NOW we don’t want to go and jinx things by speaking too soon, but with the glorious weather we have been graced with over the past couple of weeks it really does seem that the sun has planned to vacation in Britain for once this summer.

With the warm weather comes a bounty of fresh vegetables, so why not pack away that BBQ this weekend and indulge in a refreshing, healthier option by making some summer tartlets? Not only will these tasty treats contribute to your five-a-day, but are so quick and easy and perfect for picnics and garden parties.

Here are a couple of suggestions that our customers are enjoying in the restaurant at the minute. Firstly, the halloumi, feta and spinach filo tart, in a recipe serves around four people. For the pastry, you will need 10 sheets of filo pastry, 50g (1.8 oz) of breadcrumbs and four eggs. For the filling you will need 200g (70z) of washed baby spinach, 250g (8.8oz) of feta, 150g (5.3 oz) of finely diced halloumi, 3 finely chopped spring onions, a small bunch of chopped fresh mint and dill and 1 bunch of chopped fresh asparagus (optional).

Begin by bringing a large pan of salted water to the boil, blanch the spinach and asparagus and then transfer with a slotted spoon to a bowl of iced water. Place greens into a tea towel and wring out excess water, then pat dry with kitchen paper. Finely chop the asparagus and spinach and mix with the herbs, breadcrumbs, eggs, feta and the halloumi and then season with salt and pepper.

Pre heat the oven to 180/ gas 5. Lightly oil a 25cm, 5.5cm deep pie tin, brush a sheet of filo pastry with oil and place in the tin (the sheet will extend beyond the edge). Oil the remaining filo sheets and arrange them like wheel spokes in the tin. Fill with spinach and cheese mixture, loosely fold the pastry back over, brush the top with oil and bake for 45 minutes.

The red onion tarte tatin with parmesan cream is just as delicious. You will need 250g (8.8 oz) of ready-made puff pastry, 50g (1.8 oz) of butter, 75g (2.6 oz) of caster sugar and 2 medium red onions. For the parmesan cream you will require 4 finely chopped spring onions, 100ml of double cream and 100g (3.5 oz) of grated parmesan.

Firstly, make the parmesan cream by melting butter in a frying pan or small saucepan and gently fry the spring onions for a couple of minutes. Add the cream and bring to the boil, remove from the heat and stir in the grated parmesan and, when cool, season with salt and pepper.

Preheat the oven to 200C/ gas 6. Peel and cut the onions in half, add them to a small pan of simmering salted water and cook for 10 minutes. Drain and leave to cool. Sprinkle the sugar over the base of a medium sized, heavy-bottomed saucepan, add the butter and melt slowly over a medium heat until lightly caramelized. Place the onion halves into the caramel cut side down and cook for about 2 minutes, or until lightly caramelized.

Arrange onions cut side down in four individual 8cm x 2cm deep tart cases and on a lightly floured surface, roll out the puff pastry and cut out the 4 x 10 cm rounds, so they are slightly larger than the cases. Cover the onions with the pastry circles and tuck down the edges around the onions. Prick the top of the pastry with a fork, brush with melted butter and bake in the oven for 15 minutes.

* Sheila Benson and Sean Millar are at The Side Door, 29a Hope Street, Liverpool. Tel: 0151 707 7888.