Nigel Slater’s high summer recipes

Make the most of bright summer produce with saffron and yogurt grilled chicken, tomato and roast pepper bruschetta and cherry jelly with orange cream

You come back from the shops with cherries, their skins tight and bright, the colour of beaujolais. Green-shouldered tomatoes too, fat red peppers and a bunch of basil, its leaves as big as bay. A heavy wedge of watermelon perhaps, a cool cucumber and spiky bunches of hot rocket. Summer shopping is frustrating. Peaches or nectarines? Peas in the pod or broad beans? Should we buy radishes and artichokes? We need food for the grill, something to marinade, and yet we still want something of substance. (Seafood for a potato-topped pie, chicken for the barbecue.) From now till late autumn there is almost too much from which to choose. We should make the most of it.

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