How To Entertain This Month, With Alexandra Dudley

Peel and slice the nectarine and place in a bowl with the Cointreau and sugar. Chill for at least two hours.

Transfer the macerated nectarine and Cointreau with 60ml of water to a small blender or food processor, blend together until smooth then strain through a sieve.

Pour the nectarine syrup into a cocktail shaker filled with ice.

Add the whisky and vermouth and shake vigorously. Pour into martini glasses.

Garnish with a thin slice of nectarine.

Slice the bread into large roughly inch sized soldiers. Heat a frying pan till high and cook the bread for 2 minutes either side until slightly charred. Rub with garlic as they come off the heat then drizzle with olive oil.

Light a gas hob flame to a medium heat. Using flame-proof tongs scrunch a slice of prosciutto and hold it over the flame for about ten seconds until the fat has slightly charred. Take care as the flame may increase at stages.

Whisk the ricotta with a good pinch of salt.

Spread the ricotta over the charred bread. Top with two to three slices of nectarine followed by the charred prosciutto. Drizzle with olive and enjoy.

Blanch the peas and refresh in ice water before draining.

Hold back a handful of rocket to garnish and blanch the remaining, plus the basil, in boiling hot water for one minute. Plunge immediately into ice cold water and allow it to fully cool, then drain.

Get the orzo on to cook according to packet instructions. Once cooked reserve some of its cooking water then drain.

In a high-speed blender such as a Nutribullet, blend the wilted rocket and basil with the Grana Padano, garlic, a generous slosh of olive oil and about half a mugs worth of cooking orzo water along with a good pinch of salt and blitz until you have a silky sauce.

Stir the sauce and the peas through the orzo, transfer to a serving platter, tear over the burrata, drizzle over more olive oil, scatter over the rocket and pistachios and finish with fresh lemon zest and some flaky sea salt.