This fresh, light dish is perfect for a summer afternoon. If you want to add some crunch, toss in a few croutons
- 2 x 170g portions of skinless, boneless halibut fillets
- 100ml white wine
- 1 rosemary sprig
- 1 banana shallot, sliced
- 300ml chicken stock
- 500g ripe tomatoes
- 300g mixed tomatoes, cut into different shapes and sizes
- 50ml rapeseed oil
- 2 garlic cloves, thinly sliced
- 2 spring onions, thinly sliced
- 50g pre-blanched and podded broad beans (100g pre-podded weight)
MethodPut the tomatoes and 1/ 2 tbsp flaky salt in a food processor and blitz to a pulp. Pour into a colander lined with a muslin cloth set over a bowl to catch the juices. Fold the cloth over the pulp and put a weight on top to help squeeze out the juices. Put in the fridge overnight to strain. Take the broth out of the fridge 1 hr before serving to bring to room temperature.
- 2 x 250g tubs ricotta
- 200g tub light cream cheese
- small bunch mint, chopped, plus a few leaves to serve
- small bunch chives, snipped
- 450g ripe cherry tomato (we used a mixture of red and yellow)
- 1 tbsp white wine vinegar
- 1 tsp caster sugar
- 1 tbsp extra virgin olive oil, plus a little extra to drizzle
- 1 French baguette (or gluten-free bread), thinly sliced
- 2 tbsp olive oil
- 2 fat garlic cloves, squashed
- In a large bowl, mash the ricotta, cream cheese, mint, chives and some salt. When smooth, spread over a large plate or a wide, shallow bowl, creating a dip in the centre to hold the tomatoes. Chill until ready to serve.
- In another bowl, crush and rip up the tomatoes with your hands until they are in small chunks and really juicy. Strain through a sieve and discard the juice (or freeze to use in another recipe). Add the vinegar, sugar, olive oil and a good pinch of salt. Mix together, then set aside.
- Heat a griddle pan until smoking hot. Brush the bread slices with olive oil and rub with the garlic cloves. Place on the hot griddle for 1-2 mins each side until nicely charred – you’ll have to do this in batches.
- Pile the squashed tomatoes on top of the ricotta spread. Drizzle with extra oil and scatter with the remaining mint. Place in the centre of the table and let everyone dip in with the charred bruschetta.
- 3½ kg whole salmon (ask your fishmonger to clean and gut it)
- olive oil, for greasing
- 1 small onion, very thinly sliced
- 4 bay leaves
- 20g pack dill
- 6 tbsp dry white wine
- 3 ripe avocados, preferably Hass
- 200ml mayonnaise
- zest and juice 1 large lemon
- ½ cucumber, peeled, deseeded and diced
- bunch watercress, lemon wedges, thick cucumber slices, fresh dill (optional)
- Heat oven to 150C/fan 130C/gas 2. Put the salmon on a large sheet of oiled extra-wide foil (this will stop it from sticking later). Put the onion, bay leaves and half the dill in the body cavity, spoon over the wine, season with salt and black pepper, then loosely bring the foil round the salmon and seal well to make a parcel. Lift onto a baking tray, then bake for 2 hrs. Take from the oven, then leave to cool for about 10 mins, still in its parcel.
- Meanwhile, whizz the flesh from the avocados (with a hand blender or in a food processor) with the mayo, lemon juice, zest and seasoning. Tip into a bowl. Chop the remaining dill, stir in with the cucumber, then transfer to a serving bowl. Chill for up to 3 hrs.
- Unwrap the salmon, then strip away the skin and fins. Personally, I don’t take the skin from the bottom of the fish if I am serving the salmon warm, as you risk breaking the fish up as you turn it over. It is more robust when it is cold, so in this case remove the skin from both sides. You can leave the head on or take off at this stage. Carefully lift onto a platter, then garnish with watercress, cucumber, lemon wedges and dill, if using.
- To serve, remove the fish in chunky fillets. When all the fish has gone from the top fillet, remove the onion and herb flavouring, pull away the bones, then remove portions of the bottom fillet, leaving the skin behind. Eat with the avocado mayo, warm buttery new potatoes, and salads or green beans.
- 4 boneless, skinless chicken breasts
- 3 tbsp Homemade pesto (see the recipe in tip section below)
- 85g mascarpone
- 4 tbsp olive oil
- 100g breadcrumb, preferably from day-old bread
- 175g baby tomatoes, on the vine
- handful pine nuts
- handful basil leaves
- Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
- Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
- Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.