Smoothies and frozen fruit can be lifesavers these days. Here’s a recipe formula that works for any berries you’ve got hiding in the bottom of your freezer. Don’t have any mint? No worries, it’s not essential. If you're without a blender, you can simply mix it using a potato masher.

The recipe for this frittata is basically the ratio I use to make a baked egg “something” on a regular basis. All the parts of this dish are flexible — dairy, cheese, veggies and topping. Swap the dairy for whatever is on hand: use half-and-half plus milk or, for a leaner version, just milk in place of whipping cream. Choose veggies like sautéed peppers, shredded kale or defrosted frozen peas instead of asparagus. The aïoli is just an extra. Whisk up your own version using whatever herbs you have on hand, drop the herb aspect or just skip the aïoli completely. On hot days, I’ve even had success “baking” it in a foil dish on a closed-lid barbecue around 400°F (200°C).

Got leftover rice? This British-inspired version of kedgeree is made for such an occasion. When smoked trout isn’t available,  it can be made with other smoked flaked fish, and even canned salmon makes a great swap.

A smash is the definition of a casual cocktail. With this recipe, take liberties like switching rum for gin, vodka or whisky, or even skip the fennel completely. Smash blackberries and raspberries instead of strawberries using your muddler or just a wooden spoon handle.

There’s no denying that brisket takes some attention and babysitting, plus smoker chips (which you may not have). But if you do, the brisket is rubbed with spices probably already in your cupboard. The benefit of making this recipe is that you’ll be set for easy lunches and dinners. Tightly wrap any leftovers so you can treat yourself to delicious barbecue down the road.

For breakfast, lunch or dinner, turn to this budget-friendly recipe whenever you need to put a meal together quickly. The recipe gives you lots of hearty greens options, but what it doesn’t tell you is that you can use any type of cheese or skip it altogether.

Treat yourself with a summery homemade cocktail. Mix up a batch of the lemon syrup (tarragon optional) and tea-infused gin (sub in vodka, if you like). These will both keep well, covered and refrigerated, for a couple of weeks. Whenever you fancy a cocktail, pour yourself a glass and top it with soda.

We’re all craving comfort food right now, and this seasonal twist means you can have a cozy dish that’s fit for warmer weather. Following the make-ahead instructions and spreading out the work will also suit your summer cooking style.

I love ordering a crispy battered and fried fish taco, but at home, I prefer to embrace the delicate flavour and texture of fish by simply grilling it. In this recipes you'll find instructions for making that style of grilled taco — you can even try it with different types of fish, including lake trout, yellow perch or farmed tilapia.