10 High Summer Recipes To Try This Month

Put the grated courgette in a bowl, add the teaspoon of salt, mix well and let it sit for 10 minutes. Squeeze out most of the courgette juice and discard. Add the parsley, turmeric, cumin, coriander, flour, pepper and more salt to taste, then quickly mix with a spatula.

With the help of a small round cookie cutter or a measuring tablespoon, form 14-16 even-sized patties and flatten them down a bit.

Heat a non-stick frying pan over a medium heat, add a little olive oil and fry the falafels for 3-4 minutes on each side until golden brown.

Serve with tzatziki sauce, lemon wedges, coriander and flatbreads, or whichever way you like.

In a medium bowl, toss the sliced red onion with the salt, pepper and lime juice. Let it sit while you prep the rest – this softens the onion and mellows its bite.

Stir in the diced fish, garlic and chilli. Mix gently to coat in the lime marinade.

Add the tomatoes, cucumber, coriander and olive oil. Stir to combine. Cover and refrigerate for 45-60 minutes, allowing the fish to ‘cook’ in the citrus.

Just before serving, fold in the avocado (if using) and adjust seasoning to taste. Serve chilled with tortilla chips, lettuce cups or as a plated starter.

Preheat the oven to 200°C fan.

In a 23cm ovenproof frying pan (cast iron works well), heat the olive oil over a medium heat. Add the cherry tomatoes and season generously with Maldon Garlic Sea Salt. Cook for around 10 minutes, stirring occasionally, until the skins begin to split. Transfer the tomatoes to a plate.

Return the pan to the heat and add the balsamic vinegar and honey. Simmer for a minute until syrupy, then remove from the heat.

Return the tomatoes to the pan, discarding any excess juices. Arrange them in a single layer and tuck in sprigs of thyme. Drape the puff pastry over the tomatoes, tucking the edges down the sides of the pan. Prick the pastry a few times with a fork.

Transfer to the oven and bake for 25-30 minutes, or until the pastry is golden and puffed.

Let the tart rest for 5-10 minutes. Run a knife around the edge, place a large plate over the pan, and confidently flip to release the tart. Finish with a final sprinkle of Maldon Garlic Sea Salt.

Place the chickpeas in a food processor and blitz until powdery. Add the lemon juice, tahini, garlic, salt and ice cubes. Blend for 4-5 minutes until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.

Divide the quinoa and spinach between four bowls. Spoon generous swirls of hummus into each, then top with red onion, tomatoes, cucumber, chickpeas and olives.

Drizzle with olive oil, scatter over chopped parsley and season with cracked black pepper. Serve immediately.

Preheat the oven to 200°C Fan. Chop the top green stems of the fennel (keep these for stock) and set aside any fennel fronds before finely slicing the fennel bulbs and arranging them with the lemon slices across 2 baking trays. Drizzle generously with olive oil and season with sea salt. Toss to coat with your hands and cook for 10 minutes.

While the fennel cooks, either crush (if they are destoned) or cut your olives to remove the stones. Toss together with the capers in a little olive oil. Add these to the part-cooked fennel and nudge everything to the edges slightly to make room for the fish.

Season the seabass on both sides with olive and sea salt and place two fillets onto each tray. Cook for 15 minutes until the fish is cooked through and opaque. I like to switch the oven to the grill setting for the final 5 minutes to get the skin really crispy. Be sure to switch the trays half-way through to achieve an even cooking and watch the fish as the skin will char quickly.

For the green sauce combine everything in a high-speed blender.

Serve alongside the fish or spoon over before serving.

Preheat the oven to 200°C (fan). Position the rack in the top third of the oven.

In a large casserole dish, toss the potatoes with lemon juice, water (if using), garlic and olive oil.

Nestle the chicken thighs on top. Drizzle over the mustard, then sprinkle with salt, pepper, oregano and garlic powder. Use your hands to massage the seasoning into the chicken and gently toss with the potatoes.

Reduce the oven temperature to 190°C (fan) and roast for 1 hour 20 minutes, or until the chicken is golden and the potatoes are tender.

Garnish with fresh oregano and serve straight from the dish with a crisp Greek salad or steamed greens.

First, make the ricotta base. In a small bowl, stir the sugar, milk powder and stabiliser powder together thoroughly. Put the milk and glucose or runny honey in a saucepan. Heat gently until barely simmering. Pour the contents of the bowl into the warm milk mixture in a steady stream, stirring as you go. Continue to stir until the mixture just returns to the boil, then remove from the heat.

Stir in the cream and leave the mixture to cool to about 50°C (just too hot to keep your fingertip in). Add the ricotta and almond extract (if using) and blend until smooth. Cover the base and leave to cool at room or fridge temperature. (It will keep for up to 5 days in the fridge if allowed to cool, then refrigerated immediately.)

To make the ricotta and sour cherry gelato, churn the ricotta base in your ice-cream machine until fully firm. Transfer the churned gelato to a freezer container and marble through the amarena variegato or sour cherry jam or compote to ripple.

Before serving, put the ricotta and sour cherry gelato in the freezer for half an hour or so to firm up. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable.

Preheat the oven to 150°C (fan). Line two baking trays with parchment or silicone mats.

Rub the inside of a stand mixer bowl with the cut side of the lemon, then squeeze the juice into a small bowl and set aside.

Add the egg whites and salt to the mixer bowl. Whisk on low, gradually increasing to medium-high, until soft peaks form – about 3 minutes.

Slowly add the sugar, 1 tsp at a time, whisking until stiff, glossy peaks form. This should take another 2-3 minutes.

Fold in 1 tsp of the reserved lemon juice by hand.

Spoon 8 equal mounds of meringue onto the trays. Use the back of a spoon to shape into 8cm rounds with a slight dip in the centre.

Place trays in the oven and immediately reduce the temperature to 120°C (fan). Bake for 45 minutes until dry and crisp to the touch.

Turn off the oven and leave the pavlovas inside to cool for 1½ hours. Remove and cool completely at room temperature.

About an hour before serving, toss the peach slices with sugar, black pepper and salt. Chill to macerate.

Just before serving, whip the cream to soft peaks.

Spoon whipped cream into the centre of each pavlova, top with peaches and drizzle over the syrupy juices.

Preheat the oven to 175°C (fan) and lightly grease a 10-inch cast-iron skillet or 9×13-inch baking dish.

In a medium bowl, whisk together the sugar, flour, baking powder, salt and milk.

Slowly whisk in the melted butter until smooth. Pour the batter into the prepared skillet or dish.

In a separate bowl, toss the strawberries with sugar, cornstarch and lemon juice.

Spoon the strawberry mixture evenly over the batter – don’t stir.

Place a foil-lined tray on the lower oven rack to catch any drips and bake for 45 minutes.

After 45 minutes, sprinkle the raw sugar over the top.

Return to the oven and bake for another 10–15 minutes, or until golden and bubbling.

Allow to cool slightly before serving with ice cream or whipped cream.