7 fresh recipes for a lazy summer Sunday lunch - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food 7 fresh recipes for a lazy summer Sunday lunch By You Magazine - August 5, 2018 Too hot to hang out in the kitchen? Try our fresh, fast fixes and cool recipe hacks. Pink gin in a jug Chris Alack ENOUGH FOR 4 X 250ML GLASSES First fill a couple of ice cube trays with pink-hued Fever-Tree Aromatic Tonic Water and freeze solid. Have ready 200ml aromatic gin (for example Bloom Jasmine & Rose Gin or Waitrose Heston Citrus Sherbet Lazy Gin brands). When ready to mix, place the ice cubes in a large jug or punch bowl. Pour over the gin, followed by the juice of 2 limes and 10 dashes of angostura bitters. Fill up with 400ml chilled Fever-Tree Naturally Light Tonic Water. Alternatively, divide the ingredients among 4 x 250ml glasses. Decorate with thin slices of orange and lime. Tomato and pomegranate salad Chris Alack SERVES 4 Halve 400g baby tomatoes (use mixed colours and varieties), arrange them on a large serving plate, season with salt and set aside for 30 minutes to release their juices. FOR THE DRESSING Combine 2 tbsp lemon juice with ½ tsp ground turmeric and a little salt in a bowl, then add 3 tbsp tahini and whisk to a thick paste. Add 4 tbsp water and whisk to a consistency of double cream, adding a little more water if necessary. TO FINISH Mix 70g rocket leaves and a handful of chopped flat-leaf parsley into the tomatoes, add 1 tbsp olive oil and gently toss to coat. Drizzle over the dressing, then scatter with 2 heaped tbsp pomegranate seeds and 2 spring onions, trimmed and sliced. TIP For a more substantial salad you could add some whole grains, such as cooked spelt or bulgur wheat. Summer garden bowl with hot-smoked salmon Chris Alack SERVES 2 FOR THE BOWL about 12 medium-thick asparagus spears sea salt 50g samphire 150g hot-smoked salmon (skinned weight) 25g radishes, trimmed and thinly sliced 6 cooked and peeled quail’s eggs 200g cooked cold new potatoes cut into 1cm-2cm dice TO SERVE 1 tsp small capers, rinsed chopped flat-leaf parsley FOR THE DRESSING see method 1. Trim the ends of the asparagus (depending on thickness you could use more or less, to taste). Cook the spears in a pan of boiling salted water for 4-5 minutes or until just tender. Drain in a sieve and refresh under the cold tap. Blanch the samphire in boiling water for 1 minute, again drain in a sieve and refresh under the cold tap. Leave both vegetables to cool, then halve the asparagus spears lengthways. 2. Arrange the remaining bowl ingredients with the samphire and asparagus on a platter or in separate shallow bowls, scatter over the capers and a little chopped parsley and serve with the sour cream dressing for dipping and dolloping. FOR THE SOUR CREAM DRESSING Combine 30g sour cream and 30g fat-free Greek yoghurt in a small bowl. Stir in 1 tsp small capers, 2 finely chopped cocktail gherkins, 1 tbsp finely snipped chives and a little salt and combine. Slow roast lamb shawarma with red pepper sauce Chris Alack SERVES 4 1 x 1.6kg-1.8kg lamb shoulder FOR THE MARINADE 1 onion, peeled and cut up 2 garlic cloves, peeled juice of 1 lemon 1 heaped tbsp ras-el-hanout 2 tbsp extra virgin olive oil sea salt TO SERVE warm flatbreads FOR THE QUICK RED PEPPER SAUCE see method 1. First prep the lamb. Place all the marinade ingredients in a food processor and reduce to a coarse paste. Use this to coat the lamb all over in a large bowl. You can cover and chill this for up to 24 hours. 2. Preheat the oven to 220C/200C fan/gas 7. Line a large roasting pan with a sheet of foil large enough to enclose the lamb (or use two sheets at right angles to each other). Place the lamb fat-side up in the foil, spooning any marinade and juices over the top. Bring the foil up into a tent leaving plenty of air around the joint, and pleat to seal the parcel. Roast for 30 minutes, then turn the oven down to 160/140C fan/gas 3 and roast for a further 5 hours until the meat is falling off the bone. 3. Unwrap the lamb and coarsely shred using two forks. Serve with warm flatbreads and the quick red pepper sauce. FOR THE RED PEPPER SAUCE In a food processor whiz 200g drained roast red peppers (from a jar) with 2 tsp rose harissa, 1 tsp lemon juice, 1 tbsp good olive oil and a little salt until smooth and combined. Lemon polenta cake Chris Alack MAKES 1 X 20CM CAKE 180g unsalted butter, softened and diced plus extra for greasing 200g golden caster sugar 3 large eggs finely grated zest and juice of 2 lemons 130g ground almonds 2 tsp baking powder, sifted 100g fine polenta icing sugar for dusting 1. Preheat the oven to 190C/170C fan/gas 5 and butter a loose-bottomed cake tin measuring about 20cm across and at least 5cm deep. 2. Place all the ingredients for the cake in the bowl of a food processor and cream together – the mixture will be smooth and creamy but a little grainy. Transfer it to the prepared tin, smoothing the surface, and bake for 35-40 minutes or until golden, risen and firm, and shrinking from the sides. A skewer inserted at the centre should come out clean. 3. Run a knife around the edge, remove the collar and leave to cool. Shortly before serving, dust the cake with icing sugar. The cake will keep for several days in an airtight container. SERVING IDEA This makes a great pud served with a dollop of crème fraîche and a bowl of fresh strawberries – if you like, infuse them overnight with a few dashes of kirsch and stir in a few tablespoons of warmed strawberry jam just before serving. TIP For an orange-scented version of the cake, replace the lemons with two small oranges and follow the recipe as above. Seaside ice creams Chris Alack MAKES 8 Have ready in the freezer 3 x 500ml tubs of ice cream in different flavours – as well as vanilla, select one pink and one pale green ice, in the flavours of your choice, for example raspberry or strawberry and pistachio or mint. Make a quick chocolate sauce by melting together 30g milk chocolate and 30g dark chocolate (70 per cent cocoa). Stir in 4 tbsp whole milk, a spoonful at a time, then cover and chill for a couple of hours, allowing the sauce to thicken. Remove the ice cream from the freezer 15 minutes in advance of assembling the cones. Have ready 8 ice cream cones. Drop 2 small scoops of your chosen combination of ice cream flavours into each one (use a clean scoop each time) drizzling as you go with a little chocolate sauce (you can also drizzle some sauce around the rim) and decorate with sugar strands. Serve straight away. Quick black beans with roasted peppers Chris Alack SERVES 4 FROM THE PANTRY Have ready 400g roasted red peppers (drained weight, from about 1 x 680g jar), 1 x 400g can Italian peeled cherry tomatoes, 1 x 400g can black beans, 2 tsp balsamic vinegar, 1 rounded tsp ground cumin, 1 rounded tsp paprika and ¼ tsp cayenne pepper. FOR THE PAN Peel and chop 2 red onions. Peel and finely chop 2 garlic cloves. Pick 1 tbsp marjoram leaves (optional). Heat 2 tbsp good olive oil in a medium pan over a medium heat and fry the onion for 7-10 minutes until golden and syrupy, stirring occasionally. Add the garlic, followed by the vinegar and spices, marjoram, if using, and stir through. Chop and add the roasted peppers, tip in the tomatoes and heat through. Drain and add the black beans, check the seasoning, bring to a simmer and allow to bubble gently for 5-10 minutes until ready. TO SERVE Offer taco shells or wraps, sour cream and cheese on the side and, if you like, gazpacho salsa and avocado cream (see below). Chris Alack FOR THE AVOCADO CREAM In a food processor, whiz the flesh of 2 ripe avocados with 2 tbsp lime juice, 1 chopped spring onion and a pinch of sea salt to a smooth cream. Cover and chill for up to half a day and dust with cayenne pepper just before serving. FOR THE GAZPACHO SALSA Halve and deseed half a cucumber and dice finely. Halve 150g baby plum tomatoes then core and dice. Combine these with 3 tbsp finely chopped red onion and 1 heaped tsp very finely chopped red chilli in a medium bowl, cover and chill. When ready to eat, drizzle over 2 tsp sherry vinegar and 2 tsp good olive oil, toss, season with salt and fold in 3 tbsp finely chopped flat-leaf parsley before serving. Recipes by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. 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