Julie Biuso had me at “cook in sizzling butter and serve hot sprinkled with sea salt.”

Cherry tomatoes are abundant and delightful right now, and this one by Anthony Tringham and Angela Tringham is quick and easy and tastes like summer.

If you’re anything like me, at this time of year you end up with half a dozen courgettes wilting in the fridge not quite knowing what to do with them. Here’s my new go to, thanks to Lauraine Jacobs.

One for the not meat-eaters, thanks to Laura Vincent, this is earthy and bright and pairs really well with toasted pita bread, some parsley, and (if you’re into it) some sparkling rosé.

Every party needs sausage rolls. I don’t make the rules.

One of my pet peeves is seeing ceviche on menus in New Zealand. I am sure there's a fancy culinary reason for it, but our Pacific neighbours have a similar dish. Oka in Samoa and ika mata in Cook Islands, and Kokoda in Fiji, like this one by Lynette Mercer. (Traditional ceviche doesn't seem to have coconut, so maybe that’s it. But still.)

OK, this one is just unconscionably fancy, but how much do you want to say, “actually it’s whipped smoked roe, Karen” to that woman down the street who always thinks she’s better than you? Thanks to the folks at Wellington eatery Highwater, now you can.

Sometimes you need something sweet, and what better way to do that than to pair the taste of summer (strawberries) with cheese? Add honey too. This one also makes your guests do all the work, which I approve of.

This sounds fancy as, but this Al Brown recipe is relatively simple, and a really good way to use up that jar of preserved lemon your secret santa gave you last year.

Let’s finish with a super easy classic. And like sausage rolls, asparagus rolls are a must for any party. These ones just class it up a little.