22 tips and recipes for summer cooking

When the temperatures go up, stay cool in the kitchen - and spend less in the process. Then try the 8 easy recipes below.

  • Avoid using the cooker and plan meals with foods that will cook quickly on the hob, like pasta, rice or new potatoes. Use the kettle to quick-boil water and put lids on pots to contain the steam.

  • Use only one ring on the hob. Rice and potatoes will sit happily off to the side once they have been cooked and covered with a clean tea towel to keep them warm. Then you can use the same ring for quick frying.

  • Use an electric vegetable steamer or rice cooker. They work quickly and efficiently and go anywhere there is a power socket.

  • Make garlic bread or bruschetta in the toaster instead of on the grill. Toast, then rub with a halved clove of garlic and spread with butter or olive oil before adding your favourite topping. Try goat's cheese, roasted vegetables, tapenade or pesto.

  • Make use of the microwave for more than just defrosting and re-heating. You can cook fish and vegetables, toast nuts, cook bacon, even bake cakes in a microwave.

  • When shopping, take a cool bag for perishables like meat, fish and dairy, especially if you have other stops to make. A locked car can heat up quickly and cause food to go off in no time.

  • Check the temperatures in your fridge and freezer and try and limit the amount of time the doors are open. The fridge should be no higher than 8C and the freezer minus 5C. Adjust the power levels if necessary.

  • Take the plastic wrap off meats as soon as you get home and place on a plate in the fridge. If food tends to dry out in your fridge, cover it lightly with greaseproof paper or cling, with small holes poked in it. Meat tends to sweat in plastic and can turn smelly if no air is allowed to circulate around it.

  • Use a timer when cooking rice, potatoes or pasta so you can nip out of the kitchen for a minute or two. It's easy to forget (out of sight, out of mind) and the timer will keep you from burning or over-cooking the food.

  • Cook meat more quickly by turning chicken breasts, turkey, boneless pork chops and beef steaks into escalopes by flattening them with a rolling pin or meat tenderiser. The thinner they are, the quicker they will cook. Alternatively, buy them already cut in thin slices.

  • Use a ridged grill pan for quick-frying meat and fish. Not only does it cook quickly, it adds a charred flavour without the need for firing up the barbecue. It's also great for vegetables like courgettes, onions, aubergines and peppers.

  • Use a wok for stir-frying - one of the quickest cooking methods there is. Make sure you prepare everything you need in advance and cut into small pieces so the ingredients will cook quickly and evenly.

  • Let someone else take the heat by buying ready-roasted chickens from the supermarket. Take the meat off the bone and create your own chicken salads or other dishes. You can also buy sliced roast meats like ham and roast beef and turn them into a casual supper by adding your own ingredients.

  • Eat lots of green salads. You can buy the ready-to-eat leaves in bags or make your own combinations, washed, ready to go and stored in plastic food bags. Lettuces are much cheaper this time of year so try some different varieties and mix-and-match.

RECIPES

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.

Smoked Duck Breast with Wild Rice and Mangos
Serves 2

Smoked duck breast has a rich, full flavour and is just that bit more interesting than chicken. You can find it in good quality supermarkets or fish and game merchants. Mango makes this dish even more exotic - perfect for a romantic summer supper for two.

150g/5 1/2 oz wild rice
1 large or 2 small smoked duck breasts
1 mango
2 spring onions
2 tsp sesame seeds

For the dressing:
zest and juice of half a lime
1 tsp clear honey
1/2 tsp grated ginger
2 tsp soy sauce
2 tbsp sunflower oil
1 tsp sesame oil
black pepper

Cook the wild rice according to the instructions on the packet, drain and keep warm. Combine the dressing ingredients in a screw top jar and shake well.

Slice the duck breasts in long, thin, diagonal slices. Peel the mango, remove the stone and slice into long pieces. Slice the spring onions thinly on the diagonal.

While the rice is still warm, mix with the dressing and spring onions. Spoon on to two plates, fan the duck breast slices and mango over the top and scatter over the sesame seeds.

Chef's Salad with Stilton Dressing
Serves 4

You can put just about anything you like in this salad. It's a great way to use up leftover meats, summer vegetables and cheeses. Serve with a crusty baguette.

For the dressing:
1 small clove of garlic
pinch of salt
1 tsp mustard powder
1 tbsp white wine vinegar
150ml/1/4 pint crème fraiche or soured cream
2 tbsp mayonnaise
75g/2 3/4oz Stilton, crumbled (or any other strong blue cheese)

For the salad:
300g/10 1/2 oz fresh salad leaves (from a bag, or any lettuce you like)
2 celery stalks, sliced
1 large carrot, peeled and sliced
1/2 a cucumber, cut in half lengthways, seeds removed and cut into half-moon shapes
250g/9oz cherry tomatoes, cut in half
1 small red onion, sliced into thin rings
1 ripe avocado, halved, peeled, stone removed and cut into thick strips
200g/7oz leftover chicken or turkey, cut into chunks
6 thin slices deli ham, cut into strips

First make the dressing: crush the garlic with the salt, add the mustard powder and vinegar and combine. Mix in the crème fraiche or soured cream and mayonnaise and fold in the Stilton.

Place the salad leaves in a large serving bowl and toss through the celery, carrot, cucumber and tomatoes. Lay the onion rings, avocado, chicken and ham on top. Serve with the dressing on the side.

Quick Vegetable Stir-Fry with Almonds
Serves 4

This Chinese-influenced dish, while not authentic, is full of flavour. You can use whatever vegetables you like as long as they are cut in a similar size so they cook evenly.

1 x 2cm/3/4 in piece of ginger, grated
2 cloves garlic, crushed
2 tbsp dry sherry or rice wine
3 tbsp light soy sauce
2 stalks celery, thinly sliced
1 courgette, halved lengthways and thinly sliced in half-moon shapes
1 red pepper, deseeded and finely chopped
150g/5 1/2 oz broccoli florets, cut in small pieces
1 to 2 red or green chillies, deseeded and finely chopped
150g/5 1/2 oz mushrooms, thinly sliced
150g/5 1/2 oz pak choi or Chinese cabbage, shredded
6 spring onions, sliced
150g/5 1/2 bean sprouts
100g/3 1/2 oz ready-to-eat roasted almonds
2 tbsp vegetable or groundnut oil
2 tbsp sesame oil

350g/12oz rice, to serve

If serving with rice, put on to cook first in a saucepan or rice cooker. When done, drain, then cover with a clean tea towel and lid - it will keep for half an hour while you prepare everything else.

Combine the ginger, garlic, sherry or rice wine and soy sauce in a small bowl and set aside. Prepare the vegetables. You can tip them into a large bowl as you chop them, placing the pak choi or cabbage, spring onions and bean sprouts in a separate bowl.

Heat the wok or large frying pan over a high heat and add the oil. Tip in the large bowl of vegetables and stir-fry for about 30 seconds, then pour in the sherry and soy mixture. Let it come to the boil for another minute, then add the cabbage, spring onions, sprouts and almonds. Stir through for a few more seconds then turn off the heat. Drizzle with the sesame oil and serve piled on top of the rice.

Torte di Dolcelatte Pasta with Broccoli
Serves 4

Torte di dolcelatte is a creamy Italian cheese and makes a perfect sauce for a simple pasta dish with lightly cooked broccoli.

400g/14oz penne pasta
400g/14oz broccoli, cut into florets
200g/7oz torte de dolcelatte cheese
salt and black pepper

Cook the pasta in a large pan according to instructions on the packet. A few minutes before it is fully cooked, add the broccoli to the pan and bring back to the boil. Cook for 1-2 minutes or until both are al dente. Drain, reserving about 75ml/5 tbsp of the cooking water. Return to the warm pan and stir in the cheese, adding a little water so it coats the pasta and broccoli. Season with salt and pepper and serve immediately.

Microwave Chocolate Pudding
Serves 4-6

Fancy a cake but can't bear to think of turning the oven on? Bake a chocolate cake in minutes using the microwave.

150g/5 1/2 oz unsalted butter, cut into 8 pieces
250g/9oz good quality dark chocolate
100g/3 1/2 oz light muscovado or brown sugar
1 tsp vanilla essence
125ml/4 fl oz double cream
40g/1 1/2 oz plain flour, sifted
1/2 tsp baking powder
3 eggs
double cream or crème fraiche for serving

Use 30g/1oz of the butter to grease a 1 litre/1 3/4 pint ceramic bowl or pudding basin.

Grate the chocolate (you can do this in a food processor). Place the chocolate, butter and sugar in the food processor and blend until thoroughly combined. Add the vanilla, cream, flour, baking powder and eggs to the bowl and process until smooth.

Pour the mixture into the prepared bowl, cover tightly with microwave cling film and cook at 100 per cent for 5 minutes or until set. This timing is for a 600-700 watt microwave. If yours is of a higher wattage, reduce the time by 20 seconds or so. Pierce the top of the cling film with a sharp knife and place a plate on top - this will keep it warm.

Let stand for 10 minutes then spoon out onto serving plates and serve with cream or crème fraiche.

Lemon and Lime Syllabub
Serves 4

Whip up a tart and creamy dessert in no time at all. Serve in stemmed wine glasses for extra glamour.

300ml/10fl oz double or whipping cream
zest and juice of 1 lemon
zest and juice of 1 lime
2 tbsp white wine
1-2 tbsp icing sugar, sifted
chocolate shavings, to decorate

Begin whisking the cream and zests, then slowly add the juice, white wine and sugar. (If using a sweet white wine you may not need much sugar.) The consistency should be thick and billowy, but take care not to over whisk. Spoon into individual glasses and chill in the fridge until ready to serve.

To make chocolate shavings, use a potato peeler on a bar of dark chocolate and sprinkle on top.