Love your leftovers

Make the most out of a glut of seasonal produce with our clever ideas

Blackberry and goat’s cheese salad

Muddle a handful of blackberries into a jam jar with the end of a rolling pin, then add 3 tbsp of red wine vinegar, 6 tbsp of olive oil and 2 tsp of dijon mustard. Put on the lid and shake well. Pile spinach leaves, beetroot wedges, cucumber slices and a crumbling of soft goat’s cheese onto plates with more blackberries, and spoon over the dressing with a few chopped mint, tarragon and basil leaves to serve.

Fresh tomato curry

Sizzle 1 tsp each of cumin and fennel seeds in a little vegetable oil, then add 2 tsp of garlic and ginger paste. Add 1 tsp each of ground coriander, ground turmeric and garam masala. Fry for a few mins before adding 500g of mixed tomatoes, cut into wedges if large, or kept whole if small. Simmer until the tomatoes start breaking down, adding a splash of water if it gets too dry. Add a 400g tin of coconut milk and simmer for 20 mins until thickened. Season and add a little lemon juice. Serve with roti and a dollop of natural yogurt.

Watermelon gazpacho

Put 500g of prepared watermelon, 500g of chopped fresh tomatoes, 1 piece of torn white bread, 2 garlic cloves and 1 small chopped onion into a blender and whizz until smooth. Add 100ml of olive oil, season, and add 1-2 tbsp of red wine vinegar to taste. Chill, then pour into bowls, top with toasted almonds, basil and a drizzle more olive oil.

Chard baked eggs

Fry a few handfuls of sliced chard in a little olive oil in a frying pan until wilted. Add 1 crushed garlic clove and fry for 1 min more. Stir in 3 tbsp of soft cheese, a grating of nutmeg and a splash of water to make a creamy sauce. Make two holes in the chard and crack in 2 eggs. Cover with a lid and cook slowly for 6-8 mins or until the whites are cooked. Serve with buttered toast.