Make the most of the Bank Holiday weekend with these delicious seasonal dishes – perfect for long lazy lunches and effortless evening suppers.
Starters to savour
PAN CON TOMATE
2 pear tomatoes, ripened
Flaky sea salt
4 slices of rustic bread
1 garlic clove, peeled
Arbequina olive oil
- Grate the tomatoes into a bowl, add a pinch of salt, then transfer to a strainer set over a bowl. Leave for 20 minutes so that the tomatoes lose most of their water.
- Toast the bread and rub the garlic onto the toast. Top with the tomato flesh.
- Drizzle with olive oil, sprinkle over some salt and finish with chopped chives.
Serve with a variety of tapas, such as Padron peppers
300g frozen cooked octopus tentacles (about 2 medium tentacles), or squid from your local fishmonger is an easy alternative
2 tbsp avocado oil, or extra-virgin olive oil
Fresh lemon juice
Flaky sea salt
Handful of rough-chopped fresh parsley
- Heat a cast-iron skillet over medium high heat.
- Once thawed, cut the tentacles into three-quarter-inch pieces.
- Drizzle oil and fry the pieces until they char – around three to four minutes per side.
- Once cooked (don’t overcook, or it will go rubbery), serve with a generous squeeze of lemon juice, flaky salt and parsley.
1 tbsp olive oil
1 onion, chopped
1 tsp hot smoked paprika
1 tsp dried thyme
300g paella or risotto rice
3 tbsp dry sherry, or white wine (optional)
400g can of chopped tomatoes with garlic
900ml chicken stock
400g of freshly frozen seafood
Juice of ½ a lemon, other half cut into wedges
Flat-leaf parsley, roughly chopped
- Heat the olive oil in a large frying pan, or wok. Add the chopped onion and soften for five minutes.
- Add the hot smoked paprika, dried thyme and paella (or risotto) rice. Stir for one minute, then pour in the sherry, or white wine, if using.
- Once the alcohol has evaporated, stir in the can of chopped tomatoes with garlic and chicken stock.
- Season and cook, uncovered, for about 15 minutes, stirring now and again until the rice is almost tender and still surrounded with some liquid.
- Stir the frozen seafood mix into the pan and cover with a lid. Simmer for five minutes, or until the seafood is cooked through and the rice is tender.
- Squeeze over the juice of half a lemon, scatter with a handful of flat-leaf parsley and serve with wedges from the remaining half a lemon.
FETA & GRILLED PEACH SALAD
2 packs of mixed salad leaves
2 gem lettuces, leaves torn
2 peaches, or nectarines
Juice of 1 lemon
2 tbsp extra-virgin olive oil
240g feta cheese
50g pumpkin seeds
- To grill the peach, heat a griddle pan on a high heat and grill for two minutes on each side. Set aside to cool.
- Put the salad leaves and gem lettuce into a large bowl. Drizzle over the extra-virgin olive oil and squeeze over the lemon juice. Stir well to combine.
- To assemble, divide the salad between four plates, scatter over the grilled peach, crumble over the feta and top with pumpkin seeds.
TRIPLE CITRUS G&T
150ml tonic water
1 lemon, cut into slices to serve
1 orange, cut into slices to serve
1 grapefruit, cut into slices to serve
- Fill a tall glass with ice.
- Pour in the gin and tonic water and stir to mix.
- Garnish with a slice of lemon, orange and grapefruit to serve.
FRENCH 75 COCKTAIL
1 tbsp lemon juice
1 tsp sugar syrup
- Pour the lemon juice, sugar syrup and gin into a cocktail shaker, then fill up with ice.
- Shake well, then strain into a champagne flute. Top with a little champagne, leave to settle (as it will bubble up), then fill up with more champagne.
- Swirl gently with a cocktail stirrer then garnish with a strip of lemon zest, if you like.
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