• 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

Pan-roast fish

TASTE Food editor Abigail Donnelly, shows us her favourite way to cook fish, which is by first browning it in the pan and then finishing it off in the oven.

This is an excellent way to cook just about any kind of firm, white fish, including hake but also salmon. You can replace the green olives in the recipe with black ones if you like.

Here she makes delicious Pan-roasted Kingklip with smashed tomatoes and green olives.

For that final touch and a richer sauce, add a few knobs of butter to the pan right at the end.

Credits: Thanks to Le Creuset and Culinary Equipment Company for the loan of their beautiful kitchenware used in the production of this video.