It’s been a good year for tomatoes here in the UK. If you have more than you know what to do with, try making this easy tomato sauce. It captures the taste of summer beautifully and can be squirrelled away to remind us of warmer days when the nights draw in. If you’ve never made tomato sauce from fresh tomatoes before, this recipe is a good place to start. It takes a little time to cook, but the preparation is easy.
As I mostly work from home, I often eat lunch alone. Mostly I have an omelette or something on toast, but occasionally it’s nice to make a bit more of an effort. Not that this Caprese salad bowl with avocado and lettuce is much of an effort. Juicy ripe homegrown tomatoes, mozzarella, basil, avocado, crisp lettuce and some peppery olive oil is pretty much all this salad is, but oh my, it sure has a wow factor and it’s perfect for a light summer lunch or side dish.
This summer has been so hot and dry, we’ve been eating a lot of ice cream. As is often the case, there’s nothing quite so good as homemade. This peach melba ice cream is quite simple to make. It only requires six ingredients and it uses the no churn method. The base is made with peaches and cream and then swirled with fresh raspberry sauce. It’s surprisingly sophisticated, perfect for summer and quite delicious.
If you happen to get hold of a couple of punnets of cheap strawberries, I urge you to have a go at making this easy homemade strawberry jam. No need to use jam sugar, preserving sugar or added pectin. It’s super scrumptious with a nice balance of sweet and tart notes and a bright jewel-like colour.
Do you have a go-to summer pasta dish? This Sicilian pasta salad with tomatoes, olives and fresh herbs is mine. I learnt the basic recipe from my Sicilian sister-in-law many years ago and as the tomato season draws nigh, I wait in eager anticipation. Andiamo!
If you’ve never rolled a cucumber, I urge you to do so. These cucumber roll-ups with garlicky feta & mint filling make for a delicious refreshing summer starter, light lunch or barbecue accompaniment. They’re really easy to make, especially if you have the OXO Good Grips Chef’s Mandoline Slicer 2.0 at your disposal.
If you haven’t tried socca before, you’re in for a treat. It’s a sort of flatbread or substantial pancake made from chickpeas and it’s naturally vegan and gluten free. It’s also delicious. With little cooking or preparation required it makes a perfect meal for summertime. This socca spread with walnut basil pesto and scattered with toasted walnuts and purple mangetout scored particularly well.
As we move from late spring into early summer, broad beans start to make an appearance here in the UK. I’m very fond of broad beans, but I know not everyone’s a fan. I can almost guarantee, however, that this minted broad bean spread will appeal to anyone who tries it.
When I spotted Cornish new potatoes at my local greengrocers at the weekend, I couldn’t resist purchasing some. Somehow, a bunch of Cornish asparagus made its way into my basket too. It seemed like the perfect opportunity to make a vegetarian salade Niçoise.
When I first heard of pulled jackfruit as a vegetarian and vegan alternative to pulled pork, I have to say I was sceptical. By now, I should really know better! When enough vegan bloggers tell you it’s delicious, I should listen. And finally I did.