Alfresco dining at it’s best – perfect for sharing, deliciously simple to create.
We’ve teamed up with Anthropologie to embrace alfresco dining and share with you our favourite summer recipes. Head over to Anthropologie’s site to find out how to Fill the Table with our favourite Signature Salads.
When planning your summer parties, make sure you don’t forget to keep your guests well fed before, in between and after the main affair. Here’s how with these little bites of deliciousness to really hit-the-spot at your alfresco dining occasions.
The perfect start to your evening and to instantly feed those ‘always hungry’ guests
- 1 x 400ml chickpeas
- 4 x tbsp tahini paste
- Juice of 1 lime
- 2 small garlic cloves
- Malden salt
- 3 tbsp plain Greek yogurt
- Olive oil
- Edible Borrage flours to garnish
- Cracked black pepper
- Blitz the drained chickpeas with the tahini, lime, garlic and salt.
- Taste, season and add in the yogurt.
- Pulse a few more times.
- Taste, season and serve.
- Drizzle over some oil, cracked black pepper and Enjoy!
CORN ON THE COB
A BBQ classic and a great addition to a summer dinner party
- 4 x large Corn
- Salty butter
- Cracked black pepper
- Heat up a griddle and place the corn on the griddle to cook.
- Leave each side on the griddle for 5-6 minutes so that the corn becomes nicely marked.
- Keep turning the cob until cooked.
- Sprinkle with salt and pepper, rub with butter and serve immediately
- 1 watermelon
- 20 x Skewers
- Carefully cut the watermelon in half and then place flat side down on the surface.
- Cut in half again, and again until you have your desired popsicle sizes.
- Skewer each piece and lay on a baking paper lined tray ready to freeze.
- Freeze until frozen, 4 – 6 hours.
Always a great addition, this summer granita will act as an excellent palette cleanser or light dessert
- 175 ml Pimm’s
- 150 g brown sugar
- 1 bunch fresh mint
- 2 limes, juiced
- 200 g strawberries, hulled
- Place the Pimm’s in a saucepan with the sugar, 400ml water and 3 sprigs mint.
- Stir gently over a low heat, until the sugar has dissolved and stir for a further few minutes with the liquid at a simmer.
- Take out the mint and stir in the lime.
- Pour into a tupperware and leave to cool.
- Once cool, place in the freezer, using a fork every 40 minutes keep stirring the mixture to break up the large ice crystals. Keep doing this for 2 – 3 hours and leave until it is ready to serve.
LAVENDER MERINGUE EATON MESS
Staying British, this delicious dessert will end your alfresco dining party in style
- 3 egg whites
- 170g sugar
- 1½ half tbsp of lavender
- 300ml double cream
- 2 tablespoons of icing sugar
- British Berry Selection
- Mint to garnish
- Preheat the oven to 120 degrees.
- Whisk the egg whites until fluffy and stuff when the whisk is removed
- Whilst the whisk is still on, add a tablespoon of sugar into the egg white at a time.
- Once all incorporated, the mixture should be stiff and glossy, add the lavender.
- Transfer the mixture into a piping bag with a nozzle of your choice and carefully pipe onto a lined baking tray.
- Place in the oven for 45-60 minutes depending how big you make them.
- You can tell they’re cooked when you carefully lift one off the paper and it peels off easily.
- Wash your berries, take out any stalks, cut into chunks and mix with the icing sugar.
- Gently whisk the cream until it is softly whipped.
- Build your Eaton mess in a glass and garnish with mint.