Martin Morales

What are your favourite summer ingredients?

Blueberries are just phenomenal. So full of antioxidants, so nutritious. And there are various cocktails one could do. You could extract a really lovely juice and blend that with a little bit of lime juice, or maybe, if the fruit is quite acidic, just leave it as it is before adding a bit of honey. Then mix it with some really good aromatic vodka, tequila or pisco. You could go down the pisco sour route and add some egg white, or add some chickpea juice instead and shake it to give it a little froth.

What summer dishes do you enjoy?

Summer pudding, made with scraps of old bread and lots of different summer berries. It’s a cold dish prepared using a coulis of summer berries: raspberries, blueberries and blackberries. You can soak it and layer it up in a nice way. It’s delicious. I’m also a seafood nut — delicious prawns or sustainably sourced local catch. Summer is a time for outdoor cooking, and if you can use the outdoor grill for steaming, I like to do a whole fish, ideally steamed in some kind of container that you can wash and reuse. Put in some oyster sauce, ginger, garlic, pak choi, onion, a little bit of sesame oil and a little bit of chopped red chilli. When it comes out, make sure you’ve got your lime ready to squeeze all over it.

Where’s the best place to dine in the sun?

I always remember having the most perfect day with my girlfriend — now wife — 15 years ago. Going to Barcelona, playing volleyball on the beach, then going to a local cafe for garlic prawns on a hot summer’s day. There’s nothing like it, washed down with a nice cold lager. A restaurant that’s very special to me, and perfect for a summer’s day, is La Rosa Náutica, in Lima. It’s on stilts on the beach; you’re on the Pacific, seagulls flying, the crashing of the waves. And you can see the surfers just three or four metres away as you’re eating the most delicious seafood and fish.