I'm out and about this month promoting my latest cookbook, Bake, which is just out! It's a collection of delicious and easy recipes - including cakes and bakes, tarts and pies, quiches and casseroles and you can buy your copy now at amazon.co.uk
- Strawberry or raspberry Daiquiri
- Green Salad with Honey Mustard Dressing
Strawberry or raspberry Daiquiri
This is a really refreshing cocktail to have on a summer's evening with friends.
Serves 2-4, vegetarian
150ml (5fl oz) white rum or vodka
250g (9oz) strawberries or raspberries (can be frozen)
75ml (23/4fl oz) lime juice (approximately 3 limes)
100-125ml (31/2-4fl oz) Stock Syrup (see below), to taste
Crushed ice, to serve
Place the rum, strawberries (or raspberries), lime juice and 100ml (31/2fl oz) stock syrup in a blender and whiz until smooth. Taste and add more stock syrup if necessary. Pour into tumblers half-filled with crushed ice.
To make the Stock Syrup
Makes 150ml (5fl oz) / Vegetarian
This is the basic stock syrup recipe used for things such as cocktails and poaching fruit. It keeps indefinitely and it is very handy to have some to hand.
200g (7oz) caster sugar
200ml (7fl oz) water
Place the ingredients in a saucepan and bring slowly to the boil, stirring to dissolve the sugar. When the sugar has dissolved, boil for 2 minutes and allow to cool.
Green Salad with Honey Mustard Dressing
There can be nothing easier to prepare for a large gathering than a bowl filled with a beautiful combination of your favourite salad ingredients. A green salad doesn't have to be bland and uninteresting. It all depends on the leaves that you use (a good selection will give a lovely range of colours and flavours - try edible flowers too!), and the oil in the dressing. Try to use as good an olive oil as you can afford and it will make all the difference.
For the green salad:
As large a selection as possible of edible leaves and herbs
Edible flowers, such as wild garlic, nasturtium, edible
For the dressing:
3 tbsp olive oil (use your best extra-virgin for this)
1 tbsp white wine vinegar
1 tsp wholegrain mustard
1 tsp honey
1 large garlic clove, peeled and crushed
Sprig of parsley
A few chives, trimmed and chopped
Salt and freshly ground black pepper
Wash and dry the leaves and flowers and then tear them into bite-sized pieces. Put into a plastic bag or a covered bowl, which can be stored in the fridge for a couple of days if you need to get ahead. This is particularly good if you buy or pick all your leaves in one go or you have friends staying for the weekend. You can then just pick and choose whatever you need, whenever you need it. To make the dressing, place all the ingredients in a jar with a lid and shake to mix. Taste for seasoning. Drizzle sparingly over a selection of your prepared salad ingredients in a bowl and toss to serve.