A spicy, summery cucumber and berry salad, spiced roast pork with cherry and chipotle salsa, and peaches roasted in wine and served with croissant wafers
There’s only one thing I love more than eating summer fruit, and that’s cooking with it. When it’s perfectly ripe, it brings so much to the table: colour, succulence, sweetness. Berries are perfect for being used just as they are, in all sorts of salads or in a salsa to pair with rich things such as creamy cheese or rich, red meat. Larger stone fruit such as peaches, meanwhile, often need a bit of help to show off their full glory, but that’s nothing a bit of roasting or grilling won’t tease out.
Continue reading...