This simple recipe is put together and partially cooked before it reaches the barbecue, so you won’t have to wait long for the skewers to be ready (if the weather is looking grim you can always cook the skewers indoors, under the grill). Serves 4-6.

Make a real meal of it with healthy white fish marinaded in shawarma spices and served in your own home-made flatbreads with a quick home-made pickle (we’ve used pollock, but hake or any other firm-fleshed white fish will work equally well). You might get a little bit messy when you eat them, but that’s definitely part of the charm! Can be cooked on the hob or over a BBQ. Serves 4.

Serve up these tasty skewers and let guests build their own perfect fish tacos! We’ve used hake here, but you can use any firm, white fish fillets. Serves 2-4.

Smoky barbecued aubergines and juicy cherry tomatoes are simply dressed with lemon and balsamic vinegar in this easy, tasty vegetarian salad. We’ve suggested some different cheeses to add, but feel free to experiment – for a vegan version, leave the cheese out altogether and add a handful of toasted pumpkin seeds just before serving. Serves 2 as a main dish or 4 as a side.

Panzanella is an old Italian recipe; it uses relatively few ingredients, so it’s worth seeking out the juiciest, ripest tomatoes and the best olive oil you can find. Panzanella makes a lovely light meal just as it is, but you can also serve it alongside grilled halloumi or goats’ cheese, baked feta, grilled chicken or sliced cold meats. However you choose to eat your Panzanella, be sure to do it as soon as it’s ready – this is not a dish that should be left to sit. Serves 4

Treat yourself to some turbot and give your barbecue a real boost! Firm-fleshed and tasty, turbot steaks stand up well to being cooked on the grill, and here they’re paired beautifully with a simple lemon butter. Serve with your choice of salads and veg – we like to pop a couple of New Potato Skewers alongside the fish as it cooks. Makes 2 Steaks.

Inspired by a Spanish tapas dish, this paprika-scented stew has a long cooking time to ensure the octopus becomes tender, so there’s no need to pre-cook the octopus before starting the recipe. Serves 4 as a starter or as part of a tapas-style spread, or 2 as a main course.

This is a great way to showcase delicious local octopus – we like to serve it with plenty of garlic mayo and some crusty bread. The recipe itself is simple, but it does require cooking and marinating time; both these steps can be done the night before, with the final grilling stage just before you’re ready to eat. Serves 4 as a starter or as part of a spread.

Whelks may seem less glamorous than other seafood, but they’re surprisingly high in protein, a good source of vitamin B12 and budget-friendly, too. This simple, quickly-made pasta dish is a tasty way to try them if you’ve yet to be convinced! Serves 4.

Made with the same spices and plump fruit as the traditional buns, this hot cross loaf is delicious eaten warm from the oven, or toasted and spread with butter. Makes about 10 servings.

Our delicious French-trimmed rack of lamb makes the perfect centrepiece for your Easter meal. We like to serve this with boiled baby potatoes, cooked while the lamb rests. 

With a little adult help (though Mums are officially excused!), children can follow this easy recipe to make a personal, home-made gift that tastes every bit as good as it looks. The biscuits will keep for up to four days in an airtight container, so they can be made ahead if wished. Makes about 35 little biscuits.