22 tips and recipes for summer cooking

Char-Grilled Lemon Chicken with Herby New Potatoes
Serves 4

Bash out chicken breasts or boneless thighs to flatten them for quicker cooking times. Cook the potatoes first, cover with a clean tea towel and lid to absorb steam and keep warm while you use the same ring to char-grill the chicken.

750g/1lb 10oz baby new potatoes
zest and juice of 1 lemon
2 tbsp chopped fresh herbs (flat-leaf parsley, chives, basil, mint or any combination you like)
4 x boneless chicken breasts or thighs
1 tbsp olive oil
salt and black pepper
25g/3/4 oz butter

Put the potatoes on to boil or steam. When done, drain and cover with a warm tea towel to absorb the steam. Mix the lemon zest with the freshly chopped herbs.

Meanwhile, lay the chicken breasts or thighs on a board and cover with a sheet of cling film. Use the side of a rolling pin to bash out the meat, taking care not to hit it unevenly and make holes. Brush both sides of each escalope with olive oil and season with salt and pepper.

Use the same ring to heat a ridged grill pan or large frying pan. When hot, fry the chicken quickly, about 3 to 4 minutes each side or until completely cooked on the inside. Squeeze over the lemon juice at the last minute and let it sizzle for a few seconds.

Toss the potatoes in the butter, lemon zest and herbs, season with salt and pepper and serve with the chicken.

Chicken Tarragon with Red Grapes and Walnuts
Serves 4

Let someone else do the hot work and use a roast chicken from the supermarket - they're good value and you won't have to go near the cooker.

1 store-bought roasted chicken, cooled to room temperature
175g/6 1/2 oz seedless red grapes
100g/3 ? oz toasted walnut halves (you can toast nuts in the microwave)
1 tbsp chopped fresh tarragon
150ml/1/4 pint half fat crème fra&iaigu;iiche
5 tbsp mayonnaise
salt and black pepper
half an iceberg lettuce, shredded, to serve

Shred or chop the cooked chicken into bite-size pieces. Cut the grapes in half lengthways and combine with the chicken and toasted walnuts. Place the chopped tarragon in a very small dish or cup and add about 1 tsp boiling water. This really releases the full flavour of the herb. Combine the creme fraiche crème fraiche, mayonnaise, salt and pepper and wet tarragon. Fold the dressing into the chicken mixture and chill until ready to serve. Place the shredded lettuce on a serving plate and spoon the chicken on top. Serve with crusty French bread and unsalted butter.