Recipe: Mullet, potatoes, peperonata & dill sour cream

By Josh Katz, June 23, 2011

This dish is perfect for summer. The peperonata also works with white fish, chicken or by itself on bruschetta.


Recipe: Rose berry ice cream

By Clarissa Hyman, June 23, 2011

Unlike crepes Suzette or peach Melba, this ice cream is not named after any one person (so apologies if you feel your name has been taken in vain). Rather, it is my attempt to find a new name for a summery ice cream of strawberries and rosewater.

It's not altogether irrelevant though - titles of food dishes are important triggers for tickling the tastebuds.


Recipe: Iced plum tomato soup

By Silvia Nacamulli, June 16, 2011

This is a great summer soup, ideal for an al fresco lunch, as a canapé in shot glasses or a fun picnic idea. For a picnic, take it chilled in a thermos flask with the basil oil separate. Serve in clear glasses and add a drop of basil oil just before serving.


Recipe: Strawberry Barley Summer Cake

By Deb Perelman, June 16, 2011

It is not summer yet. In fact, it's been raining for more than a week, and another week - the one in which, I presume, we'll be introduced to our new mosquito overlords - is promised. It's almost like summer looked at New York and said, "pbbbblt!"

But I know it's coming, because strawberries appeared at the Greenmarkets (a New York farmers' market) last week.


Recipe: Krispie Fish Fingers

By Annabel Karmel, June 10, 2011

Rice Krispies make a tasty coating for fish, and I like to make these finger-sized goujons as they can be prepared quickly and can be easily cooked from frozen. Another good coating to try is crushed cornflakes. Simply cut the fish into strips, coat in seasoned flour, lightly beaten egg and then crushed cornflakes, and sauté until golden and cooked through.



Recipe: Pissaladiere(ish) tart

By Victoria Prever, June 10, 2011

This recipe is based on one my mother regularly made which was always a huge hit. A true Provençal pissaladière includes anchovies and sweet, sticky caramelised onions. The onions are hard not to love, but anchovies are not everyone's cup of tea. So here the salty contrast is provided by goat's cheese and olives.


Recipe: Welsh blintzes

By Ruth Joseph, June 2, 2011

I've given this traditional Jewish sweet pancake a savoury and modern Welsh twist by using leeks and Y Fenni cheese. The asparagus adds a seasonal touch. I made them for the Hairy Bikers when they filmed in my home. If you can't find Y Fenni cheese, add a teaspoon of mustard for a piquant flavour. Two blintzes on the plate served rolled are said to represent the giving of the tablets of the law.


Recipe: Honey-roasted beetroot with Lancashire cheese

By Denise Phillips, June 2, 2011

Beetroot takes on a completely new flavour once it has been roasted and mixed with Lancashire cheese. It is delicious hot, cold or warm.

I have added the cheese at the end but if you prefer a slightly gratin effect open up the beetroot parcels 5 minutes before the end of cooking and sprinkle over evenly. Leave the parcels open so that the cheese can cook a little over the beetroot.


Recipe: Chocolate honeycomb marshmallow cheesecake

By Fabienne Viner-Luzzato, June 2, 2011

This very different cheesecake is bound to impress. Do use full-fat cream cheese as it holds better when cooked, and add the honeycomb decoration at the last minute so it keeps its crunch.
Serves 8


For the honeycomb:
● 4 tbsp golden syrup
● 1 tbsp water
● 200g caster sugar
● 3 tbsp bicarbonate of soda

For the cheesecake:


Recipe: Cream cheese frosted carrot cupcakes

By Lisa Roukin, June 2, 2011

These delicious cupcakes are popular in my adult and child classes. For children, I substitute the walnuts for the same quantity of sultanas. Custard powder might seem a strange ingredient to use in icing, but I find it gives a hint of vanilla without being overpowering, which can be the case with vanilla extract. I also love custard.
Makes 18