Tomatoes simply ARE summer to me, so it feels imperative to have them on the Summer menu for my Telegraph recipes this month. I’m starting with a simple way to jazz up a tomato salad and make it feel extra special without much effort: slices of peach and an anchovy-garlic oil (which you could make with oil or butter depending on what you have) are the easy additions. Get the recipe for my Tomato, Thyme & Peach Salad here.

For a main course, chunks of corn, halloumi, courgettes and peppers are rubbed with a spiced oil and transformed into kebabs to go with a green buckwheat salad. I’ve been using British-made halloumi-style cheese, such as Yorkshire Dama or Anglum from Kupros Dairy, as the British cheese industry needs all the support it can get. Get the recipe for my Buckwheat & Pistachio Salad with Veggie kebabs here.

Finally, black-bean brownies are my cold-weather sweet staple, so this week I’m sharing a summer version – a bit like a blondie, using my favourite summer fruit (cherries) and chickpeas instead of black beans. I’ve been snacking on little squares of it for days, and it’s great for a picnic, too. Get the recipe here.