The second in my new #EatTheSeason series is, of course, Summer: the season of abundance - quite literally. And there is no better time of year to celebrate the rainbow of foods.

This collection of new recipes is an absolute celebration of those ingredients: from a fresh and light breakfast of broad beans, feta and eggs on toast, perhaps moving on to a refreshing lunch of cucumber gazpacho – ideal alongside a slice or two of herby green bread (page 104-105 of Cook. Nourish. Glow), before rounding off the day with a little aperitif of Champagne Pimms (healthy eating is all about balance, after-all!) before digging into a vibrant tray of fish, tomato and fennel bake and courgette ribbons salad on the side for supper. Or how about trying my sharing steak instead if you’ve have friends joining you? Pure culinary delights!

Summer eating can be a feast for all the senses, and you can amplify this enjoyment even further by bringing a little more consciousness to your meals. I have recently found myself thinking the phrase ‘May I eat this meal with mindfulness and gratitude’ before digging in. It not only helps me to really savour each mouthful, but a little thankfulness for the gift of plentiful food never goes amiss either.

Wishing you all the happiest and healthiest summer 2018 x

Egg on Toast, Broad Beans with Herbs & Feta

Cucumber & Herb Gazpacho

Sharing Steak with Chimichurri & Smoky Slaw

Ribbon Zucchini Salad with Rocket, Feta & Hazelnuts

White Fish, Tomato, Fennel & Herb Bake

Summer Champagne 'Pimms'