1 BATCH UP BREAKFAST

A big jar of compote in the fridge will make mornings smoother than the jazz stage at Glastonbury. Peaches are particularly special (see recipe below), but virtually all fruit is compote-friendly, though cooking times and sugar quantity vary. Swirl into yoghurt, dollop onto overnight oats and pancakes, or whizz into smoothies.

Peach compote: Makes about 500g; takes 15 minutes + cooling. Roughly chop 500g peaches (or nectarines), put in a pan with 50g caster sugar and 1 tbsp water, then simmer for 5-7 minutes until softened but still holding shape. Leave to cool, then chill.

2 TOAST YOUR SUPPER

The true sound of summer is not the ice cream van but the sweet pop of the toaster; a legitimate no-cook dinner choice when the sun is shining. And when there are so many delicious fresh ingredients at their seasonal best, you can even tick off a few of your 5 a day.

Crab & radish: Toast 1 large slice of bread, then spread with about 2 tbsp crab pâté. Finely slice 2 radishes and scatter over with a little snipped salad cress and lemon zest.

Courgette & pecorino: Shave 1 medium courgette into ribbons; put in a bowl with the leaves from 3 mint sprigs and 1 tbsp extra virgin olive oil. Toss with a little freshly ground black pepper and 10g shaved pecorino. Toast 1 large slice of bread, spoon over the courgette mixture, then top with a drizzle of olive oil and a few mint leaves.

3 STORE-CUPBOARD SUPERSTARS

A larder full of multi-talented timesavers is a shortcut to all manner of savvy summer meals. Thank us later when you’re enjoying a lie-in or a glass of rosé on the patio.

Frozen White Rustic Baguettes: Oven-cook these from frozen in just 10 minutes, then slice them up for a sharing board/dips/something on the side, or tear them into chunks for croutons.

Frozen All Butter Croissants: For patisserie-standard Sunday breakfasts outside.

Essential Greek Feta: Sensational in salads, even better in dips – and it keeps for ages in the fridge.

Cooks’ Ingredients Sweet Pastry Cases: Spoon in No.1 Madagascan Vanilla Custard and top with seasonal fruit for the easiest summer pud ever.

Cooks’ Ingredients Meringue Nests: For instant individual pavlovas, top with whipped cream and fruit. Or crumble into an Eton mess.

4 SPECIAL SAUCE

Remember Bird’s Ice Magic, the iconic 80s chocolate sauce that froze (and became satisfyingly ‘crackable’) as soon as it hit cold ice cream? We’ve come up with our own version, adding peanut butter and raspberry jam for extra nostalgic vibes. Joy is guaranteed, whatever your age.

PB&J chocolate ‘magic’ sauce: Serves 4; takes 10 minutes. In a large heatproof bowl, add 100g chopped dark chocolate, 2 tbsp smooth peanut butter (or almond butter) and 1 tbsp coconut oil. Set the bowl over a pan of simmering water (don’t let the water touch the base of the bowl) and stir until melted and smooth. Arrange 2 scoops of ice cream in each bowl with 1 tbsp raspberry jam. Pour over the hot sauce and leave to set for about 30 seconds. Roughly chop 50g roasted salted peanuts and sprinkle over to serve.

5 SUMMER ROMANCES

Embracing classic flavour partnerships is the beginning of a million different simple meals, from salads to pasta to platters. Start here and you won’t look back: tomato + burrata + basil; sweetcorn + butter + chives; watermelon + chilli + lime.

Watermelon & whipped feta salad: Put a block of feta in a food processor with a few spoonfuls of Greek yoghurt (the ratio should be about 3:2). Whizz until smooth, then gradually drizzle in a little extra virgin olive oil until rich and creamy. Season, then spread over a platter. Top with watermelon wedges scattered with lime zest, a little pul biber and some mint leaves. Drizzle over more extra virgin olive oil to serve.

6 GET ON BOARD

Grazing boards are a nonstop highway to easy entertaining. There are no hard-and-fast rules – just infinite delicious possibilities – but follow our pro tips for platter perfection (or simply assemble the ingredients we used to make our French-inspired board, right, for optimal TV sports grazing).

FRESHEN UP: An abundance of fruit and veg makes boards feel seasonal and exciting. Chop or tear into different shapes for an organic, modern look.

DIP AND SCOOP: Think chutneys, oils and sauces.

DON'T SKIMP ON THE CARBS: Sliced bread, rolls, breadsticks, crackers and oatcakes all work well.

SAY CHEESE: Aim for a mix, like the classic combo of a soft, a hard, a goat and a blue.

ADD SOMETHING TANGY: These provide contrast – go for cornichons, pickled onions or olives.

USE HERBS AND NUTS: A pretty and tempting way to fill gaps.