Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

After what’s felt to me like a long winter’s nap with the occasional roll-over, Yorkshire has finally stretched, yawned and cracked open the sun-roof. With temperatures nudging a balmy 24 degrees, this past week has whispered a welcome promise: summer is flirting with us, despite threats of it being short-lived. I am nothing if not hopeful, so I choose to believe the weather will be perfect for more than a few days.

And with a bank holiday Monday round the corner, we’ve a golden opportunity of three whole days to get out, gather round a table, or better yet, a picnic blanket or garden table.

Now, I know there are some who will be firing up the barbecue the moment the sun shows its face – and good on them – but not everyone wants the faff of charcoal calculations, last-minute runs to the shop for forgotten buns, or trying to remember where the skewers got to. Sometimes, simplicity is the true showstopper.

This weekend, I say we toast to ease. Celebrate flavour without fuss. Food that brings people together but doesn’t have you sweating over the hob or calling for a takeaway in defeat. Let’s make it about connection, creating the kind of meal you can prep ahead, share with joy, and still have time to play a game, read in the sun or just be.

The Mood: Light, Fresh, and Full of Flavour

When the sun’s out, I naturally gravitate towards food that tastes like it’s been kissed by a breeze. Think juicy citrus, tender herbs, a little crunch and the kind of colours that pop on a plate. You want layers of flavour that leave you feeling satisfied but not sluggish. 

So here’s what I’m bringing to the table this bank holiday – a dish that’s as good served in the garden as it is on the living room floor if the clouds decide to roll back in, which I am told might happen.

Herby Lemon Chicken Flatbreads with Pickled Red Onions and Garlic Yoghurt

Serves 4

Ingredients

For the chicken:

· 4 boneless, skinless chicken thighs

· Juice and zest of ½ a small lemon (swap with some grated black lime for more intrigue)

· 2 cloves garlic, crushed (swap with black garlic)

· 1 tbsp olive oil

· 1 tsp honey (replace with Pomegranate Molasses if using black lime and garlic)

· 1 tsp Aleppo chilli flakes

· ½ tsp smoked paprika

· Salt and black pepper

For the garlic yoghurt:

· 200g Greek yoghurt

· 1 clove garlic, finely grated

· Pinch of salt

· Squeeze of lemon

For the quick pickled onions (I always keep a jar in my fridge but it’s easy enough to make

· 1 small red onion, thinly sliced

· 2 tbsp vinegar (white wine or apple cider)

· 1 tsp sugar

· Pinch of salt

To serve:

· 4 flatbreads or warm pittas

· Fresh parsley or mint

· A few salad leaves

· Optional: crumbled feta or pomegranate seeds for a twist

Method

1. Mix the lemon juice and zest, garlic, olive oil, honey, Aleppo, paprika, salt and pepper in a bowl. Add the chicken and marinate for at least 30 minutes or overnight.

2. For the onions, toss everything together in a small bowl and leave for 15-20 minutes to lightly pickle.

3. Mix your garlic yoghurt and keep it chilled.

4. Grill or pan-fry the chicken on medium-high heat until golden and cooked through for around 6-8 minutes per side. Check the juices run clear. Rest for a few minutes before slicing.

5. Warm your flatbreads, smear with garlic yoghurt, layer on the chicken, pickled onions, salad leaves and herbs. Add extras if you like, but even as it is, it sings.

This is sunshine food – fragrant, punchy, and vibrant with texture. It’s the sort of meal that makes people nod mid-bite with that look of, “Wait, why don’t we eat like this more often?”.

Mock-tail Moment: Citrus Mint Spritz

You’ll want something refreshing to wash all that goodness down. This mock-tail is weekend and garden-party ready and doesn’t need any fancy kit.

Serves 4

Ingredients

· Juice of 2 oranges

· Juice of 1 lemon

· Handful of mint leaves

· 1 tbsp honey or agave

· Sparkling water or soda water to top

· Ice

Method

Muddle the mint with the honey in a jug. Add the citrus juices, stir well, and top up with plenty of ice and sparkling water. Pour into glasses, garnish with a mint sprig or orange slice if you’re feeling a little fancy.

This Weekend’s Invitation

So here’s my nudge: don’t overcomplicate the joy. The best food stories are rarely about perfection – they’re always about presence. Let the sun shine on your skin (but remember your sunscreen), laugh without glancing at the clock, and feed the ones you love with flavour and heart.

“The simplest things can bring the most happiness if you’re paying attention.”

So pay attention. To the food, the people, the sunshine, and the stories shared around a plate. That’s where the real feast lives.

Now, who’s hungry?