Nigel Slater’s fuss-free summer season recipes

by Lionel Casey

A summer season lunch has to feel carefree and handy. A collection of dishes served cold or at room temperature, possibly made in advance in the day. Perhaps the day earlier than, delivered to the table with little or no fuss. (There is little worse than a cook arriving at the desk warm and hassled.) I vote for one, and the simplest one, the dish that wishes closing-minute paintings. A plate of battered courgettes delivered rustling from the kitchen or a container of prawns tossed with butter, peas, and dill. Even the dessert can be made the first aspect in the morning or the previous night time.

Prawns, peas, and pasta

A plate of warm, plump prawns with melted butter and dill is superb, if as a substitute high priced, summer season lunch. I bring it down to earth with a bit of pasta to feature body and peas honestly for their affinity with the shellfish. I suggest you forget about the giant tiger prawns, often challenging and infrequently sustainable, and head instead for chubby shelled raw prawns. However, I have an elaborate to do this made with tiny brown shrimps, too.

  • Serves 2-3
  • cavatelli 250g, or other small pasta
  • peas 150g (podded weight)
  • uncooked prawns 400g big, shelled
  • butter 60g
  • olive oil 2 tbsp
  • dill a good handful, chopped

Bring a deep pan of water to a boil and salt it generously. Add the pasta, cook for about nine mins till al dente, then drain.

While the pasta is cooking, more or less chop the peas. Cut the prawns in half of down their backs. Melt the butter in a shallow pan, add the oil after which the prawns, allowing them to cook dinner for 2 mins until they curl and turn opaque.

Finely chop the dill fronds. Add the chopped pears, a seasoning of salt, and black pepper, then hold cooking for a minute or earlier than including the tired pasta and dill.

Chicken with sumac and couscous

A correct-natured bird salad that may be eaten warm or bloodless. I decide upon it half an hour or so after the meeting, eaten even as the grains of couscous are nonetheless comfortingly heat, and the hen pores and skin retains a little of its crispness. Whatever your timing, the watercress and pea shoots are pleasantly brought earlier than serving so that they keep their vibrancy and freshness.

This is a legitimate recipe for a crowd or a picnic (it travels properly in a Tupperware container) and is easy to scale up or down. I even have counseled an aggregate of cuts, but you could make it with just thighs or drumsticks if you decide upon it. The factor is to make the most of the inexpensive, extra scrumptious brown meat and for the couscous to soak up its warm, spice-flecked roasting juices.

  • Serves four
  • hot paprika 2 tsp
  • candy paprika 1 tbsp
  • ground sumac 2 tbsp
  • olive oil 6 tbsp
  • hen wings 600g
  • chicken thighs 500g
  • chicken drumsticks 500g
  • shallots six big
  • smoked salt and excellent pinch
  • hen inventory 350ml
  • couscous 250g
  • watercress 100g
  • pea shoots 100g
  • chopped parsley two big handfuls

Mix the new and sweet paprika, floor sumac, and olive oil in a vast blending bowl. Put within the bird pieces, flip them over within the pro-oil, lightly coating each piece, and then set them apart for half an hour. Set the oven at 200C/fuel mark 6.

Peel the shallots, halve them lengthways, then upload to the chicken, sprinkling with the smoked salt. Tip the chook, shallots, and their dressing right into a roasting tin, then roast for 1 hour, turning the whole thing over 1/2 manner via cooking, until the pores and skin are golden and hen cooked thru.

Bring the inventory to a boil. Put the couscous in a heatproof bowl, pour over the bird inventory, cowl with a plate, and leave for 10-15 mins until the couscous is swollen with stock. Run the tines of a fork via the couscous to fluff it up, then upload to the roasting tin, choosing up the roasting juices as you stir, together with the watercress, pea shoots, and parsley. Tumble all the substances together and transfer them to a big serving dish.

Buttermilk courgettes and wide bean cream

A last-minute recipe, satisfactorily finished while each person is seated. A cake waits for no person. They are light and have a clean tang of buttermilk. You may want to use kefir. Either is at domestic with a courgette. If kept cool and blanketed, the giant beans can be cooked and beaten as much as an hour or earlier than you wish to eat.

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