When gathering loved ones together for a meal, the desire is always to spend time with our guests and not stuck in the kitchen. So our aim is to keep it all as easy and straightforward as possible with our healthy celebration menu for eight. Let the ingredients, which are plentiful at this time of year, do the talking! Healthier than our yummy summer pasta recipes, these are perfect for light suppers, too. All these recipes serve four to six.
Summer lunch recipes you’ll love
Summer lunch recipes you’ll love
These summer lunch recipes are easy to make and make the most of fresh seasonal ingredients.
Asparagus with bay, garlic and lemon
Asparagus with bay, garlic and lemon
This dish can be also prepared in advance. It can be served in a tray straight from oven. Ingredients:
4 bunches asparagus8 bay leaves6 cloves garlic; skin on, smashed1 lemon; zest and juice2 tbsp rapeseed oil
Method:
Pickled vegetables with ricotta
Pickled vegetables with ricotta
One can use many different seasonal vegetables for this dish; just make sure they are hard to maintain their crunch. It is all about the textures here. Thin slices of pickled vegetables paired with creamed homemade ricotta. Decorate with lots of pea shoots or any other herbs that are handy. Ingredients: For the pickling liquor:
Apple or cider vinegar100g caster sugar2 x star anise1tsp each cumin, fennel, mustard seedsZest of half an orange1 small red chilli1tsp salt
For the pickled vegetables:
8 of each: baby beetroot, carrots, fennel
For the ricotta:
2 litres full fat milk1tsp salt60ml apple or cider vinegarJuice half a lemon
Method:
Charred stone bass with anchovies, rosemary and lemon
Charred stone bass with anchovies, rosemary and lemon
You can use many different fish for this recipe, such as trout, mackerel, sea bass. However, stone bass, with its firm flesh and oiliness works really well. Ingredients:
2 small stone bass or 1 large (best to talk to fishmonger re weights), cleaned and scaled1 large bunch rosemary2 tins salted anchovies4 unwaxed lemons; zest and juice2 tbsp olive oil
Method:
New potatoes with cumin and mustard seeds
New potatoes with cumin and mustard seeds
Ingredients:
1kg new potatoes; jersey royals would be ideal1tsp each cumin and mustard seedsRapeseed or other cooking oil
Method:
Brown sugar meringue with rhubarb and pistachios
Brown sugar meringue with rhubarb and pistachios
The most perfect English spring and summer pudding, making the most of any fresh seasonal fruits available. Ingredients: For the rhubarb:
8 stalks rhubarb150g caster sugar
For the meringues:
200g egg whites 40g dark brown muscovado sugar260g caster sugar
For the pistachios:
150g pistachios100g caster sugar
Method:
G&T with lemon and rosemary
G&T with lemon and rosemary
Elevate a gin and tonic with a syrup infused with strips of lemon zest and sprigs of rosemary. It keeps for ages and can be added to sparkling water as well as gin and vodka. Ingredients:
Six unwaxed lemons, juiced and peeled250g golden caster sugar2 large rosemary sprigsGin or vodka with tonic – or sparkling water
Method:
