Once you realise how easy - and downright tasty - making your own focaccia is, there'll be no turning back.

Balmy weather calls for light and bright salads with crunch, acid and fresh herbs.

It's a cultural mash-up of the best kind - try it for yourself and see.

Gazpacho with pickled celery and oysters recipe - For quick-pickled celery, combine ingredients in a small bowl, season to taste and set aside to pickle until required. Combine bread, shallot, vinegar and 125ml water in a bowl and leave briefly to soften (2-3 minutes). Transfer to a blender, add tomato, garlic, olive oil, tarragon and oyster juice.

Devilled ham with cornichons and cheddar recipe - Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar.

Porchetta panini with fennel and mustard fruits recipe - Preheat oven to 220°C. Place pork skin-side up on a wire rack in the sink, carefully pour boiling kettle over skin to help the score marks open, then stand for 10 minutes to dry out.

Prawn rolls with pickled tomatoes and celery recipe - For pickled tomatoes, blanch tomatoes until skins split (30 seconds) refresh in iced water, drain and peel.

This might just trump your best hummus.

Mozzarella in carrozza recipe - Place bread slices on a work surface and arrange mozzarella on half, leaving a small border.

"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."