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Almond cake with fresh raspberries, flavoured with cinnamon and lemon zest. It’s flourless, dairy and gluten free, yet wonderfully airy and soft.
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 frangipane tart, fresh apricots on a frangipane layer, with Italian shortcrust pastry base. There are three recipes in this one. The tart base is made from pasta frôlla, the Italian equivalent to sable or shortcrust; not really very different but less flaky and crumbly than their Anglo-French brothers
Quick and easy apricot jam with a touch of spice. Kids usually like red jams, at least I did when I was one. Strawberry, raspberry, cherry; once I was hugely let down by redcurrant which was too sour and pippy; and I didn’t quite trust black jams with the exception of blueberry.
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.
A Greek twist on Eton mess: fresh blueberries or strawberries, lightly whipped cream and filo pastry shards. You’ll never want the Eton version again!
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
Baked fennel with tomatoes and plums: three ingredients and what a burst of flavour. It makes a good vegetarian lunch or an interesting side for meat or fish.
My best barbecue ideas for meat and vegetable kebabs, with marinade recipes for beef, lamb, pork and chicken. All you need is a green salad and pita bread on the side.
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.
Crusty tart with beetroot greens and garlic topping. If you get hold of really new, baby beets with vibrant, tender leaves, use them in salads.
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.
Blueberry cookies, chewy and delicious, with fresh blueberries or bilberries (wild European blueberries), easy and quick to make as there’s no need to chill the dough.
Blueberry cornmeal shortbread tart from Alison Roman, slightly tweaked, is the best pie/tart/cobbler for the summer season. No soggy bottom!
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.
Fragrant blueberry jam made in a small batch with a sprig of rosemary is the flavour match made in heaven. This will be your all-time best homemade jar of jam.
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.
Broad bean and smashed pea bruschetta with herbs and garlic and a drizzle of olive oil is a starter, lunch or appetiser to kill for. And new beans need just 5 minutes to cook!
Broccoli and Stilton soup, easy, tasty and proper comfort food. This one is made without blender, just chunkily mashed with potato ricer.
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.
How to cook spinach? Simply, with lots of butter and thinly sliced garlic. Buttered spinach is a perfect side dish, healthy and ready in minutes.
Caramelised courgettes with basil and garlic: is it a sauce, a condiment, a side dish? All of those and more.
Sweetcorn tart with cheese topping on a crusty, cheesy base of pizza dough. Vegetarian and gorgeous, for lunch or dinner. Shop bough dough is OKAY.
Indulgent cherry jam with preserved chunks of cherries. The best thing about eating cherries is spitting out the pips, right ahead, no matter where.
Roast chicken with seared halloumi cheese and peach salsa is the perfect warm salad with sweet and spicy combination of flavours.
Chicken and prawn paella, an absolutely foolproof recipe. For best results use paella rice, Bomba or Calasparra and an ordinary large frying pan.
Roast chicken breast with butter fried spicy sweetcorn and crispy baked feta cheese crumbs, three great recipes in one wonderful dish.
Chunky ratatouille with chicken pieces, a perfect wholesome and easy one-pot meat-and-veg dish braised in the oven. And it’s just as nice on the following day!
Cold brewed delicious coffee for a smooth iced drink. Cold brewing works, the coffee is tasty and slightly less bitter than hot-brewed; it’s damn refreshing on a hot day and it miles healthier than any iced concoction bought from Starbucks or Costa.
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.
Corn ribs from the oven, with homemade dukkah, just like the ones served at Ottolenghi’s Rovi. It’s totally a snack du moment – and de toujours, I hope.
Savoury courgette wheat and rye bread with Parmesan, it is perfectly good for slicing, buttering, and turning into ham sandwiches.
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.
Tomato rice with crispy cheese topping can be made with leftover rice. Spiced up with tomato and chilli, flashed under the grill, ready in 40 minutes even boiled from scratch.
Crushed broad beans with garlic, mint and dill are a perfect summery side dish, and the best use of the larger, mature, late season beans.
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.
Fresh cucumbers with cumin tahini dressing, sprinkled with extra sesame seeds are crunchy, juicy and wonderfully refreshing.
Fresh cucumbers with feta cheese and honey are a minimalist version of Greek salad and all the better for skipping tomatoes – mainly for your digestion.
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.
Easy cherry sponge cake with fresh cherries lightly roasted; the base is gently prebaked and the end result is pure, gorgeous summer dessert.
Fideua, Spanish pasta dish with fish and seafood, is cooked exactly like paella: in an enormous pan, only with short vermicelli pasta replacing rice.
Ice cream cones made from sweetened, layered filo pastry. Deliciously easy, they can be also filled with cream, mascarpone or custard.
Filo wrapped asparagus with Parmesan are a crunchy, golden, irresistible vegetarian snack or appetiser. Asparagus filo parcels rolled up like cigars - a must before the asparagus season ends.
Flash pickles made with cucumber and carrot slices. These quick refrigerator pickles are ready in 3 hours and keep more nutritious elements than ordinary pickles.
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