Corn on the cob grilled whole is the highlight of this ultra-fresh taco recipe. Transform it into a salad, balancing the flavours with the sweetness of red pepper, the spiciness of jalapeño chili and the freshness of lime juice. Avocado slices are added to the toppings while pieces of cotija, a firm and salty Mexican cheese, give a boost to the salad. Combine everything into a tortilla and you’re ready to eat!

You’ll be charmed by this meal salad which showcases silky tofu in a different light than usual. Instead of grilling it, it’s served raw, as a garnish on the plate. An assortment of roasted vegetables, such as radishes, onions and asparagus, gives a boost to the subtle flavour of the plant-based protein. A sharp vinaigrette made with chives, pumpkin seeds, black olives and lemon zest creates a welcome contrast to all these delicate flavours. A pleasant, uncomplicated dish.

This dough is perfectly suitable for our pizza oven. It’s supple, made by hand and yields four 12-in (30 cm) honeycomb pizzas. Garnish it whichever way you like and call friends and family to share it!

Enjoy the short lilac season by turning its flowers into a cocktail, with a sweet and subtle lilac-infused syrup. Add blackberries for some colour, a drop of gin for a floral touch and lemon juice to turn it into lemonade. This beverage announces that the warm season is here to stay!

This gluten-free summer crisp is made with seasonal strawberries and rhubarb, coated in sugar and cornstarch, and topped with a sweet and salty mixture of oats. Savour it still warm from the oven, with a great big scoop of ice cream.

A traditional Middle Eastern dish, hummus is made with chickpeas and tahini, and often served as a dip. For people who are allergic to sesame seeds (or simply those who don’t keep tahini in their pantry), it’s easy to make it with a simple list of ingredients, omitting the tahini altogether.

Tomato, Mint and Warm Chickpea Salad

Make space in your fridge for an original condiment: spicy honey. Mix cider vinegar, chili flakes and cayenne pepper with honey, and you’ll have the perfect way to add some zing to all sorts of dishes. It’s that little spicy surprise on your pizza, fried chicken or cheese plate.

Cocktail lovers, Ricardo has developed a new version of Aperol sour, which combines gin, bitter orange liqueur, lemon juice, simple syrup and a cocktail emulsifier that creates a frothy texture. The perfect drink for cocktail hour!

At the fishmonger’s, it’s impossible to resist the crab legs, lobster tails, Nordic shrimp and oysters. Choose what you feel like having and turn it into a sublime platter. Serve it with a spicy mayo and apple mignonette.