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Previous Recipes of the Day: July

Sunday 20 July

Fast-roast Chicken with Lemon and Tarragon

Here is a revolution in the best way to roast a small chicken. The flavourings can vary in any way you like – crushed chopped rosemary leaves, sage leaves or thyme can be used, or a mixture of herbs, and you could replace the garlic with a couple of finely chopped shallots. It's a great recipe for adapting to whatever you have handy.

Saturday 19 July

Mascarpone Creams with Summer Fruit Puree

Rich, luscious mascarpone, lightened by yoghurt, makes these velvety creams cool and soothing after a rich main course. You can use any combination of soft summer fruits in season. I used strawberries, blueberries and raspberries, which made a thick, dark, delicious sauce.

Friday 18 July

Spiced Lamb and Cashew Kebabs

When I was fortunate enough to have a holiday in Hong Kong, I visited a restaurant at Repulse Bay called Spices. I was so taken by the spicy kebabs I had there that on my return home I immediately tried to make them – and I think this is fairly close to the original!

Thursday 17 July

Gooseberry and Creme Fraiche Tart

This has to be one of the easiest fruit tarts to make in the world. The filling is essentially gooseberries and custard set in a pastry crust. I have found that a teaspoon of balsamic vinegar somehow really gives an added flavour dimension without being identifiable.

Wednesday 16 July

Roasted and Sun-dried Tomato Risotto

Oven-roasted tomatoes, which have been slightly blackened and become really concentrated in flavour, are the mainstay of this superb dish.

Tuesday 15 July

Hot and Sour Pickled Prawns

This is an ace of a first course for busy people. It is dead easy to prepare and, as it needs at least 48 hours to pickle the prawns and allow the flavours to develop, there's absolutely nothing to do at the last minute.

Monday 14 July

Lucy's Tarte Tatin

Lucy Crabb, former Executive Chef at our restaurant at Norwich City Football Club, makes the very best Tarte Tatin (Caramelised Apple Flan) I've ever tasted.

Sunday 13 July

Scotch Eggs with Fresh Herbs

Scotch eggs are marvellous for travellers or picnickers. Take some spring onions to go with them and, if you've got plates, some chutney.

Saturday 12 July

Roasted Monkfish with Romesco Sauce

This recipe was given to me by Clare Hunter, a very talented person who used to cook for private dinner parties on an old Thames sailing barge. The pungent, nutty romesco sauce makes a perfect partner to monkfish and this would be an ideal recipe for entertaining.

Friday 11 July

Roasted Vegetable Couscous Salad with Harissa-style Dressing

This salad is one of the best vegetarian dishes I've ever served. The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively five-star.

Thursday 10 July

Ragout of Lamb

Neck of lamb is less expensive than many other cuts and, because of the bones, always gives the maximum amount of flavour. This, I think, is an excellent summer casserole.

Wednesday 9 July

Barbecued Sardines with Summer Herb Sauce

Sardines have a very evocative flavour and aroma that perfectly suit eating out of doors. This is a recipe that can easily be prepared well ahead of time and, if the coals on the barbecue are good and hot, the fish are cooked in moments.

Tuesday 8 July

Poached Quail Egg Salad with Watercress and Tarragon Sauce

This may sound more difficult than it is but it’s actually blissfully simple and can all be made well in advance.

Monday 7 July

Chocolate and Almond Cupcakes

These beautifully moist cupcakes are a very chocolatey affair indeed, light in colour but with dark speckles of melted chocolate inside and a white chocolate icing on top.

Sunday 6 July

Fresh Fruit and Mint Vinaigrette

This recipe was devised by the late and much-missed restaurateur Peter Langan, who served it in his original restaurant, Odin's, on warm summer evenings. It's unusual, but really sharpens the appetite for something more substantial to follow.

Saturday 5 July

Chicken with Sherry Vinegar and Tarragon Sauce

This is my adaptation of a classic French dish called poulet au vinaigre and is very simple to make.

Friday 4 July

All-American Half-pounders

There are several kinds of hamburgers, but few people, I suspect, have tasted the real thing, which consists of good steak chopped and tenderised, formed into burgers and grilled on charcoal.

Thursday 3 July

Thai Crab Salad with Mango

This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit. When they’re not available, I use mango, but you could ring the changes with grapes or small segments of pink grapefruit.