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Eat up summer | townfood - recipes, restaurant reviews and food news

Eat up summer

August is the height of summer, at least it’s supposed to be, so our homegrown produce is at its best. For two days of summer eating that showcases the best of what’s available, check out the menu plans below.

Day one
Breakfast
Make blueberries the star of the show. Gently crush a handful into some plain yoghurt, then add some whole blueberries as well so that you get the plump texture. Either have this on its own, drizzled with honey and sprinkled with toasted almonds, or spoon on top of thick pancakes for an indulgent weekend breakfast.

Lunch
A one-pot wonder with seasonal aubergines. Layer slices of aubergine with fresh tomatoes, a bit passata to add moisture, basil leaves and garlic. Drizzle with olive oil and top with generous slices of mozzarella. Bake in the oven until bubbling.

Dinner
Sea bass with warm broad bean, pea and lardons salad – a feast of seasonal ingredients. Follow this with baked apricots and sweetened mascarpone cheese.

Day two
Breakfast
It’s all about fruit at this time of year, so make a light and fresh fruit salad - take your pick from the plethora of fruit available: apples, blackberries, pears, plums, strawberries, to mention just a few. Alternatively, get your blender out and make a refreshing smoothie.

Lunch
Have a weekend BBQ, even if it’s raining it’s still fun. Accompany your BBQ protein of choice with chargrilled sweetcorn liberally brushed with salty butter. Make an array of salads from the best of British veg: rocket and parmesan; thinly sliced fennel and cucumber in a citrusy dressing; minted new potatoes; and/or tomato and basil.

Dinner
Go all out and have a three course celebration of summer’s ingredients.
Start with steamed oriental scallops.
Follow this with roasted wood pigeon, a classic British bird that is readily available in the summer months. To add a summery slant, serve it with salads and new potatoes, if you haven’t overdosed on these for lunch!
Finally, round off your summer feast with a red berry pavlova. Top your meringue with freshly whipped cream and strawberries, blueberries and raspberries.

 

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