SUMMER’S FINEST

During the warmer months, I like to spend less time at the hob – I prefer creating simple dishes that give fresh produce a chance to shine. These recipes are easy to make, but will still impress, whether you’re planning a relaxed garden lunch or just want an afternoon treat.

For me, the nutty, earthy sweetness of broad beans is best complemented with creamy goat’s cheese, lemon and olive oil (p94). Using the same dressing, they can also be served on toast and topped with a poached egg and chilli, or ricotta and herbs. Peel the tough skin off the beans, though, as its bitter tang can spoil the otherwise delicate flavour.

Tomatoes are also exciting at this time of the year – an abundance of varieties ) or Natoora ( ), or grow your own in a veg patch, or even on a balcony. Simply dressed with olive oil and capers, and served with crusty bread, they can take centre stage. Roasted with sea salt and eaten with cold yogurt and tahini (p94), they’re my go-to summer comfort food.