 Breadcrumbs

  



           ![10 High Summer Recipes To Try This Month](https://media.sheerluxe.com/Bl2VgCBysWdNq9JLr2NIrvD7wCM=/500x221/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fsl-gold-edition-140725-summer-recipes-to-try-hero-2.png?itok=oMZG_9Pl) 

  

 

 ![10 High Summer Recipes To Try This Month](https://media.sheerluxe.com/xcDbcDS26ML6C86oKVH2ts90Yj4=/400x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fsl-gold-edition-140725-summer-recipes-to-try-hero-thumb_0.jpg?itok=bK2UHMJj)

 

 

 



 

 [Recipes](/life/food/recipes)

 /  14 July 2025  

#  10 High Summer Recipes To Try This Month  


Whether you're planning a picnic, hosting an al fresco supper or just fancy something light for dinner, it helps to have some fresh recipes up your sleeve. From vibrant salads to easy grilled mains and no-fuss fruity desserts, these dishes are light, seasonal and made for sunny days.  


[ Save To My Favourites ](/user/login?destination=/markdownify/node/47388)

 

 

 

 

  Images: Food 52 | Bocca Di Lupo | @AlexandraDudley 

 

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 

 

 

 [ ![](https://media.sheerluxe.com/vq3ns-jxlEJ2EDagggTwjUviU90=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fwhipped-feta-with-confit-tomatoes.jpg?itok=yQj4IFID)

 

 ](https://amzn.to/4lGNJOl) 

 

 

 

 

## Whipped Feta With Confit Tomatoes

*Recipe courtesy of* [*Comfort and Joy*](https://amzn.to/4lGNJOl) *by Ravinder Bhogal, published by Bloomsbury Publishing. Photography © Kristin Perers*



Serves

 4 

 



Total Time

 1 Hour 

 



 

 

Ingredients

    400g of mixed cherry tomatoes  

   5 garlic cloves, peeled &amp; bruised  

   3 thin strips of lemon peel  

   ½ tsp of caster sugar  

   1 tsp of coriander seeds  

   ¼ tsp of dried chilli flakes  

   4 sprigs of oregano  

   60ml of extra virgin olive oil  

   Sea salt &amp; black pepper  

 



  

 For the whipped feta  


   200g of good-quality feta cheese  

   Juice of ½ lemon  

   100g of thick Greek yoghurt  

 



  

 



Method

 Step 1 

Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.



 Step 2 

Cut some of the larger tomatoes in half and leave some whole and place in a roasting tin along with the garlic and lemon peel. Season with salt and pepper and sprinkle over the caster sugar, coriander seeds, chilli flakes and oregano and then drizzle over the olive oil. Bake for 40 minutes until the tomatoes are bursting and fragrant. Cool down slightly, then discard the garlic and lemon peel.



 Step 3 

In the meantime, put the feta cheese into a food processor along with the lemon juice and whizz until smooth and creamy. Transfer to a bowl and stir in the yoghurt.



 Step 4 

Put the whipped feta in a serving bowl and top with the warm tomatoes. Serve with slices of toasted sourdough bread.



 



 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/cjAqp8T3D62waZQKirAFA7B9JGQ=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fgreek-style-falafel-fritters.jpg?itok=l4R769fv)

 

 ](https://amzn.to/44wEysG) 

 

 

 

 

## Greek-Style Falafel Fritters

*Recipe courtesy of* [*Falafel*](https://amzn.to/44wEysG) *by Dunja Gulin, published by Ryland Peters &amp; Small. Photography © Ryland Peters &amp; Small*



Serves

 14-16 fritters 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    560g of grated courgette  

   1 tsp of salt, plus extra to taste  

   4 tbsp of freshly chopped parsley leaves  

   ¼ tsp of ground turmeric  

   ¼ tsp of ground cumin  

   ¼ tsp of ground coriander  

   80g of gram flour (chickpea bean flour)  

   Freshly ground black pepper  

   Olive oil, for shallow frying  

 



  

 



Method

 Step 1 

Put the grated courgette in a bowl, add the teaspoon of salt, mix well and let it sit for 10 minutes. Squeeze out most of the courgette juice and discard. Add the parsley, turmeric, cumin, coriander, flour, pepper and more salt to taste, then quickly mix with a spatula.



 Step 2 

With the help of a small round cookie cutter or a measuring tablespoon, form 14-16 even-sized patties and flatten them down a bit.



 Step 3 

Heat a non-stick frying pan over a medium heat, add a little olive oil and fry the falafels for 3-4 minutes on each side until golden brown.



 Step 4 

Serve with tzatziki sauce, lemon wedges, coriander and flatbreads, or whichever way you like.



 



 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/9tJtXjqNWs1BZSCHJACzv6LUQcg=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Feasy-ceviche.jpg?itok=OZ5D85tg)

 

 ](https://www.feastingathome.com/) 

 

 

 

 

## Easy Ceviche

*Recipe courtesy of* [FeastingAtHome.com](https://www.feastingathome.com/)



Serves

 4-6 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    ½ a red onion, thinly sliced  

   1 tsp of kosher salt (plus more to taste)  

   ¼ tsp of black pepper  

   175ml of fresh lime juice (from 4–6 ripe limes)  

   1-2 cloves of garlic, finely minced  

   1 of fresh jalapeño or serrano chilli, deseeded and finely chopped  

   450g of fresh fish (such as sea bass or red snapper), diced into 1.5cm cubes  

   ¼ of a bunch of fresh coriander, chopped  

   180g of baby tomatoes, halved  

   180g of cucumber, diced  

   1 tbsp of olive oil (optional)  

   1 of semi-firm avocado, diced (optional)  

 



  

 



Method

 Step 1 

In a medium bowl, toss the sliced red onion with the salt, pepper and lime juice. Let it sit while you prep the rest – this softens the onion and mellows its bite.



 Step 2 

Stir in the diced fish, garlic and chilli. Mix gently to coat in the lime marinade.



 Step 3 

Add the tomatoes, cucumber, coriander and olive oil. Stir to combine. Cover and refrigerate for 45-60 minutes, allowing the fish to ‘cook’ in the citrus.



 Step 4 

Just before serving, fold in the avocado (if using) and adjust seasoning to taste. Serve chilled with tortilla chips, lettuce cups or as a plated starter.



 



 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/uy5kQiCOfp9XAZEBMOzABZ7Vulc=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fcherry-tomato-tarte-tatin.jpg?itok=DoRgDw0D)

 

 ](https://maldonsalt.com/) 

 

 

 

 

## Cherry Tomato Tarte Tatin

*Recipe courtesy of* [MaldonSalt.com](https://maldonsalt.com/)



Serves

 4-6 

 



Total Time

 50 Minutes 

 



 

 

Ingredients

    2 tbsp of olive oil  

   600g of red and yellow cherry tomatoes  

   2 tbsp of balsamic vinegar  

   2 tbsp of runny honey  

   A small bunch of fresh thyme  

   1 x 320g sheet of puff pastry  

   Maldon Garlic Sea Salt flakes, to taste  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C fan.



 Step 2 

In a 23cm ovenproof frying pan (cast iron works well), heat the olive oil over a medium heat. Add the cherry tomatoes and season generously with Maldon Garlic Sea Salt. Cook for around 10 minutes, stirring occasionally, until the skins begin to split. Transfer the tomatoes to a plate.



 Step 3 

Return the pan to the heat and add the balsamic vinegar and honey. Simmer for a minute until syrupy, then remove from the heat.



 Step 4 

Return the tomatoes to the pan, discarding any excess juices. Arrange them in a single layer and tuck in sprigs of thyme. Drape the puff pastry over the tomatoes, tucking the edges down the sides of the pan. Prick the pastry a few times with a fork.



 Step 5 

Transfer to the oven and bake for 25-30 minutes, or until the pastry is golden and puffed.



 Step 6 

Let the tart rest for 5-10 minutes. Run a knife around the edge, place a large plate over the pan, and confidently flip to release the tart. Finish with a final sprinkle of Maldon Garlic Sea Salt.



 



 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/MZH104G2Z9UlVTxs2WtNWV_hn6Q=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fmediterranean-hummus-bowl-7.jpg?itok=avbbZEBX)

 

 ](https://feelgoodfoodie.net/) 

 

 

 

 

## Mediterranean Hummus Bowl

*Recipe courtesy of* [FeelGoodFoodie.net](https://feelgoodfoodie.net/)



Serves

 4 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

 For the hummus  


   1 x 400g can of chickpeas, drained and rinsed  

   3 tbsp of lemon juice  

   2 tbsp of tahini  

   1-2 cloves of garlic  

   ½ tsp of salt  

   2-3 ice cubes  

 



  

 For the bowl  


   185g of cooked quinoa  

   30g of baby spinach  

   ½ of a red onion, thinly sliced  

   ½ pint of cherry tomatoes, quartered  

   ½ of an English cucumber, sliced  

   185g of chickpeas  

   185g of pitted olives  

   Chopped parsley, to serve  

   Extra virgin olive oil, for drizzling  

 



  

 



Method

 Step 1 

Place the chickpeas in a food processor and blitz until powdery. Add the lemon juice, tahini, garlic, salt and ice cubes. Blend for 4-5 minutes until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.



 Step 2 

Divide the quinoa and spinach between four bowls. Spoon generous swirls of hummus into each, then top with red onion, tomatoes, cucumber, chickpeas and olives.



 Step 3 

Drizzle with olive oil, scatter over chopped parsley and season with cracked black pepper. Serve immediately.



 



 

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/0AsTADGkMtkcKlzFMy-YCNczoPY=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Froasted-seabass-with-fennel-olives-green-sauce.jpg?itok=UU7fzvXx)

 

 ](https://www.instagram.com/alexandradudley/?hl=en) 

 

 

 

 

## Roasted Seabass With Fennel, Olives &amp; Green Sauce

*Recipe courtesy of* [@AlexandraDudley](https://www.instagram.com/alexandradudley/?hl=en)



Serves

 4 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    4 heads of fennel  

   1 lemon, sliced  

   Olive oil  

   Sea salt  

   150g of large green olives (I like nocellara)  

   4 tbsp of capers, rinsed &amp; drained  

   4 fillets of seabass  

 



  

 For the green sauce  


   Large bunch of parsley, leaves torn from stems  

   Bunch of mint, leaves picked  

   1 garlic clove  

   6 anchovies  

   1 tbsp of capers, rinsed &amp; drained  

   8 tbsp of olive oil  

   4 tbsp of water  

   Juice of ½ lemon  

   Pinch of salt  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C Fan. Chop the top green stems of the fennel (keep these for stock) and set aside any fennel fronds before finely slicing the fennel bulbs and arranging them with the lemon slices across 2 baking trays. Drizzle generously with olive oil and season with sea salt. Toss to coat with your hands and cook for 10 minutes.



 Step 2 

While the fennel cooks, either crush (if they are destoned) or cut your olives to remove the stones. Toss together with the capers in a little olive oil. Add these to the part-cooked fennel and nudge everything to the edges slightly to make room for the fish.



 Step 3 

Season the seabass on both sides with olive and sea salt and place two fillets onto each tray. Cook for 15 minutes until the fish is cooked through and opaque. I like to switch the oven to the grill setting for the final 5 minutes to get the skin really crispy. Be sure to switch the trays half-way through to achieve an even cooking and watch the fish as the skin will char quickly.



 Step 4 

For the green sauce combine everything in a high-speed blender.



 Step 5 

Serve alongside the fish or spoon over before serving.



 



 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/616zgNvlP3N8GenvYapumGLf26c=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fgreek-chicken-and-potatoes.jpg?itok=-9MWsrNl)

 

 ](https://www.foodbymaria.com/) 

 

 

 

 

## Greek Chicken &amp; Potatoes

*Recipe courtesy of* [FoodByMaria.com](https://www.foodbymaria.com/)



Serves

 4-6 

 



Total Time

 1 Hour 30 Minutes 

 



 

 

Ingredients

    5 medium yellow-fleshed potatoes, cut into wedges then halved (about 1.5-2 inch pieces)  

   Juice of 3 lemons  

   100ml of water (optional, for extra tenderness)  

   50ml of olive oil  

   10 cloves of garlic, smashed  

   6 skin-on, bone-in chicken thighs  

   1½ tbsp of yellow mustard  

   2 tsp of salt  

   1 tsp of black pepper  

   1½ tbsp of dried oregano  

   2½ tsp of garlic powder  

   Fresh oregano, to garnish  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C (fan). Position the rack in the top third of the oven.



 Step 2 

In a large casserole dish, toss the potatoes with lemon juice, water (if using), garlic and olive oil.



 Step 3 

Nestle the chicken thighs on top. Drizzle over the mustard, then sprinkle with salt, pepper, oregano and garlic powder. Use your hands to massage the seasoning into the chicken and gently toss with the potatoes.



 Step 4 

Reduce the oven temperature to 190°C (fan) and roast for 1 hour 20 minutes, or until the chicken is golden and the potatoes are tender.



 Step 5 

Garnish with fresh oregano and serve straight from the dish with a crisp Greek salad or steamed greens.



 



 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/_6jhOWgOxMrmniVIVfpj0sDZon8=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fsour-cherry-icecream.jpg?itok=zO8MedWT)

 

 ](https://www.boccadilupo.com/) 

 

 

 

 

## Ricotta &amp; Sour Cherry Ice-Cream

*Recipe courtesy of* [BoccaDiLupo.com](https://www.boccadilupo.com/)



Serves

 15 scoops 

 



Total Time

 3 Hours 

 



 

 

Ingredients

 For the ricotta base  


   170g of granulated or caster sugar  

   30g of skimmed milk powder  

   1 tsp of stabiliser  

   2 tbsp of starch (arrowroot or cornflour)  

   375ml of whole milk  

   50g of glucose syrup or powder, or light runny honey  

   200ml of double cream  

   250g of sheep’s milk ricotta  

   ¼ tsp of almond extract (optional)  

 



  

 For the ricotta &amp; sour cherry gelato  


   60g of amarena variegato or 100g sour cherry jam or compote  

 



  

 



Method

 Step 1 

First, make the ricotta base. In a small bowl, stir the sugar, milk powder and stabiliser powder together thoroughly. Put the milk and glucose or runny honey in a saucepan. Heat gently until barely simmering. Pour the contents of the bowl into the warm milk mixture in a steady stream, stirring as you go. Continue to stir until the mixture just returns to the boil, then remove from the heat.



 Step 2 

Stir in the cream and leave the mixture to cool to about 50°C (just too hot to keep your fingertip in). Add the ricotta and almond extract (if using) and blend until smooth. Cover the base and leave to cool at room or fridge temperature. (It will keep for up to 5 days in the fridge if allowed to cool, then refrigerated immediately.)



 Step 3 

To make the ricotta and sour cherry gelato, churn the ricotta base in your ice-cream machine until fully firm. Transfer the churned gelato to a freezer container and marble through the amarena variegato or sour cherry jam or compote to ripple.



 Step 4 

Before serving, put the ricotta and sour cherry gelato in the freezer for half an hour or so to firm up. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable.



 



 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/mmEFBy14cV6eFk1WKGTwiOLh6CI=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fcredit-food-52.jpg?itok=wk3a-VxX)

 

 ](https://food52.com/) 

 

 

 

 

## Peaches &amp; Cream Pavlovas

*Recipe courtesy of* [Food52.com](https://food52.com/)



Serves

 8 

 



Total Time

 1 Hour 30 Minutes 

 



 

 

Ingredients

 For the meringues  


   4 egg whites, at room temperature  

   ¼ tsp of kosher salt  

   1 cup of caster sugar  

   ½ a lemon  

 



  

 For the topping  


   8 ripe peaches, halved, pitted and sliced  

   ¼ cup of sugar  

   ½ tsp of freshly ground black pepper  

   1 pinch of kosher salt  

   2 cups of very cold double cream  

 



  

 



Method

 Step 1 

Preheat the oven to 150°C (fan). Line two baking trays with parchment or silicone mats.



 Step 2 

Rub the inside of a stand mixer bowl with the cut side of the lemon, then squeeze the juice into a small bowl and set aside.



 Step 3 

Add the egg whites and salt to the mixer bowl. Whisk on low, gradually increasing to medium-high, until soft peaks form – about 3 minutes.



 Step 4 

Slowly add the sugar, 1 tsp at a time, whisking until stiff, glossy peaks form. This should take another 2-3 minutes.



 Step 5 

Fold in 1 tsp of the reserved lemon juice by hand.



 Step 6 

Spoon 8 equal mounds of meringue onto the trays. Use the back of a spoon to shape into 8cm rounds with a slight dip in the centre.



 Step 7 

Place trays in the oven and immediately reduce the temperature to 120°C (fan). Bake for 45 minutes until dry and crisp to the touch.



 Step 8 

Turn off the oven and leave the pavlovas inside to cool for 1½ hours. Remove and cool completely at room temperature.



 Step 9 

About an hour before serving, toss the peach slices with sugar, black pepper and salt. Chill to macerate.



 Step 10 

Just before serving, whip the cream to soft peaks.



 Step 11 

Spoon whipped cream into the centre of each pavlova, top with peaches and drizzle over the syrupy juices.



 



 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/fC2GHsZfvvWtQMt8g2Nc16f9BKg=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F07%2Fstrawberry-cobbler.jpg?itok=Qt5P1Zp-)

 

 ](https://iambaker.net/) 

 

 

 

 

## Strawberry Cobbler

*Recipe courtesy of* [IAmBaker.net](https://iambaker.net/)



Serves

 8 

 



Total Time

 1 Hour 

 



 

 

Ingredients

 For the batter  


   113g of unsalted butter, melted  

   200g of granulated sugar  

   125g of all-purpose flour  

   1½ tsp of baking powder  

   ½ tsp of kosher salt  

   230ml of whole milk  

 



  

 For the strawberry mixture  


   900g of fresh strawberries, washed, dried, hulled and halved  

   100g of granulated sugar  

   2 tbsp of cornstarch  

   2 tsp of lemon juice  

 



  

 For the topping  


   1½ tbsp of raw sugar  

 



  

 



Method

 Step 1 

Preheat the oven to 175°C (fan) and lightly grease a 10-inch cast-iron skillet or 9×13-inch baking dish.



 Step 2 

In a medium bowl, whisk together the sugar, flour, baking powder, salt and milk.



 Step 3 

Slowly whisk in the melted butter until smooth. Pour the batter into the prepared skillet or dish.



 Step 4 

In a separate bowl, toss the strawberries with sugar, cornstarch and lemon juice.



 Step 5 

Spoon the strawberry mixture evenly over the batter – don’t stir.



 Step 6 

Place a foil-lined tray on the lower oven rack to catch any drips and bake for 45 minutes.



 Step 7 

After 45 minutes, sprinkle the raw sugar over the top.



 Step 8 

Return to the oven and bake for another 10–15 minutes, or until golden and bubbling.



 Step 9 

Allow to cool slightly before serving with ice cream or whipped cream.



 



 

 

 

 

 

 

 

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