Summer lunchin’

Embrace the abundance of fruits and vegetables currently in season, says Rachel Allen, as she rustles up some easy, summery dishes

At this time of the year, I love easy food. Food that’s fairly quick to throw together, but doesn’t compromise on flavours and goodness. I crave food that’s colourful and vibrant; food that will leave me feeling satisfied, but not sluggish.

With all the fruit and vegetables in season right now, it’s such a pleasure to make the most of what Mother Nature has for us.

Nothing sings summer to me more than a bowl of gazpacho, far right. A chilled vegetable soup with tomato singing the loudest of its ingredients — this is super Spanish sunny food at its best.

Drizzled with some extra-virgin olive oil and mopped up with crusty white bread, it’s a perfect seasonal starter. Or, for a more substantial dish, do as the Spaniards do, and serve it with croutons, serrano ham, olives, a chopped hard-boiled egg and onions.

Fennel is a summer vegetable that is a bit under-rated here. It’s a treat in soups and fish stews, and is delicious fried, roasted or braised. I love it with chicken, and this main course, right, served hot or

“It’s such a pleasure to make the most of what Mother Nature has for us”

barely warm, is just what I want at this time of the year.

And to finish off a gorgeously summery lunch, I’m going for strawberries macerated in a fruity red wine syrup, far right. Now all we need is a bit more of the lovely sunshine!