Greatest hits from the summer issue of Taste

This is one instance when an under-ripe avocado will come in handy. If it’s too ripe the avocado will go mushy during the frying process. These fat avocado ‘chips’ would also be great served alone as a snack with the jalapeño ranch as a dipping sauce. Recipe by Leisha Jones.

This Italian-American classic is the ultimate feel-good sandwich. Crispy chicken, spicy sauce and melted cheese – what more could you ask for? Recipe by Leisha Jones.

This salad is our summer favourite and a fantastic way to use up tomatoes and dried-up bread. It’s even better as a main meal with chargrilled meats like these barbecued chicken thighs. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Jani and I spend hours on our photoshoots and inevitably share childhood food stories as memories are triggered by different ingredients. One recent discovery is our shared love of Strawberry Toppa ice blocks – that delicious Kiwi invention of the 1950s. The rather rustic icy treats on these pages are our version of the sublime relationship between strawberries and cream – with a cheeky, grown-up twist. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

These icy treats not only look and taste amazing but are also really good for you; the vitamin C and antioxidants from the blueberries and lemon juice will help keep your immune system charging so you can enjoy your summer adventures. Recipe by Megan May.

Peter Gordon’s recipe for a traditional Spanish dish that’s easy and tasty.

Peter Gordon presents a simple summer Spanish tapa – the potato tortilla, ideal alongside a glass of sangria

At this time of year, our vegetable garden is in full production thanks to sunny days and warm soils. Radish and fennel are a whizz to grow and we usually produce way more than we can cope with. This salad is the perfect way to deal with the glut and makes a cooling meal at the end of a long day. Use whatever grilled meat you prefer – I’ve used beef sirloin here but lamb is wonderful too (just add a few mint leaves to your salad mix).

Both Jani and I have strong ties to France and this dish is a bistro classic. You can pretty much find ‘moules et frites’ or mussels and chips in every little French coastal cafe and it can be quite an addictive dish. Jani and I and our blokes all adore this version – it’s perfect for enjoying here in New Zealand with the Pacific flavours of coconut and lime. Serve with a baguette to mop up the salty juices, a glass or two of rosé and plenty of cold beer, napkins and a large bowl for the shells. Bon appetit! Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

This dish is dedicated to our wonderful grandmothers who must have peeled umpteen sacks of potatoes in their day. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Back when I first tried shandy it was all sand, sun-bleached hair, wooden beads and tasselled beach towels. The tassels have returned and a shandy remains the go-to thirst quencher at the end of a hot summer’s day. It’s also a drink that makes a great accompaniment to Mexican-inspired meals. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Catching sprats is a rite of passage for Kiwi kids, whether it’s on a DIY driftwood-and-string line, in a bread trap, or scooped up in a net. This salad is born from that experience, with sardines as the starring ingredient. They have a short season in New Zealand, so feel free to substitute them for other small, oily fish. Oven drying tomatoes is a doddle and worth the time it takes – the flavour intensity is sunshine on your plate and palette. Make extra and store in an airtight jar covered in olive oil. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.