This is a super-speedy recipe that is easy to adapt to include whichever seasonal ingredients are growing in your garden.

Cherry tomatoes, left on the vine, are something you should always have floating around your summer kitchen. Roast them until they blister and caramelise deliciously.

As you toss the panzanella, the bread absorbs all the oils and flavours from the roasted cherry tomatoes and field mushrooms, turning it soft, chewy and abominably delicious.

One of my favourite ever pesto recipes - jazzed up with a smoky pickled onion topping!

Serve along side crusty buttered bread, salty olives, marinated artichokes and other nibbles. Best eaten on a warm, still and very lazy autumnal afternoon.

If you’ve got slowed roast tomatoes, grilled zucchinis and squash the culinary world is your oyster.

I tried a version of this dish at a pop-up dinner about a year ago and loved it so much I had to recreate it myself.

This salad is light, zingy and very summery. I’d serve it alongside some grilled haloumi or a piece of fish, with plenty of heavily buttered bread to mop up the dressing.

This salad was really an exercise in ‘Casey doesn’t know what to cook so she’s going to chop and fry everything in the garden and see what works’. Fortunately everything worked, and it all worked especially well in combination! So I chucked it in a big bowl and here we have the Italian Warm Bean Salad!