The summer months provide plenty of delicious, homegrown fruit and veg that give maximum flavor for minimal effort… perfect!
It’s berry heaven at the moment. From classic strawberries and cream, to a fruit salad with blueberries and raspberries, these tasty fruits don’t need much to provide delicious desserts. A little sugar and cream – single, double or ice -and you’re done. Or for a show-stopping summer party treat, bake a pavlova topped with berries and a few sharp redcurrants.
Throw some fruit in a smoothie or make a refreshing punch, and not only are you staying hydrated but you’re also getting the goodness and natural sweetness of seasonal produce.
Veg dishes can also be kept super simple at this time of year. Roasted or barbecued vegetables with a little seasoning can accompany meat or fish dishes – or be the main event. Salads with loads of colorful, crunchy vegetables pack in the vitamins and minerals to keep you feeling good.
Light, nutritious main meals are the order of the season. Make food that can be easily packed up to take on picnics, or get the barbecue out and take your dining al fresco.
Peaches and cream cheesecake
Ingredients
- ½ cup unsalted butter, melted, plus extra for greasing the tin
- 1 cup gingernap cookies
- 2 ½ cups soft cheese
- ½ cup icing sugar
- 2 tsp vanilla extract
- 30cl double cream
- 4 ripe peaches, peeled and cut into bite-size segments
Directions
- Line a 7 inch tin with baking parchment and a little butter. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Mix the melted butter in thoroughly and tip into the lined tin. Press down firmly and pop in the fridge.
- Put the soft cheese, icing sugar and vanilla extract in a bowl, then beat until smooth. Add the cream and continue to beat. Fold in around two-thirds of the peaches.
- Remove the gingersnap base from the fridge and spoon the cream mixture over it, spreading evenly. Return to the fridge and chill until ready to serve.
- Just before serving, transfer the cheesecake from the tin onto a serving plate and scatter the remaining peach segments over. Serve with pouring cream or a scoop of raspberry sorbet for added indulgence.
Giant couscous salad
Ingredients
For the couscous
- 2 tsp olive oil
- 2 garlic cloves, crushed
- 1 red onion, finely chopped
- 2 cups pearl couscous
- 40cl vegetable stock
- 30cl water
For the salad
- 1 cucumber, chopped
- 1 ½ cherry tomatoes, halved
- ¼ cup baby spinach, chopped
- ¼ cup kale (stems removed), chopped
- 1 bunch dill, chopped
For the dressing
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 7cl olive oil
- 1 ½ tsp Dijon mustard
- 1 garlic clove, crushed
- 1 tsp sugar
- Pinch of salt and black pepper
Directions
For the couscous
- Heat the olive oil in a large pan and fry the garlic and onion until the onion starts to brown.
- Add the couscous and stir for one minute. Add the stock and water and bring to a simmer. Add a lid, turn down the heat and simmer gently for about 10 minutes until the liquid is absorbed.
- Run a fork through the couscous to separate and transfer to a large bowl to cool.
For the salad
- Place all the ingredients for the dressing in a jar and shake well.
- Add all the salad ingredients to te bowl of couscous, pour over the dressing and toss together
Spicy barbecued mackerel
Ingredients
- 4 whole mackerel, gutted and cleaned
- 4 garlic cloves, crushed
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tbsp dried oregano
- 2 tsp paprika
- 4 tbsp olive oil
- Handful of fresh parsley, chopped
- Zest and juice of 1 lemon
- Salt and pepper
Directions
- Score both sides of each fish 5 times, ensuring you don’t cut through to the bone. Season with salt and pepper, and set aside.
- Mix together all the other ingredients in a large bowl to make a marinade. Rub all over the mackerel, cover and leave to marinade for two hours.
- Uncover the fish and place on a hot barbecue. Cook each side for about 5 or 6 minutes until the fish is charred.
- Allow to stand for a couple of minutes before serving. Delicious served with a simple salad, or garnished with fresh herbs.
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