We love summertime for its endless outdoor dining opportunities. Winter might be all about cozy, warming comfort food but summer’s when we get creative with delicious salads, nourishing sides and mindblowing barbecue food. This summer in the restaurants of Notting Hill and Chelsea there’s plenty of fresh, plant-based food on the menu, and their BBQ food is marinated to perfection and cooked with care. Here’s a roundup of our favorite summer tips and recipes for Sloanie dining.
Ottolenghi’s Spring Salad
- 300g asparagus, trimmed and sliced on a sharp angle into 3-4 thin spears
- 200g French beans, topped
- 300g broad beans
- 50g baby spinach leaves
- 1 shallot, peeled and sliced thinly
- 1 red chilli, finely diced
- ½ tsp sesame oil
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp toasted sesame seeds
- 1 tsp nigella seeds
Blanch the asparagus (2-4 minutes), French beans (five minutes) and broad beans (two minutes) and add to a large salad bowl with all other ingredients and half a teaspoon of salt. A delicious medley of greens brought together by the subtle nuttiness of its sesame oil dressing. Goes beautifully with Moroccan-style chicken and a zingy tomato salad.
BBQ Tips from Daylesford
Organic farmers at Daylesford Farm really know their meat and have tons of great tips for serving delicious meat al fresco.
If you’re hosting a smaller gathering, go for a few cuts of prime beef steak. Steak tastes best when it’s been barbecued quickly with the heat cranked up high. Brush both sides of your steaks with oil before throwing them on the grill to avoid them sticking, and rest them under foil for a few minutes before serving to make sure the juices redistribute nicely.
If you want time to mingle between courses and have a larger group to feed, opt for a boneless butterfly leg of lamb. Marinate in advance with lemon or a little garlic and rosemary. Barbecue the joint for an hour or so with the lid on, over a lower heat when the charcoal is starting to cool off.
As quintessential as strawberries and cream at Wimbledon, the Summer Pudding is a totally British institution, a tart and spongy brioche of seasonal berries that looks stunning decorated with sprigs of wild flowers and lush berry leaves. Check out our tried-and-tested recipe here from British chef Delia Smith. Alternatively, try serving up Eton Mess, which was historically served at Eton College’s annual cricket match against Harrow School. The best thing about Eton Mess? Presentation doesn’t matter a jot – the clue’s in the name!
- Serves 6
- 1.15kg British summer fruits: raspberries, small strawberries, blackcurrants, redcurrants – whatever you fancy!
- 175g golden caster sugar
- 5 tbsp Crème de Cassis (blackcurrant liqueur) or Crème de Mûre (blackberry liqueur)
- A 2-3 day-old small unsliced farmhouse white loaf of bread
What delights are you Sloanies feasting on this summer? We love a bit of Foodstagram so tag your delectable dinner party spreads on Instagram with our #SloaneRanger hashtag.