A fast take on the meat-loaded Cuban sandwich. Serve them with a little of the marinade on the side for extra zing.
For maximum flavour cook the chicken on the barbecue - coal or wood will give the best result.
This dish is super-fast and packs a bit of heat. Halve the number of chillies for a gentler adventure.
This take on potato salad is best served warm - the butter solidifies if it's left to cool.
This is arguably the simplest dessert - a cheat's granita fancies things up a little. It would also make an excellent breakfast dish with crunchy granola or Bircher muesli added to the layering.
The key to chilled soups is to ensure they're well seasoned to bring out the flavours, which are dulled by chilling. And they must be well chilled so, in the interests of speediness, here we've poured the soup into serving bowls and popped them in the freezer for 15 minutes. If you have more time, chill it in the fridge overnight.
There's a great range of soba noodles on the market, from gluten-free pure buckwheat noodles to wheat-flour versions. The methods for cooking each vary, so follow the packet instructions.
Millet is cooked pilaf-style for this salad to add extra flavour. It makes the perfect vehicle for a lemon-laden dressing along with shreds of poached chicken and plenty of peas.
We love this speedy carrot and almond hummus as a dip, but it's also excellent served with grilled chicken skewers and a herb salad for a more substantial meal.