Claret cup Claret cupRather like a posh sangria, this is more subtle and less sweet because it uses good-quality red wine and sparkling water instead of plonk and lemonade. It’s ideal for when the weather is lov
Greek Garden Pie Greek Garden PieThis is a pie to make the most of gluts and excess veg — delicious warm and almost as good cold. The Greeks make it at the weekend and then eat it cold for breakfast or lunch for the r
All-day gazpacho All-day gazpacho This gazpacho has no onion or garlic because when it’s hot, or I’m on holiday where there are plentiful delicious tomatoes and peppers, I make this a huge amount – and often have
Blueberry Buckwheat Pancakes Blueberry Buckwheat PancakesI love the sharp tang of buckwheat flour, more interesting than plain wheat, but you can use that too. Serve for breakfast scattered with blueberries, blackcurrants (now be
Strawberry Pavlova Strawberry PavlovaThis is our Perch Hill version of Sarah Mead’s favourite summer pudding. She uses strawberries from The Cheddar Gorge. For 8For the meringue:110g granulated sugar110g caster sug
Primavera Risotto Primavera RisottoA Venetian classic which always looks as good as it tastes, with the first, tender mini beans, asparagus and mangetouts of the season. For 4–5:About 450g selection of new vegetables,
Strawberry Cranachan Strawberry CranachanStart preparing this the day before, so the dairy filling can set in the fridge overnight and then be assembled and the fruit add in no time when ready to serve. We serve these in
Strawberry and passion-fruit granita Strawberry and passion-fruit granitaHardly needing a recipe, this is a super-quick and easy pudding. Strawberries and passion fruit are both sweet, so you don’t need the usual piles of sugar of the av
citrus fruit salad Ideally, make this with super-nutritious blood oranges, but if they're not available, use the best standard oranges, such as Navels. It's healthy and delicious.serves 4 4 blood oranges 2 p
spinach, sorrel and pine nuts tart There are plenty of summer tarts that are best eaten warm, but this one is also good cold. I love the combination of spinach and sorrel, but spinach also works well on its own.serves 6-8 300g spi
beetroot and mint falafel with super-nutritious tzatziki Falafels are usually fried, or even deep-fried, but these are baked in the oven for a lighter, less calorific version. Ideal served with our super-nutritious tzatziki, some pitta and plenty of s
classic onion tart This is the most delicious tart. It has more onions than usual – and lots and lots of nutmeg.serves 6-8 For the pastry: 180g flour Pinch of salt 50g lard 50g butter 1 tablespoon gr
roasted tomato soup serves 6 as a main course, 8 as a starter 1kg ripe tomatoes 2 roughly chopped fennel bulbs (about 400g) 2 large quartered onions 3 tbsp cold-pressed rapeseed oil 3 crushed garlic cloves2 tbsp (ab
beetroot, yoghurt and hazelnut salad recipe In this recipe tutorial, Sarah Raven shows you how she prepares and cooks fresh beetroot and then arranges a simple Greek salad with a tahini yoghurt dressing with toasted hazelnuts and wild oregano.A
kalette, squash and parmesan salad recipe You can make this salad with Brussels sprouts or kalettes (also called flower sprouts), which have been bred from crossing kale and Brussels sprouts. Kalettes have a slightly sweeter taste than
juicy summer pudding recipe The best summer pudding is made with Panettone or brioche, not sliced white bread. You can use any combination of fruit, even gooseberries, but don't use too many blackcurrants as they will
