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.
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.
This spatchcock chicken with sticky miso & harissa is sure to wow any guests you have over this summer. It's simple to put together but the delicious umami and sweet flavours of the marinade give it a mouth-watering and succulently complex taste.
A pissaladière is often described as a French pizza, but that doesn't really do it justice. Originating from Nice on the Côte d'Azur, it's built on a simple bread dough topped with slowly cooked onions, anchovies and black olives. The onions become sweet and meltingly soft, balancing the salty richness of the anchovies, while good olive oil brings everything together.
Serve it warm or at room temperature with a crisp green salad. It's equally at home as a light lunch, cut into small squares for drinks with friends or packed up for a summer picnic.
For the best flavour, use Spanish onions. Their natural sweetness really comes into its own during the long, slow cooking, creating the rich, caramelised base that makes this dish so special. Don't be tempted to rush this step - it's worth taking your time. As with many simple dishes, the quality of the ingredients makes all the difference, so use the best anchovies and extra virgin olive oil you can find. The difference is worth it.
A simple lunch or easy supper that is quick to make and shows off our delicious smoked chicken.
The classic Tuscan tomato drenched version isn't the only panzanella in town. Relish broad bean season with this green ciabatta, broad bean and herb panzanella. Perfect for eating alfresco - as a starter or side with barbecued fish, vegetables or chicken. One of our new jarred Persian Feta type cheeses (Graceburn or vegan Haverstock White) would work well instead of the mozzarella as would, if you can find it, burrata. You can also mix things up a little by adding peas, sugar snaps, asparagus etc dor a primavera panzanella.
Now to something altogether more comforting: a pasta al forno that leans into the season. This Kitchen in Rome-inspired recipe works with almost any primavera vegetable, alongside -or instead of the courgette. If using broad beans, make sure to double-pod them, as the skins can turn unpleasantly leathery. Spinach, artichokes and asparagus all work well. As with so many pasta dishes, the key is to keep some of the cooking water to loosen the béchamel. Stuffing pasta can be a long and messy business, so this takes a more straightforward, macaroni cheese–style approach, using Northern Pasta’s spelt radiatori to very good effect.