Summer is officially here, which makes this the perfect time to take supper outside. Whip up these delicious and deceptively simple recipes, which bring the garden’s most beautiful bounty into your kitchen, and serve them outside with some ice cold bubbles for a relaxed spring evening.
Saffron and Tomato Cod
Saffron, one of the world’s most expensive spices, is actually the dried stigmas of a crimson flower. When combined with flavourful tomatoes and flaky cod, it makes for an exotic and easy-to-make main that will elevate your evening – and pair perfectly with the aromatic Cavas.
Ingredients:
2tbsp olive oil
2 garlic cloves, sliced
1tsp red pepper flakes
1 400g tin of chopped tomatoes
60ml dry white wine
2 bay leaves
Salt and pepper
4 skinless cod fillets
Heat your oil in a pan over a medium heat, then fry off the garlic and chilli for about three minutes. Stir often – you want the mixture to be fragrant without taking on any colour. Add the tomatoes, wine, bay leaves, saffron and 120ml of water to loosen things up. Bring the mixture to a boil, then reduce the heat and simmer for about five minutes. Season well.
Take the heat down again to medium-low. Take your cod out of the packaging and season with salt and pepper. Lay them in the skillet and simmer until the fish is opaque and starting to flake. A medium piece will take five to seven minutes. Gently transfer the cod to bowls and serve with a vibrant salad and polenta or rice pilaf.
Blueberry and Basil Crumble
Crumbles are fast and simple to whip together, but the unusual combination of blueberry and basil take a family friendly pudding to gourmet heights. Delicious with a glass of fizz and a generous scoop of gourmet vanilla ice cream.
For the filling:
500g fresh blueberries
6-8 fresh basil leaves, torn
2tbsp caster sugar
1tbsp all-purpose flower
1/4 tsp salt
1tsp lemon juice
For the crumble topping
300g plain flower, sieved with a pinch of salt
175g brown sugar
200g unsalted butter, soft and cubed
Extra butter, for greasing
Preheat your oven to 375F/190C/Gas Mark 5. In a large bowl, combine your filling ingredients and stir well. Set aside. In another bowl, combine your topping ingredients. Combine with your hands, rolling gently, until the mixture is sandy in texture.
Grease a medium-sized, oven-safe tin with butter and pour your blueberry mixture in, spreading evenly. Layer the crumble mixture on top, making sure the blueberries are covered evenly. Pop in the oven and bake for 25 to 30 minutes. Serve with cold fizz and ice cream.
