Inspired by the classic flavours of a traditional creamy pasta – mushroom, thyme, marjoram, parmesan and crème fraiche – we’ve reimagined the dish as a summer-time mushroom galette, served with citrus crème fraiche.
These grown-up cookies are crunchy with a lingering chewiness. The sweet chocolate chips and hazelnuts are finished with sea salt flakes, for an indulgent treat.
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!
‘Gigantes’ are traditional Greek baked beans, and are best made with jumbo butter beans. The base recipe is vegan and can be eaten warm or cold with chewy sourdough.
New-season peaches herald the arrival of summer. The tartness pairs beautifully with lemon verbena, while the notes of caramel add depth and sweetness.
This is our favourite chicken and mushroom pie recipe. The comforting classic is perfect for weeknights or weekends. The chicken thigh stays succulent, while the gravy has a lovely velvety viscosity.
Strawberry, rhubarb, almond, vanilla and a hint of black pepper make this a sophisticated summer treat.
Caramelised onion, fennel and ricotta pies re-create the magic of a trip to Athens. The recipe works as a main, but can also be halved and served as canapés, warm or cold.
Inspired by cupboard ingredients, this no-fuss chicken casserole will feed the whole family. Succulent chicken legs, classic Mediterranean spices and Puy lentils merge into a warming, comforting stew.
This recipe is an excellent addition to summer dinner parties or as an easy mid-week meal for the whole family – it’s simple to prepare, but impressive on the flavour.
Celebrating blood orange and fennel, this fresh side salad pairs well with pork or pasta dishes. It also makes a beautiful starter with pan-seared scallops.
Antioxidant-rich asparagus is best in spring. You can try a mix of green and white asparagus for this tart; both work well with the sweet caramelised onions and orange notes from the olives.
