Away we go

Self-catering made simple and delicious

Serves 4

The base of this cooling summer broth is inspired by a cocktail made at the Daylesford farm shop, called the English Garden – cucumber, mint, apple with a dash of gin and elderflower – and featured in Carole Bamford’s book of recipes from the farm, Nurture (Square Peg, £35). As a soup with extra cucumber and no gin (sorry), it still has a wonderfully enlivening taste.

— 2 cucumbers

— 20 mint leaves

— 2 tsp elderflower cordial — 50ml lemon juice — approximately 400ml

cloudy apple juice

To serve

— 2 tbsp extra-virgin olive oil — 2 tbsp flat-leaf parsley,

finely chopped

— 150g barrel-aged

feta

— small mint sprigs

Slice the cucumbers in half lengthways then scoop out and discard the pips. Chop the flesh into large chunks then place in a powerful liquidiser or blender with the mint, elderflower cordial, lemon juice and half the apple juice.

Blend until very smooth then add enough of the remaining apple juice for a soup-like consistency – this will depend on the water content in the cucumbers. Season to taste with sea salt then store in the fridge. The soup will keep its fresh taste for two hours.

Combine the olive oil and parsley – pound in a pestle and mortar if you have one, as it helps to release the flavour of the parsley.

Ladle the soup into shallow bowls then crumble over some feta. Add a few teaspoons of the oil to each dish and finally throw over some mint sprigs.