JOYS OF SUMMER
As the summer days get warmer, the season’s harvest flourishes. There’s so much choice when it comes to fresh produce that excitement builds, too, around the many possibilities for cooking with it.
Berries, especially raspberries, are top of my list. At their best, British raspberries are a sweet, pillowy bite of pleasure. It’s easy to eat mountains of them straight from the bush, but in my cake on page 99, I’ve baked them into the batter, making the most of their sweetness and sharpness. The cake is made with oil and yogurt which adds a lovely yielding texture. If you’re left with a bounty of raspberries, use them to make jam or infuse in gin or vodka.
As June progresses, cucumbers start to make an appearance, too. Often used as a sandwich filling or tossed through a salad, I’ve instead made them the star
