I love nasturtiums and plant them every year. Their colourful petals are to bright and sunny against all the greenery of my herbs and the whte of the giant dasies that are prolific in my garden. I use them in this nasturtium pesto and lots of other recipes too.
RASPBERRY AND THYME VINEGAR
Flavoured vinegars are so useful, just a sash in a salad or even a fruit salad and it can make the most humble of ingredients sing and your taste buds dance with pleasure. This Raspberry and Thyme Vinegar is a great addition to your larder and perfect even as a drink!
CHILLED PRAWN AND CUCUMBER SOUP
Chilled soups are wonderful in summer, I love serving them at a supper party or just for indulging myself at lunch time whilst sitting amongst the flowers. This chilled prawn and cucumber soup is just perfect for a bit of summer time chillin’.
CRANACHAN ICE-CREAM
Cranachan, that oh so Scottish dessert packed with whipped cream, raspberries, oats, whisky and honey, what could be better? Well you could try turning it into my cranachan ice-cream to make it even more of a treat.
STRAWBERRY SALMON SALAD
Not content with strawberry pesto, now she is adding strawberries to salmon, whatever next? Yes this strawberry salmon salad is my latest in the make-use-of-all-the-gorgeous-strawberries-in-the-garden venture and I have to tell you it’s marvelous.
SUMMER SMOOTHIE
Smoothies are great at any time of year but a summer smoothie is just the thing on a warm summer’s morning when you want breakfast to be healthy and maybe sipped whilst sitting outside enjoying the weather. That of course is a bit of a dream if you happen to live in Scotland.
LAMB KOFTAS
Lamb koftas are basically meatballs that can hail from the Middle East, Asia or India. The actual word ‘kofta’ comes from the classical Persian for ‘rissole’. So we are talking meatballs here, spicy meatballs and who doesn’t love good old meatballs.
STRAWBERRY BASIL PESTO
Yes you did read that right, strawberry basil pesto, a sweet pesto, what a novelty! The word pesto comes from the Italian to pound and as you make this in the same way as you make other pestos, the lack of parmesan and garlic, oh and okay olive oil doesn’t really matter, at least not…
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