In today’s recipe roundup we have for you a couple of delicious June dishes perfect for garden dining and summer picnics.
June’s seasonal ingredients include Strawberries and tomatoes, and the following recipes are just what you need to keep you going on those hotter summer days.
350g/12oz penne, rigatoni or other similar shaped pasta
8-10 large sprigs of mint, leaves removed, and chopped/torn if large
150g/5oz frozen peas
200g/7oz feta cheese, crumbled
50g/2oz bag of rocket leaves
1 lemon, grated zest and juice
flaked sea salt and freshly ground black pepper
extra virgin olive oil
20-30 good-quality marinated green olives, pitted
- Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.
- Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred.
- Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue.
2 loins of lamb, boned, weighing 600g/1lb 4oz in total
salt and freshly ground black pepper
2 tbsp vegetable oil
2 rashers smoked streaky bacon, diced
1 onion, diced
500ml/1lb 2fl oz lamb stock
110g/4oz peas, cooked
1 Little Gem lettuce, shredded
1 sprig mint
- For the lamb, preheat the oven to 160C/325F/Gas 3.
- Season the lamb well with salt and pepper.
- Place a heavy-based, oven-proof frying pan over a medium heat. When it is hot, add one tablespoon of the vegetable oil.
- Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. Don’t rush this, the dish will have much more flavour and a deeper colour if you take your time.
- Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes.
- Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes.
- In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown.
- Add the chopped onion and cook for a further two minutes. Then pour over the lamb stock to cover the bacon and onion and bring to the boil.
- Add the peas, butter, the lettuce and the mint, and season with salt and pepper to taste. Simmer for a minute or two until the lettuce is cooked.
- To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top.
500g/1lb 2oz strawberries, hulls removed
400ml/14fl oz double cream
3 x 7.5cm/3in ready-made meringue nests, crushed
1 tbsp ginger cordial (optional)
sprigs of fresh mint, to garnish
- Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.
- Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using.
- Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.
The above recipes were sourced from BBC Food.