What To Cook Using 5 Seasonal Ingredients
Apricots
Apricot Almond No Churn Ice Cream
Juiciest now, this golden soft fruit will peak in the coming weeks but continues to be picked until September. When shopping, give their curvy bellies a squeeze – they should feel soft if you press gently.
Halve and destone the apricots. Make a compote by simmering them on low heat in a pan with a little water and the sugar.
Once cooked and ready to purée, cool, drain and pop in a Nutribullet or blender. Pour in the Disaronno or almond essence.
Chop the almonds into small chunks – just get the size to your liking. Pop in a pan for 2 minutes and toast. Stir in the honey.
Whisk the double cream to stiff peaks and fold in the apricot purée. Spoon into a freezer-safe container and freeze immediately. After 1-2 hours, stir through the almond chunks.
Marsh Samphire
10 Minutes-To-Make Grilled Samphire, Hot Smoked Salmon & Cucumber
Green, salty and nutritious, what’s not to love about samphire? Found on the coast, it shines as a garnish, in a salad or as an accompaniment to fish. Most supermarkets stock it until August, so be sure to get it while you can.
Halve a cucumber lengthways. Grill the cucumber halves, flesh side up. When charred, season with salt. Slice into chunks.
In a bowl, combine the cucumber, grated ginger and red chilli. Stir in the samphire. Grate the lemon zest and add a squeeze of the juice. Taste and season.
Serve on two plates alongside a fillet of hot smoked salmon or trout per serving.
British Brown Crab
Chilli & Lime Crab With Tortilla
These local crustacea are at their most delicate and sweet now. Not only is it a super versatile ingredient – use it in everything from sandwiches to risotto – you’ll also be a champion for local produce when you buy. For the most sustainable purchase, look for pot caught – they’re at their best until late autumn.
Fry the large tortilla/flat breads in a pan. Remove and when cool, shred into 2cm pieces.
Toss the crab meat with the avocado flesh, which has been diced, de-stoned and peeled. Dress with the lime zest and juice, red chilli and finely chopped coriander.
Slice the gem lettuces. Combine with the honey, olive oil and 1tsp white wine vinegar. Drizzle over as a dressing. Season with black pepper and pinch of salt.
Mix the shredded tortilla with the lettuce. Divide onto plates. Pile with the crab and avocado and fresh coriander.
Cherries
The Easiest Cherries Posset With Amaretti Biscuits
A short season makes cherries even more cherished – in fact, they’re almost obligatory in date-night desserts, picnics and dinner parties, alike at this time of year. Eat them now before they’re gone in a few weeks.
Heat the cherries in a pan. When reduced, remove the pips. Purée in a Nutribullet or blender, adding the Kirsch liqueur if using.
Whisk the cream with the sugar. Add the cherry purée and whisk.
Pour into small pots or glasses and pop in fridge for 3-4 hours or overnight.
Sprinkle with freeze-dried raspberries. Serve with amaretti biscuits.
Padrón Peppers
Padrón Peppers & Almond Nibbles (V)
Every self-respecting foodie loves Padrón peppers. Hailing from Spain’s Galicia, about one in ten of these delicate peppers are spicy, which is all part of the fun. The season starts now and runs until October.
Place a pan on the hob and pour in 2 tbsp of olive oil. Let it get hot.
When the oil is sizzling, pour in the Padrón peppers and sliced almonds. Turn over until the peppers blister.
Remove, drain and place in kitchen towel.
Serve with plenty of sea salt and a squeeze of lemon.
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