Iced strawberry meringue cake
First, make the strawberry sauce. Whizz the strawberries with the lemon juice and the icing sugar, then pour through a sieve into a bowl and discard the seeds. Crumble the meringue into the cream and swirl through the sauce. Line a 23cm (9in) springform cake tin with cling film, then pour the mixture into the lined tin. Completely cover in cling film and freeze overnight. Remove from the freezer for three minutes before serving.
Rustic Mediterranean Sandwich
Antony Worrall-Thompson, one of London’s most creative chefs, has been a trendsetter for many years. This recipe, inspired by one of his creations, is possibly my favourite summer lunch. We do lots of variations depending on what we have to hand. Method Slice the aubergines and courgettes lenghtwise into ¼ inch (5 mm) thick slices. Sprinkle with a little salt, put into a colander and allow to degorge for a few minutes.
Smoked Salmon and Dill Tart Recipe by Rachel Allen
This luxurious salmon and dill tart recipe has a buttery, crumbly base and a creamy filling. Feel free to replace the dill with fennel or chives.
Salad with beetroot, toasted hazelnuts & Cashel Blue dressing
Small, sweet summer beetroot make for a perfect simple salad. Their earthy sweetness works well when balanced with the creamy, salty taste of Cashel Blue cheese. This salad has a much-needed crunch from toasted hazelnuts. If you desire, serve it with Cucumber Pickle.
Skirlie – fast savoury oats
Skirlie is an old-fashioned savoury oat dish from Scotland made with oats and onions cooked in butter or dripping. I’ve been experimenting with this again recently made with olive oil, fresh herbs and a few extra veggies. It’s ridiculously easy […]
Skirlie Recipe - Great British Chefs
This traditional Scottish skirlie recipe from Graeme Taylor makes a perfect alternative to stuffing on Christmas Day. It can even be stirred through mashed potato to give it an added nutty crunch.