It's summer! Fresh fruit is everywhere, so take advantage of the local flavours and start preserving. First up: peach jam.

Quick peach jam

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<p>The Editorial Team of Chatelaine magazine.</p>

Recipes

A fresh chutney made with fresh peaches and spices. Keeps well for two weeks in refrigerator.

Indian-style chutney

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sauce

Dress your chicken with a sauce that has a little kick. Sweet peaches and a splash of bourbon make this barbecue sauce a new summer favourite.

Peach-bourbon barbecue sauce

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sauces

Any smoked, cured or tinned fish works well here. Try hot-smoked trout, mackerel or olive-oil-packed tuna. Find more couscous recipes at Chatelaine.com

Couscous pilaf with smoked salmon

a:1:{i:0;s:520:"1. Microwave broth in a large bowl until hot, 2 to 3 min. Stir in couscous and onion. Cover with a kitchen towel and let stand, 5 min.
2. Whisk lemon juice with oil and chili flakes in another large bowl. Reserve 3 tbsp in a small bowl. Stir couscous mixture, bell pepper and parsley into lemon juice mixture. Pack into 4 6-oz ramekins. Cover with plastic wrap and refrigerate until chilled, 30 min to 1 hour. 3. Invert each ramekin onto a plate.
Top with salmon. Drizzle with reserved dressing and sprinkle with dill.";}

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No Cook

This summer, take advantage of the produce available and get creative. First up - try a fresh, herbed bruschetta with peaches instead of tomatoes.

Peach bruschetta recipe

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August 2015

Quick peach jam

Indian-style chutney

Peach-bourbon barbecue sauce

Couscous pilaf with smoked salmon

Peach bruschetta