This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
Any good cafe worth its salt is serving matcha lattes these days. Think of these as a summer-friendly version, with a crunchy puffed-rice base.
The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.
This mega-bowl of raw greens is the satisfying antidote to any summertime overindulgence. The Japanese-style cabbage-ginger pickle is quick to prepare and adds a kraut-like flavour to the dish without having to ferment the mixture for days on end. The dressing is a versatile little number, too - we love it as a dipping sauce for sashimi, which would also make a great addition to this dish.
Have this chilling in the fridge so it's set to be served over ice when you're ready. It's great at brunch and it would also be excellent frozen in popsicle moulds.
This ultra-green dip is an excellent snack packed with flavour and goodness. Serve it with any kind of cracker or crunchy crudites - asparagus spears work beautifully, as do cucumber, radish and sweet baby beans.
Noodles are great served cold. The trick is to refresh them under cold running water to rinse off the extra starch and stop them cooking. If you aren't using them immediately, toss them in oil and refrigerate them. Any fish works well here, as does silken tofu.
A quick and easy fragrant paste made with ginger and turmeric can turn a simple stock into a fragrant broth that's perfect with mussels, a few pieces of fish or both. Here we've used mung bean noodles, sometimes referred to as bean-thread noodles. In their place, rice noodles work well, and the broth is also lovely with the addition of leafy Asian vegetables such as gai lan.
This do-ahead dessert keeps in the freezer for up to a month, making it the perfect stand-by sweet; cut it into portions before freezing and defrost them as required to make things even easier. We've topped ours with tangy passionfruit for a fragrant tropical note, but mango, banana or pineapple would also work well.