The 7 recipes you need this summer

The mention of a herb-encrusted side of salmon or warm, melty-cheesy quiche conjures up thoughts of leisurely feasts in the garden - a long lunch or perhaps a candlelit table on a balmy evening. For me, summer entertaining is about ease but with maximum enjoyment, and the joy of the recipes featured here is that they can be prepared in advance and served without any stress. All you need to add are a bowl of buttery mint-laced new potatoes and a green salad. Here’s to friends and family reunited - I hope. JEN BEDLOE, FOOD EDITOR

Smoky carrot hot dogs

THE NEW VEGGIE GRILL - COLOURFUL, SMOKIN’ AND FULL OF FLAVOUR

STICKY FINGERS: MEET AN ALLAMERICAN CLASSIC

Carolina dirt-rub pork ribs with barbecue sauce

THE NO-FUSS CROWDPLEASER

Oven-roasted salmon with maple and mustard herb crust

THE GARDEN TIPPLE Ginsecco

SERVES 6-8. HANDS-ON TIME 10 MIN, PLUS COOLING

MAKE AHEAD Make the syrup and, once cooled, put in a sealed container in the fridge - it will keep for several weeks.

Put 60ml (4 tbsp) elderflower cordial, 2 tbsp caster sugar, the finely grated zest of 1 lemon and 1 tbsp of the juice in a small pan over a medium heat. Warm gently, stirring continuously, until the sugar has dissolved. Remove from the heat and leave to cool.

When ready to serve, fill a large jug with ice, add a few fresh mint sprigs and some finely sliced cucumber, then pour in the cooled elderflower syrup. Add 150ml of your favourite gin and a bottle of chilled prosecco, then stir and serve in champagne coupes.

THE ULTIMATE CHEESY QUICHE WITH QUICK FLAKY PASTRY

Comté, thyme and leek quiche

THE LOAF CAKE WITH A DIFFERENCE - A CELEBRATION OF LATE SUMMER BOUNTY

COVER STAR Toasted coconut, lemon and blackberry loaf cake

SERVES 10. HANDS-ON TIME 15 MIN, OVEN TIME 50-60 MIN

FOOD TEAM’S TIP If you want to make the recipe dairy free, we’ve given alternatives: oil instead of butter; yogurt made with coconut milk instead of coconutflavoured dairy yogurt. We’ve tested the recipe both ways (equally good).

• 15g coconut flakes • 75g desiccated coconut, toasted in a dry pan until golden, then cooled • 175g self-raising flour • ½ tsp bicarbonate of soda • 175g golden caster sugar • 175g butter (melted, then cooled for 10 min) or 175ml vegetable oil • 2 medium free-range eggs, beaten • Finely grated zest 1 lemon • 1 tsp vanilla bean paste • 115g coconut yogurt (either made with cow’s milk or coconut milk), plus extra to serve • 150g fresh blackberries (or use frozen blackberries, unthawed) • Lemon curd to serve

YOU’LL ALSO NEED…

• 900g (20cm x 10cm x 6cm deep) loaf tin, greased and lined with compostable baking paper, 2cm overhanging on each side

1 Heat the oven to 180°C/160°C fan/ gas 4. Put the coconut flakes and 2 tsp boiling water in a small bowl, toss to coat and leave for 10 min (this stops the coconut browning too fast in the oven). Drain and set aside.

2 Mix the desiccated coconut, flour and bicarb in a large mixing bowl.

3 Put the sugar, butter/oil, eggs, zest and vanilla in a separate mixing bowl, then use a balloon whisk to combine. Stir in the coconut yogurt.

4 Add the yogurt mixture to the flour mixture, then use a wooden spoon or spatula to fold together gently until just combined. Fold in the blackberries, then spoon into the tin and sprinkle with the coconut flakes. Bake for 50-60 minutes or until a skewer pushed into the centre comes out clean (cover with foil if the loaf browns too quickly).

5 Cool the cake in the tin for 10 minutes, then remove and put on a wire rack to cool completely. Slice and, if you like, serve with coconut yogurt swirled with lemon curd.

PER SERVING 383kcals, 18.1g fat (10.7g saturated), 7.7g protein, 44.1g carbs (18.7g sugars), 0.6g salt, 6.5g fibre