Summer salmon

Packed with healthy fats and Omega 3, salmon is such a versatile fish so much so that you can enjoy it raw, smoked, seared and cooked right through.

Lightly seared, rubbed with lemon and dressed with pickled nori, this style of salmon sashimi needs no sauce. Served with the daikon salad, this simple Japanese recipe...
Light, tangy and ever-so creamy, salmon and cream sauce will never taste the same way again. Buy fresh ricotta and best quality grana padano cheese to make this...
This salmon gravlax makes a stunning party platter, especially when presented with its delicious accompaniments – the creamy dressing, homemade pickled cucumber...
Most of the smoked salmon that you buy in shops – the kind that is usually sold in flat slices – is cold smoked. This means it has been smoked for a long time...

In season: Mint

Whether you use it as a garnish, in your rolls or to flavour your salad, mint comes in so many different varieties that make it a wonderful touch to any dish or drink.

I am rather fond of a cabbage salad and also quietly amazed at how far a single head of cabbage can go. On one particular holiday we discovered two heads of cabbage...
I love sumac for its tangy, lemony flavour and the powerful kick it gives when paired with chicken. For contrast, I also add sweetness from grape molasses and...
Grilling watermelon changes its texture and caramelises its sugars for a dish that sits just on the edge of sweet and savoury. Creamy feta and crisp herbs...
On hot summer days when it's too hot to eat, this is the drink I want to sip all day. Neither a soft drink nor a fruit juice, agua fresca, meaning ‘fresh water’...
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Sweet eat: The classic sponge

Taking the fluffy and sweet sponge to a creamy and fruit place with a few layered treats.

Stage 18 - Gap/Alpe-D'Huez: This dish is from the Alps/Savoie region. This regional sponge cake from Savoie is very popular for celebrating family birthdays and name...
There's no doubt this heavenly dessert by chef Alejandro Saravia is a labour of love. Fortunately, most of the components need to be prepared the day before, so...
Based on a coffee syrup-soaked genoise sponge (thought to have originated in Italy) and layered with coffee buttercream, this French classic is the perfect cake...
Blood plums are a particular favourite of mine, both for their excellent colour and rich plummy flavour. This particular type is quite sweet but has a deliciously...
Scrumptious and simple, these cakes are free of most ingredients that cause allergic reactions. The secret is all in the method. Remember that fabulous childhood...