6 Chefs Share Their Favourite Summer Suppers
6 Chefs Share Their Favourite Summer Suppers

6 Chefs Share Their Favourite Summer Suppers

Tomatoes, courgettes, radishes, shellfish – with so much fresh produce in season, we thought it worth seeing how the professionals make the most of them. From zingy ceviche to a tomato and peach salad, here are some of their suggestions.
By Sherri Andrew

Emily Scott Food

Emily Scott

“At this time of year, I crave a summery tomato, peach and mint salad. Just make sure to store ripe tomatoes at room temperature as cold tomatoes are just wrong. Start by skinning four ripe peaches: cut a cross on the top of each peach, place them in a bowl with boiling water for three to four minutes, then transfer to iced water. Peel carefully, slice, and place in a bowl with the juice of one lemon. Then, slice a mixture of eight room-temperature heritage tomatoes crossways and layer them with the peach slices on a plate. Season with flaky sea salt and freshly ground black pepper. In a bowl, whisk together two tablespoons of cider vinegar, four tablespoons of good olive oil, lemon zest, and thinly sliced mint. Drizzle this dressing over the tomatoes and peaches, then let it sit for 15 minutes before serving. Decorate with more mint leaves, and serve with extra dressing and a good loaf of bread. This dish sings summertime and is perfect with salt-baked seabass with tarragon mayo.”

Visit EmilyScottFood.com

Adriana Cavita


“This ceviche supper is a typical dish from Sinaloa, a district in northwest Mexico. I like to enjoy it with a cold beer or margarita in the sun. Just keep in mind the prawns really need to be fresh – I suggest going to your local fishmonger to ask for the largest and freshest available. To make the dish for four, start with 20 raw prawns that are cleaned, shelled, deveined and cut in half. Place them in a large bowl with 350ml of freshly squeezed lime juice, two tablespoons of sea salt, one to two finely chopped fresh green chillies (depending on your preferred spice level), one thinly sliced red onion, and one cucumber halved lengthways and thinly sliced. Stir gently to mix everything together, then taste and adjust the seasoning if needed. Leave to rest for one minute, then serve immediately with tostadas and avocado salsa.”

Visit CavitaRestaurant.com

Kathy Kordalis

“My fregola and courgette salad with corn, basil and ricotta is one of those dishes that can be eaten warm or at room temperature. Start by cooking 200g of fregola in boiling water according to the package instructions, then drain and set aside to cool, reserving about 250ml of the cooking water. Heat two tablespoons of olive oil in a large sauté pan over medium heat, add a finely chopped shallot, two sliced courgettes, and some salt and pepper, and cook for a few minutes. Add three crushed garlic cloves and a pinch of Aleppo chilli flakes, cooking until the garlic is fragrant. Add kernels shaved from two corn on the cob and sauté for five to six minutes until the corn is tender but still a little snappy. Mix in the cooked fregola, drizzle with another tablespoon of olive oil, and stir in shaved manchego, 15-20 fresh basil leaves, and the grated zest of one lemon. Add 60-120ml of the reserved pasta water to loosen the mixture, adjusting to your preferred consistency. Garnish with fresh basil and extra manchego. For the ricotta, place a 250g block of ricotta on a serving dish, drizzle with two tablespoons of olive oil and one tablespoon of runny honey, and finish with one teaspoon each of dried oregano and Aleppo chili flakes. Serve the ricotta alongside the fregola with courgettes, allowing guests to add a few tablespoons to the mixture or serve themselves.”

Visit KathyKordalis.com

Sally Abé,

The Pem at The Conrad Hotel

“My go-to summer supper is a simple English garden summer salad. Salads don’t have to be boring, and this one is packed with asparagus, broad beans, peas and radishes. I like to top it with hazelnuts and crispy shallots to add texture, then finish it with soft-boiled quail eggs and a homemade take on a classic salad cream recipe. It’s perfect for the warm weather, and goes so well with a glass of very cold rosé champagne – and some sourdough that has been brushed heavily with garlic butter and toasted on the barbecue. To make it, start with 120g of mixed salad leaves. Trim 12 asparagus spears and blanch them for three minutes in seasoned boiling water, then refresh in iced water. Blanch 100g of podded peas and 100g of podded broad beans for two minutes each, then refresh in iced water. Drain the vegetables, pod the broad beans, cut the asparagus into 2cm lengths, and place everything in a large bowl with the peas. Add eight finely sliced mixed-colour radishes, a handful of toasted and roughly chopped hazelnuts, and the salad leaves. Drizzle 50ml of hazelnut oil over the mixture, season with sea salt, and toss to coat. 

“Finely slice two banana shallots and deep-fry them in preheated oil at 175°C for a couple of minutes until crisp and golden brown. Drain the excess oil on kitchen paper. Then, gently place 8 quail eggs into boiling water and cook for two minutes to achieve a soft-set yolk. Plunge the eggs into iced water to stop the cooking process, adding a little vinegar to the water to make peeling easier. Once cooled, peel the eggs and store them in water. For the salad cream, whisk together two egg yolks, three tablespoons (45ml) of double cream, one teaspoon of English mustard, one teaspoon of white wine vinegar, and a pinch of salt. Gradually drizzle in three tablespoons (45ml) of rapeseed oil while whisking until the mixture emulsifies and thickens. Halve the quail eggs and arrange them over the dressed salad. Scatter the crispy shallot slices on top and spoon over the salad cream, serving any extra on the side. Garnish with viola flowers or other edible flowers.”

Visit ThePemRestaurant.com

Dorothy Woods

“My go-to is fish tacos. These Baja-style ones have flaky fish dusted with ground almonds and paprika to give it a guilt-free crust and a crunchy, citrusy slaw. Drinks-wise, this dish begs for a spicy margarita it. To prepare the tacos, set up three bowls for breading the fish: in the first bowl, whisk together 50g of almond flour, one teaspoon of paprika, half a teaspoon of garlic powder, and a pinch of salt; place 45g of gluten-free or all-purpose flour in the second bowl; and whisk one large egg in the third bowl. Cut 340g of cod into 4cm strips and pat dry. Dip the fish strips in the gluten-free flour, then in the egg, and finally in the almond flour mixture. Preheat a frying pan over medium-high heat with 1cm of olive oil and pan-fry the fish in batches until golden, about two minutes per side. For the slaw, mix 70g of plain Greek yogurt with the zest and juice of ½ a lime, season with salt, and toss with half a small red cabbage, thinly sliced, and a handful of chopped coriander.

“To make fresh tortillas, mix 90g of masa harina with 120ml of water in a large bowl, knead until smooth, form small balls, and press into flat tortillas using a tortilla press. For the salsa, grill three to four medium tomatoes, half an onion (quartered), one red chili, and one unpeeled garlic clove on a baking sheet with half a teaspoon of salt under a hot grill until blistered, about five to ten minutes, tossing halfway through. Let them cool, then peel the tomatoes and garlic and blend with the juice of one lime, one teaspoon of cumin seeds, half a teaspoon of honey, half a teaspoon of salt, and reserved coriander stems to your desired consistency. Cook each tortilla in a high-heat skillet for 30 seconds, flip to a medium-heat skillet for another 30 seconds, then flip again for a final 30 seconds. Assemble the tacos by placing the fish on the tortillas, topping with slaw and salsa, and serving immediately.”

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Dominique Woolf

My citrussy smoked salmon 'tartare' is a great starter. It's so simple – you make the dressing, then combine it with smoked salmon, avocado and coriander. The flavours are incredible, and there’s no actual cooking involved. To make four servings, combine four tablespoons of lime juice (from about two to three limes), the zest of two limes, two tablespoons of orange juice, two teaspoons of rice vinegar, and half a teaspoon of light soy sauce in a mixing bowl. Add a quarter of a finely chopped red onion and between half and one finely chopped red chili (deseeded for a milder heat) to the mixture. Chop 200g of smoked salmon into roughly 2cm pieces and cut a ripe avocado into small cubes, then gently combine both with the lime mixture. Mix in a handful of roughly chopped fresh coriander and transfer to a serving dish. Serve with prawn crackers on the side – and I like to have it with a crisp New Zealand sauvignon blanc. 

Follow @DominiqueWoolf on Instagram.

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