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This week's seasonal recommendation

 

What to cook this week?

Sun, 8 July, 2018

We're having the hottest summer since 1976 and the best World Cup since 1990! So never mind that I just spent two days soaking and shivering in Cornwall. I picked two worst weather days to go there on a short break. Plus the journey back took about three hours to cover the last 30 miles, due to the most epic blockage on M25. At least I had some great Cornish ice cream – in the rain.

But now we’re all excited for the football to come home so time to get barbecue and summer parties ready for the semis. For a lazy, make ahead feast make chicken enchiladas from a ready-roast bird; if you’re feeling energetic, cook the chicken from scratch. For a different option, make the cod with potatoes, and industrial quantities of oriental broccoli salad. To feed a crowd, double or triple the amounts from my recipes.

Figs will be in season any minute now and tomatoes are getting better – no excuse then not to make the awesome tomato and fig salad. If you can be bothered to make some blue cheese fougasse to go with it, there’s a veggie feast ready.

For a barbecue feast, grill good quality sausages and burgers and make a couple of batches of partybrot. And maybe a spring cabbage salad, almost as super healthy as sauerkraut. The potato and zucchini salad is a good side dish too, even if you can’t get hold of the purple majesty (aka goth) potatoes.

Summer berry striped cake will make great dessert; served with ice cream. You can also bake Breton butter biscuits, crumble them in with vanilla ice cream and some chopped strawberries for a (Br)Eton mess!

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