Mint Tea Cocktail
Serves 6
You cannot talk Middle Eastern cuisine without including mint tea in the equation. In Morocco especially, mint tea is synonymous with hospitality; usually this is handfuls of fresh mint and enough sugar to keep the spoon vertical, covered with boiling water. This cocktail chills the mint tea, throws in a touch of gin and has much less sugar than the tea you might find on the streets of Marrakech.
In a large saucepan, bring 1 litre of water to the boil. Once bubbling, remove from the heat and add the peppermint tea bags and a good handful of mint leaves to the pan. Allow to steep for approximately 3–5 minutes before fishing out the tea bags and mint. Add the sugar and stir to dissolve, allow to cool before decanting into a jug and putting in the refrigerator to chill. Once thoroughly chilled, decant the cocktail into a thermos flask filled with ice along with the gin, if using. To serve, pour the chilled cocktail into glasses and garnish with lemon and lime slices and mint leaves.
4 peppermint tea bags a handful of fresh mint leaves, plus extra to garnish 2 tablespoons caster sugar 200 ml gin (optional) 4 handfuls of ice cubes ½ lime, whole sliced ½ lemon, whole sliced
Ham hock, broad beans, mint and mustard are a marriage made in flavour heaven and this salad is summer served on a plate. If you are making this to take out on a picnic, I find it is best to keep the ham hock, herbs and pea shoots separate from the dressing until just before serving, as the herbs and shoots tend to wilt. Keep the two elements in separate containers, then combine when ready to serve. 750 g Jersey royal new potatoes, washed and left whole 750 g fresh broad beans, shelled 750 g fresh peas, shelled 500 g mangetout, trimmed 1 bunch of fresh flatleaf parsley, roughly chopped 2 tablespoons chopped fresh mint 180 g cooked ham hock meat, shredded 70 g pea shoots, to garnish (optional) sea salt and ground black pepper
For the creamy mustard dressing: 3 tablespoons extra virgin olive oil 3 tablespoons white wine vinegar a good pinch of sea salt 1 generous teaspoon French wholegrain mustard 2 teaspoons crème fraîche 1 banana shallot (or two small shallots) very finely diced
Serves 4-6 Bring a large saucepan of water to the boil, add the new potatoes and boil for 15–20 minutes until cooked through. Remove from heat, drain and leave to cool. Add more water to the pan, bring to the boil again, then add the broad/fava beans and after 1 minute add the peas and mangetout/snow peas. Boil for a further 1 minute before draining, then transfer to a bowl of iced water to refresh. Drain all the peas and beans and put to one side. For the dressing, put the olive oil and white wine vinegar in a large mixing bowl with a good pinch of salt, and beat with a fork to dissolve the salt in the vinegar. Add the mustard, crème fraîche and shallot and mix well again. Pop the mixed peas and beans and the new potatoes in the bowl with the dressing and mix well. Just before serving, add the parsley, mint and ham hock to the dressed peas and beans and toss together. Season to taste with sea salt and ground black pepper, then sprinkle the pea shoots on top, to garnish, if using.
Rosewater Pavlova The dessert that everyone loves. I have given a simple pavlova a twist by adding rosewater for a scented, perfumed quality, like a summer garden in bloom. You could also try flavouring creams and even meringues with lavender or orange-blossom water, too. If you can find candied rose petals (or have the time to make them yourself) sprinkle them over the top to garnish. If you are planning a picnic away from your garden, it is best to take the meringue, cream and raspberries in separate containers and assemble just before serving.
For the meringue: 4 egg whites 225 g golden caster sugar 1 teaspoon cornflour 1 teaspoon white wine vinegar
For the topping: 250 ml double cream 1 tablespoon rosewater 1 tablespoon caster sugar 350 g fresh raspberries icing sugar, for dusting a baking sheet lined with nonstick baking parchment
Serves 6 Preheat the oven to 120°C (250°F) Gas ½. In a large mixing bowl, whisk the egg whites with an electric hand whisk until they just form stiff peaks. Gradually add the sugar, a couple of tablespoons at a time, whisking well between each addition. When all of the sugar is added, continue whisking for 3–4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. Spoon the mixture onto the prepared baking sheet and use a palette knife to shape it into a circle about 20-cm in diameter. Bake in the preheated oven for 1½ hours, then turn the oven off, leave the door ajar and leave the meringue inside to cool completely (you could make the meringue the day before and leave to cool overnight). When cool, carefully peel the meringue off the baking parchment and place on a serving dish. Don’t worry too much if it breaks – there is plenty of topping to hide the cracks! Put the cream in a mixing bowl and whisk until just thickening up. Add the rosewater and sugar and carry on whipping for a few more minutes until the cream is thick enough to spread. Spoon the rosewater cream onto the meringue, heap the fresh raspberries on top and dust with icing sugar. RETIREMENT
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A perfect day for a picnic
Ham Hock, Bean & Mint Salad with a Creamy Mustard Dressing
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