Midsummer feast

Grilled (or poached) salmon with garlic and herbs

To poach instead: simmer the fillets gently in a pan of stock or water with the garlic and herbs for 8–10 minutes, rather than grilling.

Ingredients

• 2 salmon fillets (about 150g each)
• 1 clove garlic, crushed
• 1 tbsp butter or olive oil
• 1 tbsp chopped mixed herbs (parsley and/or chives)
• Salt and pepper
• Lemon wedge, to serve

Method

1. 01

   Preheat the grill to medium-high.

2. 02

   Mix the butter, garlic and herbs together and spread over the salmon fillets.

3. 03

   Grill for 8–10 minutes until just cooked through.

4. 04

   Serve with a lemon wedge.

New potatoes and samphire

Samphire is optional — a green salad works well instead.

Ingredients

• 300g new potatoes
• 100g samphire (optional)
• 15g butter
• Salt

Method

1. 01

   Boil the potatoes for 15–18 minutes, until tender.

2. 02

   If using samphire, blanch it in boiling water for 1–2 minutes, then drain.

3. 03

   Toss both with the butter and a little salt, and serve alongside the salmon.

Strawberries and cream

Ingredients

• 200g strawberries, halved
• 150ml double cream
• 1 tsp vanilla extract
• 1 tbsp sugar, plus 1 tsp for the strawberries

Method

1. 01

   Toss the strawberries with 1 tsp sugar and leave for 10 minutes to release their juices.

2. 02

   Whip the cream with the vanilla extract and remaining 1 tbsp sugar to soft peaks.

3. 03

   Spoon a layer of the vanilla cream into the base of two bowls or glasses.

4. 04

   Top with the strawberries and their juices.

5. 05

   Finish with a further dollop of vanilla cream on top.

Mint cordial

Ingredients

• 20g fresh mint leaves
• 100g sugar
• 200ml water
• Juice of ½ a lemon

Method

1. 01

   Bring the water and sugar to a simmer, stirring until dissolved.

2. 02

   Remove from the heat, add the mint leaves, and leave to steep for 15 minutes.

3. 03

   Strain, stir in the lemon juice, and leave to cool.

4. 04

   Dilute with still or sparkling water to serve, over ice.