This easy-to-assemble dish, perfect for cooking after a visit to the farmers’ market, is charming with every bite. With corn kernels, garlic scapes and basil, this trio of ingredients creates a beautiful harmony with the short pasta. Parmesan, lemon and creamy burrata are added for balance between richness and freshness. These comforting flavours are ones you’ll want to recreate again and again.

This week, say “yes” to a one-pot, made in collaboration with Classico. To make it, boil the pasta in a savoury mix of rosé sauce and chicken broth, and then add pancetta and sautéed mushrooms for a rich and woodsy flavour. Add cheese, bake in the oven and you’ve got a traditional Italian dish made easy.

The end of summer is the perfect time to use up the last of your garden zucchini. Add them to this orzotto recipe, in collaboration with Classico, a cross between an orzo dish and a risotto, with chicken broth, Parmesan cheese and pesto. The result is a pasta dish coated in a creamy sauce, garnished with cherry tomatoes and green olives. This meal comes together quickly and everyone around the table will be happy.

This recipe brings together many ingredients we enjoy on a skewer: lamb, halloumi cheese and vegetables. Serve them with a fresh herb sauce, that’s also used as a marinade. It’s a fresh meal idea, perfect for a barbecue with friends.

Sandwich wraps are a practical lunchbox staple. In this version, we’ve loaded a tortilla with lettuce, turkey breast slices, crunchy vegetables and bacon. Wrap each tortilla tightly and then cut into pinwheels. Each is secured with a toothpick garnished with a cherry tomato or cornichon. Makes for a lunch with style!

If you’re looking for something original to serve on your corncobs, this is the recipe for you. Once the cobs are cooked, brush them with butter flavoured with lemon juice and zest, chopped tarragon and pepper. This topping is both tangy and anise-flavoured, which is a nice switch from the usual butter and salt, and will make your corn shine.

Inspired by a street food specialty from Cambodia, this dish highlights a mixture of coconut milk, sugar and fish sauce, which is brushed onto the cobs. When ready to serve, garnish with peanuts and grated coconut. This sweet, tangy and contrasting combination will take your corn up a notch and win over everyone.

This recipe calls for capicola steaks, a pork cut that comes from the shoulder and is well marbled, making the meat tender and juicy when grilled. Here, the steaks are given Asian-inspired flavours by marinating them briefly in a red curry paste-based marinade, which is also used in the sauce made with coconut milk and peanut butter.

Pesto-Marinated Chicken with Roasted Vegetables

This recipe follows the popular crinkle cake trend from social media. You simply fold sheets of phyllo dough like an accordion and then add the ingredients of your choice. Here, we’ve combined zucchini slices, goat cheese and red bell pepper spread for mouth-watering results. Crunchy and creamy, it’s the perfect appetizer that’ll disappear as soon as you place it on the table.