When it gets too hot to cook, switch to these bite-sized snacks, bursting with flavour from new season veggies.

Tomato bruschetta: Rub some croutons with a cut clove of garlic, pile on some chopped tomatoes, top with a drizzle of olive oil, sea salt and pepper, and a basil leaf garnish.

Tapenade medley: Rub some croutons with a cut clove of garlic, spread on a thin layer of cream cheese or goat’s cheese, add a blob each of green and black tapenade.

Stuffed cherry tomatoes: Cut cherry tomatoes (red and yellow) in half and gut. Fill with cream cheese or crumbled feta. Top with a peppadew pepper.