In season

Make the most of our fresh tomatoes, asparagus, potatoes, strawberries, melons and stone fruit

The dressing can be stored in a jar in the refrigerator for up to two weeks.

TOMATO SALAD WITH SALSA DI ACCIUGHE

The anchovy dressing in this recipe brings out the umami flavours in tomatoes – just make sure the tomatoes are perfectly ripe and at room temperature. Prep time: 15 minutes

Serves: 4

200g SpinneysFOOD British Tomatoes on the Vine

For the dressing

2 garlic cloves

25g anchovies

A few sprigs of SpinneysFOOD Fresh Parsley

1 lemon

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Pinch of SpinneysFOOD Chilli Flakes

2 tbsp capers in salt

To serve Croutons

1 Slice the tomatoes and arrange them on a serving platter. 2 Finely chop the garlic, anchovies and parsley. Juice the lemon. 3 Add the garlic, anchovies, parsley and lemon juice to a bowl along with the olive oil, chilli flakes and rinsed capers. Mix well. 4 Spoon the dressing over the sliced tomatoes. 5 Crumble the croutons over and serve.

ASPARAGUS FARFALLE

The farfalle can be swapped out for any small pasta. This is a summery dish that can also be served cold.

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

250g farfalle pasta

1 bunch of asparagus

1 lemon

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Handful of SpinneysFOOD Fresh Basil leaves

SpinneysFOOD Black Pepper, freshly ground, to taste

1 Bring a large pot of salted water to a boil. Once the water is boiling, add the pasta and cook according to the package instructions until the pasta is al dente. Drain and set aside.

2 Chop the asparagus into 5cm pieces. Zest and juice the lemon. 3 Heat the olive oil in a medium-sized saucepan. Add the asparagus and sauté until cooked, but still crisp. 4 Add the pasta then the lemon juice and zest, torn basil and black pepper.

PENNE CON PATATE E ZAFFERANO

The combination of pasta and potato sounds unusual but works exceptionally well together. The saffron can be left out if you’re making this for a weeknight meal, or added for a more special meal. The secret to this pasta is reserving some of the pasta water to add to the sauce to make a creamy emulsion.

Prep time: 25 minutes

Cook time: 35 minutes

Serves: 4

250g SpinneysFOOD Penne Rigate

400g potatoes

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 sprigs of SpinneysFOOD Fresh Thyme

1 garlic clove

Large pinch of saffron

750ml hot SpinneysFOOD Bottled Drinking Water

SpinneysFOOD Fine Sea Salt, to taste

To serve

SpinneysFOOD Black Pepper, freshly ground, to taste

SpinneysFOOD Fresh Parsley

SpinneysFOOD Parmigiano Reggiano

1 Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving some of the pasta water, and set aside. 2 Peel and thinly slice the potatoes. 3 Heat a large pan with the olive oil. Add the thyme, garlic clove and saffron. Add the potato slices and just enough hot water to cover the slices. Cover and simmer until very soft and most of the liquid has evaporated.

4 Once the potatoes are cooked, season well and add the pasta. Toss to coat. Add more pasta water to thin out the sauce, if necessary. 5 Serve immediately with black pepper, chopped parsley and shaved Parmigiano Reggiano.

BRESAOLA AND MELON SALAD WITH ROCKET AND LEMON

This salad is a modern twist on the classic Italian combination of prosciutto and melon. It’s a simple, flavourful summer salad that can be made and assembled in minutes.

Prep time: 10 minutes

Serves: 2

180g honeydew melon

80g sliced bresaola

80g Italian rocket

For the dressing

1 lemon

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Black Pepper, freshly ground

1 Using a vegetable peeler, shave thin slices of melon and arrange them on a platter with the bresaola. 2 Place the rocket in a bowl. 3 Zest and juice the lemon. 4 Whisk together the lemon juice and zest, olive oil and black pepper. Pour the dressing over the rocket leaves. Toss to dress the leaves then arrange them on the platter.

5 Serve immediately.

Prep time: 15 minutes (plus setting time)

Cook time: 10 minutes

Makes: 4

For the panna cotta

450ml fresh cream

1 tsp vanilla paste

Handful of SpinneysFOOD Fresh Basil, plus an extra for serving

75g SpinneysFOOD Extra Fine Caster Sugar

3 tsp gelatine powder

50ml SpinneysFOOD Full Fat Milk

For the macerated strawberries

200g ripe strawberries

2 tbsp SpinneysFOOD Super Fine Icing Sugar

1 sprig SpinneysFOOD Fresh Basil

1 Place the cream, vanilla paste, a handful of torn basil leaves and sugar in a saucepan and bring to a boil slowly. 2 Sprinkle the gelatine powder over the milk and allow it to stand for 5 minutes. Add the soaked gelatine to the hot cream mixture and stir to dissolve. 3 Allow to cool to room temperature then strain into 4 moulds of a 125ml capacity each. Refrigerate for at least 2 hours until set. 4 Meanwhile, hull and quarter the strawberries. Sprinkle over the icing sugar and add the sprig of basil. Toss to coat and refrigerate until ready to serve.

5 To unmould the panna cotta, dip the moulds into boiling water briefly then unmould onto a serving plate. 6 Serve the panna cotta topped with the macerated strawberries and basil leaves.