The food stylist, cookbook author and editor shares some of her favourite meals …

These recipes celebrate modern coastal home cooking – perfect for long lunches, casual beach picnics or garden parties. Think fresh, easy, delicious and made for sharing. From Harissa chicken and feta baked garlic bread to a zesty whole lemon cake, there are lots of great recipes to make this summer.

GRILLED CHILLI HONEY SALMON

This grilled salmon will deliver all the wow without the fuss! The type of salt used for curing is important. Use rock salt, rather than a finer salt, as its coarseness cures the meat without imparting too much saltiness.

Serves 6
Ingredients

1.2kg sustainably-caught salmon fillet, skin removed and pin-boned
1/2 cup (180g) honey
2 teaspoons dried chilli flakes
Cracked black pepper

Curing mix
1 cup (300g) rock salt*
1 cup (220g) caster (superfine) sugar
2 teaspoons dried chilli flakes, extra
12 long sprigs dill

Horseradish crème fraîche
1 1/4 cups (300g) crème fraîche
1 1/2 tablespoons grated horseradish
1 1/2 tablespoons capers, rinsed, drained and finely chopped
2 teaspoons finely grated lemon rind

To serve
Grilled lemon halves

Method

1. To make the curing mix, combine the salt, sugar and extra chilli in a bowl. Place half of the mix onto a large glass dish and top with the salmon. Place the dill sprigs and remaining curing mix on top of the salmon and refrigerate for 1–2 hours to lightly cure.

2. Rinse the salmon to remove the curing mix, then pat dry with absorbent kitchen paper.

3. Preheat the oven grill (broiler) to medium-high. Place the cured salmon on a baking tray. Combine the honey, chilli and pepper and brush over the salmon. Grill for 6-8 minutes or until the salmon is caramelised and cooked to your liking.

4. To make the horseradish crème fraîche, combine the crème fraîche, horseradish, capers and lemon rind in a small serving bowl.

5. Serve the salmon with the horseradish crème fraîche and a squeeze of grilled lemon.

From Sunshine, Lemons and Sea Salt by Donna Hay (€33.60).

SEE MORE: A Whole Fish With Lime, Orange And Ginger Beurre Blanc