Dust off the tongs, fire up the barbecue, and get grilling with these sure-fire winners, from spiced chicken to a fresh eggplant and haloumi salad.

At his new Spice Temple, Neil Perry calls on the more exotic flavours of China (and plenty of spices) to turn up the heat. Break out the chillies, spark up the wok and start a fire of your own with these hot, hot, hot dishes.

When it comes to last-minute entertaining, a lovingly made preserve, served as an antipasto, condiment or sauce, will get you out of a jam. Capture sunshine in a bottle with these preserves of the season's best produce.

Mousse, soufflé, mud cake and more... welcome to the dark side.