Margarita Cocktail (Serves 1)

Recently I’ve been rediscovering the joys of this cocktail! It’s pretty much the quintessential drink for a summer evening, but who really needs that excuse?!…

50ml tequila blanco

25ml lime juice

20ml Cointreau

A handful of ice-cubes

Salt and 2 lime wedges to garnish

1. Sprinkle a few teaspoons of salt onto a small saucer. Rub one wedge of lime along the rim of your glass, then dip it into the salt so that the entire rim is covered.
2. Put the tequila, lime juice and Cointreau into a cocktail shaker then add a handful of ice and shake for 15 seconds until cold.
3. Strain the liquid into your prepared glass and serve with a wedge of lime. Enjoy!

Chicken Breasts with Cucumber, Dill and Mustard (Serves 4)

This was one of the first recipes I shared back in the summer of 2020 when I was just getting started with Menu Mistress. Before finding this recipe in a magazine, I hadn’t come across cucumber cooked in a sauce; it was a revelation, and for this reason I wanted to re-share it to make sure you don’t overlook it!…

40g unsalted butter

4 skinless chicken breasts

1 teaspoon flour (use gluten free flour if required)

100ml dry, white vermouth

600ml chicken stock

1 cucumber

175g créme fraiche

2 teaspoons grain mustard

Juice of half a lemon

A small bunch dill, chopped

Sea salt and black pepper

1. Melt 25g of butter in a frying pan. Lightly brown the chicken breasts, season and sprinkle over the flour, cook for a minute and then add the vermouth, reduce by two-thirds.
2. Add the stock, bring to the boil, then turn down the heat to simmer gently. Cover and cook for about 30-40 minutes, until the chicken is cooked through
3. Whilst the chicken is cooking, peel the cucumber, cut it in half and deseed, then cut into slices the thickness of a pound coin.
4. Fry the cucumber slices in the remaining butter. Cook quickly until they are just tender – not floppy – and tinged with gold in places. Remove to a plate.
5. Once the chicken is cooked, remove from the pan, keep warm. Boil the remaining liquid until it is reduced by half and starting to look slightly syrupy. Add the crème fraiche, mustard and half the lemon juice. Cook until the sauce has thickened to the consistency of single cream.
6. Return the chicken to the pan along with the cucumber and the chopped dill. Taste to adjust the seasoning – perhaps a dash more of lemon juice or mustard.
7. Serve with ‘Concetta’s potatoes’ or steamed new potatoes and green fine beans.

Nectarines Baked with Almonds and Marsala (Serves 6)

This is one of those desserts that’s been around ‘forever’! Indeed, I’ve been serving this particular recipe for many years, all seasons – it works just as well with nectarines that are out of season as they sweeten with cooking. I like to serve it with crème fraîche as it cuts the sweetness of the amaretti filling, but you could also serve it with a scoop of good quality vanilla ice-cream.

* Any leftover amaretti filling can be baked separately in a small dish for about 20 minutes in the same oven – it’s pretty good as an extra sweet treat with a cup of tea!

6 nectarines, halved and stoned

100g amaretti biscuits (gluten-free if required)

100g butter, softened

85g ground almonds

85g caster sugar

1 egg

1-2 tablespoons, flaked almonds

250ml Marsala

Crème fraîche or vanilla ice-cream to serve

1. Place the nectarine halves snugly in a baking dish.
2. Put the amaretti biscuits into a large bowl and using the end of a rolling pin, bash into crumbs. Add the softened butter and mix well before stirring in the almonds, caster sugar and egg, to form a thick paste.
3. Push generous spoonfuls of the mixture into the cavities of the nectarines (any leftover mixture can be baked separately in a small dish – see note above). Scatter with the almonds and then carefully pour the Marsala into the dish, between the nectarines, so it doesn’t touch the topping – otherwise it will go soggy!
4. Bake in a preheated oven, 160’c fan, for 40-50 minutes until golden and crisp.
5. Serve warm with the juices spooned over with a dollop of crème fraiche or a scoop of vanilla ice-cream.

Is it really possible that it’s three years since my son, Felix, started University and that this month he’ll be graduating?… It only seems like yesterday when we were anxiously leaving our only child at the University of York! We will be celebrating the end of his university journey in the same way we started it; the night before his first day we enjoyed a meal at York’s ‘Meltons’, since then we have returned to this restaurant whenever we have had the opportunity (review here!). As always, food will be central to our celebration! Food has also been central to my many conversations with Felix during his ‘Uni’ years, as, like a lot of mothers, I like to check that he’s eating well! In fact, when he left home for Uni I gave him a ‘recipe file’, which had several family favourites that were easy and economical for him to make – most of these recipes later ended up on my MenuMistress@Uni pages (here!). Just the other day, after speaking with my Dad on the telephone, I realised that once again, food was central to the conversation; he always asks me what I’m cooking and we usually discuss his lunch. Perhaps it’s a family thing, but it does seem that my life revolves around other peoples stomachs!…

During the course of the month not only am I thinking about what my family is eating but also about the recipes that I can share with you!… This month I’ve been thinking of summery dishes, so not surprisingly I’ve taken recipes from cookbooks that are inspired by countries with warmer climes; Spain, Italy, Croatia and Thailand. Menu One is ‘Cod with Tahini Sauce and Chickpea Salad’ from the cookbook by the Spanish restaurant, Moro. Their cooking encapsulates the blend of Arabic and Hispanic flavours found in Spanish food. This recipe with Tahini sauce has Lebanese overtones, it’s wonderfully fresh, and perfect for summer evenings. Menu Two is ‘Linguine with Red Mullet, Capers & Lemon’, in this recipe Angela Hartnett draws from her Italian roots to create a wonderful light pasta dish which is full of flavour. Menu Three is ‘Walnut-Crusted Pork Chops with Figs’, I found this unusual recipe in Rick Stein’s cookbook from ‘Venice to Istanbul’, the fig and walnut pan-sauce is delicious! Finally, a vegetarian option from Thailand, courtesy of Meera Sodha’s cookbook, ‘East’. This ‘Vegetable Thai Green Curry’ perfectly balances the flavours of fresh green chilli and sweet coconut – pure comfort whatever the weather!

Menu One

Cod with Tahini Sauce and Chickpea Salad (Serves 4)

This is a classic Lebanese recipe from the ‘Moro Cookbook’ by Sam Clark.  It’s a wonderfully fresh tasting dish – don’t be put off by the long list of ingredients, believe me, it is super easy to make!

4 thick cod fillets, skin on, about 200g each in weight (or another white fish)

3 tablespoons olive oil

Sea salt and black pepper

1 small bunch of parsley, roughly chopped

2 tablespoons pomegranate seeds (optional)

1 lemon, quartered

Tahini Sauce:

2 garlic cloves

3 tablespoons light tahini paste

Juice of 1 lemon

3-5 tablespoons water

Sea salt and black pepper

Chickpea Salad:

2 x 400g tins cooked chickpeas

1 clove garlic

1 large green chilli, finally chopped

½ red onion, finely diced

A squeeze of lemon juice

1 tablespoon red wine vinegar

4 tablespoons olive oil

1 medium cucumber, peeled and finely diced

10 cherry tomatoes, halved, seeded and finally diced

1 bunch fresh mint, roughly chopped

1 bunch fresh coriander, roughly chopped

Sea salt and black pepper

1. First of all make the Chickpea Salad; crush the garlic with a pinch of salt to form a paste, then put it into a bowl with the chilli, onion, lemon juice, red wine vinegar, olive oil, salt and black pepper. Stir well, then add the rest of the ingredients – the chickpeas, cucumber, tomatoes, mint and coriander. Taste for seasoning and chill (for a fresher taste) until needed.
2.  For the Tahini Sauce; crush the garlic cloves to a paste with a good pinch of salt in a mortar and pestle. Whisk in the tahini, then thin with the lemon juice and finally add a little water until you have the consistency of double cream. Season to taste and set aside until needed.
3. To cook the cod, place a large frying pan over a high heat and add the olive oil. Season the cod and place it in the pan, skin side up and cook for about 5 minutes. Then turn over and cook for another 4 minutes until cooked through.
4. Meanwhile put the tahini sauce in a small saucepan and gently bring to a simmer for a minute or so until it has slightly thickened.
5. To serve, place the fish on plates, spoon over the tahini sauce and sprinkle over the chopped parsley and pomegranate seeds. Serve with the chickpea salad and a wedge of lemon on the side.

Menu Two

Linguine with Red Mullet, Capers and Lemon (Serves 4)

This is the type of pasta dish that cooks in minutes but really impresses. It has lovely fresh flavours, which you will remember long after eating it!…

400g linguine (gluten-free if required)

3 tablespoons olive oil

4 x 70g red mullet fillets, each cut into 5 thin strips

½ red chilli, seeded and chopped

1 garlic clove, chopped finely

25g capers

150ml white wine

Grated zest of 1 lemon

1-2 tablespoons lemon juice

Small handful basil leaves, torn

1 tablespoon parsley, chopped

Sea salt and black pepper

1. Cook the linguine according to the packet instructions until al dente.
2. Meanwhile add 2 tablespoons of olive oil to a frying pan and quickly fry the fish over a medium-high heat for a minute or two until just cooked. Remove from the pan and set aside.
3. Add a further tablespoon of oil to the pan and sauté the chilli and garlic for a couple of minutes. Then add the capers and white wine, allow to bubble away for 2- 3 minutes before returning the fish to the pan. Season with salt and pepper.
4. Drain the linguine and add to the mullet. Sprinkle over the grated lemon zest and the lemon juice to taste – you probably will not need all of it. Finally toss in the herbs. Serve immediately!

Menu Three

Walnut-Crusted Pork Chops with Figs (Serves 6)

This is an unusual dish from Rick Steins cookbook ‘From Venice to Istanbul’, this particular recipe originates from Croatia. Not only are the chops crusted with walnuts tasty, but the buttery fig sauce is delicious!…

6 large thick-cut pork chops

Salt and freshly ground black pepper

½ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

100g walnuts, finely chopped

2 tablespoons olive oil

40g butter, softened

125ml white wine

200g dried figs, finely chopped

125ml chicken stock

To finish:

30 g butter

1 tablespoon parsley, roughly chopped

Juice ½ lemon

1. Season the pork chops with salt and pepper and score the flesh with a sharp knife. In a shallow roasting tine mix the cinnamon, nutmeg and walnuts, add the olive oil to make a paste and roll the chops in the nut mixture, pushing the crumb into the flesh.
2. Melt the butter in a large frying pan and brown the chops two at a time, being careful not to burnt he walnuts. This will take a few minutes each side. Then return all the chops to the pan, cover with a lid and cook over a low-medium heat for about 10 minutes.
3. Remove the pork chops to a warmed plated and cover with foil to keep them warm. Deglaze the pan with white wine, reduce by half, then add the chopped figs and chicken stock and season to taste. Finally, whisk in the butter, parsley and lemon juice.
4. Serve the pork chops with the sauce spooned over.

Menu Four

Vegetable Thai Green Curry (Serves 4)

There are numerous versions of this popular curry, but I’ve been particularly impressed by this recipe from Meera Sodha’s cookbook ‘East’ – do try it! It perfectly balances the flavours of fresh green chilli and sweet coconut – pure comfort whatever the weather!

Although this is a vegetarian recipe feel free to throw in some chopped chicken breast or some prawns towards the end of cooking!…

For the paste:

4 green finger chillies, roughly chopped

3 lemongrass sticks, tough leaves discarded , roughly chopped

4 fat garlic cloves, roughly chopped

1½ tablespoons galangal paste, drained

2cm ginger, peeled and chopped

1½ teaspoons salt

¼ teaspoon ground black pepper

8 kaffir lime leaves or 1 teaspoon lime zest

1 teaspoon cumin seeds

½ teaspoon ground turmeric

Rapeseed oil

For the curry:

2 medium aubergine (600g), cut into 2cm cubes

2 courgettes (400g), cut into 2cm cubes

400ml tin coconut milk

1½ teaspoon sugar

100g broccoli, cut into small florets

100g mangetout

To serve: Steamed Jasmine rice

1. Put all the paste ingredients into a blender with 2 tablespoons of rapeseed oil and 2 tablespoons of water. Blend until as smooth as possible (adding more oil or water if necessary).
2. Over a medium-high heat put 2 tablespoons of oil into a large frying pan (which has a lid) and when hot, add the aubergines in a single layer (you may need to fry them in a couple of batches). Fry for 8 minutes, turning often, until tender and lightly browned. Transfer to a plate.
3. Drizzle more oil into the hot pan and cook the courgettes for 4 minutes, again, turning often, until almost tender and lightly browned. Transfer to another plate.
4. Add another tablespoon of oil to the pan and when hot add the paste stir-fry for 4 minutes, then slowly add the coconut milk and 200ml of water, and mix. When the milk starts to bubble add the sugar, cooked vegetables, broccoli and mangetout. Simmer for 6 minutes or until the vegetables are tender.
5. Serve in bowls with steamed Jasmine rice alongside.

Old Cuban Cocktail (Serves 1)

This cocktail is a fantastic twist on the classic Mojito. With the addition of Prosecco it has a lighter, more elegant finish. Perfect on a summer evening…

25ml sugar syrup

½ a lime, juiced

70ml dark rum, such as Havana

1 sprig fresh mint, leaves picked

Angostura bitters

A handful of ice cubes

50ml Prosecco

1. Place the mint leaves in a cocktail shaker and lightly bash with the back of a wooden spoon. Add the sugar syrup, lime juice, rum and a couple of dashes of Angostura bitters plus the ice cubes. Shake for about 15 seconds until the shaker is cold.
2. Strain into a chilled glass and top with the Prosecco… Enjoy!