Summer

Peach Tarte Tatin, with notes of caramel, bourbon and sea salt, is a quick dessert for a weeknight or a summer gathering.

This week’s recipe comes from guest contributor, Susan Verde. She made this beautiful summer salad with plant-based chef, Alex Burst.

Make these delicious corn fritters for brunch with the left over pangrattato from our ‘Chilli Prawn Pasta with Sweetcorn Pangrattato’ recipe.

This pasta is a twist on chilli prawn pasta, making use of corn when its at its best to make a crunchy pangrattato.

Grilling the apricots brings out their full flavour potential, while the notes of thyme add a savoury element. A modern take on a classic celebration cake for life’s sweet moments!

Courgette flowers mark high summer. They are often deep-fried, but I’ve decided to fill them with Italian ricotta and bake them. This recipe is ready in 30 minutes and is great for a quick summer lunch.

Celebrating the refreshing and detoxifying properties of watermelon and fennel, this fresh side salad is perfect for a summer lunch or dinner.

Strawberry and yuzu ice cream is sandwiched between two layers of crisp, salty pistachio dacquoise. This recipe is great because you don’t waste the egg whites from the ice cream, and the dacquoise keeps in the freezer if well wrapped. Cut a slice and enjoy the taste of summer!

Azure seas, glimmering white heat, an outdoor trattoria, clam pasta or ‘spaghetti alle vongole’ is summer on a plate. Enjoy with a glass of chilled white wine, and make a whole afternoon of it.

The hummingbird cake is an Australian favourite. This recipe is deliciously moist, packed with fresh bananas and crushed pineapple, and topped with a tart lemon cream cheese frosting.

New-season peaches herald the arrival of summer. The tartness pairs beautifully with lemon verbena, while the notes of caramel add depth and sweetness.

Strawberry, rhubarb, almond, vanilla and a hint of black pepper make this a sophisticated summer treat.