Welcome to the month of July. It is official- the summer has arrived (just don’y look out of your window today…)!

It is the time of fresh salads, seafood and beer gardens. When you are making your salads, try adding fresh herbs.

Wild mushrooms are also in season. Try frying them in some butter and serve on toast or make an omelette. Fry the mushrooms first and then pour in 3 whisked eggs per person and a pinch of salt, sprinkle with chives just before serving.

For a simple dip, mix 200ml of greek yoghurt, grated garlic (as many cloves as you can manage) and chopped fresh mint that is in season.

For a summery menu, try this lovely menu.

All serve 2

Aubergine salad

1 aubergine, sliced into circles

1 tbl of tahini

3 tbl greek yoghurt

a squeeze of lemon juice

1 tbl finely chopped chives

Place the aubergine onto a baking sheet, drizzle with olive and season with salt

Bake on 170C for 40 minutes, until golden brown and cooked through and soft

To make the dressing, mix all the ingredients and season with salt, add a little hot water if the dressing is too thick

Drizzle over the aubergine and sprinkle with the chives

Grilled salmon

2 salmon steaks

2 tbl dark molasses sugar

pinch of cayenne pepper

1 tsp sweet smoked paprika

1 tsp garam masala

pinch of salt

bunch of asparagus

rocket

cherry tomatoes

Mix the sugar, pepper, paprika, garam masala and salt and rub on the fish steak (the non-skin side)

Place under a preheated grill, skin side down and cook for 10-15 minutes. The fish is cooked when the flakes come apart and the colour changes from bright coral to pale orange

Fry the asparagus in a little olive oil for 5 minutes, turning occasionally

For the tomatoes: half them and place onto a baking tray with a dash of olive oil, balsamic vinegar and a generous pinch of salt. Bake at 200C for 15 minutes

Cherry Clafoutis

70g plain flour

2 eggs

25g golden caster sugar

180ml milk

1 vanilla pod

400g pitted fresh cherries

Pinch of salt

Preheat the oven to 200C

Scrape the seeds out of the vanilla pod and place both into a pan with the milk and bring to boil. Turn off immediately. remove the pod and leave to cool.

Combine the flour, salt, eggs, milk and 20g sugar in a bowl and mix with a balloon whisk until you get smooth batter

In a pan, melt the butter and the rest of the sugar, throw in the cherries and fry for a few minutes

Pour the cherries into a pretty baking dish and pour the batter over and bake until golden brown (20 minutes) without opening the oven


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