HALLOUMI, POTATO AND JALAPEÑO SKEWERS with sour cream

Skewers are sensible barbecue and camping tools because – stating the obvious here – they keep everything in place when cooking over a fire. Hot off the grill and doused with sour cream, this is a wonderful recipe. I’ve cut the lemon into quarters and grilled it along with the halloumi skewers because blistered, hot-grilled lemons are magic, and super juicy. You’ll need wooden or metal skewers for this recipe; if you’re using wooden, soak them in a little water for 30 minutes before threading.

SERVES 4

2 x 225g packets of halloumi, cut into 3cm cubes 500g baby new potatoes, boiled until tender

2 jalapeño chillies (or other green chilli), cut into six pieces (deseeded if you want less heat)

1 large red onion, cut into six wedges

3 tbsp olive oil, plus more to serve

1 tsp sweet or hot, smoked or unsmoked paprika

1 lemon, quartered

150g sour cream (1 small tub)

Salt and black pepper chilli flakes, to serve

1. In a bowl, toss together the halloumi, cooked potatoes, jalapeños and onion in the olive oil, paprika and juice from two of the lemon quarters. Season with salt and pepper (remembering the halloumi is salty).

2. Thread everything in equal proportions on to the skewers. Grill over a moderate to high heat for about five minutes, turning every so often, until everything is golden and lightly charred. At the same time, grill the remaining lemon quarters, cut-side down, until charred and juicy.

3. Season the sour cream to taste with a good pinch of salt and put to one side in a bowl. Remove the skewers from the grill and drizzle with the sour cream. Trickle over a splash more olive oil and juice from the grilled lemon quarters, then sprinkle with chilli flakes to serve.

Harissa is marvellous stuff. Hot, with a pungent, sweet heat, it is a paste of red (bell) peppers and chillies with assorted spices that brings huge flavour to everything it touches. There are many good brands on the market, although you could also make your own (there are plenty of recipes, too). This is a gorgeous and substantial salad dish.

SERVES 4

5 tbsp olive oil, plus more to drizzle

4 small firm, green or yellow courgettes (zucchini), trimmed and sliced in 1cm slices Finely grated zest of 1 lemon, then cut the lemon in half

Salt and black pepper

3 tbsp harissa

1 cup couscous (about 190g)

3 cups water (about 700ml), freshly boiled 3 ripe peaches, stoned and sliced

200g feta, crumbled

1. Heat two tablespoons of olive oil in a pan over a moderate to high heat. Add the courgettes and the lemon zest and lemon halves and fry with a generous pinch of salt for about five minutes, until the vegetables are lightly browned and soft, but still with some crunch, and the lemon flesh is soft and juicy.

2. Remove the pan from the heat and set aside the lemons, then add the harissa and remaining olive oil to the pan. Check the seasoning, adding more salt and pepper to taste. Squeeze over the juice from the fried lemons. Transfer the courgettes to a bowl.

3. Wipe out the pan with kitchen paper or a clean cloth and add the couscous. Toast, stirring, over a medium heat for three to five minutes, then add the boiling water to the pan. Remove from the heat, cover, and leave to stand for five minutes before fluffing the couscous with a fork.

4. To serve or pack up and take with you, mix the cooked courgettes along with all their juices into the couscous, drizzle with oil and top with the peach slices and crumbled feta.