice, tomatoes and maple syrup. Blend evenly until it reaches the desired consistency.

To make the halloumi kebabs, add the courgette, mushrooms and halloumi onto the skewers and brush with olive oil. Grill over a BBQ for 2-3 minutes each side and drizzle over maple and garnish with torn mint. Serve with the relish and hummus.

In a bowl combine the blanched peas, oil, spring onions, roughly chopped mint leaves, lemon zest and season with salt and pepper and set aside.

Heat the flat breads in the oven until lightly crisp.

Spread the herby hummus onto the flatbreads and top with little dollops of cream cheese, the pea mix, radishes and micro herbs.

Finish with a little extra mint leaves and drizzle with extra virgin olive oil.

In a large bowl, combine the flour, yeast, sugar with ½ tsp salt and 400ml of hot water. Mix into a dough, tip the dough out onto the work surface and knead for 5 minutes until smooth and elastic. Return to the bowl, cover loosely with a tea towel and leave to rise in a warm place for 30 minutes or until it has doubled in size.

Bring a pan of water to the boil, add the potatoes and simmer for 5-6 minutes until just soft. Add the asparagus for one minute, then drain and refresh in cold water. Beat the ricotta with the garlic, olive oil and plenty of freshly ground pepper and some salt.

Preheat the oven to 200ºC Fan/Gas Mark 7. Dust a couple of baking trays with a little flour. Divide the dough into 6 and roll out or hand stretch as thinly as you can.

Spread with the ricotta mixture, top with the potato slices, asparagus, mange tout and peas. Then scatter over both the mozzarella and Parmesan cheese and bake for 12-15 minutes until golden and the base is crisp. Serve hot drizzled with extra olive oil and the pea shoots.

Heat a large non-stick frying pan over a medium heat, add the olive oil. Add the onion and cook for about 10 to 15 minutes until it is soft and lightly golden, but do not let it burn.

Heat oven to 190℃/170℃ Fan.

In a large bowl, whisk the eggs, flour and cream by hand and season with ¾ teaspoon of fine salt and a few grinds of black pepper. Mix in the herbs and the grated comté.

Add the onion to the egg mixture and stir it in.

Return the frying pan to the hob on a medium-high heat, add a knob of butter and, once it is foaming, pour in the egg mixture. Lay over the green vegetables and, if you are using them, the peppers, lardons, chorizo or ham. Cover with the lid and cook for 5 minutes until a ring about 1 to 2cm thick around the edge of the pan is set, but still runny in the middle.

Scatter the sticks of comté over the top of the frittata and put it in the centre of the oven, uncovered, for about 6 minutes until it is just set – you can turn on the grill for the last 1 to 2 minutes to brown the top if necessary, but watch it carefully so it does not burn.

Remove the pan from the oven and let it sit for 5 minutes. Carefully slide the frittata out of the pan (do not flip it over) onto a large plate or serving board and slice it into wedges. Serve warm.

Pre-heat your oven to 180°C. Add the fennel to a roasting tray then toss in olive oil and salt. Roast for 35-40 minutes until tender.

Add the potatoes to a roasting tray (I cut some of the larger ones in half) then toss to coat them on olive oil and salt. Roast for 50- 60 minutes until crispy on the outside.

Add the courgettes to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred. Season and set aside.

To make the pea pesto, add all the ingredients to a food processor or blender and blitz briefly to a chunky mash.

To serve, add a layer for pea pesto to a serving plate, pile on the roast veggies! Add any additional toppings.