Friday, 26 June 2015

Simple Summer Fare

WT picks out a few of their favourite recipes for summer time! 


No one want's to be slaving over a hot hob in the summer. So here are a few recipes we love to give you some inspiration for the parties, picnics and BBQs to come...


Feta, Watermelon and avocado salad

Watermelon is amazing in a salad, bringing a gorgeously sweet crunchiness. Combine that with salty feta and ripe avocado and you have a feast that's as lovely to eat as it is to look at.

What you'll need...
  • 500g watermelon
  •  salad leaves (lamb's lettuce, rocket or baby leaves)
  • 2 avocados, peeled, stoned and cut into small chunks
  • small bunch of radishes, halved
  • 100g sun-dried tomatoes
  • 150g feta, cut into small cubes
  • juice of 1 lime
  • 2tbsp olive oil
  • a few sprigs of mint
  • salt and black pepper

What to do...

Cut the watermelon into chunks, removing the peel and seeds. Do this over a bowl to catch the juice and set the juice aside.

Put the salad leaves in a bowl or on a serving platter and add the watermelon, avocados, radishes and feta.

Whisk together any watermelon juice with the lime juice and olive oil, then season with salt and pepper. Drizzle this dressing over the salad and garnish with a few sprigs of mint.

Davina's 5 Weeks to Sugar-Free is published by Orion Books at £16.99.
Photographs: Andrew Hayes-Watkins Recipes:

Thai spiced courgette fritters with sweet chilli dip

These small, spicy morsels have a tangy kick and make delicious finger food for a summer garden party.

What you'll need...
  • 2 medium courgettes 
  • 4 spring onions, finely chopped 
  • 2 beaten eggs 
  • 2 heaped tbsp plain flour 
  • 1-2 tsp green Thai curry paste 
  • 1 stick lemon grass, finely sliced (or use juice and zest of ½ a lime) 
  • 1 small handful of coriander, finely chopped 
  • 1 tsp fish sauce (or soy sauce) 
  • ready made sweet chilli dipping sauce to serve  

What to do...

Grate the courgettes and squeeze out some of the liquid (place in a colander or sieve and press a saucer down on top) this will help the fritters stay crispy.

Add the other ingredients, but save half the coriander as a garnish. Combine thoroughly. 

Form the mixture into patty shapes and sauté in a little oil until crisp and golden. 

Serve with sweet chilli dip.

Photographs: David Merewether Recipes:

 Summer Tomato and Horseradish Salad

For this salad it's great to try and get a whole mixture of different tomatoes, at room temperature, nice and ripe. Let them sunbathe on the window ledge if need be! Try and get hold of fresh horseradish – give your greengrocer a challenge to get some in.

What you'll need...

What to do...
Cut the bigger tomatoes into slices about 1cm/½ inch thick. You can halve the cherry tomatoes or leave them whole. Then sprinkle them all with a good dusting of sea salt. Put them in a colander and leave them for 30 minutes. What's going to happen here is that the salt will draw the excess moisture out of the tomatoes, intensifying their flavour. Don't worry about the salad being too salty, as a lot of the salt drips away. 

Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen (approximately 6 tablespoons), and 1–2 tablespoons of vinegar, but do add these to your own taste. Toss around and check for seasoning – you may or may not need salt but will certainly need pepper. Add the garlic. Now start to add the horseradish. Stir in a couple of teaspoons to begin with, toss around and taste. If you like it a bit hotter, add a bit more horseradish. All I do now is get some finely sliced flat-leaf parsley (stalks and leaves) and mix this into the tomatoes. Toss everything together and serve as a wonderful salad, making sure you mop up all the juices with some nice squashy bread. 

This salad is fantastic with roast beef, goat's cheese or jacket potatoes. And to be honest, even if you put these tomatoes in a roasting tray and roasted them with some sausages scattered around them it would be nice.

Recipe: Jamie Oliver

Baked Beetroot with Horseradish Creme Fraiche and Spring Onions

Juliet Bidwell provides the inspiration to spice up our side dishes and present a delicious meal with a tantalising twist...

What you'll need...

  • 3 medium raw beetroots, washed (One could substitute cooked beetroot for this dish, which also reheats well.)
  • 3tbsp crème fraîche
  • 3tsp horseradish
  • 2 spring onions, sliced
  • 2tbsp chopped chives
  • salt and pepper

What to do...

Pre-heat the oven to 180°C
Wrap each beetroot in foil, place in a roasting tin and bake for 90 minutes, or until cooked.Leave to cool, then peel and slice the beetroot. 

Mix the crème fraîche and horseradish together, stir in the spring onion and chives and season.Spoon over the beetroot and pop into a hot oven for 10 minutes in order to heat through.

Photographs: David Merewether

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