Rhubarb and Star Anise Bellini Mocktail/ Rhubarb & Star Anise Spritzer Serves 6500g rhubarb3 tsp caster sugar1 star anise1 bottle of champagne or prosecco Put the rhubarb, sugar, and a splash of water in a pan and bring to simmer until the rhubarb is soft. Take it o
Garden fritto misto, in tempura This is a fabulous and versatile summer garden harvest meal – the best baby vegetables, edible flowers, and herbs. Simply deliciousServes 10-12750ml sunflower or groundnut oil A handful of crinkl
Anita’s Victoria sponge A classic Victoria sponge uses the same weight of sugar, margarine and flour as the eggs. A large free-range egg usually weighs 56g. Using a plant-based spread rather than butter gives a lighter spong
Claret cup Rather 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 lovely.
Greek Garden Pie This 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 rest of the week.
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 it throughout the day
Blueberry Buckwheat Pancakes I 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 being heralded as even richer
Strawberry Pavlova This 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 sugar4 egg whites½ te
Strawberry Cranachan Start 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 clear glass tum
Strawberry and passion-fruit granita Hardly 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 average granita. The occasional crunch
Squash and Feta Filo Parcels One of our favourite things to serve for our Garden Open café lunches, filled with squash, courgettes, spinach, chard, grated beetroot, fennel, or a mixture of veg. You can make these in batches and f
Primavera Risotto A 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, such as aspar
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 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 grated Parme
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