Angel food cake, light as air and fat-free. It’s like eating cloud. Really sweet cloud. But surprisingly, it can be sliced and layered, filled with cream and fruit and curd without fear of collapsing. What it is basically is a butterless, fatless, egg yolk-less sponge. Airy-fairy.
Apricot upside-down butter cake. Just when I thought I've seen it all when it comes to cake batters, here comes this little number and what a lovely one it is. The texture is gorgeous, it's not hard to make and it keeps if you let it.
Avocado ice cream, dairy free and vegan, made without ice cream maker. For the people who don’t like ice cream, desserts, chocolate, cake, cookies or pudding I have a real treat today: avo ice. Y
Fennel baked with tomatoes and plums - it shows you can do almost anything with fennel. Possibly not boil it, it might be a bit unappetising. But fennel raw is delishhh. Fennel braised is lovely. Grilled. Roasted. Fennel with gorgonzola on pasta – divine.
Homemade beef burgers in Hokkaido milk buns. Burgers crown the list and I think the secret really is in that slice of gherkin that a burger should be topped with. Joking aside - good minced beef has lots of flavour and sometimes, but sometimes, it can beat an average steak for me.
Blueberry Victoria sponge cake, with layers of lightly roasted blueberries and whipped cream. Sponge cake, as the name cleverly suggests, is supposed to soak up the filling/syrup/drizzle/jam/cream.
Blueberry buckle cake with wholemeal flour and quinoa and oats topping. That of course refers to the way the topping buckles on top of the fruit in a wavy manner. Very descriptive. I think I’ll adopt it now, especially that the blueberry kind is the most common buckle and that is my firm favourite.
Sweet focaccia-style tea bread topped with blueberries and crumble. Ordinarily, thinking focaccia will bring to mind an image of flat, thin bread decorated sparsely with whatever, preferably savoury, preferably olives.
Blueberry flavoured frozen yoghurt, made without ice cream maker. And yes, you can make very good one at home. Here’s how.
Blueberry poppy seed cake, easier to make than a pie and delicious warm or cold. It is a pie of sorts or a tart, or flan, with the filling surrounded by a golden brown crust.
Blueberry upside down polenta cake. Polenta cake batter is so nice because of its crunch. And let's be honest: since anything with blueberries is gorgeous, so is this and I shouldn't have doubted it for a second.
Broccoli and Stilton soup, the easiest and tastiest - and no blender needed. Blended soup is my pet hate, worse than mushy peas or smoothies (though mind: purée - justified; milkshake - okay).
Striped pattern berry cake with buckwheat and almond flour. This is lovely, the sooner served after leaving the oven, the better, as with time the berries start to leach juice a bit and the thing looks much messier.
Slow roasted tomato confit. It brings out the flavour hidden deep when it comes to those plasticky looking imported fruits. It’s a slow job – the longer the better. They should still retain their shape but become very soft and quite a bit darker in colour.
Crab salad with spring onions and radishes, served with acocado slices - the classic. The alpha male approach to crab is to grab a live crustacean and plunge it into boiling water, claws waving.
Creamed corn with blue cheese and fresh ripe tomatoes. Creamed corn in fact is now my number one method of cooking corn and that’s how I’ll continue until the end of the summer and beyond – it’s gorgeous.
New potatoes, lightly crushed to release the flavour, with sour, spicy and herby topping. Just boil them until tender, serve with plenty of butter and some dill – a must, marriage made in heaven. Tarragon or mint as an alternative.
Cupcakes with smashed blueberries and lemon zest. Whatever you call these, and I decided in the end to rechristen them ‘cupcakes’, they are damn nice.
Beans and tomatoes, blanched green beans served with sautéed tomatoes cooked with green chilies. A match made in heaven, green beans and tomatoes are for me the classic summery dish.
Green beans with Parmesan cream. The dish makes an elegant side; serve it over rice for a veggie main and throw in slices of cooked chicken for the meat option.
Grilled red mullet brushed with anchovy and coriander butter. It is not frequently that the smaller the fish the better it tastes, bones becoming too much of a key player usually, but it’s completely the case with red mullet.
Greek style lamb koftas with harissa dip. So get yourself a pound of mince lamb or even better, put it through an old fashioned porkit machine yourself.
Leek slaw, a simple leek salad with cucumber, seasoned with black pepper and honey. Leeks are good a filler in all sorts of bakes and casseroles. They can convincingly pretend to be onions for people who are not keen on the largest allium. Soups - can I start gushing about my all-time favourite leek and potato? P
Lemon posset, the easiest and the loveliest dessert, served with crunchy biscuits. Posset in medieval times was a spiced, rich milky-wine concoction, served probably more often as a remedy than a dessert. They did mix their drinks in the olden days didn’t they?
Mascarpone blueberry cake, rich and velvety with a tangy flavour from the blueberries. Mascarpone works lovely in this recipe; especially that it also has blueberries in the mix - both things my firm favourite.
Matcha and white chocolate creamy eggless ice cream. More ice cream; this time it’s the creamiest, softest ice cream as claimed by Heston Blumenthal, published a good many years ago in one of the weekend supplements.
Mini Pavlovas - individual meringues with whipped cream and fruit toppings: passion fruit, pomegranate and raspberry. Simple – and gorgeous. Any time of year. And what’s more important – small meringues are much easier to bake than a whole big Pavlova.
Sea trout fillets oven steamed at low temperature. This works for salmon, trout and sea trout – the last in my experience particularly prone to drying out. Season ad lib, brown some butter and serve with samphire – or green veg if you’re not partial to seaweed.
Pasta with fresh tomatoes, garlic and basil. I love fresh tomatoes with good quality pasta. The question whether you should buy ’fresh’ supermarket pasta is a moot point – buy dry. Good.
Pasta with asparagus and lemon butter, served with lots of Parmesan. Three tricks pasta and I’m pleased to announce that this is truly a pasta template, versatile as anything. I give you the pasta with lemon and any veg, plus Parmesan because pasta can’t be without it.
Pimm's special for the summer, with a secret ingredient. Let’s have a Pimm's this summer, rain or shine (the former more likely). The worst that can happen is we’ll have to run inside sheltering the jugs and the strawberries!
Cake with soft fruit and streusel topping. Don’t you just love cake recipes which say ‘throw all the ingredients into a bowl and mix well’? This is just that kind of recipe. I must have made this cake about a thousand times, varying the fruit.
Potato salad with pancetta and asparagus, delicious warm or cold. I’m really not sure what the deal with the ‘only three ingredients!’ recipes is. Or only four or five for that matter - the authors of those seem to take pride in putting together as few foodstuffs as possible
Light and airy sponge cake with a layer of raspberries on top. The secret is to push the fruit into the cake mix, otherwise you’ll end up looking into the oven every five minutes and deciding it’s still not cooked in the very middle – the raspberries on top are too juicy and wet!
Making jam is the easiest thing. I used to think that to make jam you need tonnes and tonnes of fruit and it takes hours and hours of boiling the stuff in huge pans, with lots of splattering and covering the kitchen with sticky gunk – NO.
Raspberry muffers are not muffins. There’s no milk, or cream or yoghurt in the ingredients. It’s an ordinary cake mix baked in muffin tins, just for the variety. And no – they aren’t cupcakes either because no icing? No pink colouring? No little roses...
No churn raspberry ripple ice cream made in five minutes with three ingredients. Does having ice cream about three times a year justify spending three hundred quid on a Gaggia or SubZero ice cream maker, even assuming I had that cash floating about idle?
Classic British dessert, rhubarb fool made with rhubarb puree and whipped cream. I thought a fool will be a raspberry fool – now that’s oh yeah; blueberry fool or passion fruit for the in-crowd. Well, what do you know, I’ve changed my mind.
New potatoes sautéed with spinach and capers. Sautéing is the next best after roasting potatoes. In this instance I wasn’t pressed for time nor quantities but the combination of spinach leaves and capers thrown into the spuds appealed.
Fresh mackerel fillets stuffed with samphire, anchovy and breadcrumb mix, grilled and served with parsley butter. Tom Kerridge, whose recipe features below (from Best Ever Dishes cookbook), is clearly a masterful chef.
Slow roasted shoulder of lamb - how slow dare I cook it? I got this lamb shoulder and I was very tempted to cook it at gas mark 1 (140C/275F). But had a vision of getting on to 7 in the evening, lamb still not done...
Fiery bacon, spiced but still cool cucumber and mild new potatoes in a warm salad. The bacon and cucumber salad on its own will make a great spicy snack or starter - I’ve thrown new potatoes in to a/ dampen the fire a bit and b/ make it into a main course.
Spring cabbage salad - cabbage appears to contain more vitamin C than oranges. It’s also rich in vitamin K and anti-oxidants. Eat more cabbage! Only the name is so off-putting… But I have a solution: Sauerkraut. Kimchi. Surkål. Choucroute. Tsukemono.
Light Victoria sponge cake filled with fresh strawberries and whipped cream. Airy sponge, almost-melted zesty strawberries, a pillow of cream…
Strawberry cake - or use the mix with any soft seasonal fruit. Very easy, melt-in-your-mouth cake. Once I got so pissed off with l’homme de ma vie that I ate six pieces at one go to make me feel better. It did. The bathroom scales the next morning didn’t though. The basic recipe is pretty much a simple pound cake...
Easy strawberry cake with crumble. This is what I call a bucket cake. Not because it should be on everyone's list of cakes-you-must-eat-before-you-kick-the-bucket ( although it's a lovely cake)...
Strawberry fizz cocktail with prosecco and grenadine. Let’s try this at home – I didn’t have any cassis or Chambord; I didn’t want to waste champagne on unknown quality and I wanted fruit in. It’s not exactly a sunrise but it’s rather excellent – and very summery.
Summer berry ice cream, the easiest no eggs recipe for homemade ice cream. Yes, I know – proper ice cream involves custard. Contrary to what The Weather Man believes*, there are eggs in the best Italian gelati. You temper eggs, make custard and watch so it doesn’t come to the boil – fuss and bother.
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