A blackberry almond traybake with berries baked into the crumb and a lemon curd swirled buttercream. Twelve generous squares, one tin.

Warm fregola with ripe apricots, soft goat's cheese, watercress and a bright clementine dressing. A fresh, substantial summer salad for two, ready in about 25 minutes.

A rustic, free-form apricot galette with all-butter puff, a thin almond frangipane and a warm honey and thyme drizzle over the top. One of the easier ways into summer baking.

Firm summer cherries in a sharp lime and tamarind dressing, with celery and chicory for crunch.

Macerated cherries, crumbled amaretti and kirsch cream, layered up in a glass. A no-bake trifle for the height of cherry season.

Soft, chewy white chocolate cookies packed with home-dried strawberries. The trick is drying the fruit first.

A black pepper custard under glazed strawberries in a crisp pâte sucrée shell. A make-ahead summer tart that slices clean and stays pale.

Whole elderflower heads steeped in a pink roasted rhubarb syrup with lemon and citric acid. A light, low-sugar cordial that catches the brief window when both are in season.

Warm Jersey royals and peas tossed in anchovy herb butter, with watercress and a crispy fried egg. A quick early summer lunch.

Raw asparagus, ripe strawberries and crisp Serrano ham with a peppery basil stem dressing. A fresh, fast side for spring and early summer.

A toasted panini stacked with feta, roasted peppers, quick-pickled onion and a homemade rocket pesto. Big Mediterranean flavour in a sandwich.

Crisp roasted cauliflower, seared halloumi and lentils over a smoky romesco sauce. A substantial salad that holds its own as a main.

A passion fruit and lime cake baked in a fluted tart tin, with a soft mascarpone icing and an optional coulis. A simple bake, but the fluted tin gives it a quietly impressive finish.

Crisp, lacy beer-battered cod folded into warm tortillas with sharp pickled red cabbage and a vivid jalapeño sauce. A fish taco with British chip-shop DNA.

Blanched British asparagus with a vibrant wild garlic emulsion, quick pickled radish, crumbled feta and crispy rye croutons. One of the best things you can put on a plate in May.

Caramelised brioche, tart roasted rhubarb, vanilla honey yoghurt and a ginger oat granola. A proper spring breakfast, or a very good dessert.

A rich, buttery French brioche with a deeply golden crust and a tender, pillowy crumb. The only bread worth making if you're planning French toast.

Slow-cooked leeks, a glossy brown ale and cheddar rarebit, piped over sourdough and grilled until golden and bubbling. A proper Welsh rarebit, done right.

Crisp fried dough, lemony sour cream, sweet peas and asparagus with a buttery mint glaze. Spring on a plate, the kind you eat with both hands.

Aged white rum, fresh passion fruit, herbal thyme syrup and a cloud of froth. A cocktail that's as easy to make as it is to drink.