Cool Chefs & Foodies Share Their Favourite Summer Supper

“One of my favourite summer dishes is torched yellowfin tuna loin served with a vibrant ginger and green onion relish and a silky avocado purée. The tuna is marinated in 200ml of soy sauce for approximately eight hours, allowing it to absorb deep umami flavours. After marinating, rinse off the soy sauce and pat the 500g yellowfin tuna loin dry. Using a blowtorch, sear the outside until lightly charred, then slice to serve.

“For the avocado purée, peel two ripe avocados and blend them in a food processor with the juice of a lime and one tablespoon of wasabi purée until smooth and creamy. This adds a fresh, slightly spicy contrast to the rich tuna.

“The ginger and green onion relish brings a punchy, aromatic element to the dish. Blend one bunch of spring onions, 50g of peeled ginger, two cloves of garlic, and a green chilli in a food processor until it reaches a coarse relish consistency. Season with salt and pepper to taste. If the relish is too spicy, a touch of honey can help balance the heat.

“I usually shop for ingredients at local farm shops or fishmongers, depending on what I need. The produce is often of higher quality and more in tune with the seasons, making a noticeable difference in flavour. And I like to pair this dish is Lyme Bay Rosé, a brilliant English sparkling wine with bright fruit notes and a touch of honey and brioche. Its crisp acidity complements the richness of the tuna beautifully.”

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“My ‘nduja roast chicken is a bold, flavour-packed dish that brings together smoky, spicy nduja with tender roast chicken and buttery asparagus – and it’s perfect for summer. Start by preheating the oven to 180°C and removing the whole free-range chicken (approx. 1.6-1.8kg) from the fridge, allowing it to come to room temperature for 30-60 minutes. Remove the string and unfurl the legs and wings.

“Prepare the base by halving, peeling, and slicing two to three medium brown onions into chunks (about 1cm wide), scattering them across the bottom of a deep roasting pan. Wash 250g of baby plum tomatoes and add them to the pan. Crush six big garlic cloves with the side of a knife and toss them in along with four sprigs of thyme, ensuring the bottom of the pan is fully covered with vegetables.

“Place the chicken on top of the veg, rubbing it with extra virgin olive oil and salt. Pour in 250ml of chicken stock and roast for an hour and 30 minutes to an hour 45 minutes, until golden and the juices run clear. Once roasted, carefully remove the chicken from the pan and set it aside to rest.

“To make the sauce, place the roasting pan on medium heat and add the remaining 250ml of chicken stock, bubbling the roasted vegetables and stock together. Add a little water if needed – it should resemble a chunky soup. Remove any thyme sprigs and garlic skins, then stir in one and a half big tablespoons of nduja (or more if you like it spicy). Season with salt and a splash of cider vinegar (or white wine vinegar, about 15ml). Using a stick blender, blend the sauce until smooth-ish, adjusting the seasoning to taste – it should be salty, spicy, tangy, and sweet all at once.

“For the asparagus, snap off the bottoms of 750g of asparagus, wash well, and blanch in boiling water for two minutes before draining. In a large frying pan, melt 100g of butter and toss the asparagus with a small bunch of finely chopped parsley. Carve the chicken and plate it up, drenching it in the nduja sauce and parsley butter. Serve with fresh sourdough, tearing it apart and eating with your hands for the ultimate rustic experience.”

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“I love seafood and I genuinely believe the Chinese method of steaming fish is the best way to showcase its taste, texture and essence. A fruits de mer platter is an effortless summer meal – perfect for sharing, long lunches and lingering over. My Chinese-style seafood platter features whatever is freshest at the fishmonger, simply poached or steamed, served on a bed of dressed glass noodles and accompanied by a trio of Chinese dipping sauces.

“The seafood selection includes lobster, crab, prawns, cockles, whelks, clams, langoustines, all poached or steamed and cooled, alongside shucked oysters and chilled, steamed grey mullet. The glass noodles are soaked, boiled, and cooled, then tossed with julienned cucumber, spring onion, red onion, wood ear mushrooms, and coriander. A dressing of light soy sauce, sugar, Chinese rice vinegar, sesame oil and neutral oil brings everything together.

“To accompany the platter, I serve three dipping sauces. The seasoned soy sauce combines garlic, red chilli, coriander, sugar and Poon’s Premium First Extract Soy Sauce, finished with hot neutral oil. The spicy nutty chilli vinegar sauce blends Poon’s Chilli Vinegar dressing, peanut butter and water. The garlic vinegar dipping sauce, perfect for the chilled grey mullet, is made with garlic, ginger, white pepper, sugar, salt, toasted sesame oil and malt vinegar.

“I’m fortunate to have wonderful food producers as neighbours at Spa Terminus – Natoora for fruit and veg, Neal’s Yard Dairy for butter and cheese, Maltby & Greek for olive oil and beans and Monmouth Coffee. For Chinese ingredients, I shop at Loon Fung or See Woo in Chinatown, or Wing Yip in North London.”

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“My ricotta and honey-filled courgette flowers are a summer treat – crisp on the outside and creamy and fragrant within. Start by beating 80g of ricotta until smooth, then stir in 1 tablespoon of fresh mint and 40ml of honey. Gently fill 4 courgette flowers with 2-4 teaspoons of the mixture, depending on size, and twist the petals to seal.

“For the batter, sift 100g of plain flour and 1 teaspoon of bicarbonate of soda into a bowl. Whisk in 200ml of soda water until the mixture reaches the consistency of single cream – don’t worry about a few lumps. Then, heat 200ml of vegetable oil in a deep pan. Dip each stuffed flower into the batter and fry in batches of 3 or 4 for 1-2 minutes, until puffed and golden. Drain on kitchen paper. To serve, arrange the flowers on a plate, scatter with 6 fresh pea shoots, and finish with a drizzle of honey and a pinch of sea salt.”

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“One of my favourite summer suppers to make at home is oyster mushroom tacos, packed with bold flavours and fresh ingredients. There’s something satisfying about making tortillas from scratch with a taco press – they taste so much better fresh off the pan. To make the tacos, start by preparing the pickled onions. In a small bowl, combine one finely sliced small red onion, three tablespoons of apple cider vinegar, one teaspoon of sugar, and a pinch of salt, then set aside while you prep the rest.

“For the corn tortillas, mix 200g of masa harina, a quarter of a teaspoon of salt and 300ml of warm water in a bowl until a soft dough forms. Divide into 12 balls, cover with a damp tea towel and press each ball in a taco press (or roll thin between two sheets of baking paper). Cook in a dry hot pan for about a minute on each side, until lightly charred. Keep warm between a tea towel.

“Next, roast the mushrooms. Preheat the oven to 200°C. Toss the mushrooms with two tablespoons of olive oil, one teaspoon of smoked paprika, half a teaspoon of ground cumin, sea salt, and black pepper. Spread out on a lined tray and roast for 20-25 minutes, until golden and crispy at the edges. For the charred corn, brush 250g of corn kernels with olive oil and char in a hot griddle pan or directly over a flame until blackened in places. Slice off the kernels. If using loose kernels, fry in a hot dry pan until they catch a little colour. Add chilli flakes if using.

“To make the avocado & lime dressing, blitz one ripe avocado, the juice of one lime, two tablespoons of Greek yoghurt (or a plant-based alternative), a small handful of fresh coriander, and salt to taste in a small food processor or blender until smooth. Add a splash of water to loosen if needed. To assemble, spoon the avocado-lime dressing onto warm tortillas, top with roasted mushrooms, charred corn, and pickled onions. Finish with crumbled feta, crispy chilli oil and fresh coriander leaves.

“I buy my ingredients from artisan shops and food markets in south London, with Peckham Market being a favourite stop on Sundays. It’s small but full of great produce, from fresh vegetables to cheese, meats, and pastries. When you’ve got good ingredients, you don’t need to do much – something as simple as seasonal tomatoes with fresh basil and a chardonnay vinaigrette can make a delicious dish. A non-negotiable on my list is crispy chilli oil – I put it on everything, and I’m yet to find a dish it doesn’t pair well with.

“For sides, I love making the most of Jersey Royals when they’re in season. They might not seem like the obvious choice for tacos, but served with whipped ricotta, cornichons and pangrattato, they’re light and delicious. Drinks-wise, a 50/50 tomato margarita – half fresh tomato juice, half lime juice, with a chilli salt rim – is the perfect pairing. It’s sweet and smoky, and just as good without the tequila.”

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“I’m not much of a salads-in-the-summer kind of person, so my warm-weather cooking tends to be my year-round cooking – just with brighter flavours. Every spring, I make wild garlic pesto while it’s in season, and it becomes the base of one of my favourite summer suppers. Paired with good dried pasta (rigatoni is my go-to, with De Cecco and Rummo being top choices), roasted tenderstem broccoli, and finished with toasted pine nuts, grated pecorino romano and lemon zest.

“To make the wild garlic pesto, blend 150g of wild garlic, 50g of pecorino, one garlic clove, half a lemon’s zest and 50g of toasted pine nuts in a food processor or pestle and mortar. Stream in 150g of cold-pressed rapeseed oil (or a good-quality olive oil) until smooth. Taste and adjust with lemon juice and salt to your liking.

“Once the pesto is ready, toss it in a frying pan with cooked pasta and roasted tenderstem broccoli, ensuring everything is well coated. Garnish with extra toasted pine nuts, a pinch of lemon zest and a generous grating of pecorino romano before serving. For pairing, I’d go for warm crusty bread and a cold glass of white wine – a nice entry-level Vinho Verde like Chin Chin would be perfect.”

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