summer recipes

Yoghurt with Strawberries and Mint

100 ml / 0.25 pt yoghurt handful strawberries, finely chopped 15 ml / 1 tbsp finely chopped mint Mix the chopped strawberries and mint into the yoghurt. Eat.

Baked Mushrooms and Red Onion

freshly picked mushrooms, or good organic mushrooms, preferably brown, open cap

1 red onion, sliced into thin segments

1 glove garlic

knob butter

handful chopped parsley

Brush dirt from the mushrooms, remove woody stems and check for maggots. Chop roughly and place in a thick ovenproof dish with the onion. Dot with the butter and sprinkle over the garlic. Cook at 180ºC/350ºF/gas mk 4 for 20 minutes. Sprinkle over the parsley and serve.

Cod Roe Risottto

1 tbsp olive oil

1 large onion

2 sticks celery

1 mug short grain risotto rice

2 mugs vegetable stock

pinch Saffron

100 g / 0.25 lb Pecorino cheese

1 tub taramasalata

handful chopped parsley

Chop the onion and celery and soften in the oil in a large heavy frying pan over a low heat. After 5 minutes, add the rice. After another 5 minutes add the stock, saffron and allow to simmer for 15 minutes, adding more water if the consistency becomes sticky. Stir in the cheese, taramasalata and parsley and serve as soon as the cheese has melted in.

Radicchio al Forno

1 large head radicchio

2 tbsp olive oil

generous grinding salt

generous grinding pepper

Shred the radicchio, add the salt and pepper and drizzle over the olive oil. Place under a very hot grill for 5 minutes and serve immediately. Makes an excellent accompaniment to barbecued meat.

Persillade

handful fresh mint

1 clove garlic

zest of quarter of a lemon

Chop the ingredients very finely together. Persillade is a piquant addition to winter stews but is wonderful sprinkled over meat on the barbecue, just before cooking is complete.

Insalata Caprese (Capri Salad)

6 ripe tomatoes

small handful basil leaves

1 buffalo mozzarella sparse grinding salt generous grinding pepper

2 tbsp olive oil

Slice the tomatoes, discarding the top and bottom. Arrange on a large plate and sprinkle with salt. Slice the mozzarella and arrange on top of the tomatoes. Grind over the pepper, pour on the olive oil and scatter the basil leaves, torn into largish pieces. Eat as soon as possible at room temperature.

Spinach, peas and bacon with grilled cheese

225 g / 0.5 lb fresh spinach, throughly washed

125 g / 0.25 lb fresh shelled peas

4 rashers smoked streaky bacon, chopped

125 g / 0.25 lb grated strong hard cheese, eg. Pecorino

Steam the spinach until dark and soft, squeeze out excess water, chop and lay on the base of a shallow ovenproof dish. Meanwhile, fry the bacon until just crispy and place on top of the spinach with the peas. Sprinkle over the cheese and put under a hot grill for 10 minutes, until the cheese is melted and bubbling.