Recipe: Baby courgette and tomato salad

By Silvia Nacamulli, July 24, 2015

This is a quintessential summer salad, effortless to prepare on a hot day, and refreshing. I like to use cherry tomatoes, in a mixture of colours, and suggest this balsamic vinegar dressing; however, you can use the dressing of your choice.

Serves: 4
Preparation: 10 minutes

400g heritage tomatoes, mixed colours
200g baby courgettes, thinly sliced lengthwise


Recipe: Ali Mafucci's Spiralised sweet potato waffles

July 21, 2015

Makes: 2 waffles
Preparation: 15 minutes
Cooking: 10 minutes

1 medium sweet potato, peeled and spiralised into noodles
1 tsp ground cinnamon
Cooking spray
1 medium egg, lightly beaten
½ tsp vanilla extract
60g fresh blueberries
1 tbsp maple syrup or to taste

● Preheat a waffle iron.


Recipe: Megan Gilmore's strawberry lime sorbet

By Megan Gilmore, July 20, 2015

You are just minutes away from enjoying a refreshing sorbet that tastes just as delicious as one you would find at an ice-cream shop.

Frozen strawberries, whose red flesh contains a compound that may help promote fat loss and boost short-term memory, are the key to this delectable treat, as they provide a slushy, sorbet-like texture when puréed. No need for an ice-cream maker!


Recipe: Banana ice cream with salted date caramel

July 17, 2015

Makes: around 1 litre


For the salted date caramel:
100g unsalted butter
100g light muscovado sugar
3 bay leaves
100ml pure double cream
Pinch of salt flakes
80g plump Medjool dates

For the ice cream:
400g ripe bananas (peeled weight), chopped
240ml milk
240ml double cream
40ml Amontillado or medium sherry
6 egg yolks


Recipe: Arun Kapil's Blueberry, lychee and vodka sorbet

July 14, 2015

I love the colour and texture of this sorbet; I prefer sorbets not to be too jagged and icy. The flecks of blueberry skin simply add to its appeal. I have used nutmeg to add a fragrant, bitter note as well as black pepper for background heat and to cut through the sorbet's sweetness. The clove backs up the dessert's fruity notes while the vanilla provides a complementary perfume.


Skye Gyngell's iced summer fruits with rose-scented geranium syrup

July 8, 2015

Serves: 6

6 ripe, sweet peaches, unblemished and heavy for their size
100g icing sugar
A few sprigs of rose-scented geranium leaves (Attar of Roses), or a splash of rose syrup
1 vanilla pod, split in half lengthways
200g gooseberries
200g small ripe strawberries
100g ripe blackberries



Recipe: Japanese risotto

By Lisa Roukin, July 8, 2015

This healthy take on a traditional recipe is wheat, gluten and dairy-free. I like it with a small touch of chilli oil

Serves: 4

235g brown rice
120g edamame beans, frozen
4 tbsp coconut or sunflower oil
1 tsp sesame oil
1 red onion, small, finely chopped
1 large carrot, peeled and finely chopped
1 large courgette, washed and finely chopped


Recipe: Arun Kapil's just raw salad

July 4, 2015

A superb, fresh and strikingly beautiful salad to serve as a starter, main or when you want to treat yourself or friends to a light snack bursting with vibrant flavours.

Serves: 2


2 heritage golden and candy striped beetroots, peeled
3 carrots
7–8 radishes
1 fennel bulb, trimmed
1 star anise, finely ground
75ml extra virgin olive oil
2 tbsp lemon juice


Recipe: New potatoes and chicken with balsamic dressing

By Annabel Karmel, July 1, 2015

I love tiny baby new potatoes - a lot of the goodness is in the skin. The balsamic vinegar (and it's worth spending a little extra on a good one to get the sweetness), shallot and basil makes a delicious dressing.

Serves: 4


500g baby new potatoes
4 tbsp olive oil
1 red onion, finely sliced
1 clove garlic, crushed
1 tsp caster sugar
1 shallot, finely chopped


Recipe: Marcus Wareing's summer garden salad with goats' cheese and cumin seeds

June 30, 2015

This vegetable salad makes a wonderfully fresh and vibrant dish to enjoy at the height of summer. Include a tasty array of delicious vegetables - fresh peas, artichokes, broad beans and fine beans - or add whatever other seasonal veg you like.

Serves: 4

For the artichokes:

6 globe artichoke hearts
100ml olive oil
250ml white wine
60ml white wine vinegar