Seasonal tips and ideas from Class One Chefs
Mix up your salad offerings by adding sliced warm fruit. Try a grilled peach and burrata salad, or a griddled nectarine salad with green beans, Little Gem lettuce, rocket, mint and basil.
(Picture Above)
For a refreshing,
elegant dessert,
make an elderflower
jelly with fresh mixed
berries, served with
raspberry sorbet.
Elevate the humble marrow
with a range of cheese dishes.
Use strong cheddar to make
a marrow and cheddar
souffle; a rich gruyère to
make a creamy marrow
gratin; or as an alternative to
cauliflower cheese use a mild
blue cheese and cheddar in a
marrow and kale bake