Make the most of autumn’s bounty and tuck into this plum upside-down cake as soon as you can. It makes an impressive dessert with its beautiful purple colour. The cake is at its best served warm, but is almost as delicious eaten cold for elevenses or afternoon tea. Cream or custard are optional.
If you like a bit of alliteration, how about “spelt strawberry shortcakes scream summer”? It’s not a lie. And furthermore they’re totally delicious. Knock up a batch, invite your neighbours around and enjoy them in or out of the garden. Serve them warm with whipped cream and macerated strawberries.
Do you like gooseberries? This honey and gooseberry upside-down cake is a fabulous recipe to use them in. You get all of that lovely gooseberry flavour with the addition of warm aromatic honey. It’s a super easy cake to make requiring one pan to prepare the ingredients and one tin to cook it in. Serve it warm from the oven for dessert with custard or cream, or cold for afternoon tea or even elevenses.
Fattoush with sumac hummus and pomegranate is one of the many gorgeous salads you’ll find in Nicky Corbishley’s cookbook, Seriously Good Salads. It’s fresh and zingy with a whole host of flavours that really sing. And it makes for a most fabulous summer lunch.
Gooseberry fool is a classic British summer pudding, but have you tried blackcurrant fool? When blackcurrants are in season, it makes a delicious alternative to this easy to prepare dessert. Tart and flavoursome fruit pair well with smooth rich cream. The colour is superb and it makes an attractive end to any meal. It’s particularly good if you’re entertaining as it’s not only indulgent, but can be prepared well ahead.
This raspberry cream sponge cake is a taste of summer and a highlight of any garden party. It’s a classic victoria sponge, but baked with scented leaves to impart an air of added sophistication and delight. Two sponges are sandwiched together with crushed raspberries and rose flavoured cream. It’s very hard to resist.
Sausage salad is one of the best meals to prepare for a sizzling summer. It’s my summertime take on a comfort food classic – sausage and mash. There are plenty of flavours and textures to keep everyone interested and the zesty lime & herb dressing makes this salad sing. It’s quick and easy to put together, makes a tasty family meal but is also impressive enough for entertaining.
Sometimes simple is best. This recipe for griddled asparagus has only three ingredients and it’s absolutely delicious. Salt is an optional fourth. It’s also very quick to make and serves as an elegant spring side dish, starter or supper.
Back off Bugs, carrot tops aren’t just for bunnies. This naturally vegan recipe for carrot top pistou produces a vibrant, fresh and zingy condiment that livens up all sorts of dishes. It’s super quick to make and can be on the table in five minutes.
Spring has arrived with fresh green shoots and an abundance of flowers. Simple, seems suddenly very appealing. This spring lettuce & pea soup with new potatoes is super simple, both in the making and in the eating. The flavours taste fresh and clean. There are only six ingredients involved, seven if you make your own stock from the pea pods, eight if you add croutons. As a bonus, it’s also vegan and fat-free (excluding croutons).