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A spring-like, comforting orzo dish tossed with a coarse pea and pumpkin seed pesto and topped with griddled asparagus.

A summer vegetable lasagne with no white sauce — a garlicky, fiery arrabbiata-style tomato sauce layered with fried aubergine and mozzarella.

A loaf-tin bake of buttery mashed potato loaded with bacon, sausage and cheddar, finished with a crisp breadcrumb topping.

A chicken variation on the viral baked feta pasta — feta and tomatoes baked until caramelised, mashed into a creamy sauce and tossed with penne.

A slow-cooked pork loin rubbed with paprika and rested in a garlicky balsamic glaze for a tender, tangy roast.

Oven-braised baby back ribs finished on the barbecue, glazed with a Marmite and muscovado marinade.

A sweet, smoky ketchup-based barbecue sauce spiced with cayenne, paprika and mustard, and mellowed with molasses.

Sticky, garlic and mustard marinated spare ribs grilled over hot coals until sticky and charred at the edges.

Rosemary and garlic marinated lamb, chargrilled on the barbecue and served with a punchy herb and anchovy salsa verde.

Homemade raspberry marshmallows, chargrilled on skewers and served with a fresh raspberry sauce.