• White bean panzanella salad with tomato dressing, caperberries and anchovies
• Wafer crostini toasts topped with smooth chive cheese, broad beans and soft-poached eggs
• Summer broad bean and poached tomato broth
• Roast chicken kid's version
• Roast chicken grown-up's version

Use mint in new ways

• Add chopped mint leaves to scrambled egg or an omelette towards the end of the cooking process. 

• Shred mint into thick Greek yoghurt and drizzle with honey.

• Liven up a fresh beetroot and red-onion salsa with chopped mint leaves.

• Pound sugar crystals and a handful of fresh mint leaves, and use to coat the rim of a mint-julep glass.

• Crush mint and combine with softened butter. Slather over caramelised mango slices and top with crème fraîche.

• In a small bowl, whisk together vinegar, mustard, sugar, salt and pepper. Slowly whisk in a little olive oil then add chopped mint and generously drizzle over fine green beans and snap peas.

• For the sweetest mint candies, bring granulated sugar and water to a boil then add a few drops of peppermint extract and powdered sugar. Spoon droplets onto wax paper and allow to set.

• Freeze fresh mint leaves with water in an ice tray and serve in funky cocktails.