Summer brings with it a whole collection of incredible ingredients, and at this time of year, fresh, seasonal vegetables are worth celebrating and enjoying in all their colourful glory.
There’s a whole range of locally-grown produce to try, such as sweet heritage tomatoes, aubergines, artichokes, carrots, radishes, peas and girolles.
There’s such a variety to tempt you and they all bring wonderful flavour and colour to the plate.
Tomatoes are bang in season right now and if you can get your hands on some lovely fresh, bright heritage tomatoes, you can create a really tasty starter or light meal that just sings of summer. Tomatoes are sometimes seen as a complement to other ingredients, but for me, they can be the perfect centrepiece of a light summer supper.
The secret is getting your hands on some good quality, fresh tomatoes, and finding a recipe that brings out their juicy, natural flavour.
Heritage tomatoes – or heirloom tomatoes as they’re also sometimes known – are worth seeking out if you can.
Grown more naturally, they are less uniform than the perfect, round red varieties you’ll find in supermarkets, but I think that’s what makes them all the more enjoyable and attractive on the plate.
You’ll find them in all different shapes and sizes, which mean you can create a plate of vibrant reds, yellows, purples and greens and every bite will bring with it a lovely new burst of flavour.
Artichokes are also an ingredient I enjoy at this time of year. I love to eat them very, very simply with a splash of fresh vinaigrette.
A lot of the enjoyment also comes from the way you can enjoy globe artichokes, slowly peeling them leaf by leaf and layer by layer, taking your time to enjoy the wonderful fresh flavour.
Keeping it simple, to let the flavours really shine, you can try making a superbly fresh, delightful meal with a colourful collection of summer vegetables.
And it will taste all the better enjoyed outside as long as this fair summer weather lasts.
WHOLE MACKEREL WITH HERITAGE TOMATOES, ORANGE AND BLACK OLIVE TAPENADE
SERVES 1
1 whole mackerel
3 heritage tomatoes
Basil leaves
Chives
FOR THE TAPENADE:
1 medium garlic clove
4 tblsp capers
200g black olives
Sherry vinegar
Extra virgin olive oil
Salt
Black pepper
To make the tapenade: Combine all of the ingredients in a food processor until they form a paste. Season to taste.
When buying mackerel ask your local fishmonger to scale your mackerel and remove all the guts.
Ensure your fish is clean before rubbing it with olive oil, salt and pepper.
Place on to a medium heat barbecue and cook for 3-4 minutes on each side.
Remove the mackerel from the barbecue and rub with the tapenade.
To serve: Cut the heritage tomatoes into different shapes and sizes and thinly chop 4 black olives into slices. Finely chop a handful of chives. Place the tomatoes, olives and basil leaves on one side of the plate and lay the barbecued mackerel on the other side.
HERITAGE TOMATO, MOZZARELLA SALAD WITH HOME-MADE PESTO
SERVES 4
FOR THE PESTO:
50g fresh basil
1 clove of garlic – crushed
5 tblsp quality extra virgin oil
25g quality Pecorino cheese – finely grated
Salt and pepper for seasoning
SALAD:
8 heritage tomatoes – sliced
50g fresh basil leaves
250g mozzarella – roughly chopped
To make the pesto: Using a pestle and mortar or alternatively a blender, combine the basil, garlic and extra virgin olive oil to create a paste. Stir in the finely grated cheese.
For the salad: Divide the tomatoes equally between four plates and place the mozzarella on top. Lightly drizzle with the pesto and olive oil and season with salt and pepper. Garnish with the fresh basil leaves and serve.
GLOBE ARTICHOKES
SERVES 4
4 artichokes
2 tblsps lemon juice
FOR THE VINAIGRETTE:
1 tblsp Dijon mustard
1 tblsp white wine vinegar
200ml vegetable oil
Salt and pepper
Remove the tough outer leaves of the artichokes and snap off the stalks. Carefully trim off the top spiky leaves with a sharp knife add discard.
Bring a large pan of water to the boil – do not use aluminum or iron pans as they can cause the artichokes to discolour. Add the lemon juice, then the artichokes.
A useful tip is to put an old plate on top of the artichokes to keep them submerged so they cook evenly. Simmer, uncovered, for 30-40 minutes, or until one of the outer leaves pulls away easily. Drain well.
Making the vinaigrette: Mix the mustard and vinegar in a bowl using a hand whisk. Gently pour in the oil and mix with a hand blender until the vinaigrette is properly emulsified.
As it thickens, add about 50ml water and season to taste.
To serve: Serve the artichokes warm with the vinaigrette dressing alongside. Gently remove the leaves one at a time and dip them in a dressing before eating.