CHILLED SUMMER GARDEN SOUP WITH LEMON & MACKEREL

2019 CO-OP IRRESISTIBLE MARSANNE DU LANGUEDOC, LANGUEDOC, FRANCE

£8, Co-op

This is a wonderful wine and it punches well above its weight. The lush honeysuckle, peach blossom and almond-themed palate is cut with nicely balanced chalky acidity. It would be a stunning accompaniment for Marcus’s Thai Chicken Salad recipe.

2019 M&S CLASSICS NO.2 MINERALSTEIN RIESLING, PFALZ, GERMANY

This is yet another finely balanced wine in Marks & Spencer’s new Classics range and it is a lovely example of a slightly off-dry riesling with juicy, violet and citrus blossom perfumed fruit and a languid, soothing palate.

2019 VINUS BY PAUL MAS, CLAIRETTE DU LANGUEDOC, FRANCE

The clairette grape can be dull and lifeless but this example is magical and thoroughly involving. Richly layered and with a delightful perfume and long, dry finish, this grand wine belies its everyday price point. Drink it with the delicious Summer Garden Soup recipe.

2019 BIRD IN HAND, PINOT ROSÉ, ADELAIDE, SOUTH AUSTRALIA

It is just as well that the flavour of this tremendous rosé fulfils the promise set by the epic bottle design. Take advantage of this deal and serve it with the Ultimate Veggie Barbecue recipe.

Serves 4

For the soup

16 peas in their pods, tops and strings removed (130g/4½oz) 1 cucumber, skin on, roughly chopped (250g/9oz)

l 2 pickled gherkins (40g/1½oz)

l 50ml (2fl oz) gherkin pickling liquor (from a jar of gherkins)

100g (3½oz) day-old sliced bread, preferably sourdough, torn

l 2 courgettes, grated (475g/1lb)

l ½ a bunch of chives

l ½ a bunch of dill

l 1 iceberg lettuce, cored and

roughly chopped (250g/9oz)

l 100g (3½oz) Greek yoghurt

l 25ml (1fl oz) olive oil

l 8 ice cubes

l Sea salt and freshly ground black

pepper

For the mackerel

Grated zest and juice of 2 lemons

llllll50ml (2fl oz) gherkin pickling liquor (as before) 4 mackerel fillets, pin-boned and skin on, cut into 5mm-thick slices

Put the peas in their pods, cucumber, gherkins and pickle liquor in a blender or food processor and blitz until smooth. Pass through a sieve, retaining the liquid. Add the bread and leave for 10 minutes.

Place the liquid with the bread in the blender or food processor with the remaining ingredients for the soup and blitz until smooth. Season well.

For the mackerel, mix the lemon zest and juice into the pickling liquor. Season the mackerel with salt and place in a shallow dish. Pour the liquid over and leave for 10 minutes, then lift the mackerel out with a slotted spoon or fish slice and discard the liquid.

Serve the soup in bowls with the cured mackerel on top.