Dave Verheul

"The bulk of this dish can be prepped ahead of time, and who doesn't love sugar snaps?" says Dave Verheul.

Rillettes are a French bistro classic. But they're surprisingly simple to prepare at home, too.

This light starter makes the most of summer produce while offsetting the creaminess of burrata with a light pickle and olives. It's a simple yet crowd-pleasing dish.

Cod roe can be tough to find - a good taramasalata bought from your favourite deli works well with the crudités.

"This is all about the quality of your pork. Seek out heritage-breed black Berkshire pigs that have been raised humanely and it will make all the difference," says Dave Verheul. Begin this recipe a day ahead to marinate the pork.

"Strangely enough, rosemary loves coconut and this makes a great refreshing dessert to eat any summer's day," says Dave Verheul.

Embla share their recipe for rainbow trout skewers, marinated in lemon and char-grilled until crisp.