This season, we’re celebrating timeless pairings for you and your home – products that complement each other perfectly, from blue jeans and a white shirt to soft sheets and a soothing candle before bed.
The same principle can be applied to food, too – and Summer provides us with myriad mouthwatering options. Think refreshing cucumber, tempered by a trio of fragrant herbs, clean white fish and juicy tomatoes and two of the season’s most-loved fruits: strawberry and rhubarb. Ideal for an alfresco dinner party, eating the season is easy with these three simple recipes.
To start: cucumber (+herb) gazpacho
Don’t consign soup to the depths of Winter – gazpacho is wonderfully light and refreshing to sip on a hot Summer’s day. Rich in antioxidants, this luxuriantly green soup (courtesy of Amelia Freer) blends tantalising green vegetables with a trio of seasonal herbs: basil, mint and parsley.
1 large cucumber, peeled and roughly chopped
100g baby spinach
3 celery sticks, roughly chopped
1 long green chilli, deseeded
3 small garlic cloves
2 tbsp apple cider vinegar
90ml extra virgin olive oil
4 heaped tbsp coconut yoghurt
300ml cold water
180g ice cubes
1/8 tsp white pepper
1 tsp salt flakes
- In batches, whizz all the ingredients – apart from herbs, ice cubes and coconut yoghurt – together in a stand-up blender, until smooth.
- Season, then garnish each portion with the herbs, ice cube, a drizzle of olive oil and a swirl of coconut yoghurt. Serve in our Artisan Stoneware bowls.
The main event: white fish (+ tomato) bake
Barbecued or baked, salty, fresh white fish is never more delicious than in Summer. Whether you use monkfish, pollock or sea bream, this deceptively simple one-pot dish (try our Porto Stoneware Large Oven Dish) is perfect for using up your Summer store-cupboard ingredients.
1 head of fennel
8 medium tomatoes, quartered
A handful of olives
10g chopped parsley
A few sprigs of fresh thyme
3-4 tbsp extra virgin olive oil
2 lemons, sliced
500g skinless white fish fillets
A handful of basil leaves
- Pre-heat the oven to 200°C/180°C fan/gas 6
- Trim the fennel and cut in half through the core, then cut each half into three wedges.
- Arrange all the ingredients, except the fish and lemons, in a large, oven-proof dish with the olive oil and bake for 20 minutes.
- Add the fish and lemons, and cook for a further 10-12 minutes, depending on the thickness of the fillets. To ensure the fish is cooked properly, check the thickest part of the fillet – it should not be opaque.
- Garnish with basil leaves to serve.
Something sweet: strawberry (+ rhubarb) fool
A most English of Summer desserts, a classic fool marries sweet, stewed fruits with cool, creamy layers of custard or whipped cream. For a lighter take on the traditional recipe, we like to use Greek yoghurt, instead – it adds a sweet-sour finish which perfectly complements the tangy rhubarb.
450g rhubarb, roughly chopped
5 tbsp golden caster sugar
300ml double cream
100ml Greek yoghurt
440g strawberries, quartered
Small bunch of mint leaves
A handful of pistachios (optional)
- Put the rhubarb in a pan with four tablespoons of sugar and heat gently, covered, until tender. Uncover, turn up the heat slightly, and allow some of the juice to evaporate. Taste for sweetness, adding more sugar if necessary, then drain the rhubarb, reserving the juice. Allow to cool.
- Whip the cream until it forms soft peaks, stir in the yoghurt, then fold in the cooled rhubarb.
- Serve in glasses, alternating spoonfuls of the mixture with the sliced strawberries, then chill for at least an hour. Pour the reserved rhubarb juice over the top, and place a few mint leaves on each portion. Scatter crushed pistachios on top, if you like, for an extra-indulgent finish.
No time to cook this weekend? Embrace the fruits of the season with our new Wild Rhubarb fragrance, with delicious notes of freesia, juicy apples and plum blossom.