Make the most of the summer harvest with these fresh, seasonal meals created in partnership with New World.

Take the heat off this summer by incorporating fresh seasonal fruit into meals that require little or no cooking. – Jo Elwin

CHECK YOU HAVE IN SUPPLY

Garlic

Salt

Pams caster sugar Short pasta (such as farfalle) Chilli flakes

Pams short grain rice Sesame seeds

Bay leaves Oil, for cooking Extra virgin olive oil Mayonnaise

Soy sauce

Fish sauce Balsamic vinegar Wasabi Parmesan

SHOPPING LIST

1 bag Pams Fresh Express coleslaw Salad greens

1 bunch spring onions 1 bunch radishes

1 avocado

1 telegraph cucumber 1 lemongrass stem

2 carrots

Mint

8 asparagus spears Rocket

2 lemons

1 punnet Pams blueberries ¼ watermelon

2 peaches

cup peas, fresh or frozen 500g rump steak 1 packet frozen edamame beans

6-8 bone-in chicken thighs and legs (or 1 whole chicken cut into pieces)

130g fillet of salmon (super fresh)

6 slices prosciutto

2 bottles Monteith’s Summer Ale, or your favourite citrusy brew

Creamy blue cheese Natural yoghurt

Sushi vinegar

1 packet nori sheets Vermicelli

22cm diameter rice papers Soba noodles

PREP AHEAD

The brine for the chicken can be made a couple of days in advance, ready for chicken to brine for 4-24 hours.

Marinate steak for Vietnamese rolls, covered, in the fridge 1-2 days in advance.

Dressings and dipping sauce can be made 3-4 days in advance. Spring onion, radish, edamame and cucumber for the salmon rice bowl can be sliced and stored in a sealed container with a damp handy towel over the top for 1 day.

Sesame seeds can be toasted 5 days ahead. Toast in a dry pan over a medium-low heat for 3-5 minutes.

Nori can be snipped in to strips and stored in an airtight container up to five days in advance.

PANTRY NOTES

A rice cooker really is the best way to cook perfect rice and it saves having boiling pots on hot days.

Frozen edamame beans are a great summer stand-by for salads. They are also great whizzed with oil, lemon, salt and seasonings and fresh herbs for dips and toast toppings. Add feta too.

Store watermelon in the fridge with cut faces wrapped with plastic wrap to prevent loss of moisture and the absorption of food odours. If you have an oversupply, cut watermelon flesh in to large pieces and freeze in a single layer until solid then store in an airtight container in the freezer for 2-3 months.

Soba noodles are long, slender noodles made from buckwheat flour. Some also have wheat flour as well as buckwheat flour in them, so check labels if you need gluten-free. They have a nutty flavour that brings oomph to salads. They would also work well as a base for the salmon sushi bowl instead of rice.