Bring on a warm Mediterranean vibe with these inspiring recipes championing September’s abundance: aromatic herbs, juicy tomatoes, fiery-fresh radishes and more

RECIPES: PHOEBE WOOD, SHANNON BENNETT.

PHOTOGRAPHS: BEN DEARNLEY.

STYLING: KIRSTEN JENKINS.

FEATURE WORDS: JESS MEYER

Past-their-prime tomatoes and summer herbs get a second chance to shine

End-of-summer tomato spaghetti

Spiced chicken with halloumi, fennel and tabouleh

Lamb souvlaki with herby tzatziki

Ham and pesto toasties

Radish and chorizo pasta salad

Savour the abundance of radishes this month. Pickle them whole or sliced

— get more pickling tips on p104

Basil, lemon & ginger cordial

Makes 800ml (about 14 portions) Hands-on time 20 min

USE UP A GLUT

Keep the syrup in a sealed container or jug in the fridge for up to a week.

MAKE AHEAD

This drink is great for using up lemons. If you have some limes, oranges or even passion fruit lying about, try adding them to the mix to vary the flavours.

• 500ml lemon juice (from about 12-15 lemons)

• 440g caster sugar

• 100g fresh ginger, finely chopped or grated

• Generous basil sprig per glass

• Chilled soda water and ice to serve

1 Put the lemon juice, caster sugar and ginger in a 1 litre jug and stir well to dissolve the sugar, making a syrup.

2 Put a basil sprig or two in each glass and add 60ml of the lemon and ginger syrup (pour it in through a strainer if you prefer). Gently muddle and crush the basil leaves with a wooden spoon handle or muddler to release the flavour from the herb.

3 Top with ice and chilled soda. Store the leftover lemon and ginger syrup in the fridge (see Make Ahead).

Per serving (for 14) 133kcals, 0.1g fat (no saturated), 0.3g protein, 32.6g carbs (32.1g sugars), trace salt, 0.2g fibre

Spiced chicken with halloumi, fennel and tabouleh

Serves 4-6 Hands-on time 25 min, plus resting Oven time 40 min

MAKE AHEAD

Make the tabouleh up to a day ahead and keep covered in the fridge.

USE UP A GLUT

Soft herbs can be used interchangeably with young salad leaves in many salads. Add bunches of finely chopped herbs to rice, grain or potato salads for a healthy flavour punch, or use whole leaves of basil, mint and coriander instead of baby salad leaves.

• 1.4kg free-range chicken, spatchcocked (search delicious magazine.co.uk for a guide to how to spatchcock a chicken, or ask your butcher to do it for you)