If you are strapped for time when hosting a BBQ, the last thing you need is extra pressure when it comes to dessert. So why not make it easy on yourself, use some ready-made and available ingredients to cause a dessert sensation.

This peach tart, is bound to be a hit for after the grilling is done, and it can be done in less than 10 minutes.

You may think the star of the show in this dish is the teriyaki, but the truth is that it’s the delicious roasted sesame oil stirred through the rice and drizzled over at the end. If you choose not to use tofu / not interested in a vegan meal, simply use fish or chicken pieces but ensure they have cooked through sufficiently.

If you are choosing to go meat-free, this is a dish where you won’t even notice the difference thanks to the clever use of powerfully-flavored spices used (ground cumin; ground coriander; cayenne pepper) – all the standard spices that make up a traditional chili con carne.

This is a hearty, vegan, tasty meal where the sweetness of squash and pumpkin compliment the earthy flavor of lentils and bay. For best results, use the best quality olive oil to drizzle over the dish at the end.

Its pumpkin season so I thought it would be great to feature it as we celebrate autumn here in the UK. I used pumpkin puree (available tinned and can be easily sourced online) and it’s a great way to sneak a little extra fibre into these treats! With a hint of lovely spices, these muffins – which happen to be gluten-free – will be a popular Sunday brunch option.

Colourful and fresh – this salad will be a hit! The key is to get some good caramelisation on the corn for maximum flavour. The recipe calls for 4 halves of corn on the cob, but you can do this with two whole ones, its just easier to slice the kernels when they are ‘shorter’.

A creamy Brandy and green peppercorn sauce to top your Dinner steaks, it’s a classic combination