What vegetables do you like?

 "I like most vegetables. I don’t like cauliflower or sprouts. Not overly keen on cabbage.  I like it well fried and shredded and cooked in red wine- that’s good cabbage. Mushrooms, I love mushrooms. Haven’t had one in ages."

Anna, Cheshire, England

Marinated mushrooms

This attractive, Provençal-inspired dish is the perfect picnic food. Throw everything into a mason jar in the morning and pay it no mind until you pop it into your beach bag or picnic basket. This is fantastic served with a crusty baguette to dip into the fragrant leftover oil.

1 1/2 cups crimini mushrooms, brushed clean

1 1/2 cup olive oil

The peel of half a lemon
1 teaspoon white wine

2 sprigs thyme

1 large stem of basil

1 sprig marjoram

1/8th teaspoon dried lavender

3 cloves garlic, smashed

1/2 teaspoon sea salt

1. Bring a small pan of water to boil. Add mushrooms, reduce to a simmer, and cook for about 5 minutes. Remove, pat dry, and let cool.
2.Line a sterilised jar with the fresh herbs. 

3. Pack the jar with mushrooms, garlic, and lemon peel.

4. Stir together olive oil, wine, lavender and salt. Pour over mushrooms and seal jar.

5. Let sit for at least two hours, turning occasionally. 

What do you eat in summer?

"Greek salad and fresh pasta. Nothing creamy or heavy."

Molly, British Columbia, Canada

Spaghetti with zucchini, tomatoes and herbs 

8 oz spaghetti

1 tablespoon salted butter

1 zucchini, sliced

1/3 cup basil, chopped

1/4 cup rocket

1 medium heirloom tomato, diced (about 1 cup)

1 teaspoon olive oil

Parmesan cheese, to serve

1.   Boil a pot of water for spaghetti. Add plenty of salt and cook spaghetti until al dente.

2.   In a medium pan, melt butter. Add zucchini and cook until tender and fragrant.

3.    Drain pasta and stir through. Add vegetables, olive oil, a pinch of salt, and plenty of cheese. 

What sort of things do you eat in the summer?

"Summer berries and summer fruits! Raspberries, strawberries, mangoes and other stone fruits. I love a nice crispy skinned duck breast served with a salad of spinach leaves, basil, strawberries and nectarines dressed with a caramalised balsamic vinegar."

Kate, Perth, Australia

Summer salad with seared halloumi

Here's my (vegetarian!) take on a lovely idea. 

This dish can easily be made ahead, but I would wait to combine the ingredients until serving.

If you do choose to serve this with duck, omit the cheese. 

1/4 cup plus 1 teaspoon balsamic vinegar

1 teaspoon sugar

1/2 cup olive oil

2 tsp lemon juice, plus extra for cheese

1 1/2 cup baby spinach leaves

1 cup baby rocket

1 cup basil leaves

1 cup strawberries, sliced

1 nectarine, sliced

1 tbsp sweet butter

1 tsp vegetable or canola oil

4 oz halloumi cheese, sliced and quartered

1 cup dry roasted macadamias, chopped

1.   In a small pan, cook 1/4 cup balsamic and sugar over medium heat, until it has reduced and become sweet and a bit syrupy.

2.   Whisk reduced balsamic with olive oil, lemon, and uncooked vinegar until emulsified.  Season with salt and pepper. Set aside.

3.   In another small pan, melt butter with oil. Add cheese and cook on both sides, until pieces have formed a beautiful golden crust. Transfer to a paper plate and squeeze over lemon juice.

4.   Toss greens together with the fruit. Top with fried cheese and chopped macadamias.

5.   Dress and serve.