Salsa of pumpkin and tomatillo

Serves 20

Risotto of pumpkin and Parmesan

Serves 20

The Hacker: What to do if you can't see eye to eye with your own co-ordination?

Among the bewildering amount of counselling I've received from readers anxious to lift the pall of depression that hangs over my golf comes a piece of disarmingly frank advice from Gerald Sinstadt, the distinguished football commentator.

Big chef, little chef: What does it take to become a kitchen star?

In this special section we explore the whole circus of culinary celebrity: from overstuffed critics and TV wannabes to voracious publishers. But first, we ask top chefs to introduce their most promising protégés, whose recipes could have Gordon and Heston shaking in their checked trousers

Spiced squash chutney

Makes 2 litres

A bit of a pickle: Mark Hix's preservation orders

It used to be the only way to preserve fruit and vegetables, but pickling is still a rewarding option, says Mark Hix.

Fragrant chicken stew

Serves 6

Squash and tomato curry with lime and coconut

Serves 4

Cream of tomatoes: Skye Gyngell makes the most of the sweetly fragrant varieties that are coming into season

Supermarkets sell bland varieties all year, but this is the season for real connoisseurs to get creative with their tigers, cherries and San Marzanos, says Skye Gyngell

Summer squash soup with goat's curd

Cold soups in the summer are often overlooked but they make a refreshing dinner party starter. In the following recipes I have tried to combine the flavours, textures and colours of summer so that you can suitably impress your dinner guests without too much fuss.

Liquid assets: Hix's cool summer soups

Chill out with this colourful selection of cool summer soups, says Mark Hix

Antipasto of summer squashes and courgettes

Serves 4-6
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