Covering every essential component of a meal, I’ll start with a cocktail before moving onto a multi purpose crowd pleaser which serves as either a dip, a starter or a side and is great vegan option main for a bbq, plus my favourite way to roast a whole fish. For dessert I am not sharing a recipe per se, but a very special reader exclusive discount code for the Pump Street Chocolate baking series, especially for all you bakers and chocolate fanatics alike. Let’s get cooking…….
My Summer Cocktail
I do love a well accessorised cocktail when the sun shines. And this Elderflower Gin Fizz is the perfect base for all your creative moments. It’s also a fabulous batch made cocktail to have on hand ready for when the doorbell rings and you are just lighting the coals. The accompanying video illustrates both the single portion and the batch recipe and my dressing tips and tricks as well as the all important Gin Fizz ratio so you can create your own flavours too. I can’t wait for you to kick back on the terrace with this beaut.
Is it a Dip, a Starter, a Side or a Vegan Main?
It’s all of them! This extremely simple, versatile and all around winning combination of a White Bean Dip and Zesty Courgettes is your summer solution to just about any dish conundrum. Arguably one of those plates that underpromises yet over delivers in its deliciousness, this dish moves from a winter dip to a full on summer staple when topped with blistered, zesty courgettes. Using ingredients that are sometimes considered a little lacking in the flavour and texture department, they come into their own when blitzed and seared with the golden trifecta of lemon, garlic and fresh herbs, creating a hefty amount of magic that will keep you coming back for more.
There are also some variations in the full recipe for how to adapt this for an all year around treat when courgettes are out of season.
A Whole Roasted Fish is Always a Good Idea
Roasting a whole fish is my go to method. It’s simple to prepare, significantly more flavourful and the flesh is delicate and buttery. This Stuffed Seabass is a minimal effort easy pleaser and another one of those dishes that I serve straight out of the oven in the baking pan and directly on the table.
It’s such a wonderful accompaniment to all my favourite sauces and summer salads, and can either be roasted in the oven or grilled over coals. Light and packed with freshness, this dish screams summer evenings.
And for all you Bakers & Chocolate Lovers
Pump Street Chocolate has very kindly offered my readers a special discount code (valid for the next 3 months) for their Chocolate Baking Series (you know, those calettes you covet when they appear smattered all over these pages and videos). Simply click on the link to take you directly onto the discounted page, or if you choose to peruse their site, simply type in BUILDING10 at checkout and the discount will be applied to your baking chocolate items. Don’t forget to subscribe to their wonderful newsletter for insider chocolate news and recipes. (Please note: Pump Street Chocolate is made in small batches so sometimes their curvature stock can fluctuate but there is always plenty of choice).
I’ll be back in a couple of weeks with my grilling tips and tricks. Until then, I hope you enjoy at least a few rays of sunshine and some delicious moments in the kitchen. As always, it’s a joy to be here with you. xx