There's no more satisfying sweet treat for brunch than a pile of American pancakes with your favourite toppings.Try our take on the classic pancake recipe with summer berries and clotted cream.
The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised.Add the cumin, lemon and vegetable stock and boil rapidly for 4–5 minutes, until most of the stock has evaporated.
Samphire and tomatoes are, I suppose, where the British summer meets its Mediterranean counterpart.These two ingredients combine really nicely, especially when dressed with plenty of herbs, lemon juice and olive oil.
Having planted artichokes in my garden some years ago, I find they are the most productive and easiest of vegetables to grow.I suggest boiling them whole so your guests can peel off the leaves and dip them in vinaigrette.
This pork roast with thyme, tarragon and parsley is perfect for anchoring a relaxed, Scandinavian-inspired dinner party.Tie all the way along the joint with a long piece of kitchen string, then place it in a roasting tin and roast for 15 minutes.
These potato fritters are a classic Danish recipe and a lovely starter or side for a summer dinner party.Mix in a bowl with all the other fritter ingredients, except the butter and oil.
This beautiful recipe is made up of a crunchy, sharp salad that cuts through the simply cooked oily mackerel perfectly, with the mellow, creamy addition of crème fraîche.However, when you serve the dish scattered with aromatic savoury granola you’ll take it to another level.
For the freekeh
250g/9oz/12⁄3 cups dried freekeh
2 celery sticks
1 carrot, peeled and halved lengthways
1 bay leaf 2 tbsp olive oil
1 tsp salt
For the salad
juice and zest of 1 lemon
1 small bunch of parsley, leaves picked and roughly chopped
1 small bunch of tarragon, leaves picked and roughly chopped
1 small bunch of mint, leaves picked and roughly chopped
60g/21⁄4oz/1⁄2 cup roasted pistachios, chopped
60g/21⁄4oz/scant 1⁄2 cup roastedalmonds, chopped
300g/101⁄2oz/2 cups cherries, pittedand quartered 1 celery heart, stalks finely chopped
1 tsp sea salt 3 tbsp olive oil
From Honey & Co: At Home: Middle Eastern Recipes from our Kitchen by Sarit Packer and Itamar Srulovich, published on 5 July in hardback (£26, Pavilion Books).Photography by Patricia Niven.
20 mins plus marinating time
Thai recipe ideas and South-East Asian food.Over 40 recipes - salmon and aubergine, vegetarian and vegan, Thai green curry to beef pho soup.
1tbsp olive oil
For the beetroot
10 medium-size beetroots
(about 1.Toss the walnuts in the olive oil and sprinkle with salt.
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
6 banana shallots, peeled and chopped
2 Thai chillies (or to taste), roughly sliced
2.Mix in the laksa paste and stir-fry for another 2 minutes.