Walking down the street the other day, I caught the smell of a charcoal fire on the breeze and knew for a fact that summer was once again on its way.

Yes, sunny summertime is almost upon us, so slap on your sunscreen and get ready to enjoy the season’s tastier delights.

Of course it’s not really a Maltese summer without a few trips down to the sea and, for anyone who’s tired of over-crowded beaches, a boat trip is really the only way to go.

You can’t really go wrong with good ħobż biż-żejt and there is definitely no meal more appropriate for an afternoon spent bobbing gently up and down by the Blue Lagoon. Everyone’s got their own favourite way of putting together this timeless Maltese snack, but if you want to class up a classic you don’t need to look any further than your own ingredients.

For me, the choice of bread is one of the most important parts and there’s just something special about a loaf of Maltese bread fresh out of the oven from a traditional bakery.

Kunserva (tomato paste) is more common, but my nanna always treated us to a fresh ftira rubbed with juicy local tomatoes and it doesn’t get much better than that. Opt for a high-quality olive oil, maybe even one produced in Malta or Gozo, and add some freshly chopped mint or cracked black pepper. You could always bring a few containers of capers, olives and tuna to let your fellow sailors make their own perfect ħobża.

Summertime is upon us, so get ready to enjoy the season’s tastier delights

Part of summer’s not inconsiderable magic comes in the form of its fruit. It won’t be long before succulent watermelons start appearing on fruit stands and they’re just right for a day trip on a boat. Of course, you could just cut up your watermelon into slices and serve as is, but what’s the fun in that? I’m not just talking about smoothies and receptacles for sneaky cocktails. Go for watermelon salad.

This ain’t your nanna’s fruit salad, either. What you’re going to need is one juicy watermelon, an onion, some fresh basil and feta cheese. This strange concoction is every bit as refreshing as a summer salad should be and it’s incredibly easy to make. Dice your watermelon, roughly crumble in some plain feta, finely slice a red onion and toss all that lightly with some fresh basil leaves. If you’re feeling particularly adventurous, you can sprinkle the finished product with some olive oil and fresh black pepper.

One of the absolutely must-have features of any dish you’re going to take sailing away with you is that it has to travel well. Ambitious cooks, leave your delicate dishes at home. You want something hearty and fuss-free, and if it can be served cold, that’s even better.

A good, old-fashioned pasta salad proves to be a delicious, filling meal even when it’s all hands on deck. You can basically add anything you can dream up to it, but here are my favourite tried-and-tested ingredients.

Choose your favourite bite-sized pasta and boil. Once it’s cooked, drain it thoroughly and return it to your dry pot, drizzle with olive oil and while still hot, stir in a bit of cheese – my personal favourite is feta, but a nice ġbejna or parmesan will do. I then add chopped onions, bell peppers, black olives and a nice, spicy Calabrese salami. Add lemon juice and let it cool before you pop it into the fridge.

Why not refresh your trip with delicious homemade lemonade? Over a low heat, mix together 500ml of water with 250g of sugar until the two have combined into a simple syrup and set it aside for later. Hull and clean a box of strawberries and put them in a blender, add up to 250ml of water to the mix until you have a puree. Mix together the zest of one lemon with 250ml of lemon juice and an additional 250ml of cold water, stir them all in together with some extra strawberry slices before you add your puree and sugar syrup to the mix. Stir until everything is well combined.