In this first of a new mini -series, allotment guru Jayne Hickling shares her knowledge and recipes for this super summer staple

This rich tart makes a lovely dish for a spring lunch – serve with a crisp green salad. SERVES 6 | PREP 20 MINS | COOK 1 HR 10 MINS | EASY 250g shortcrust pastry2 smoked haddock fillets knob of butter

This take on pasta e ceci is like a hug in a bowl. It should be brothy, so add more water as it cooks if you need to. As it uses such humble ingredients, seasoning is key. A drizzle of good olive oil

Celebrate the season – and the Bank Holiday weekend – with a vibrant feast with recipes for everyone

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric

At the age of 90, our best-loved cook continues to tempt us with her delicious, fuss-free dishes – guaranteed crowd-pleasers and perfect for any occasion