Editor’s August Pick #4: What to cook in hot weather – the final curry photos

Editor's note: We'll round off this week's selection with a photo of the butter chicken to show just how daft my thought process was. Also for consideration is a recipe for raita which even if you don't need some kind of tempering for the spice, deliciously adds to the flavours of any curry. Curry without some kind of yoghurt dip would be like a poppadom without chutney!

What to cook in hot weather – the final curry photos

and the remaining bits and pieces.

I realise I'm always going on about raita – it's so easy to make and delicious with any spicy food. I mentioned it as recently as June but just for speed here it is again.

Raita

Take half a large pot of plain yogurt - 250g. Add one teaspoon of ready-made mint sauce and stir well. Add salt and black pepper. If you'd like to add finely diced cucumber feel free but add it as you serve so it remains crisp.

Another culinary marriage made in heaven – the fast and economical way.

I don't make mango chutney, simply because as of yet I can't do better than my favourite - Sharwood's Green Label.

You can buy good quality ready-made naan breads but if you want to make your own I'd choose Garlic Roti which was mentioned in Bread for the New Year in July.

There are heaps of ideas on the Indian label – from Bombay Aloo to Koftas – food for thought – sorry!

Okey dokey just before we complete the hot weather ideas here are a couple of photos :

Butter Chicken – I'd make more

than you need – it's great to pull from the

freezer for a ready-made supper!

Veggie Rendang – just one word – yum!

Neither the Butter Chicken nor the Veggie Rendang are complicated and long-winded whichever route you decide to take – there's fastish and fast!

Editor’s August Pick #3: What to cook in hot weather – then there's the Rendang

Editor's note: I love juxtapositions, and curry during a hot summer is one of those incongruous ideas that shows two "wrongs" can sometimes make a right. Spice on a hot day? Yes please! Not to mention curry is one of the best ways to use up leftover veg as MiamMiam says - I don't eat spinach in anything other than curry. Give it a try any time and you won't be disappointed.

What to cook in hot weather – then there's the Rendang

I've said already that this is a favourite of mine – what I also love about this curry is that it's quick and easy – ideal too for using leftover veggies. I always cook more potatoes than I need and at this time of year it's new potatoes. You can add whatever you've got – cauliflower, peppers, broccoli, anything goes.

Here's the recipe I use :

Rendang Sauce

100 ml coconut cream

50ml water

3 tsp brown sugar

2 tsp curry powder

(I used mild – use medium or hot to suit personal taste)

1 tbsp kecap manis

(also known as sweet soy sauce)

Combine all the ingredients in a saucepan over a low heat and

serve. Can be made ahead and re-heated.

I doubled the recipe.

You don't have to make the Butter Chicken sauce or the Rendang either – you can cheat and buy ready-made products or, in the case of the Rendang, there's very little time difference.

I added :

500g of cooked new potatoes, cut into cubes

1 large onion, finely diced

1 roasted garlic clove (optional)

glug of rapeseed oil]

a couple of handfuls of frozen petit pois,

boxed and allowed to defrost

Editor’s August Pick #2: What to cook in hot weather - Butter Chicken

Editor's note: Butter chicken is something that I'd often heard of but avoided - it sounded odd somehow - curiosity got the better of me when I saw this post. Obviously my culinary IQ would be quicker to count to than to crack an egg but still thought I'd share that tidbit! There may be someone (I hope!) out there like me that had just glossed over what's involved and would like reassurance that it's a delicious sounding meal full of flavour and isn't just Lurpak and chicken!

What to cook in hot weather - Butter Chicken method and other choices

The simplest recipes are the best and this is no exception.

Butter Chicken Method

Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 8fl oz (225ml) of tomato sauce.

Add the ginger, cream, garam masala, salt, sugar, green chilli, cayenne, green coriander, lemon juice and ground roasted cumin seeds. Mix well. At this stage you can box and fridge until the finishing touch below completing the sauce.

**Heat the butter in a wide sauté pan or a large frying pan. When the butter has melted, add all the ingredients in the measuring jug. Bring to a simmer and cook on a medium heat for a minute, mixing in the butter as you do so.

Now you're ready to add your chicken.

Once again you have chicken choices. I slow cooked chicken breast ahead – one per person plus an extra two for good luck, and then froze. All that remained was to pull it all together and finish off on the day – not forgetting to defrost the chicken in the fridge overnight.

Madhur Jaffrey has another suggestion and that is to add tandoori chicken.

That suggestion gave me an idea for a spot of fusion – of culinary minds that is.

Dipna Anand is co-owner of “Brilliant” restaurant in London. The tandoori chicken is taken from a larger Tandoori Chicken Tikka Salad recipe from Dipna. This is an hommage to Madhur Jaffrey and Dipna Anand. It also proves that recipes that are 40 years old work just as well with “now”!

Editor’s August Pick #1: What to cook in hot weather – the curry choices

Editor's note: You may or may not know that this blog started way back in 2015. Over the years there have been a great many posts and a shed-load of surprises. I am not at all shocked when I find the exact thing I'm looking for - or usually something miles better! It also comes as no surprise that I can waffle on about what to cook during the recent heatwave and the next week run into a post about exactly that! Have a read if you're still dealing with the heat like I am!

What to cook in hot weather – the curry choices

Before I begin a small tip you may find helpful. I have this habit of re-visiting a menu plan the following day, which again might sound strange, sometimes I miss an element or there'll be an element that doesn't quite fit. In this case I didn't make any tweaks at all so I'm good to go.

I chose Butter Chicken because quite simply it's very popular and always seems to disappear. The Rendang choice is personal to me because I'm a huge fan of sweet and sour flavours. Rendang is Indonesian in origin although it has spread to Malaysia, among other countries in Southeast Asia. It's perfect to put with veggies.

It might seem pointless talking about the intense heat and what to cook after the event but I have a feeling that it will not be the last time we experience it and it's good to have an idea or two in reserve or, you might just fancy a curry in the summer.

There are heaps of Butter Chicken recipes out there – the one I use comes from my favourite Indian cookery book Madhur Jaffrey's Indian Cookery – there was a television series too. I can't believe it's 39 years old!

Here it is :

Chicken in a butter sauce

Makkhani murghi

The sauce in this dish should be folded into butter at the very last minute as it tends to separate otherwise. However, you can combine all the ingredients except the butter up to a day ahead of time and refrigerate them until they are needed.

This is a wonderfully simple but spectacular sauce to which you add chicken.

Serves 4-6

4 tbsp of tomato purée

water to mix

1” (2.5cms) cube of fresh ginger, peeled

and grated very finely to a pulp

½ pint (275ml) single cream

1 tsp garam masala

¾ tsp salt

¼ tsp sugar

1 fresh green chilli, finely chopped

¼ tsp cayenne pepper

1 tbsp very finely chopped fresh green coriander

4 tsps lemon juice

1 tsp ground roasted cumin seeds

4oz (110g) unsalted butter

Coming up – the method and your chicken choices continued

Editor’s Pick #15: My Mezze

Editor’s note – Whilst officially listed as an appetizer you are of course king/queen of your own kitchen so why not whip up a smaller meal for a hot summer's evening. I find I eat significantly less in the summer months – although you wouldn’t know it! – so much so that I use smaller plates when the mercury hits a certain level. Tempting dishes like this are perfect for when I’m just not in the mood - just the job!

My mezze …

contribution that is

As you've come to expect with me, what follows is my take on a Lebanese mezze dish which formed the appetiser for my class :

Halloumi and pomegranate salad

Serves 6 as an appetiser

50g walnuts, toasted and chopped

250g Halloumi – sliced

salt and black pepper

2 tbsp olive oil

cherry tomatoes, halved

Warm the oil in a frying pan. Season and fry the sliced halloumi for 1-2 minutes each side – set aside and keep warm, add the tomatoes and repeat. Serve in small bowls, sprinkle with walnuts and drizzle with dressing.

Pomegranate Dressing

2 tbsp pomegranate molasses

juice of two limes

2 tbsp sweet chilli sauce

Generous pinch of nigella seeds

1-2 tsps sumac

Mix all the ingredients together. Drizzle over the halloumi and tomatoes.

Serve with warmed mini pitta breads or

rustic bread of your choice

By the way – if you have bottled lime juice in your pantry 2 tbsp of juice = 1 lime.

Editor’s Pick #14 Warm Smoked Mackerel Salad

Editor’s note:  I’ve made passing reference a few times to the weather in the UK previously but this week was something else. If you are in the mood to eat anything during the day this summer, then I would recommend sticking very firmly to light bites, and this is a shining beacon amongst recipes for a light summer meal that packs in the flavour. People hear the F word and they get hung up on tuna, cod or salmon and overlook a lot of other fantastic fish so if you haven't dabbled before, it is highly recommended.

It's too fishy …

The fish that springs immediately to mind when using this title is smoked mackerel. It is usually presented in a paté which is fine but there are other ways.

For the following idea combine ingredients so that the fish doesn't overpower – in particular seasonal new potatoes, delicious served as part of a warm salad.

As an added bonus the following recipe can be made with sour cream or if you want to be a little more health conscious use a low fat crème fraiche.

Warm smoked mackerel salad

Serves 2

350g new potatoes

1 tsp horseradish cream

juice of 1 lemon

2 smoked mackerel fillets, skinned and

flaked (200g approx)

black pepper

100g sour cream

bunch of spring onions – approx

85g when trimmed and finely sliced

handful of flat leaf parsley, finely chopped

OR use baby spinach

Cook the potatoes in salted boiling water until tender. Whilst the potatoes are cooking mix the sour cream, horseradish cream and lemon juice in a large bowl. Season with black pepper.

Drain the potatoes and cut in half lengthways – let them cool and then tip into the sour cream mixture so that it covers the potatoes – the mixture will loosen. Add the flaked smoked mackerel and the spring onions and combine gently. Sprinkle with finely chopped flat leaf parsley and serve whilst warm.

Ps. If there is any left, box it, fridge it and lunch it next day! If you like cold leftovers so be it – if you don't then just pop into the microwave (at home or the office) for a minute to warm through and instant lunch!

I think that's one or two boxes ticked!

Here's a photo of one I made earlier.

Editor’s Pick #13: Miso Maple Glazed Chicken

Editor’s note: Sometimes the best ideas come from random conversations! This recipe is a classic example of that. Usual caveats apply – full recipe including side dishes follows, and this will more than likely work perfectly with a meat substitute like the Quorn fake fillets that I’ve applied other MiamMiam recipes to with great success.

Class Report : Miso and Maple

The idea for the main dish came about from an impromptu conversation during the previous class. Don't ask me why the subject of miso came up, such is the nature of the classes that completely random questions pop out of nowhere! Anyway on that occasion I uttered those immortal words, “hold that thought” and disappeared into my pantry returning clutching a packet of sweet white miso.

This is what it looks like:

It's available from most supermarkets – mine came from Daily Bread Co-operative Ltd www.dailybread.co.uk.

I first mentioned Miso Maple Glazed Chicken in The Method in my Madness – The Creaking Table as part of a supper for Christmas Eve.

For ease, here it is :

Miso Maple Glazed Chicken

4 chicken breasts

1 tbsp baking powder*

4 fl oz/½ cup maple syrup*

2 fl oz/¼ cup white miso paste*

Mix * together, add the chicken breasts and

marinate for 24 hrs

Sprinkle with chopped spring onions

Bake in a pre-heated oven 180 fan/200c/Gas 6

for 35 minutes

Again, takes no time at all and, if you marinate the chicken in one of my famous, washing-up free foil dishes, it can go straight from the fridge, into the oven.

This recipe is as easy as falling off a log.

Continuing with the “flying by the seat of my/your pants” theme, serve with :

Maple Glazed Veggies

100ml dark soy sauce

50ml Maple syrup

1 tsp garlic paste

2 tbsp light olive oil

black pepper

You can choose any veggies you like, here's my choice :

Mange tout – cut in half diagonally

Baby sweetcorn – cut in half lengthways

Carrots – peeled, topped and tailed and cut into batons -

5 cms long x 1cm, as a guide – you'll get approximately

28 batons from 1 large carrot

Red Romano pepper – topped, tailed, de-seeded and

cut into a similar size to the batons

Salad onions – topped and tailed and cut diagonally.

A word of caution – it's important that your veggies are of a similar size so that they cook evenly. Some veggies take longer than others, so, when making your choice bear that in mind.

Heat the oil until hot in a frying pan (or wok) add the salad onions and garlic paste and cook for 1 minute, tossing as you go. Add the baby corn, carrots and red pepper for 2 minutes and then finally add the mange tout for another minute.

Add the soy/maple syrup mixture and toss through the vegetables for another 2 minutes, season with black pepper.

Serve immediately in bowls and top with sliced Miso Maple Glazed chicken.

The food you eat should look appetising, hence the expression “you eat with your eyes”, more than that it has to taste good. I chose the veggies because they ticked all the boxes – eye catching colours, great flavour and great taste. An additional bonus - a carb free speedy lunch or supper.

Here are a couple of photos of the finished dish.

P.S. I know that many of you will know about miso, but, for those that may not, it is Japanese. I'm not going to blind you with science – suffice it to say it's a seasoning in a paste, made from fermenting soybeans with salt and koji, or rice or barley. There are many types but the two most common are white and red. The white is sweet and lighter in taste. The red is aged, darker and a stronger flavour. Probably the most well known miso dish is the soup – it has many other uses, in casseroles and sauces. Its benefits are that it is high in protein and rich in vitamins and minerals but above all, it tastes great!

Editor's July Pick #12: Spanish Spuds

Editor's note: The spud, the "Swiss Army knife" of the vegetables. If you're looking for something a bit different to do with them, give this recipe a try instead of a potato salad or the standard new potatoes and you'll have a new favourite side dish in no time. Definitely consider making two batches as once you've tried this you'll definitely be thinking about it the next night!

Sides for your “Salads”

Spanish Spuds

800g potatoes, cut into cubes

1 tbsp olive oil

1 onion, chopped finely

1 garlic clove, chopped finely or

1 tsp garlic paste

1 medium red chilli, seeds removed

chopped finely

1 tsp smoked paprika

1 tsp ground cumin

Pot of soured cream to serve

Boil the potatoes for 5 minutes. Heat the oil in a large frying pan and gently fry the onion until it colours. Add the garlic and spices, fry for 2 minutes.

Drain the potatoes and tip into the mixture. Turn to a high heat and shake the pan so that the potatoes are covered with the onion/spice mixture. Cook for 10 minutes until tender. Serve with soured cream.

This side would be a great addition to your sharing plates – bags of flavour, particularly if you're serving a fish platter. Different to the traditional tapas dish “patatas bravas” in serving with the soured cream and not tomato sauce. In addition to which the soured cream is served on the side of the side – if you get my drift – some like it, some don't.

The recipe given is for a large quantity – it's difficult to say how many servings – I would say eight to ten – you could halve the quantities if you wish but I've learnt from experience that whatever is leftover you'll absolutely, definitely and without doubt use!

Editor's July Pick #11: Crostini spreads

Editor's note: Suitably inspired by the previous menu I had a look through for some European-style 'bits' and was of course not let down by the blog. I know I've always sung the praises of these recipes - if you're an olive lover like me, or would do absolutely anything for pesto then this is my go-to double whammy.

Crostini spreads – to buy ready-made or not to …

...that is the question!

Do whatever suits you – there are some great quality tapenade and pesto products out there. If you're going to use ready-made buy as good a quality as you can afford.

Here are recipes for both :

Tapenade

100g black olives, pitted

4/5 cloves of garlic (or equivalent tsps of paste)

1 tbsp of extra virgin olive oil

black pepper

lemon juice – try a dessert spoon – you can always add more

4 finely chopped anchovies, drained

75g chopped capers

Blitz the olives, then add the garlic, capers and anchovies and blitz again, briefly – you want a rustic paste, not mush. Tip into a bowl and add the oil, lemon juice and black pepper to taste – remember to taste as you go you can't take it back!

Pesto is vibrantly green! It's made from crushed basil leaves, toasted pine nuts, garlic, Parmesan and olive oil.

The following recipe serves 4, is easy and takes 10 minutes to make.

1 small garlic clove or equivalent roasted

pinch of sea salt

25g pine nuts, lightly toasted

50g fresh basil leaves

juice of half a lemon

125ml extra virgin olive oil

Use a small food processor. Put the garlic and salt in the bowl and pulse, then add the pine nuts and repeat until roughly chopped – don't overwork. Add the basil and pulse gently until well mixed but still retains texture. Turn into a serving bowl and add the Parmesan and lemon juice. Pour in the olive oil and mix to a paste. Season to taste.

You could make the pesto ahead and transfer to a jar with a tight lid (sterilised of course) – drizzle a layer of olive oil over the top of the pesto. It will keep in the fridge for up to a week.

If I had to choose one to make from scratch it would be tapenade every time – it really is scrumptious.

Tomato paste is a bit strong for my taste - if it's not cooked it has a bitter taste but preparing some of each will cater for everyone. A tip – a thin scrape of paste is all that's required!

One might say the Crostini is fiddly, but, almost all of it can be done in advance and you can take short cuts for example, you can buy sliced pitted olives, ready to blitz after draining.

Editor's July Pick #9: Soup De Loop

Editor’s note: I don’t know about anyone else but sometimes I have the urge for something completely unseasonal. Often, it’s soup in summer. People use it as a go-to in winter but I find that it’s the perfect meal when you can’t be fussed after a long day and it’s not too hot outside, ticks all the nutritional boxes and it's the perfect one pot meal. Of course if it’s too hot for a warm soup, you could always go with gazpacho!

What to do …

… with your stash of veggie stock.

Back in the day when I was working for my Cordon Bleu Certificate and, may I say, before there were such programmes as Masterchef one of the tasks we were given was an invention test.

The brief was - make a soup with a bowl of cooked peas, sweetcorn, carrot and broccoli.

Here's my recipe :

Soup de Loop

1 onion, diced

2 cloves of garlic, chopped

1 green chilli, chopped – seeds removed

glug of rapeseed/Canola oil

1 old potato, cubed

1 litre/1¾ pints of veggie stock

1 dessert spoon of medium curry powder

1 tsp mace

salt and black pepper

Dice the carrots and keep the broccoli in small florets and set aside.

In a large saucepan sauté the onion, garlic and chilli in the oil, add the curry powder and mace. Add the stock and cubed potato and bring to the boil, then simmer until the potato is cooked but firm. Place two ladles of the soup into a blender and blitz until thick.

If you want to gauge the texture the trick is to dip a spoon into the blitzed soup – check the back of the spoon – it will show the texture. If you're happy with the consistency add it back into your remaining soup. Complete by adding your cooked peas, sweetcorn, diced carrots and broccoli. If you want a thicker consistency repeat the “blitz” with two more ladles.

As with all soups taste and adjust the seasoning at the end and you're ready to serve, piping hot.

The result was a chunky, thick soup with visible veggies.

I passed!

Editor's July Pick #6: Chocolate Fudge

Editor's note: I've always been wary of fudge, as I'm not a fan of the holiday-town, pure sugar style that has no flavour. That stuff is likely 100% sugar and without the condensed milk so MiamMiam to the rescue with a winning recipe! Although I still remember fondly the "finger of fudge" that Cadbury's produce... memories - years ago!

Two down, seven to go …

… here comes the chocolate – in the form of fudge from The Little Book of Chocolat :

Chocolate Fudge

400g dark or milk chocolate, broken into small

even sized pieces

25g butter

397 can condensed milk

100 icing sugar

30g cocoa powder, sifted

Line a 20cm square tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan, melt the butter and gently warm the condensed milk. Add the melted chocolate and mix well until smooth. Beat in the icing sugar until blended and smooth.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and place in the fridge to set for at least an hour. Remove and cut into small squares and dust with cocoa.

The recipe also mentions serving the fudge warm with ice cream.

Here are a few hints and tips I hope you'll find useful :

Use chocolate drops if you can get hold of them – they are all the same size and your chocolate will melt evenly.

Your squares should be approximately 2cm – don't panic – it's a guide. You can use a ruler if you want. There's always an edge when you remove from a tin. I trim the edges – don't throw them away – we'll come back to these later.

Use unsalted butter.

Sift the icing sugar – you'll be glad you did since it almost always has lumps in it. The most effective way of sifting icing sugar is to both sift and measure at the same time. Place a mixing bowl on your scales and set to zero. Spoon a quantity of icing sugar into your sieve, holding it over the bowl. Using a dessert spoon, bowl side down in the sugar, move in a circle forcing the sugar through until you've got the required amount. Keeps the washing up to a minimum!

As is usual I've popped a box in the freezer and will retrieve in a week to see how it has fared.

Remember the recipe in the book mentions serving the fudge warm with ice cream – use the trimmed edges set aside earlier - cut into cubes and melt in the microwave for 20 seconds on a medium heat. If you want the fudge to be a smoother consistency then add another 10 seconds.

Sorry if you'd given up chocolate this month!

P.s. Freezer report – I boxed the fudge and froze for a week – it was as good as it was when made so ideal if you want to make ahead or stash it so it doesn't disappear when you're not looking. Fridge it straight from the freezer – it's really good cold.

Editor's July Pick #5: Peanut Chocolate Brittle

Editor's note: I'm absolutely sure I've mentioned my passion for combining peanuts and chocolate before. It must be more than just me that's a fan because those Reece's things seem a tad popular! How about treating yourself to something that can be made at home in less time than it takes to walk out and buy some, but tastes far better?! This is one sweet treat that keeps on giving as I could quite happily eat it on its own for days but as MiamMiam says, can be combined with other desserts.

One down, eight to go ...

… of the tabs that is! Here's the first recipe from The Little Book of Chocolat :

Peanut Chocolate Brittle

200g peanuts, unsalted*

200g granulated sugar

100g chocolate, in small even pieces

Heat your oven to 130fan/150c/Gas 2.

Place the peanuts on a baking tray and cook for 10 minutes until a light golden brown. Remove and set aside to cool.

Put the sugar in a heavy-based non-stick saucepan over a medium heat and shake** until all the sugar has melted evenly into a golden coloured caramel. Do not leave it as it burns very quickly. Add the peanuts and stir quickly with a wooden spoon. Pour on to a sheet of baking parchment, flatten and leave to cool.

When the brittle is completely cool, melt the chocolate in a bain-marie and spread over the top of the brittle. Leave to set. Or, if you prefer, melt a small amount of contrasting chocolate as well and then quickly drizzle both of them “Jackson Pollock-style” over the top and leave to set. Cut into small chunks using a sharp knife. This works well on its own or with ice cream.***

Hints, tips and notes

*I used salted peanuts. It's personal choice – the book mentions that you could try either.

**I used a non-stick frying pan. The sugar has a larger area in which to melt evenly – resist the urge to mess with it and do not prod! The process takes 10/15 minutes.

***I blitzed some of the brittle for a few seconds to give a large “crumb-like” consistency – you don't want dust – to sprinkle over your ice cream.

Fold the crumb-like brittle into home-made vanilla ice cream.

With apologies to our dentists!

Editor's June Pick #4: Damson gin photoguide

Editor's note: If you're like me then you need something visual to really sway you, so feast your eyes on the colour of the gin! It looks fantastic and tastes even better. I've been bitten by the homebrewing bug in the past it's so satisfying brewing your own - the world is your lobster. You could add whatever you fancied to the base, from more traditional things like juniper berries to elderflower. rhubarb or cinnamon! The best bit is, even the concoctions that don't taste particularly amazing improve after a couple of glasses - or maybe spritzed?

Not in the back catalogue – the damson gin photos

As I said the thought of creating damson gin really appealed to H so I made sure he had everything to hand – here's the story so far :

Day 1

three ingredients, from the bottom up -

sugar, fruit and gin!

Day 2

a shake and you'll see already the colour

change – not very appealing I grant you but

hold that thought

Day 3

that's more like it – starting to look that

lovely ruby colour – you'll notice there are

two Kilner jars – we've already received an order!

The process was easy and H really enjoyed himself.

Watch this space, I'll keep you posted!

Editor's June Pick #2: Summer Squeak

Editor's note: I do lapse into a very small rotation of meals in the Summer so it's a good job I know where to get some inspiration! Summer Squeak definitely has my seal of approval - the poached egg on top I would never have considered in my blinkered cooking ways so super grateful for this one!

Summer Squeak

New potatoes and asparagus are both in season as I write, closely followed by broad beans and peas.

I think it's true to say that we associate bubble and squeak as an autumn/winter dish using leftover veggies. Why not have a summer squeak with leftover new potatoes and asparagus. Ingredients in season are usually reasonably priced and good deals available.

I appreciate that Jersey Royals are expensive and in my neck of the woods they don't seem to vary that much during their short season. There are however loads of other varieties of new potato out there for example, Cornish new potatoes and your summer squeak could include meat or fish if you wish.

Here's a recipe off the top of my head – this is one of my “fly by the seat of your pants”/”live dangerously” versions! One small tip – when you're doing your shopping ensure that you take account of the extra new potatoes and asparagus or any other veggies needed that you'd like to include in your squeak.

Here goes :

Summer Squeak

Serves 2

350g (ish) cooked new potatoes

1 medium onion, finely diced

200g cooked asparagus, chopped into bite sized pieces

OR

200g fresh peas – raw or cooked

OR

200g broad beans, podded, blanched

and popped from the outer thick skin

OR

a mixture of all three!

Salt and black pepper

30g unsalted butter & glug of rapeseed oil

Melt the oil and butter in a large frying pan, add the diced onion and sauté on a medium heat for 2/3 minutes. Add the potato and mix together, sauté for a further 2/3 minutes. Add the asparagus/peas/beans, combine thoroughly and cook for a further 2/3 minutes.

Serve in a warmed bowl, topped with a poached egg.

As an option if you prefer to add meat. Omit the oil and butter and sauté 200g of finely diced chorizo or diced smoked back bacon and then add the onion and potatoes, followed finally by the veggies.

Hope your squeak is scrumdiddlyumptious!

Editor's June Pick #1: A Year Round Treat

Editor's note: First up for June, we have A Winter Treat. Fear not, marbles have not been lost! This works all year round and is a cracking way of adding a little something special to a sunny weekend's entertaining, or a bit of something different to go with your BBQ. Homemade fruit liqueurs always go down a treat. Can be drunk after a couple of days but taste better with age. Why not make two batches - one for now, one for later in Summer! Having sampled the damsons I would absolutely recommend going with those when in season, but you can use whatever fruit takes your fancy.

A winter treat

Damson vodka

*600g damson plums

2 tsps cinnamon

250g soft dark brown sugar

Roast the damson plums, then freeze in two portions :

Pre-heat oven 180fan/200c/Gas 6.

Wash the fruit, remove the stones and place halves in a

deep roasting tray – lined with baking parchment if not

using a foil tray

Add the cinnamon to the sugar and sprinkle

over the fruit

Bake for 30 minutes – check after 20 – fruit

should be soft and cooked.

You could pass through a sieve before freezing if

preferred

I should point out that I am just the help in this recipe. I'm providing the damson element!

I have it on good authority from my Editor (who is my Nephew, Lucas) that the following recipe is the one he uses – once again it's only fair to share!

You will need :

**300g fresh fruit of your choice – or you can

use frozen fruit from the supermarket if this is more

convenient, defrosted

450g sugar

1 pint water

1 bottle of vodka 75cl

a potato masher

sieve

bottles for decanting

large saucepan

Sterilise your bottle, use sterilising tablets or powder.

**Place the fruit, sugar and water in a large saucepan and heat gently until the fruit softens and releases its juices. Cool and then strain through a sieve.

If you've roasted and frozen your fruit as above, then defrost it and strain through a sieve.

Add the sieved syrup to the vodka and water and decant into bottles.

You can if you wish pour the liqueur through a coffee filter after a week or so to remove any pips or pulp that escaped!

Leave your liqueur alone for three months if you can – i.e. September ready for Christmas – you'll be glad you gave it a chance to mature a little.

You have three fruit options – roasting the damsons as marked * at the beginning or as marked ** fresh fruit of your choice or frozen and then defrosted.

In the interests of quality control there will be a tasting later on in the year and full and frank feedback given!

Editor's May Pick #4: Summer Fruit Tarts

Editor's note: This recipe as the post mentions isn't a new one - but from the photos you can see it's a sweet-lovers delight. This is therapy - taking your time with the fruit size is definitely worth it and I'm intrigued to try the glaze made from apricot jam - especially with the strawberries! If you time it right with the weekend weather you can almost think Summer has come early! 

Summer Fruit Tarts is what!

This recipe is so old I can't remember when – probably as far back as 1986 ish.

Rich shortcrust pastry

as per the recipe given

Filling

250g mascarpone cheese

165g caster sugar

1 tsp vanilla essence

1 tsp lemon juice

A selection of fresh fruit in season

prepped and sliced for decoration

strawberries, hulled and sliced finely, melon balls

kiwi, grapes and banana to name but a few ideas

Glaze

2 tbsp apricot jam, sieved

1 tbsp water

On a lightly floured board, roll out pastry thinly and cut into circles with a fluted 7cm cutter. Line two 12 tartlet trays – or place sweet shortcrust tart cases on a baking tray and prick bases. Bake at 160fan/180c/Gas 4 for 15-20 minutes, or until golden brown. Cool on a wire rack.

Beat together the mascarpone cheese, sugar, vanilla and lemon juice. Place a tablespoon of cheese mixture in each tart.

Arrange the fruits decoratively over the top.

Heat the jam and water in a small saucepan over moderate heat until smooth. Brush over tarts and allow to set before serving.

The recipe for the filling will give you sufficient for 24 tarts – perfect for a summer party dessert. Halve the filling recipe for the 12 tart cases or double the pastry recipe if you're going for 24!

These tarts are small, which is great, the size of a jam tart, so perfectly poppable into the mouth.

Use whatever fruit takes your fancy or mix it up – my fancy was strawberries, it's worth the effort of hulling – the finished article looks like this :

If you don't like the idea of making pastry then a shortbread stack would work well. The mascarpone cream is good enough to stand alone – by that I mean it's delicious enough with a bowl of fresh fruit.

I took two pots of the cream, together with fresh strawberries, to my friend who has been on her own since the lockdown, despite our “distance” in her back garden it was worth it. I'm not sure who my friend was pleased to see more – me or the strawberries and cream!

Editor's May Pick #3: Stuffed Portobello Mushrooms

Editor's note: Again, another selection brought about by a supermarket trip. This time it was pre-packaged stuffed mushrooms that always look a bit of a let down and that's before they've been ovened to oblivion. To avoid disappointment - and pennies - may I suggest you check out the following recipe for the Rolls Royce of stuffed mushrooms! 

The veggie option – I know this works too

The classic vegetarian option was always a bowl of pasta with a nondescript tomato sauce poured over the top – lots of care and attention – NOT!

I like to make the best of what's available and in season and I think I did.

This recipe proved to be a hit and has been repeated more than once since – so much so I committed it to paper - even the most stalwart of carnivores enjoyed it. The other plus is that it stands on its own as a vegetarian dish but also lends itself as part of a larger menu.

Stuffed Portobello Mushrooms

4/6 large Portobello Mushrooms

1 medium onion, finely chopped with a drop of rapeseed oil and a knob of butter

85g breadcrumbs (or if you want an alternative

use an 85g packet of sage & onion stuffing mix)

Garlic paste or 2 crushed cloves of garlic

50g pine nuts (chopped walnuts or chestnuts would also work well)

Small double cream - 150ml

75g each of grated

Extra Mature Cheddar Cheese

Red Leicester

Gruyere

Salt and black pepper

100/150g grated Parmesan

Pre-heat your oven 180fan/200c/gas 6.

Soften the onion and garlic with the oil and butter.

Remove and discard the stalks and set the mushrooms aside on a baking tray. If the mushrooms wobble slice a thin layer from the bottom – that should do the trick.

Place the breadcrumbs or stuffing mix into a mixing bowl, add the softened onion and garlic together with the pine nuts. Gradually add double cream to the mixture, it should be stiff. Add the grated Cheddar, Red Leicester and Gruyere, season well with salt and black pepper.

Dampen your hands. Take a handful of mixture and work into a firm mound and pack into each mushroom.

Sprinkle grated parmesan over each mushroom.

Bake and check after 15 minutes – depends on the size of the mushrooms, they should be nicely browned.

And my final tip - you can use the mixture, with less cream, to achieve a crumble consistency and use as a topping for roasted vegetables or fish.

This dish is a treat, rich with cream and cheeses I know - it was meant to be. It's delicious, always providing you and your guests like mushrooms!

Editor's May Pick #2: San Choy Bow

Editor's note: Coming up on Summer fast, I'm trying to cut down on the winter comfort foods and this recipe is a great idea. Full on flavour and substituting the carbs for veggies. If you're like me and impulsively change your mind at the last minute, this will absolutely go well with a side of noodles! I still am yet to hunt down the Shaoxing but am excited to try. For those of us who don't partake, Oumph! do a good line of frozen fake meats that go well in stir fries if you're all Quorned out.

Now back to reality and more ideas …

… for your multitasking working week suppers.

How about choosing roast pork for your Sunday roast? It would be perfect for my next idea – ideally choose a roast that's big enough to give you 500g of leftover pork.

A stir fry makes the best and quickest use of your leftover roast so you'll need a wok!

San Choy Bow is Chinese and here's my useless bit of information - “sang choi” means lettuce in Cantonese.

Here goes :

San Choy Bow

Little Gem lettuce cups

(if Little Gem not available use Iceberg -

smaller inner leaves) – I would say 3 per person

depending on size of appetites

500g/1lb2oz leftover roast pork, shredded

1 garlic clove or garlic paste

1 red chilli, finely chopped

150g/5oz chestnut mushrooms, finely chopped

6 spring onions, finely chopped

225g/8oz water chestnuts, rinsed and chopped

200g/7oz bean sprouts, chopped

Glug of rapeseed oil

3 tbsp hoisin sauce*

1 tbsp soy sauce*

1 tbsp sweet chilli sauce*

1 tbsp dry sherry or Shaoxing (Chinese rice wine)*

Wash your lettuce, pat dry ready to serve.

Combine the four ingredients marked * to make a sauce – this can be made ahead.

Over a high heat add the oil to your wok and cook the garlic and chilli for a minute. Add the mushrooms, onions, water chestnuts and bean sprouts until mixed through and sizzling followed by the shredded pork – 2/3 minutes.

Add the sauce mixture, stirring and sizzling until completely combined for a final 2/3 minutes.

There's more!

Editor's May Pick #1: Toffee Apple Crumble

Editor's note: My first selection for May goes right back to 2017! I've been fancying a pud lately and realised that it was crumble I was after when I spotted a "crumble mix" in a supermarket. I almost bought it when I suddenly remembered that I know a place I can probably get a recipe that will be 10x as good! After having added the bits I need to my next shopping list, I think you'll agree reading through that this is bound to be a show-stopper - even though it's optional I think it would be rude not to include the Amaretto!

On location in SC.

The Sunday pudding

I'm a great fan of mixing recipes and this is a perfect example. Another plus – you can make the base and topping separately and freeze and not necessarily on the same day! Note to self – if you do freeze the toffee apple base then make sure you do so in smaller pots or bags. You can then pull out however many portions you need and assemble rather than waste it – in your dreams!

Toffee Apple Crumble

Pre-heat oven 190c/170fan/Gas 5

For the toffee apple base

6-8 large Cox's apples, peeled, cored and sliced

115g unsalted butter

125g soft dark brown sugar

1 orange, zest and juice

A slug of Amaretto - optional

Place the apples, half the unsalted butter, the soft dark brown sugar, orange zest and juice (with Amaretto if you wish) into a large frying pan and cook for 10 minutes until tender.

For the crumble topping

150g cold unsalted butter, cut into small cubes

250g self raising flour

150g demerara sugar

200g pecans, a mixture of finely

chopped and others left larger

In a large mixing bowl rub the butter into the flour – this is one occasion where using your fingers is better than a mixer – you want a texture to the rubbed in crumb, not fine sand. Add the sugar and the nuts and set aside.

Serve in individual ramekins or make one large crumble. Bake for 25 minutes.

The toffee apple base is also delicious as a topping for home-made vanilla ice cream.