The recipes are suitable for cooking over a fire pit, barbecue or conventional oven; pick whichever is most convenient – then enjoy al fresco. Serve these dishes in the evening – or as summer lunch recipes.
The menu
The menu
To start The smoothest mung bean hummus Main course Whole salmon stuffed with dill and served with a preserved lemon relish Toasted couscous and charred vegetable salad with basil dressing Black quinoa and bean salad with roast baby beets Dessert Meringue stack with summer berries and vanilla cream To drink Gin and rosemary fizz The nutty richness of an oaky chardonnay is a great match for the salmon. For a red alternative, try a bottle of fresh, cherryish pinot noir or Beaujolais that won’t overpower its subtle flavors. With the meringue, a bottle of inexpensive Moscatel de Valencia or a sparkling rosé will bring this indulgent feast to a delicious finale.
Style your table
Style your table
Gather chairs and benches from around the house, and fill baskets with tableware and utensils for cooking al fresco. With such colorful food, neutral crockery looks best. Glass tumblers work equally for water and wine, and can be stacked for transportation. An outdoor lunch like this is likely to run on into the evening, so have a couple of lanterns close to hand for when it starts to get dark.
Mung bean hummus
Mung bean hummus
Serves 8 generously Homemade chickpea hummus is never completely smooth, unless the cook peels each pea. Mung beans, on the other hand, make a fine-textured hummus that requires very little effort. Ingredients:
300g mung beans3 garlic cloves, peeled and chopped2 tbsp light tahini, well-stirred 100ml extra virgin olive oil, plus extra for drizzlingJuice of 1 lemon, plus extra to tasteSalt and black pepperHandful mung bean sprouts½ tsp paprika
Method:
Firepit salmon with preserved lemon relish
Firepit salmon with preserved lemon relish
Serves 8 generously A whole salmon always makes an impressive centrepiece; even more so when cooked (enclosed in paper) over a fire pit or barbecue. To check that the salmon is ready without unwrapping it too much, insert a sharp skewer into the thickest part, just behind the head. Leave it for a few seconds, then remove and touch to your lip. If it’s hot, the fish is cooked. Ingredients: For the lemon relish:
3 preserved lemons, drained and quarteredHandful of flat-leaf parsley, chopped70g green olives, stoned and chopped2 tbsp extra virgin olive oil
For the salmon:
1 lemon, sliced into rounds1 bunch dill, chopped2.4kg whole salmon, guttedSalt and black pepper
Method:
Toasted couscous and charred vegetables
Toasted couscous and charred vegetables
Serves 8 as a side With robust charred vegetables and a fragrant basil dressing, this salad is bursting with Mediterranean flavours. Ingredients:
2 tbsp olive oil150g wholewheat giant couscous3 red Romano or bell peppers, deseeded, sliced into thick strips2 courgettes, sliced or pared lengthwise into very thin strips6 baby aubergines, sliced lengthwise into thin strips3 tbsp pine nuts, toasted
For the basil dressing:
3 large handfuls of basil leaves120ml extra virgin olive oilSqueeze of lemon juiceSalt and black pepper
Method:
Herb salad with pumpkin seeds
Herb salad with pumpkin seeds
Serves 8 as a side Feeding a crowd demands a few simple dishes that don’t require much preparation and this salad couldn’t be easier. Ingredients:
120g wild rocket leavesHandful of mixed soft summer herbs, such as fennel tops, parsley, chives and basil5 fat asparagus stalks, trimmed and shaved into long stripsHandful edible flowers, such as viola or chive flowers (optional)50g pumpkin seeds, toasted
For the buttermilk dressing:
200ml buttermilk100ml extra virgin olive oil1 tsp Dijon mustard1 tsp caster sugarJuice of ½ lemon3 tbsp finely chopped chivesSalt and black pepper
Method:
Black quinoa and bean salad with roast baby beets
Black quinoa and bean salad with roast baby beets
Serves 8 The quinoa doesn’t have to be black, but I’ve used it because black food always looks so dramatic and this variety of quinoa is particularly crunchy. Ingredients:
20 baby beetroots, scrubbed, trimmed and halved, or quartered if on the large side2 tbsp olive oil3 sprigs thyme, plus extra leaves to serveSalt and black pepper30g butter4 tbsp balsamic vinegar175g black quinoa250g runner beans, trimmed200g podded broad beans2 tbsp extra virgin olive oil
Method:
Meringue stack with summer berries and vanilla cream
Meringue stack with summer berries and vanilla cream
Serves 16 For a decadent finish this gooey-centred, crisp-edged meringue with soft vanilla cream, vibrant berries, grated chocolate and pistachios tastes as wonderful as it looks. Ingredients: For the meringue layers:
10 egg whitesPinch of salt120g light brown sugar180g caster sugar275g icing sugar2 tsp cornflour1 vanilla pod, seeds only, or 2 tsp vanilla bean paste or vanilla extract2 tsp white wine vinegar
To assemble:
900ml double cream2 tbsp icing sugar1 vanilla pod, seeds only or 2 tsp vanilla bean paste or vanilla extract700g mixed summer berries, hulled or halved as needed50g nibbed or chopped pistachios30g dark chocolate
Method:
Gin and rosemary fizz
Gin and rosemary fizz
Makes 400ml of syrup Rosemary works so well with the botanicals in gin, but simply omit the alcohol to make a refreshing rosemary lemonade for the children. The base syrup can be kept in the fridge for up to two weeks.
300g caster sugarZest of 1 lemon4 sprigs rosemary, plus extra to serve150ml lemon juice
For each serving:
25ml ginIceLemon and lime slices or wedgesSparkling water
