Falling halfway between dried and fresh, they might take a little more cooking, but they’re worth it. Good as a vegetable side, as part of a quick casserole, or in ribollita or minestrone soup. They’re a fantastic bean - the only downside being that they lose their graffiti markings when they’re cooked.
I always think of stuffed vegetables, and fruit, being a bit retro and reminiscent of a slightly pretentious 1970’s dinner party menu - but what goes around comes around and, as I always say to my wife - give your mother a break. Or at least when it comes to her dinner party menus.
Baked apples probably wouldn’t have featured in one of my mother-in-law’s west London dinner parties. They’re more Jane Austin or Mr Sponge's Sporting Tour where they’d probably have featured as part of an enormous breakfast buffet.
They’re actually quite hard to cook as, even when left whole, Bramley apples have a tendency to explode when they reach a certain point. You need the sharp acidity so other apples aren’t really an option - although, if you can get them, Raymond Blanc’s beloved Golden Reinette might be an option.
If you like jazzing up your Sunday roast a stuffed baked apple would be an option but I’d be more inclined to serve them a s a simple supper - with mash and gravy - and maybe an extra sausage on the side.
A Greek-inspired recipe from Chris Sherville (yes chef), these tomato keftedes are packed with ripe tomatoes, fresh herbs, feta and Parmesan, then fried until crisp and golden. A good way to make the most of tomatoes while they’re still in season.
You can use Kilner, Mason or Le Parfait jars but I’ve always had good results with our 400ml kimchi jars. Then you’ll end up with the equivalent of a 400gm can of tomatoes. Our 400ml jars are available for 90p each.
Here's our take on a slightly less traditional Spanish Salmorejo using Brindisa's tomato gazpacho - the perfect compromise for an easy and filling supper.
Frangipanes of various kinds have been my go-to dessert for years. Let’s face it; it sounds, and is, a bit more impressive than Bakewell tart. The frangipane is easy-peasy, and doesn’t change much and for the fruit – the choice is yours. And varying, all year round, seasonal frangipane is a distinct possibility because forced rhubarb works a treat – as does all the end of season pears, blackberries, damsons etc. Bottled, spiced plums are good but fresh, slightly underripe ones are just tart enough to keep it interesting. Using, and blitzing, a third, whole almonds adds a bit of texture. Homemade pastry is always best but if you’re feeling lazy, just go and buy some. It will still be good. The quantities below make a Watson sized, 26cm (approx. 3cm deep) tart but you can never have too much frangipane.
If you've found yourself with a glut of plums, this is a recipe well worth making. Roasting the fruit concentrates the flavour and creates a beautifully rich compote that's just as good spooned over breakfast as it is tucked into puddings. It also keeps the taste of late summer going long after the season has finished.
This recipe is adapted from Pam Corbin's fantastic book Pam the Jam, one of our favourite preserving books. As well as the compote itself, Pam includes a simple way to turn it into a homemade Chinese-style plum sauce that's perfect with duck, pork or barbecued meats.
Makes 3–4 × 300ml jars
I’ve been making, and preserving Spanish style sofrito using the water bath method, for some time and, as mentioned, it’s a great base and speedy cook’s cheat for everything from fish soup to paella to bean stews. I wouldn’t leave, or stay at, home without it.
This Lemony Tuna and Caper Pasta simple yet flavour-packed recipe comes from our friends at Brindisa, champions of authentic Spanish food and the producers behind the exceptional Ortiz range we proudly stock in our shops. Fresh, zesty and ready in minutes, it's one of those easy summer suppers you'll come back to time and again. Enjoy it with a cold glass of zesty white wine in the evening, or prep it for weekday lunches.