Salads don’t have to be boring! Let me show you how to make this beautiful Grilled Apricot and Mozzarella Salad. Vibrant, exciting and full of colours and textures. This quick and easy, crowd-pleasing recipe with fresh apricots is the perfect way to celebrate the summer. The key is grilling the fruit - the caramelisation really deepens their sweet flavour while the crunchy and bitter leaves, cured bresaola, fresh mozzarella and acidity from the balsamic vinegar complement each other perfectly to create a very tasty summer dish.

Let’s make Pasta al Tonno - Pasta with Tuna and Tomatoes! This is another quick and easy pasta recipe and like many Italians, this was one of the first things I learned to make when I left home. In Italy we call it the student pasta because you can make it in no time with just a few cupboard ingredients and it’s a quick and easy meal for any day of the week. The polpa chopped tomatoes give the dish a rich texture with fresh flavour and you can also add capers and chilli for more of a kick.  

Summer is finally here! Let's make Pasta Alla Crudaiola, a super simple, no-cook tomato pasta. This is the perfect way to celebrate tomatoes when they are in season and at their best. Using just a few fresh ingredients you can create an easy pasta dish that’s packed full of flavour, summery and always a winner. I love preparing mine a few hours ahead so that the flavours combine together beautifully. Leave out the cheese for a great vegan recipe.

In his beautiful cookbook Giuseppe's Easy Bakes, Giuseppe Dell'Anno, winner of The Great British Bake Off, shares his version of these creamy, boozy chestnut and brandy truffles. They are made with just five ingredients and are coated in a thin layer of white chocolate and topped with a chocolate drop to give them their iconic shape. Giuseppe’s recipe calls for cooked chestnuts which you can find in stores and markets all year round. They add a subtle nutty flavour to the chocolate and cream centre, but they produce the creamiest, most melt-in-the-mouth texture, perfectly washed down by a glass of sweet Marsala wine.

Frying steak, flank steak and goose skirt are some of the most underrated cuts of beef. They’re cheaper cuts but they still pack a rich, meaty punch when they’re cooked right. I grilled mine quickly over charcoal on my beautiful Napoleon barbecue to lock in its natural juices and for an amazing smoky flavour. To deliver on both tenderness and taste it is best to cook these types of steak quickly on a high heat, charring the outside and keeping it medium rare throughout the middle. I rested mine on a delicious salsa verde before thinly slicing it across the grain. This isn’t just budget-friendly barbecue, it’s flavour done right.

My rocket pesto is packed with the fresh, natural peppery taste of the rocket and a touch of citrus from the lemon. The cheese and pine nuts mellow out the flavour and the roasted tomatoes give a burst of sweetness for a truly delicious pasta dish! I’ve added ice cold water during the blitzing which will help you to use less olive oil and prevent your pesto from getting bitter. And remember - never, never cook your pesto!