SUMMER’S FINEST

Showcase July produce in recipes from deputy food editor Esther Clark and grow broad beans using tips from Emma Crawforth of BBC Gardeners’ World

During the warmer months, I like to spend less time at the hob – I prefer creating simple dishes that give fresh produce a chance to shine. These recipes are easy to make, but will still impress, whether you’re planning a relaxed garden lunch or just want an afternoon treat.

For me, the nutty, earthy sweetness of broad beans is best complemented with creamy goat’s cheese, lemon and olive oil (p94). Using the same dressing, they can also be served on toast and topped with a poached egg and chilli, or ricotta and herbs. Peel the tough skin off the beans, though, as its bitter tang can spoil the otherwise delicate flavour.

Tomatoes are also exciting at this time of the year – an abundance of varieties bursting with colour and texture. You can find colourful heritage varieties at The Tomato Stall (thetomatostall.co.uk) or Natoora (natoora.co.uk), or grow your own in a veg patch, or even on a balcony. Simply dressed with olive oil and capers, and served with crusty bread, they can take centre stage. Roasted with sea salt and eaten with cold yogurt and tahini (p94), they’re my go-to summer comfort food.

Cherries are a real treat when in season, and can be eaten in savoury dishes as well as sweet. Add them to salads with soft cheese and prosciutto, or sandwich softened cherries in a Victoria-style sponge (p 96). If you can get them, golden-yolked organic eggs are best for making a rich cake that you can serve with custardy cream for a post-barbecue dessert. Or for a lighter, simpler option, just serve the syrupy cherries with whipped cream and shop-bought shortbread.