We have picked a few summertime recipes using produce that's in season at this time of the year.
These recipes will use up your freshly picked tomatoes, courgettes or strawberries. Plus, hot days calls for delicious and seasonal salads - try ours below using sweet peaches, creamy goat's cheese.
Aren't all gardeners a little bit obsessed with the success of their homegrown tomatoes? (we know we are). Share pictures of your best in class with us on social by tagging @emma_bridgewater.
P.s. check back here for more delicious recipes to try throughout the summer.
Tarte à la tomate et à la moutarde
1 x Pâte Brisée 2-3 tablespoons of Dijon mustard 4-5 large ripe tomatoes 1 tablespoon of olive oil 2 teaspoons of Herbes de Provence 1 pinch of sea salt 1 tablespoon of grated parmesan
Preheat oven to 190C/170C fan roll out Pâte Brisée and use to line a buttered 10-12 in tart pan and use a fork to poke the bottom.
Spread a thin layer of Dijon mustard on the base of the crust. Arrange 1/4 inch slices of tomato in the pan in a circular pattern - make sure they are slightly overlaping. Drizzle olive oil over tomatoes then sprinkle with Herbes de Provence, a pinch of salt and Parmesan. Bake for 25-30 mins until tomatoes are golden brown.
Serve up for a delicious al fresco lunch.
Ripe for the picking
Vegetable Garden Tomatoes Medium Old Bowl –
Polka Dot Medium Enamel Cooking Pot –
Stuffed Courgette Flowers
For the filling
100g Ricotta 2 tablespoons of grated Parmesan A large handful of mixed herbs, such as parsley and chives, or parsley and mint, finely chopped Sea salt and black pepper
For the batter
100g plain flour 40g cornflour ½ teaspoon of baking powder ½ teaspoon of sea salt 200–225ml ice-cold sparkling water to finish A pinch of sea salt
For the filling, beat the ricotta until soft and smooth, stir in the cheese, herbs and some salt and pepper. Gently scoop the filling into the courgette flowers. You can carefully twist the petals help keep the misture inside.
For the batter, sift the flour, cornflour, baking powder and salt in a moxing bowl. Whisk in the water to create a batter.
Meanwhile, heat about a 6cm depth of oil in deep saucepan. Dip one stuffed courgette flower into the batter and immediately lower into the hot oil. Repeat with a couple more. Cook for 1–2 minutes, until crisp and golden. Drain on kitchen paper as you go.
Dish up and serve sprinkled with a little flaky sea salt.
2 large egg whites 120g caster sugar 500g homegrown or in season strawberries, roughly chopped 450ml double cream 1 tablespoon of icing sugar
Peheat oven to 120C/100C fan and line a large baking tray with parchment paper. Whisk the egg whites using a electric whisk in a mixing bowl until they reach stiff peaks. Add the sugar, 1/3 at a time, whisking into stiff peaks every time. Add spoonfuls of the mixture onto the baking parchment. Cook on the bottom shelf for an 1 hour to 1 hour 15 - until the meringues are completely hard and come off the paper easily.
Blitz 1/3 of the strawberries to make a strawberry sauce. Whisk the cream with the icing sugar in a mixing bowl until it just holds its shape. Roughly crush most of your meringues and add to the strawberries and then stir through the strawberry sauce. Add into bowls, crushing the remaining meringues and sprinkling them over the top.