Summer Recipes

Summer has finally arrived! In celebration, we collated the most delicious summer recipes from some of our favorite London-based chefs: Yotam Ottolenghi of Ottolenghi, Bill Granger of Granger & Co, and, Lucy Carr-Ellison & Jemima Jones of Tart London. Whether you’re looking for a fresh new salad, or how to spice up your summertime family meals, discover your new favorite recipes below.


Kale and Grilled Asparagus Salad

By Ottolenghi

Image courtesy of Louise Hagger for the Guardian

Image courtesy of Louise Hagger for the Guardian

Ingredients

  • 30g sunflower seeds

  • 30g pumpkin seeds

  • 1½ tsp maple syrup

  • Salt and black pepper

  • 250g kale, stems discarded, leaves torn into roughly 4-5cm pieces

  • 3 tbsp olive oil

  • 1½ tbsp white-wine vinegar

  • 2 tsp wholegrain mustard

  • 500g asparagus, woody ends trimmed

  • 120g frozen shelled edamame, defrosted

  • 10g tarragon leaves, roughly chopped

  • 5g dill, roughly chopped

From Ottolenghi for The Guardian

Heat the oven to 320F. Mix both seeds with half a teaspoon of maple syrup, an eighth of a teaspoon of salt and a good grind of pepper, then spread out on a small oven tray lined with baking paper. Cook in the oven for 12 minutes, until the seeds are golden brown, then set aside for about 20 minutes, during which time they will clump together and crisp up as they cool. Once cool, break the candied seeds into 2-3cm pieces.

Put the kale in a large bowl with the remaining teaspoon of maple syrup, two tablespoons of oil, the vinegar, mustard and a quarter-teaspoon of salt. Using your hands, mix together and massage the kale for about a minute, until it softens and takes on the flavours of the marinade, then set aside for at least half an hour (or up to four hours, if you want to get ahead).

Warm a tablespoon of oil in a large frying pan on a medium-high heat and, when hot, add the asparagus and an eighth of a teaspoon of salt, and fry for six minutes, turning regularly so it starts to brown and soften. Leave to cool, then cut on an angle into 4cm-long pieces.

To serve, toss the edamame and herbs into the kale, then spread out on a large platter. Top with the asparagus and candied seeds, and serve at once.


Burrata with Saffron Tomatoes and Chorizo

By Tart London

Image courtesy of The Evening Standard

Image courtesy of The Evening Standard

Ingredients (Serves 2)

  • 100g chorizo, peeled and crushed 

  • 1 tsp fennel seeds 

  • 250g baby tomatoes 

  • ½ shallot, sliced 

  • ½ tsp dried chilli flakes

  • Small bunch of thyme, woody stems removed 

  • 50ml olive oil

  • 1 tbsp balsamic vinegar

  • 1 garlic clove, crushed

  • 1 tbsp soft brown sugar

  • Pinch of saffron

  • Salt and pepper

  • 1 fresh ball of burrata

  • Small bunch rocket & basil

  • Sourdough, to serve 

From Tart London for The Evening Standard

Preheat the oven to 200C. Heat the chorizo in a small pan over a medium heat until it starts to brown, then place in an oven-proof dish with the fennel seeds, tomatoes, shallot, dried chilli and thyme and mix together.

Whisk together the olive oil, balsamic, garlic, brown sugar and saffron, and season with salt and pepper. Pour over the tomato mixture and place in the oven for about 20 minutes, or until they start to look roasted and juicy.

Remove from the oven and spoon into a dish before scattering with rocket and placing the burrata on top.

Dress with olive oil and basil, and serve with grilled sourdough.



Beetroot and Avocado Salad

By Ottolenghi

Image courtesy of Ottolenghi

Image courtesy of Ottolenghi

Ingredients

  • 4 medium raw beetroots (around 350g in total)

  • 1 small red onion, thinly sliced

  • 3 tbsp sherry vinegar

  • 4 tbsp olive oil, plus a little extra to finish

  • ½ tsp caster sugar

  • 1-3 tsp savoury chilli sauce or paste (Tabasco or Mexican Cholula hot sauce, for instance)

  • 1 tsp salt

  • Freshly ground black pepper

  • 2 medium avocados, peeled and thinly sliced

  • 10g coriander leaves

  • 10g mint leaves

  • 20g pea shoots (or, failing that, lamb's lettuce)

  • 150g broad beans, blanched, refreshed and skinned (or frozen soya beans, quickly blanched and refreshed)

From Ottolenghi for The Guardian

Peel the beetroots and slice them very thinly, around 2-3mm thick – if you have one, use a mandolin. (If your beets are large, halve them after peeling, then cut into slices.) Put the beetroot in a pot with plenty of boiling water and simmer for three to five minutes, until semi-cooked; it should still be crunchy. Drain and put in a large bowl.

Add the red onion, vinegar, oil, sugar, chilli sauce, salt and pepper to the beetroot bowl and toss everything together gently – your hands are the best tool for this. Leave to one side for 10-15 minutes, then taste and see if you want to add more sugar, salt or vinegar – it needs to be sharp and sweetish.

When you're ready to serve, spread half the beetroot mixture on a large platter or in a shallow bowl. Top with half the avocado, coriander, mint, pea shoots and broad beans. Add the rest of the beetroot and arrange the remaining ingredients on top. Drizzle with a little oil and serve.



Turkey & Zucchini Burgers with Spring Onion & Cumin

By Ottolenghi

Image courtesy of Ottolenghi

Image courtesy of Ottolenghi

Ingredients (serves 4-6, makes about 18 burgers)

  • 500g minced turkey

  • 1 large zucchini, coarsely grated (about 200g in total)

  • 40g spring onions, thinly sliced

  • 1 medium free-range egg

  • 2 tbsp chopped mint

  • 2 tbsp chopped coriander

  • 2 garlic cloves, crushed

  • 1 tsp ground cumin

  • 1 tsp salt

  • ½ tsp course ground black pepper

  • ½ tsp cayenne

  • about 100ml of sunflower oil for searing

    Soured cream & sumac sauce:

  • 100g soured cream

  • 150g Greek yoghurt

  • 1 tsp grated lemon zest

  • 1 tbsp lemon juice

  • 1 small garlic clove, crushed

  • 1½ tbsp olive oil

  • 1 tbsp sumac

  • ½ tsp salt

  • ¼ tsp black pepper

From Ottolenghi

First make the soured cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.  

Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7. In a large bowl mix together all the ingredients for the meatballs, bar the sunflower oil. Once evenly mixed, shape into burgers, about 45g each, making about 18.

Pour enough sunflower oil into a large frying pan so you get a thin layer at the bottom, about 2mm thick. Heat up well and sear the meatballs in batches on medium heat from all sides. Cook them for about 4 minutes, adding oil as needed, until golden brown.

Carefully transfer the seared meatballs into an oven tray lined with greaseproof paper and place in the oven 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce on the side.




Spicy Chicken Thighs with Cucumber and Cashew Salad

By Bill Granger

Image courtesy of The BBC

Image courtesy of The BBC

Ingredients

For the spicy chicken thighs

  • 3 tbsp fish sauce

  • freshly ground black pepper, to taste

  • 3 garlic cloves, peeled, crushed

  • 2 large red chillies, finely chopped

  • 2 tsp sugar

  • 8 chicken thighs, bone and skin removed

  • 2 tbsp vegetable oil

For the cucumber and cashew salad

  • 3 tbsp lime juice

  • 3 tbsp sugar

  • 200g/7oz vermicelli rice noodles

  • 2 cucumbers, halved and thinly sliced

  • small handful fresh mint leaves

  • 4 spring onions, sliced finely

  • 2 tbsp cashews, crushed

From Bill Granger for The BBC

For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl. 

In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.

For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.

In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened. 

Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.

Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.) 

To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside.


Spiced Sweet Potato Fish Cakes

By Tart London

Image courtesy of The Evening Standard

Image courtesy of The Evening Standard

Ingredients

  • 1 sweet potato, peeled, cubed and boiled until tender

  • 1 tbsp coconut butter

  • 3 spring onions, finely chopped

  • 2 inches of ginger, peeled and finely diced

  • 1 garlic clove, minced 

  • Zest of 2 limes

  • Small bunch of coriander, finely chopped, including stalks

  • 1 tsp ground cumin

  • 1 tsp turmeric 

  • 1 tsp garam masala 

  • 2 red chillies, finely chopped, including seeds

  • 3 eggs

  • 1 tbsp flour

  • 300g smoked haddock, lightly steamed

From Tart London for The Evening Standard

Lightly crush the sweet potato in a bowl with the coconut butter and season generously. Mix in the spring onions, ginger, garlic, lime zest, coriander, spices and chillies, tasting and adjusting as you go.

Mix in the egg and flour, then break in the smoked haddock — don’t over-mix at this stage, as you don’t want to break the fish up too much.

Leave to firm up in the fridge for at least 30 minutes before forming patties.

Heat a little oil in a non-stick pan and fry the cakes each side for 3-4 minutes until lightly browned.

Serve immediately with a poached egg, fresh rocket and hot sauce.


Passion for Fashion Cocktail

By Tart London

Image courtesy of Louise Hagger for the Guardian

Image courtesy of Louise Hagger for the Guardian

Ingredients (Serves 4)

  • 60ml Patron tequila

  • 30ml Passion fruit liquer

  • 2 tsp of passion fruit 

  • 30ml Lime juice

  • 1 spoon agave syrup

  • 3 drop lavender bitters (optional)

  • 1 sprig of bashed fresh lavender (optional)

From Tart London

Combine all ingredients into a cocktail shaker. Shake ingredients with ice and fine strain into a chilled margarita glass to serve.