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Summer-ready recipes

We can't predict what the British weather will do, but we can guarantee that June will bring an abundance of vibrant produce. So, there's no excuse needed to cook up an al fresco feast, with these light and refreshing recipes made for long, lazy lunches and balmy summer suppers

Baked nectarines with mascarpone

  • PREP: 15 mins
    COOK: 20 mins
  • SERVING
    528 cal
  • EFFORT
    Easy
Baked nectarines with mascarpone

Nutritional info per serving

  • Calories: 528kCal
  • Fat: 29.0g (18.6g saturated)
  • Salt: 0.5g
  • Carbohydrates: 57.3g
  • Sugar: 48.6g
  • Protein: 7.9g
  • Fibre: 3.1g
 

Ingredients

SERVES 4

For the syrup
1 star anise
1 cinnamon stick
Zest of 1 orange
100g caster sugar

For the nectarines
1 tbsp pistachios, chopped
100g biscotti or cantuccini biscuits, crushed
1.5 tbsp runny honey
Juice of 1 orange
200g mascarpone
4 nectarines, halved

Method

  1. Heat the oven to 190°C/170°C fan/gas 5.
  2. Put the syrup ingredients into a saucepan along with 100ml water and bring to a boil. Simmer over a medium heat for 2-3 minutes, then set aside.
  3. Put the nectarines into a medium baking dish, cut side up.
  4. Strain the syrup, pour over the nectarines and bake for 15 minutes, or until the fruit is soft and turning golden.
  5. Meanwhile, mix the mascarpone, orange zest and honey in a bowl until smooth.
  6. Serve the nectarines in bowls, drizzled with syrup from the baking dish, and topped with a dollop of mascarpone, with the cantuccini biscuits and pistachios scattered over the top.

No-cook stuffed tomatoes

Ingredients

SERVES 4

1/2 green jalapeño chilli, deseeded and finely diced
A small bunch of fresh coriander, chopped
1 spring onion, finely chopped
1/2 medium mango, peeled, stoned and finely chopped
150g feta cheese, crumbled
1/2 lime, zest and juice
1 tbsp extra virgin olive oil
4 large Discovery or slicing tomatoes

Method:

  1. Carefully slice the top off each tomato to make a lid. Using a small knife, cut a cone shape into each to release the core. Cut the core away from the flesh and discard. Finely dice the flesh and put in a medium bowl.
  2. Put a sieve over a small bowl. Use a teaspoon to hollow out the tomatoes, leaving a 1cm border so they retain a sturdy shell. Put the seeds and flesh into the sieve, allowing the tomato juice to drain through.
  3. Take any large pieces of flesh from the sieve, finely dice them and add to the other diced tomato.Discard the remaining contents.
  4. To make the dressing, take 1 tbsp of tomato juice from the bowl, and whisk with the oil, lime zest and juice. Season to taste, and set aside.
  5. Add the cheese, mango, salad onion, coriander and chilli to the diced tomato, pour the dressing over and stir until well combined. Divide the mixture among the hollowed-out tomatoes, packing it in, and top with the tomato lids. Leave to marinate for at least 1 hour before serving.
  • PREP: 15 mins
  • SERVING
    401 cal
  • EFFORT
    Easy
Stuffed red and yellow tomatoes on a wooden board

Nutritional info per serving

  • Calories: 401kCal
  • Fat: 19.8g (3.1g saturated)
  • Salt: 1.46g
  • Carbohydrates: 22.0g
  • Sugar: 21.2g
  • Protein: 35.2g
  • Fibre: 6.6g
 

Minty lamb koftas with saffron yogurt

  • PREP: 20 mins
    COOK: 10 mins
  • SERVING
    619 cal
  • EFFORT
    Medium

Nutritional info per serving

  • Calories: 619kCal
  • Fat: 35.8g (13.3g saturated)
  • Salt: 0.95g
 

Ingredients

SERVES 4

1 tbsp olive oil
1/2 small onion, finely chopped
1 garlic clove, crushed
1 green chilli, deseeded and finely chopped
500g lamb mince
25g fresh mint, chopped
1 egg, beaten
1 tsp ground coriander
A pinch of saffron
2 tbsp natural yogurt
4 flour tortillas
A small handful of watercress, to serve
8 wooden skewers

Method:

  1. Soak the wooden skewers in cold water for 20 minutes. Heat the oil in a small frying pan and fry the onion for 3 minutes, until soft. Add the garlic and chilli and cook for a further minute.
  2. Transfer to a bowl and mix in the lamb mince. Fold in half the mint along with the egg and coriander. Season with salt and pepper.
  3. Divide the mixture into eight and press onto the skewers (you might find it easier to wet your hands first to prevent the meat from sticking).
  4. Soak the saffron in 1 tbsp hot water for 10 minutes, then stir into the yogurt. Season and chill until ready to use.
  5. Heat the grill to high. Put the koftas onto an oiled grill rack over a grill pan and cook for 8-10 minutes, turning occasionally, until cooked through.
  6. Warm the tortillas according to the packet instructions, then top with the watercress and remaining mint leaves. To serve, put two koftas on each tortilla and drizzle over the yogurt dressing.

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