Summer

Showing recipes categorised by Summer, to filter please use the search field below.


Description Season Course Ingredients
Cheesy French toast with spiced tomato and bacon Summer Breakfast

For the cheesy French toast

4 thick slices rustic bread

100g/3½oz cheddar, sliced

2 free-range eggs, beaten

2 tbsp double cream

1 tbsp olive oil

For the spiced tomato

1 beef tomato

pinch chilli flakes

1 tbsp olive oil

2 slices smoked bacon, fried until crisp, to serve

Poached pears in sauternes Summer Desserts

 

6-12 ripe pears, depending on size (preferably William or Conference) 

1 orange, juice and pared zest 

400ml/14fl oz Sauternes, or other medium sweet white wine 

750ml/1¼ pints water 

55g/2oz honey 

200g/7oz sugar

2 lemons, juice only 

1 vanilla pod, split 

1 cinnamon stick, broken into short lengths 

4 cloves

 

Apricot tarte tatin Summer Desserts

 

75g/2¾oz caster sugar

40g/1½oz unsalted butter, cubed

300g/10½oz fresh apricots, halved and stoned (about 7 or 8 apricots)

375g/13oz sheet of ready-rolled puff pastry, plain flour for dusting

crème fraiche or ice cream, for serving

 

Baby aubergines with oregano and red onions Summer Starters & nibbles

500g/1lb 2oz baby aubergines

3 tbsp olive oil

2 tsp dried oregano

1 small red onion, cut into thin half-moons

3 tbsp red wine vinegar

4 tbsp extra-virgin olive oil

1 clove garlic, peeled

1½ tbsp cold water

few sprigs fresh oregano (optional)

 

Bagna cauda Summer Starters & nibbles

125ml/4fl oz extra virgin olive oil 

4-5 cloves of garlic, peeled and crushed 

12 anchovies preserved in olive oil, drained and chopped 

120g/4oz unsalted butter, cut into cubes 

To serve

Selection of raw vegetables such as fennel, cauliflower, endive, celery, peppers and courgettes, cut into bite-sized pieces

 

 

Baked stuffed fish with radicchio and pancetta salad Summer Main course

For the halibut

50g/2oz fresh white breadcrumbs

2 lemons, finely grated zest only

5 tbsp chopped flatleaf parsley

2 garlic cloves, crushed

3 tbsp rapeseed oil, plus extra for greasing and drizzling

4 halibut fillets, skin removed (about 250g/9oz each)

handful fresh sage leaves

small glass dry white wine or vermouth (about 150ml/5fl oz)

For the radicchio and pancetta

8 thin slices pancetta

1-2 tbsp olive oil

2 tight heads radicchio, each cut into 6 wedges

25g/1oz unsalted butter

splash good quality balsamic vinegar

2 tbsp chopped flatleaf parsley leaves

 

Bircher muesli Summer Breakfast

100g/7oz oats

25g/1oz dried apricots, chopped

25g/1oz dried prunes, chopped

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

fresh berry fruits, to serve

milk, yoghurt or fruit juice, to serve

 

Bulgar wheat and spinach fritters Summer Breakfast

 

For the fritters

100g bulgar wheat

250g spinach

2 tsp ground cumin

1 onion , finely chopped (reserve 2 tbsp for the chutney)

1 garlic clove , chopped

85g fresh breadcrumbs

5 eggs , 1 beaten

1 tbsp vegetable oil , plus extra 

For the chutney

 5 tbsp sugar

50ml white wine vinegar

2 tbsp finely chopped onions (see above)

250g cherry tomatoes , halved or quartered

salad leaves , to serve

Cauliflower cheese, roast chicken and cauliflower salad Summer Main course

For the comté cauliflower cheese

For the roast chicken

For the cauliflower salad

COD ON A BED OF ENDIVES Summer Main course 4 ENDIVES 25G BUTTER 1 LEMON 8FL OZ MUSHROON BROTH 800G COD CUT INTO 4 PIECES 200ML CREME FRAICHE 1 EGG 100G GRATED GRUYERE CHEES
Courgette & quinoa stuffed peppers Summer Light meals & snacks
  • 4 red pepper
  • 1 courgette, quartered lengthways and thinly sliced
  • 2 x 250g packs ready-to-eat quinoa
  • 85g feta, finely crumbled
  • handful parsley, roughly chopped
Crêpes suzette Summer Desserts

 

For the crêpes

125g/4½oz plain flour

1 free-range egg

1 tsp melted butter

300ml/10½fl oz milk

butter, for frying

For the sauce

50g/1¾oz unsalted butter

1 orange, zest and juice

2 oranges, juice only

1 lemon, zest and juice

3 tbsp caster sugar

2 tbsp orange liqueur

2 tbsp brandy

 

Dukkah lamb cutlets with quinoa salad Summer Main course

For the quinoa salad

             200g/7oz quinoa, cooked according to the packet instructions

             handful fresh parsley, chopped

             1 tbsp chopped fresh mint

             1 red pepper, finely diced

             1 cucumber, finely diced

             1 red onion, finely diced

             100ml/3½fl oz extra virgin olive oil

             1 lemon, juice only

             salt and freshly ground black pepper

For the dukkah

             ½ tsp cloves

             1 tsp fennel seeds

             1 tsp coriander seeds

             1 tsp cumin seeds

             1 tsp paprika

             pinch turmeric

             ½ tsp chilli flakes

             50g/2oz hazelnuts, chopped

             30g/1oz pistachios, chopped

             1 tbsp sesame seeds

             4 tbsp honey

             1 orange, juice only

             salt and freshly ground black pepper

             4 tbsp olive oil

             12 lamb cutlets

Greek Lamb with orzo Summer Main course

1 tbsp vegetable oil

1kg/2lb 4oz lamb shoulder, cut into large chunks

1 onion, sliced

2 garlic cloves, sliced

2 bay leaves

4 anchovy fillets

1 x 400g/14 oz can chopped tomatoes

1 tbsp ground cinnamon

500ml/17fl oz chicken stock

200g/7oz orzo pasta

1 tbsp sherry vinegar

1 tbsp chopped fresh parsley

1 tbsp chopped fresh mint

1 tbsp chopped fresh rosemary

To serve

Greek-style yoghurt

flatbread

 

Griddled chicken with quinoa Greek salad Summer Main course

225g quinoa

25g butter

1 red chilli , deseeded and finely chopped

1 garlic clove , crushed

400g chicken mini fillets

1½ tbsp extra-virgin olive oil

300g vine tomatoes , roughly chopped

handful pitted black kalamata olives

1 red onion , finely sliced

100g feta cheese , crumbled

small bunch mint leaves, chopped

juice and zest ½ lemon

Lemon and honey chicken with quinoa and broad bean salad. Summer Main course

For the marinade

             150g/5½oz whole preserved lemon

             4 garlic cloves

             1 sprig fresh rosemary, leaves only

             90g/3¼oz clear honey

             50ml/2floz olive oil

             3 green chilli, seeds removed, roughly chopped

             pinch red chilli flakes

For the chicken

             1.2kg/2lb 12oz chicken, spatchcocked and backbone removed

For the quinoa salad

             1 tbsp rapeseed oil

             1 tbsp pumpkin seeds

             1 tbsp sunflower seeds

             200g/7oz cooked quinoa

             2-3 tbsp Gordal or Queen green olives, pitted and cut into segments

             1 preserved lemon, finely sliced

             60g/2¼oz small broad beans

             small handful fresh parsley

             small handful mint

             salt and freshly ground black pepper

For the dressing

             30g/1½oz clear honey

             1 lemon, juice only

             90ml/3½fl oz olive oil

 

Lemon drizzle cake Summer Desserts

 

For the cake

5 free-range eggs 

300g/11oz caster sugar 

140ml/5fl oz double cream 

3 lemons, zest only 

1½ tbsp dark rum 

80g/3oz unsalted butter, melted

240g/8½oz plain flour

½ tsp baking powder

For the apricot jam glaze

3 tbsp apricot jam, warmed in a small saucepan

For the lemon glaze

1 lemon, zest and juice

150g/5oz icing sugar

Luxury Berry Bircher Muesli Summer Breakfast 150g rolled oats 50g shredded coconut 150ml organic milk 150ml apple juice 150g organic plain yoghurt 1tbsp honey 1 granny smith apple grated 50g blueberries 50g fresh raspberries 50g chopped nuts
Mango Smoothie Summer Drinks

 

2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)

250-300ml/9-10½ fl oz cold milk

1½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes

ice cubes, to serve

 

 

 

 

Mango Smoothie Summer Drinks
  • 2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)

  • 250-300ml/9-10½ fl oz cold milk

  • 1½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes

  • ice cubes, to serve

Mediterranean herb and pork salad Summer Main course

             140g/5oz pork tenderloin, cut into strips

             1 tbsp chopped fresh oregano

             1 tbsp chopped rosemary

             1 tbsp chopped thyme

             2 garlic cloves, chopped

             2 glugs olive oil

             salt and freshly ground black pepper

             1 tbsp balsamic vinegar

             1 tsp ketjap manis (Indonesian soy sauce)

             1 tsp wholegrain mustard

             1 tbsp capers

             1 bunch rocket

             1 bunch flat leaf parsley

Mediterranean potato salad Summer Light meals & snacks
  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 1 garlic clove
  • 1tsp oregano
  • 1/2 400g can cherry tomatoes
  • 100g roasted peppers
  • 300g new potatoes, halved  if large
  • 25g black olives, sliced
  • basil leaves torn
Mediterranean style salad with tapenade Summer Side dishes

For the tapenade

             1 garlic clove, chopped

             50g/1¾oz black olives, stones removed

             2 tbsp olive oil

For the Mediterranean-style salad

             2 tomatoes, chopped

             1 handful fresh parsley

             1 handful fresh basil, torn

             1 tsp balsamic vinegar

             1 tbsp olive oil

Mediterranean vegetable gâteau with spicy tomato coulis Summer Light meals & snacks

For the roasted vegetables

4 baby courgettes

2 baby aubergines

6 closed cup mushrooms

1 large red onion

200ml/6½fl oz olive oil

2 garlic cloves, slightly crushed

90ml/3fl oz/6tbsp balsamic vinegar

2 red peppers

2 green peppers

2 yellow peppers

4 sticks asparagus

salt and pepper

For the tomato coulis

1 small red onion, chopped

1 stick celery

1 chilli, seeded and finely chopped

1 garlic clove, crushed

4 peeled plum tomatoes

250ml/8¼fl oz red wine

1 tbsp sundried tomato paste

a little sugar (optional)

For the spinach and watercress mixture

150g/5oz mixed watercress and spinach

pinch grated nutmeg

To garnish

2 slices chevre blanc

1 tbsp pine nuts

basil leaves, torn

shavings of grated parmesan

To Serve

Couscous

Mediterranean vegetable stack with chargrilled polenta and sauce vierge Summer Light meals & snacks

For the Mediterranean vegetable stack

2 tbsp olive oil

½ yellow courgette, sliced

½ aubergine, sliced

salt and freshly ground black pepper

For the chargrilled polenta

125g/4½oz quick-cook polenta

250ml/9fl oz hot chicken stock (vegetarians can substitute vegetable stock)

pinch dried chilli flakes

2 tsp chopped fresh rosemary

olive oil, for drizzling

For the sauce vierge

2 tbsp olive oil

1 tomato, chopped

small handful fresh basil, chopped

salt and freshly ground black pepper

squeeze lemon juice

.

Mozarella and Mediterranean vegetable salad Summer Light meals & snacks

 For the salad

 1 tbsp olive oil

½ aubergine, cut into slices lengthways

 ½ romero pepper, cut into slices lengthways

100g/3½oz mini mozzarella balls

small handful fresh basil leaves, chopped

small handful fresh parsley leaves, chopped

For the dressing

1 tbsp olive oil

½ lemon, juice only

balsamic vinegar, for drizzling (optional) 

To Serve

Fresh bread

 

Mozarella peppers with chunky italian dressing Summer Starters & nibbles

2 red peppers

5 sundried tomatoes , in olive oil

handful good-quality olives

85g can anchovies , in oil

small bunch basil , leaves torn

2 x 125g balls buffalo mozzarella , drained and halved

balsamic vinegar

selection of antipasti

Fresh bread 

Paella Summer Main course

             3 tbsp olive oil

             6 chicken thighs, boned, skinned, cut in half

             150g/5oz chorizo picante, skinned and cut into 5mm/¼in slices

             2 onions, chopped

             1 large red pepper, quartered, deseeded and sliced

             150g/5oz green beans, trimmed, cut into 2cm/¾in pieces

             3 garlic cloves, crushed

             1 heaped tsp smoked paprika

             2 pinches saffron

             1 bay leaf

             250g/9oz paella rice

             900ml/1½ pints hot chicken stoc

             500-750g/1lb 2oz-1lb 10oz live mussels, cleaned, de-bearded and rinsed (discard any mussels that do not snap shut when tapped)

             12 raw king prawns

             salt and freshly ground black pepper

             handful chopped fresh flatleaf parsley, to garnish

             lemon wedges, to serve

Pan-fried scallops with crisp pancetta and Mediterranean pesto Summer Starters & nibbles

              3 rashers pancetta

             2 tbsp chopped sun-dried tomatoes

             2 tbsp virgin olive oil

             handful fresh basil

             35g/1¼oz butter

             3 scallops

 

Parmesan-stuffed sardines with tomato salad Summer Light meals & snacks

 

For the stuffing

2 medium slices soft white bread, crusts cut off

large splash milk

large handful fresh basil

large handful fresh flat-leaf parsley

1 tbsp extra-virgin olive oil

30g/1oz breadcrumbs

20g/¾oz parmesan, freshly grated

1 garlic clove, peeled, chopped

salt and freshly ground black pepper

For the vinaigrette

4 tbsp extra virgin olive oil

6 tbsp white wine vinegar

salt and freshly ground black pepper

For the tomatoes

8 small, vine-ripened tomatoes

For the sardines

12 small or 8 large sardines, scaled, gutted, backbone removed, butterflied, heads attached (ask your fishmonger to do this for you)

salt and freshly ground black pepper

2 tbsp olive oil

3 large handfuls rocket

15-20 black olives, stones removed, halved

small bunch fresh chives, cut into short lengths, to serve

PRAWN AND GINGER STIR FRY WITH BASMATI RICE Summer Main course 125G Tilda rice 300 g raw prawns 3cm fresh ginger-grated chilli flakes to your taste 4tbsp soy sauce 1 bunch spring onion juice half lime 2tbsp fresh coriander
Prosciutto with figs Summer Starters & nibbles

12 paper thin slices of Prosciutto

4 figs, cut into 4 slces

Quick salad nicoise Summer Light meals & snacks

For the salad

110g/4oz mixed salad leaves

2 small Gem lettuces (optional)

2 tins of tuna in oil

110g/4oz French beans, cooked until just done

4 tomatoes, each cut into 8

4 hard-boiled eggs, quartered

10-12 cooked new potatoes, cut into quarters

handful black olives

small tin anchovies in oil

For the dressing

6 tbsp olive oil

1 tsp Dijon mustard

2 tbsp white wine vinegar

salt and pepper

 

Quick tomato and basil tart Summer Light meals & snacks

1 sheet ready-rolled puff pastry

1 jar ready-made pesto

5 ripe plum tomatoes, thinly sliced

1 bag herb salad

4 tbsp extra virgin olive oil

2 tsp lemon juice

 

Roast chicken and potato Summer Main meals

8 chicken drumsticks

600g new potatoes cut into pieces

I red pepper sliced

250g tomatoes (either cherry or if larger cut into quarters

3 Tbsps green pesto

Roast salmon, gnocchi and chestnuts Summer Main course

2tbsp olive oil

2 large baking potatoes

4 free-range egg yolks

60g/2½oz Italian '00' flour, plus extra for rolling

30g/1½oz parmesan, freshly grated

2 tsp chopped fresh marjoram

4 x 175g/6oz salmon fillets, skin on

75g/3oz butter

150g/5oz cooked chestnut, peeled and chopped

150g/5oz butternut squash, peeled, cut into 1.25cm/½in pieces

 

Roasted Mediterranean vegetables with basil, pine nuts and croûtons Summer Light meals & snacks

For the vegetables

             2 tbsp olive oil

             1 small onion, sliced thickly

             ½ aubergine, chopped

             salt and freshly ground black pepper

             1 vine tomato, chopped

             2 marinated artichokes, chopped

             handful fresh basil leaves, torn

For the croûtons

             3 tbsp olive oil

             85g/3oz white bread, torn into small pieces

             handful pine nuts, toasted, to serve

Roasted sea bass with Mediterranean vegetables, tomato salsa and sweet potato Summer Main course

For the roasted sea bass

             1 tbsp olive oil

             400g/14oz sea bass, gutted, scaled, filleted, skin on

             salt and freshly ground black pepper

             squeeze lemon juice

For the Mediterranean vegetables

             1 courgette, sliced

             dash olive oil

             2 garlic cloves, crushed

             1 tomato, sliced

             salt and freshly ground black pepper

For the tomato salsa

             100g/3½oz cherry tomatoes

             1 tbsp olive oil

             1 tbsp red wine vinegar

             1 tbsp balsamic vinegar

             2 sprigs fresh thyme, leaves only

             pinch caster sugar

For the sweet potato

             1 sweet potato, peeled, thickly sliced

             dash olive oil

             1 garlic clove

             salt and freshly ground black pepper

 

Sardine beccafico Summer Starters & nibbles

For the sardines

4 medium-sized sardines, filleted

12-16 fresh bay leaves

For the stuffing

75g/3oz white breadcrumbs, plus 25g/1oz extra for topping

50g/2oz black olives

50g/2oz capers

4 anchovies

40g/1¼oz raisins

40g/1¼oz pine nuts

20g/¾oz almonds

1 lemon, juice and zest

1 orange, juice and zest

10g/½oz fresh parsley

 

Scrambled eggs with smoked salmon and brioche Summer Breakfast

4 large free-range eggs 

4½oz /125g smoked salmon trimmings 

2 ready-made brioche buns 

4 tbsp single cream

a little fresh dill, to garnish

10g butter

 

Sea bass with slow cooked fennel and tomatoes Summer Main Course

For the sea bass

4x170g/6oz fillets of sea bass, skin on

1 tbsp olive oil

salt and freshly ground black pepper

 

For the slow cooked fennel and tomatoes

4 fennel bulbs, tough outside leaves removed

175ml/6fl oz extra virgin olive oil

400g can of chopped tomatoes

1 head of garlic, split into cloves and peeled

150ml/5fl oz boiling water

120ml/4fl oz dry white wine

2 tbsp chopped fresh oregano leaves

24 black olives, stoned and halved

2 tbsp balsamic vinegar

12 basil leaves

To Serve

300g basmati rice

Steak with roast vegetable couscous Summer Main course

 

150g/5½oz couscous

100g/3½oz rump steak

2 tbsp red wine

a little beef stock

For the roasted vegetables

1 tbsp olive oil

2 cloves garlic, peeled and chopped

1/3 red pepper, cut in cubes

¼ onion, cut roughly

75g/3oz sprouting broccoli

 

 

 

 

 

 

Strawberry and rhubarb macaroons Summer Desserts

 

For the macaron shells

butter, for greasing

2 free-range egg whites

225g/8oz icing sugar

125g/4½oz ground almonds

For the filling

½ stalk rhubarb, trimmed, diced

6 ripe strawberries, hulls removed, diced 

50g/2oz caster sugar

75ml/3fl oz double cream

125g/4½oz mascarpone

 

Sweet and sour bread salad Summer Light meals & snacks

1 small carrot, peeled, cut into matchsticks (julienne)

120g/4oz celeriac, peeled, cut into matchsticks (julienne)

125ml/4fl oz extra virgin olive oil, plus extra for drizzling

2 anchovy fillets

2 shallots, finely sliced

1 garlic clove, finely chopped

½ red pepper, seeds removed, cut into matchsticks (julienne)

½ yellow pepper, seeds removed, cut into matchsticks (julienne)

½ aubergine, cut into matchsticks (julienne)

1 small courgette, cut into matchsticks (julienne)

2 sprigs fresh thyme, leaves only

1 tbsp sugar

3 tbsp white wine vinegar

salt and freshly ground black pepper

100g/3½oz country bread, toasted

8 basil leaves, roughly torn

 

Description Season Course Ingredients