9 easy recipes for effortless summer entertaining

Add 4 tbsp of mayonnaise to a measuring jug, finely grate in the zest from the lime, and add the coriander. Blitz until smooth with a hand blender. Taste and adjust the seasoning.Drain the tin of black beans and add them to the bowl. Finely grate in the clove of garlic, add 2 tbsp of oil, and squeeze in the juice from the lime.Cut 1 225g block of halloumi into 6 slices crossways., carefully lay in the halloumi.

Add half the chopped mint and parsley to the lamb mix and stir through. Season to taste with salt and pepper. Once the herbs andTo make the pide, divide the dough in half. On some parchment paper, roll each half into large rectangles. Spread the lamb mixture over the middle of each rectangle, then fold the edges over by about 2cm, then pinch and twist both ends to create a boat shape.

Finely chop 30g of coriander and set aside. Tip the rice into a medium saucepan along with 300g of coconut milk, 50ml of water and a generous pinch of salt. Put the pan over a high heat, bring to a boil, then. Cover the pan with a tight-fitting lid and simmer for 10-12 minutes, until the liquid has been absorbed by the rice and the grains are soft with a very slight bite.

Cut the cucumber into bite-sized chunks and add it to a mixing bowl. Rip the bread roll into chunks and roughly chop the red chilli. Deseed the red bell pepper before roughly chopping it up too. Add the onion, garlic, 2 tsp of paprika, 1 tsp of cinnamon and a pinch of salt to the pan. Sweat down for 4-5 minutes until the onion is translucent and soft. Crack on with a bit of washing up while you wait.

Roughly chop 15g of parsley and 15g of mint, then add to a small bowl. Crumble 100g of feta into the bowl. Drizzle 1 tbsp of olive oil on top and gently mix to coat.Roast Tomato, Bean and Mozzarella Salad with Chilli DressingCut 500g of tomatoes into bite-sized wedges. Microwave the apple mix on full power for 6-7 minutes, until reduced and jammy. Give everything a stir halfway through.

Slice the roots from 2 heads of lettuce and break them down into their individual leaves. Halve 10g of chives crosswise.

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