Local shops and supermarket shelves are stacked with prime summer produce. Piles of fragrant, sun-ripened tomatoes, crisp sweetcorn, freshly picked French beans. It’s the perfect time for Nigel Slater’s burrata with peas and basil, Richard Olney’s bagna cauda, or Yasmin Khan’s moussaka. From eastern China to northern Spain, Australia to the US, we have scoured the world for vegetable recipes. We devoured the best books. Whether you make Simon Hopkinson’s classic lettuce, cress and egg salad or bake Claire Ptak’s definitive carrot cake, savour this collection. Literal summer on a plate.
Nigel Slater’s burrata and peas
The simplest of lunch or supper dishes, ready in a few minutes
Caponata by Jacob Kenedy
A versatile Sicilian stew with many variations – and a handy way to use up leftover veg
Sweetcorn, rosemary and smoked cheddar soufflé by Gill Meller
In the 1970s, soufflés were everywhere – now they are a rare beast. Time to celebrate them again
Courgette, sweetcorn and chermoula by Helen Graham
A celebration of two summer stars, given a north African twist
Chilled summer garden soup with nasturtium pesto by Anna Hedworth
Gather the ingredients, season, blitz and serve – couldn’t be simpler
Bagna cauda – raw vegetables with hot anchovy dip by Richard Olney
A great party canapé, if a little messy, so best eaten outside
Yotam Ottolenghi’s oven chips with oregano and feta
An elegant Aussie twist on the humble chip, baked to perfection
Roast chicken with sweet-and-sour cucumber salad by Trine Hahnemann
A Danish seasonal classic with the salad staple as star – just like grandmother used to make
Hangzhou aubergines – rou mo qie zi by Fuchsia Dunlop
Flavoursome home cooking, Chinese style – serve with or without meat
Nigel Slater’s noodle salad with sprouted beans and peanuts
A refreshing, crisp salad
Rotolo di spinaci by Ruth Rogers
An Italian treat for a perfect seasonal lunch or dinner
Dry-fried French beans with minced pork by Andrew Wong
A zingy way to cook and eat the humble bean – just don’t shrivel the skin too much
Simon Hopkinson’s lettuce salad with eggs, mustard cress and a creamed dressing
Dressed green leaves and sunny egg yolks conjure up the lightest summer dish
Beetroot and feta galette with za’atar and honey by Sami Tamimi and Tara Wigley
Complementary ingredients swaddled in flaky pastry make for a heavenly seasonal tart
Yasmin Khan’s vegetable moussaka
A classic dish (minus the meat) that brings back memories of a holiday in Cyprus
Broad bean, dill and tomato salad by Georgina Hayden
A Greek-style seasonal salad – just like yiayia used to make
Nigel Slater’s baked sea bass, courgette and spinach stuffing
Served whole, this fish dish makes an elegant centrepiece at dinner
Sweet or tangy potato salad by Marie Mitchell
This works well for a picnic lunch or as a side with a main meal
Swiss chard sandwich by Nieves Barragán Mohacho
An old Spanish recipe takes the humble sandwich and makes it something really special
Carrot cake by Claire Ptak
A supercharged recipe for this sweet, ever-popular classic
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