Those enjoying holidays may also have more time, and the inclination, to expand their repertoire and generally enjoy the process of creating delectable dishes.

With this in mind, I have decided – commencing today – to provide a series of "summer" dishes that may perhaps be new to you, or even the sentimental revival  of a long-forgotten classic that the fashionistas tell us is no longer cool - when in fact it actually covers all meanings of that word.

On offer today  is Homemade Lemonade, great for the kids when they are in search of refreshment following backyard antics in the sun; some Corn and Ginger Fritters, a great barbecue starter, or dinner party entree; a crispy salad using three different beans and two types of peas, tossed in a zingy Balsamic Honey Dressing; and two absolutely delicious desserts, one of which stars those two popular summer fruits, peaches and mangoes, and the other Iced Chocolate Mousse.

By the way, this is a good time to introduce young people to the joys of preparing their own food - and a great way to entice them away from the dreaded computer screen.

This recipe makes enough syrup for 20 glasses. Top up with iced water, sparkling mineral water or soda water, to serve. Personally, I prefer it with chilled sparkling mineral water - so bubbly and refreshing. It's sugar content is minute when compared to  commercial "lolly water". It will store in the fridge for up to one month.

3 sprigs fresh mint

1 cup sugar

1½ cups fresh lemon juice

1 cup water

lemon slices (optional), to serve

Chilled water of your choice – still, sparkling mineral or soda water, to serve

Press the mint sprigs with the flat of a knife to lightly bruise the leaves. Combine the mint, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Remove the saucepan from the heat.

Discard the mint sprigs and set the syrup aside for about 1 hour or until cooled. Pour the syrup into clean, airtight bottles, seal and store in the fridge. To serve, pour a little syrup into a chilled glass, add a slice of lemon, if using, and top with your chosen chilled water.

Serves 4 as an entree. You really can't beat fresh corn. Fresh cobs are about to burst on to the market, so standby. If you make the fritters slightly smaller they make wonderful finger food served with some sweet chilli sauce for dipping. If you really must, use one cup drained canned or frozen corn kernels instead of the fresh.

1 large corn cob, husk and silk removed

2 teaspoons finely grated fresh ginger

1 small red chilli, deseeded, finely chopped

2 tablespoons finely chopped fresh ginger

salt/pepper

2 eggs, lightly whisked

1/3 cup plain flour

1 lime, quartered, to serve

extra fresh coriander (optional), to garnish

Use a sharp knife to remove the kernels from the corn cob, cutting lengthways close to the cob.

Combine the kernels, ginger, chilli and chopped coriander in a medium bowl. Season with salt and pepper and stir in the eggs.

Sift the flour over the corn mixture and use a wooden spoon to stir quickly to combine.

Pour enough vegetable or canola oil into a large frying pan to cover the base by about 5mm. Place over medium heat until the oil is hot. Make six individual fritters by spooning about half the mixture into the pan, flatten each one slightly and cook for about two minutes on each side or until golden and cooked through. Drain on paper towel, set aside and keep warm. Repeat with the remaining corn mixture.

Serve warm with the lime wedges to squeeze over and garnished with extra coriander if desired, or perhaps a little sweet chilli sauce.

Serves 6 to 8. Here's something different to add to your salad collection. Much more interesting than a few lettuce leaves with sliced cucumber and tomato wedges. The dressing is also something special.

pinch of salt

200g green beans, topped

200g butter beans, topped

1 bunch snake beans, ends trimmed, cut into10cm lengths

150g snow peas, strung

150g sugar snap peas, topped

For the balsamic honey dressing:

1 1/3 cups extra virgin olive oil

5 teaspoons balsamic vinegar

1 teaspoon Dijon mustard

2 teaspoons honey

salt/pepper

To make the dressing, combine the extra virgin olive oil, balsamic vinegar, mustard, honey and salt and pepper in a screw-top jar and shake well.

Bring a large saucepan of water to the boil. Add the salt, green beans, butter beans and snake beans and bring back to the boil.

Boil for two minutes or until the beans are tender crisp. Use a slotted spoon to transfer the beans to a colander and then refresh them under cold, running water. Drain well. Add the snow peas and sugar snap peas to the saucepan and bring back to the boil. Boil for 30 seconds or until the pea are tender crisp and bright green. Drain and refresh under cold, running water.

To serve, combine the vegetables in a salad bowl and toss through the dressing. 

Serves 8. A great example of how delicious these fruits can be, even with the simplest of treatment. Perfect! 

2½ cups sugar

3 cups sparkling white wine

¼ cup fresh lime juice

a few drops vanilla essence

4 mangoes, peeled and flesh sliced

4 nectarines quartered, stones removed

double cream or vanilla ice cream to serve

Combine the sugar, sparkling white wine lime juice and vanilla essence in a medium saucepan. Stir over medium heat until the sugar dissolves. Bring to the boil then remove from the heat and cool for 15 minutes.

Place the mangoes and nectarines in a ceramic or glass dish and pour the warm syrup over. Cover with plastic wrap and place in the fridge overnight. Serve chilled with cream or ice cream.

Serves 6. The velvety texture of mousse is captured in this lovely dessert. It is wickedly rich. You may freeze it as a whole, to be scooped as ice cream usually is, or divided into six ramekins or cups to make individual servings

300g good-quality dark chocolate, coarsely chopped

1 cup thickened cream

6 eggs, separated

1 tablespoon caster sugar

2/3 cup hazelnuts, to serve

Place the chocolate and ½ cup cream in a medium heat-resistant bowl or in the top of a double saucepan and stir over simmering water until the chocolate has melted and the mixture is smooth. Set aside until cooled almost to room temperature.

Use electric beaters to beat the egg yolks and caster sugar in a large bowl until pale and creamy. Stir into the chocolate mixture until well combined. Use clean electric beaters or a hand whisk to whisk the remaining cream in a separate medium bowl until soft peaks form.

Use a large metal spoon to fold the cream into the chocolate mixture until just combined. Again, use clean electric beaters or a hand whisk to whisk the egg whites in a separate, clean medium bowl until soft peaks form.

Fold the egg whites into the chocolate mixture until combined. Pour the mixture into an airtight container or individual cups. Cover the container with the lid, or the cups with cling film, and freeze for four to six hours, or until firm.

Meanwhile, preheat the oven to 180°C. Place the hazelnuts on a baking tray and toast in the preheated oven for 10 minutes or until aromatic.

To serve, scoop the frozen chocolate mousse into bowls, sprinkle with the toasted hazelnuts and serve immediately. Likewise, the frozen cups  - you might like to add a small dollop of cream as well as the nuts.