Summer food should sing of vibrant colours and the freshest of flavours. British produce is at it’s best and seasonal vegetables like asparagus, beetroot, tomatoes, courgettes, runner beans and asparagus offer a delicious change from winter and early spring offerings. The sweetest of strawberries have made an appearance, gooseberries, cherries and in my own garden there’s an enormous harvest of rhubarb to be cooked up. Although herbs are available in the supermarkets all year round, my own home grown herbs are lush and plentiful.
As the weather gets warmer I’m drawn to lighter food, usually with ingredients that can be brought together with the minimum of fuss but still deliver great flavours. Sunshine food at it’s best and hopefully to be enjoyed with some al fresco dining.
A whole chicken or fish, a tray of lamb chops or large steaks for slicing and sharing make for an easy meal and if marinated in advance with summer herbs will add lots of extra punchy summery flavours.
Over the summer months I usually cook a marinated chicken at least once a week and make the most of summer vegetable and salads by varying the flavours and sides each time.
This chicken with stuffed tomatoes is full of flavour and is delicious served with bread and a green salad.
Start the day before by marinating the chicken in some really flavorsome herbs.
Recipe of the Week
I’m entering this recipe in the Recipe of the Week blog challenge by Emily Leary at A Mummy Too.