Czech summer recipes highlight lečo, apricot crumble, grilled pork belly and spaghetti bake

Lečo, a classic Central European summer stew of tomatoes, peppers and onions, is praised for its versatility. It can be served as a standalone dish, paired with meat, rice, pasta or used as a base for sauces and fillings such as stuffed pastries.

A quick apricot crumble turns over‑ripe apricots into a fragrant, crunchy dessert. The recipe requires only basic pantry items—flour, butter, sugar, oats and optional nuts—and bakes in about an hour, producing a sweet, juicy fruit centre beneath a golden crust.

The “grandma’s grilled pork belly” recipe modernises a traditional cut of pork by marinating it in a beer‑based mixture with garlic, lemon juice and fresh herbs. After grilling, the tender, flavorful slices are served with similarly marinated grilled vegetables.

A baked spaghetti cake repurposes leftover spaghetti, combining it with ham, tomatoes, olives, cheese and herbs. The pasta is mixed with an egg‑and‑cheese batter, baked, then topped with the other ingredients for a hearty, kid‑friendly meal.