Zucchini

Piri piri sauce is a spicy Afro-Portuguese chilli sauce available from Middle-Eastern food stores and most major supermarkets. Note

If you can’t buy char-grilled zucchini, you can make your own; use a mandoline or vegetable peeler to thinly slice one large zucchini lengthways, then cook the slices on a heated oiled grill plate until browned lightly and tender. Pizza bases can be bought at any regular supermarkets. Note

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A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.

The basil mixture, without the lemon rind and juice, can be made several days ahead; keep tightly covered in the refrigerator or freeze for up to 3 months. Add the lemon just before serving. Make sure you cook the haloumi just before serving, as it becomes tough and rubbery on cooling. Note

You need 12 skewers; if using bamboo skewers, soak them in water 1 hour before use to prevent splintering or scorching. Note

Soak bamboo skewers in cold water for an hour before using to prevent them from splintering and scorching. Note

Ratatouille can be made a day ahead; store, covered, in the refrigerator. It is great on its own, or served with pasta. In a Provencale dialect, touiller means to stir and crush, thus the name ratatouille perfectly describes this rich vegetable stew. Note

Danish salami is a smoked, delicately spiced salami; you can use another variety if you wish. Note

A fish burger makes a delicious alternative to a beef burger. You can use white-fleshed fish, or even prawns, instead of the salmon for something different. Note