Summer Recipes
Goat's Cheese Dip
This vegetarian dip is a winner for apéritif - serve with sourdough toasts or crunchy veg and a fresh and fruity white wine such as Sauvignon Blanc. Goat's cheese and Sauvignon Blanc are a classic pairing so it works well with many Bordeaux Blanc AOC wines. As you gather outside on those summer evenings, this will go down a treat.
Vegan Barbecue
This is a full barbecue meal bursting with flavours. Suitable for vegans, it will win over meat-eaters and any of the elements can be made to complement other meals. Like many barbecue dishes, it needs a little time to prepare in advance so that ingredients can rest or marinate but then it doesn't take long to cook.
Artichoke Starter
The traditional way to eat an artichoke in France is to steam or boil it then eat the base of each leaf by dipping it in vinaigrette or mayonnaise and scraping the fleshy base into your mouth with your lower teeth. It is literally hands on and we just love how simple yet full on it is. Have a go.
Red Onion Marmalade
This is one of Sally's faves - it brings a touch of something special to a lunch buffet or bbq table and keeps really well in the fridge once opened. But it won't last long once you taste it!
Bruschetta Toppings
Bruschettas are your best friends in Summer using seasonal veg - large or individual, they are perfect for apéritif or as a sharing lunch with a salad. See our suggestions of toppings and the wines to sip with them.
Garlic Mayonnaise
Cold soups
Refreshing, easy to prepare in advance and healthy, chilled summer soups are the perfect way to spend less time in the kitchen and still offer stunning dishes up to guests. They can be made from a range of fresh seasonal vegetables and once you master the basics the only limit is your imagination. Here are a few of our favourites.
Kulfi dessert
Kulfi is a traditional Indian dessert - easy to prepare in advance and perfect after anything hot & spicy as it’s pleasantly cooling. It should be made in advance and our version is made in the traditional ring mould filled with seasonal berries. Many thanks to Charulata Raut for sharing her recipe.
