As the hot weather continues, the last thing you want to be doing is slaving in the kitchen. Winchester TV chef James Martin has the answer with some foolproof summer recipes that will have you in and out of the kitchen in record time

SPICY CHORIZO AND LEERDAMMER PIZZA

1 x 35 cm ready made pizza base

300g/3oz Leerdammer cheese, grated

400g/12oz jar of mixed roasted vegetables

100g/3oz chorizo, sliced (Spanish sausage available from most supermarkets and delis)

250g/9oz tinned tomatoes, diced

2 cloves garlic, peeled and chopped

chilli, chopped

Olive oil

Rock salt and ground black pepper

2 sprigs rosemary

Pre-heat the oven to 200C/400F/ Gas Mark 6.

1 Using a sharp knife, carefully cut the pizza base in half horizontally to make two thin, round pizza bases. Place in the oven for 4-5 minutes to colour.

2 Place the tomatoes, chilli and garlic in a blender and mix to a pure.

3 Remove the pizza bases from the oven and spoon on the tomato pure. Liberally sprinkle the roasted vegetables over the top.

4 Sprinkle with the Leerdammer cheese and slices of chorizo, season well and drizzle with olive oil. Sprinkle the sprigs of rosemary over the top.

5 Bake for about 10 minutes. Serve as soon as the Leerdammer has melted.

GRILLED CHICKEN WITH LEERDAMMER AND PEPPERS

2 x skinless chicken fillets

1 x pack of Leerdammer cheese slices

jar wood roasted peppers

6 tbsp olive oil

25g/1oz butter

Extra virgin olive oil

5g/oz fresh basil

1 Pan fry the chicken fillets in a heatproof pan until golden brown and cooked through - about 10-12 minutes.

2 Season and put in a pre-heated oven at 180C/350F/Gas Mark 4 for about 6-10 minutes to cook. Saut the wood roasted peppers in a little oil and season.

3 Remove the cooked chicken and top each fillet with two slices of Leerdammer. Place under the grill to brown. Rip up the basil leaves and place into the peppers.

4 Pile the peppers and basil up in the centre of the plate and top with the grilled chicken. Drizzle with olive oil and serve.

WARM SALAD OF NEW POTATOES, ROSEMARY, LEERDAMMER AND RED PEPPERS

175g/6oz cooked new potatoes, diced

50g/2oz Leerdammer cheese, grated

2 tbsps grain mustard

head of frise lettuce

1 red pepper

3 tbsp balsamic vinegar

6 tbsp olive oil

Tapenade (available from most supermarkets and delis)

Fresh basil

Fresh rosemary

1 Cut the red pepper in half, remove the seeds and top and place on an oven tray. Drizzle the red pepper with olive oil and bake in a hot oven until brown on the top. Remove from the oven and place in a bowl while still hot and cover with cling film to allow to cool.

2 Peel the skin off the cooled pepper and dice the flesh, then mix with the potatoes, balsamic vinegar, olive oil, seasoning and finely chopped fresh rosemary. (Save a small quantity of dressing for decoration). Place in the microwave for about 30 seconds to warm up and then press the potatoes and pepper into some 2 in stainless steel rings. Top this with the grated Leerdammer and place under a hot grill to brown the top.

3 Place a small pile of lettuce on the middle of the plate and the ring of potato and Leerdammer on top, remove the stainless steel ring.

4 Spoon a pile of the tapenade on top of the Leerdammer. Chop some fresh basil and add into the leftover pepper and potato dressing. Check for seasoning again and spoon around the edge of the plate and serve.