Recipes for June

A sweet, sour and heady way to finish a meal

Pair your fresh falafel with a drizzle of tahini, a piece of pickled turnip and a radish slice and mint

The classic Levant salad is packed with fresh flavours.

We love rhubarb at Clarke’s – it is used in all manner of ways, including ice creams, sorbets and meringues, or simply baked with sweet wine and blood orange juice. This sweet and tangy cake works especially well with a scented tea.

There's no better way to cook fish than via Romy Gill's recipe for machi marinated tandoori masala

Tart rhubarb matched with rich, sweet-tasting pork

A super delicious cherry ice cream sandwich

Chef Susanna Sait's summer seafood dish is both delicious and sustainable

It's simple but beyond delicious, this is the perfect vegetarian side dish

A perfectly sweet treat to go with almond biscuits, from the August edition of House & Garden

Alex Jackson shares his recipe for tomato and tapenade tart from his new cookbook, 'Sardine', named after his North London restaurant. Make the most of tomatoes when they are in season with this glorious tart

These will vanish quite rapidly – especially with a good dip beside them

This smoky, fresh dish is an ideal starter for a dinner party, or delicious as a side for lunch

Artichokes are a mainstay of cooking in Italy – much more than they are in the UK – and this dish from the Petersham Nurseries recipe book appears in restaurants across the country to mark the beginning of spring. If you have never prepared an artichoke before, don’t be put off – though time-consuming, it is simple once you get the hang of it.

This boozy, ice-cold treat is Italy's version of frosé

An Italian-inspired fish recipe that's great for barbecue season

An Italian-inspired fish recipe that's great for barbecue season

The leftovers of this Balkan dish taste really good squeezed into wrap.

A Victoria sponge recipe for the ultimate in traditional British cakes. The Great British Bake-Off's Ruth Clemens shares her classic sponge cake recipe with jam and cream

'These pastries are often scented with orange flower water, so to mirror that, I use orange zest and fennel,' says Annie Bell