Seaside suppers

If summer had a flavour, it would be citrus: bold, bright, and unapologetically zingy. Bursting with colour, crunch and that unmistakable lip-smacking freshness, these four joyful recipes from recipe

Need midweek meal inspiration? These recipes have a little something for everyone, and are ready in 60 minutes or less

Sliced, squeezed or zested, the fragrant lemon brings brightness and joy to every dish it touches, says Sardinia-based chef Letitia Clark

Ingredients (Serves 2) ◆ 2 x 250g pouches microwaveable Spanish-style grains ◆ 150ml vegetable stock ◆ 200g frozen cooked mixed seafood (prawns, squid, mussels) ◆ 1tsp paprika (optional) ◆ 200g mussel

This recipe is inspired by my much-loved fried gordal olives stuffed with manchego, a big favourite at Pizarro restaurant. Here, the creamy, nutty manchego is fried until perfectly golden and crisp, b

(Serves 4) 1 Mix together the juice of half a lemon, 1 finely chopped garlic clove and 30 ml olive oil. Smear on to 600 g rib eye or rump steak. 2 Heat a griddle pan to very hot. Fry the steak for 2 m