Yes there is some summer left to eke out…

These courtesy of Roullier White who I originally looked up to get some decent knives.

Chop one head of celery; add two handfuls of seedless red grapes, two chopped apples, two chopped pears, a handful of crumbled walnuts and some crumbled blue cheese. Dress with a mustard and honey vinaigrette.

• Place a generous heap of baby leaf spinach in a bowl over which flake several skinned fillets of smoked, peppered mackerel. Peel an orange over the bowl, so as not to waste any of the juice, break into segments and then tear into pieces. So simple and so delicious.

• For an equally simple, seasonal salad, take some more baby leaf spinach and scatter with slices of fresh strawberry. Serve with simple vinaigrette of 1 part raspberry vinegar to 3 parts olive oil. Top off with a warm slice of toasted goat’s cheese on a sliced baguette.

• Grill some tuna steaks and leave to cool. On a bed of rocket lay some large hunks of avocado. Flake the tuna over this and squeeze over lots of fresh lime and a drizzle of olive oil.

• Cube two mangoes into a bowl, mix in some cooked tiger prawns, some torn coriander leaves and some grated cucumber. Mix together some plain yoghurt with some lime juice and spoon over the salad. Sprinkle with chopped red chilli.

• Marinade slim slivers of sirloin steak in soy sauce. Flash fry in a little sesame oil with some dried red chilli. Strain and place on a bed of watercress. Drizzle over some of the juices from the pan and sprinkle with toasted sesame seeds.

For a delicious summer soup that requires no cooking take equal quantities of Greek yoghurt and passata add a level teaspoon of curry powder and blitz together in the blender. Pour into large serving bowl and chill in the fridge for an hour or so, scatter with shredded coriander and serve with hot nan bread.

Our favourite summer dessert recipe could not be easier. Hull some strawberries and drizzle with Manuka honey, sprinkle with toasted pistachio nuts and freshly torn mint. Serve with a big helping of fresh clotted cream.

We are lucky enough to have two pear trees in our garden; I keep a great big hunk of parmesan in the fridge as there is nothing nicer, in lieu of dessert, than a slice of pear and parmigiana with a glass of red.