TOM’S SUMMER MENU

BBC chef and Good Food Podcast host Tom Kerridge shares a three-course summer menu that’s super-quick to make and serve

A three-course meal made with seasonal ingredients, and ready in 30 minutes

Staying in really is the new going out, especially now it’s the only sensible thing to do. But, that shouldn’t mean you can’t treat yourself – in fact, it’s probably even more reason to make yourself something a bit special. Enjoying a nice meal and cooking good food are small joys we can all appreciate, so I’ve devised this menu to share. It uses seasonal ingredients, it’s quick and easy (find out how to get it on the table in 30 minutes on page 80), and you won’t need to find anything special in the shop. Had it been able to go ahead, I would have made this menu at the Good Food Summer Show, but now you can bring the dishes to life in your kitchen. Stay safe and get cooking! Tom

Tomato & mozzarella salad with tomato dressing

The classic flavours of this salad are enhanced by using the tomato juices to make a dressing. It’s super-quick, and there’s no actual cooking involved. You could make it for lunch on its own by simply adding some sliced avocado.

SERVES 2 PREP 15 mins NO COOK EASY V

200g mixed heritage

tomatoes, sliced

1 large shallot, sliced into thin rings 5 tbsp olive oil

3 drops of Tabasco

1 tbsp white wine vinegar

(muscatel is good)

6 basil leaves, shredded, plus a few

small leaves to serve 4 shop-bought crostini,

roughly crushed

1 ball bu alo mozzarella, or burrata if you can ind it (about 150g), halved 1 Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.

Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.

Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.

GOOD TO KNOW calcium • vit c • 2 of 5-a-day PER SERVING 463 kcals • fat 41g • saturates 13g • carbs 9g • sugars 4g • ibre 2g • protein 13g • salt 0.8g

Tom Kerridge is a BBC presenter and chef-owner of The Hand and Flowers, The Coach and The Butcher’s Tap in Marlow, Kerridge’s Bar & Grill at The Corinthia Hotel, London, and The Bull & Bear in Manchester. He hosts a new series of the BBC Good Food Podcast starting in July. Listen at bbcgoodfood.com/podcast or download at Acast, Spotify, itunes or other podcast streaming services. @Cheftomkerridge