Salted caramel banana tatins with crème fraîche ice cream

Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu

Lemon chicken with fruity olive couscous

A low-fat dish of grilled citrus chicken with fresh salad that can be whipped up for a quick supper

Miso prawn skewers with veggie rice salad

For a new way with prawns, marinade in soya, serve as kebabs and team with healthy basmati

Parsnip pilaf

Slow cook basmati rice with lentils and spices, roast your veg then serve with a coriander, dill, parsley and mint salsa verde

Clementine & Grand Marnier semi-freddos

These individual iced desserts have a citrus tang combined with a silky, creamy texture. You can make them up to 3 months in advance for an easy dinner party dessert

Devil’s food cupcakes

These sponges with a cream cheese topping are light yet wonderfully chocolatey

BBQ drumsticks with slaw

These deliciously sticky chicken pieces are best eaten with plenty of napkins at the ready

Summer fish pie

A great freeze-ahead fish pie recipe, packed with seafood and topped with crushed new potatoes. It feeds 10 so keep one in the freezer for last-minute entertaining

Parcel-poached salmon with herby mayonnaise

Beautiful served hot or cold, this poached salmon makes a stunning yet stress-free centrepiece for a buffet lunch

Profiteroles

Award-winning writer, Fiona Beckett, shares her recipe for the 1970's classic dessert