Summer Recipe Collection: Elevating Everyday Ingredients

This summer, elevate your cooking with a collection of recipes that transform everyday ingredients into extraordinary dishes. From a spicy sugar snap pea salad to a sticky Marmite tofu, these recipes are perfect for barbecues, dinner parties, or quick weeknight meals.

Spicy Sugar Snap Pea Salad

Sugar snap peas often get overlooked, but their freshness and crunch make them a standout ingredient. This salad is bound to become a go-to for any summer meal or barbecue.

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1-2 tsp chilli flakes (or 1-2 tsp crispy chilli oil)
• 360g sugar snap peas
• Small handful of salted peanuts, roughly chopped
• Small handful of crispy onions (shop-bought or homemade)

For the pickled red onions

• ½ red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• Finely grated zest and juice of 1 lime
• Pinch of flaky sea salt

Method

1. Make the pickled red onions. Add the red onion to a small bowl with the apple cider vinegar, olive oil, lime zest and juice, and flaky salt. Mix well, massaging slightly to speed up pickling, then set aside.
2. In a cold large frying pan or wok, add the olive oil, garlic, and chilli flakes (or crispy chilli oil) and place over a medium heat.
3. Once the garlic starts to colour, add the sugar snap peas and turn the heat to high. Toss occasionally and cook for about 3 minutes until the peas become vibrant green with some charring.
4. Drain the liquid from the pickled red onions and add it to the pan with the peas. Turn the heat to low, let it bubble for a couple of minutes, and mix together. Transfer the peas and juices to a serving bowl. Add the pickled red onions and toss to mix.
5. Add the peanuts to the same pan. Cook over a medium heat for about 2 minutes until they colour. Add to the peas. Toss everything together, sprinkle with crispy onions, and serve.

Tamarind Tenderstem on Butter-Bean Hummus

Tangy tamarind brings broccoli to life, mellowed by smooth butter bean hummus. Serve as part of a spread or with toasted sourdough for a delicious lunch or dinner.

—

Ingredients

• For the tamarind Tenderstem: 2 tbsp tamarind paste, 2 tbsp soft brown sugar, 1 tbsp light soy sauce, 2 tbsp boiling water, 2 garlic cloves (grated), 2.5cm piece fresh ginger (peeled and grated), ½ tsp ground cumin, ½ tsp crushed dried red chillies, ¼ tsp sea salt, 200g Tenderstem broccoli
• For the butter bean hummus: 400g can butter beans (drained, liquid reserved), 1 tbsp tahini, 1 tsp white miso paste, juice of 1 lemon, ½ tsp sea salt, ¼ tsp ground cumin, 2 ice cubes

Method

1. Preheat oven to 200C/180C fan/gas 6 or air fryer to 170C.
2. For the tamarind Tenderstem, combine all ingredients except broccoli in a small saucepan. Cook over medium heat for 5-10 minutes until thick and sticky.
3. Blanch broccoli in boiling water for 3 minutes, drain, and place in a bowl. Add half the tamarind mixture and mix well.
4. Place broccoli on a baking tray or air fryer rack. Roast in oven for 15 minutes or air fry for 10 minutes until slightly charred and sticky.
5. Meanwhile, make hummus: blend butter beans with remaining hummus ingredients until smooth. Add reserved bean liquid if too dry.
6. Spread hummus on a plate, layer with roasted broccoli, drizzle with remaining tamarind mixture, and serve.

Korean-Style Bang Bang Cauliflower

This recipe makes cauliflower crispy, fiery, and moreish – perfect for replacing crisps and dips at your next dinner party.

Ingredients

• 60g plain flour, 1 tsp gochugaru or chilli flakes, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp sea salt, 125ml milk, 2 eggs, 1 large cauliflower (broken into florets), 100g panko breadcrumbs
• For the sauce: 125ml light soy sauce, 2 tbsp gochujang, 3 tbsp honey, 1 tbsp sesame oil, 1 tbsp rice wine vinegar, juice of 1 lime
• To garnish: 1 tbsp sesame seeds, 1 spring onion (finely sliced), 1 red chilli (finely sliced)

Method

1. Preheat oven to 200C/180C fan/gas 6. Combine flour, gochugaru, onion powder, garlic powder, and salt in a bowl.
2. In another bowl, whisk milk and eggs. Slowly add wet to dry while whisking to make a runny batter.
3. Dip cauliflower florets into batter, let excess drip off, then coat in panko breadcrumbs. Place on a wire rack over a baking tray.
4. Roast for 20 minutes, turn each floret, and roast another 20 minutes until crispy. Alternatively, air fry at 200C for 12-14 minutes, turning once.
5. Meanwhile, make sauce: combine all sauce ingredients in a small saucepan. Heat over low-medium heat until thick and glossy, stirring regularly.
6. Remove roasted cauliflower, coat in sauce, garnish with sesame seeds, spring onion, and chilli. Serve.

Spiced Lamb & Roasted Chickpea Salad

This salad tastes like the best lamb doner but leaves you feeling energised. You can even put it in a wrap for a guilt-free kebab experience.

Ingredients

• 400g can chickpeas (drained and rinsed), 2 tsp paprika, 3 tbsp olive oil (plus extra splash), 500g minced lamb, 3 tsp sumac, 1 tsp dried mint, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground cinnamon, 1 red onion (finely sliced), juice of 2 lemons, about 200g kale (tough stems discarded, leaves sliced), ½ cucumber (diced), 1 ripe avocado (peeled, stoned, diced), 150g baby plum tomatoes (quartered), handful fresh mint leaves (finely chopped), handful fresh parsley (finely chopped), handful pomegranate seeds, sea salt

Method

1. Preheat oven to 200C/180C fan/gas 6. Toss chickpeas with 1 tsp paprika, salt, and 1 tbsp olive oil. Spread on baking tray and roast for 25 minutes until crispy. Set aside.
2. Cook minced lamb in a frying pan over medium-high heat with a splash of olive oil, breaking it up.
3. When it browns, add remaining paprika, 1 tsp sumac, dried mint, cumin, coriander, cinnamon, and salt. Cook for 12 minutes until crispy bits form. Remove from heat.
4. In a bowl, combine red onion with lemon juice, remaining sumac, remaining olive oil, and salt. Mix and set aside.
5. In another bowl, massage kale with salt for 5 minutes to soften.
6. Add cucumber, avocado, tomatoes, and herbs to kale. Toss gently.
7. Add most of the lamb, chickpeas, sumac onions (with juices), and pomegranate seeds to the salad. Mix and plate. Top with remaining lamb, chickpeas, onions, and pomegranate seeds. Serve.

Canned Fish Curry

This humble curry is a childhood favourite, elevating basic pilchards into a delicious meal.

Ingredients

• 2 tbsp sunflower or vegetable oil, 1 tsp black mustard seeds, 1 brown onion (diced), 2 green chillies (chopped, optional), 10 curry leaves (fresh if available), 6 garlic cloves (cut into large chunks), ½ tsp cumin seeds, ¼ tsp fenugreek seeds, ½ tsp ground turmeric, ½ tbsp Sri Lankan roasted curry powder, 2 x 400g cans pilchards in tomato sauce, 200ml boiling water

Method

1. Heat oil in a large pan over medium-high heat. Add mustard seeds. When they spit, add onion, chillies (if using), curry leaves, and garlic.
2. When onion colours and softens, add cumin and fenugreek seeds. After a minute, add turmeric and curry powder.
3. Add pilchards and tomato sauce with boiling water. Simmer with lid on for 10 minutes to thicken.
4. Serve with rice, naans, chapatis, or parathas.

Sticky Marmite Tofu

Marmite and apple juice combine to create a sticky, glossy sauce for crispy tofu. Serve with rice for a quick dinner.

Ingredients

• 200g tofu, 1 tbsp sesame oil, 1 tbsp cornflour, 1 tsp sea salt, sunflower or vegetable oil for shallow frying (optional)
• For the sauce: 100ml unsweetened apple juice, 2 tbsp light soy sauce, 1 tbsp Marmite, 1 tbsp apple cider vinegar, 2 tsp sesame oil, 1 tbsp cornflour, ½ tsp chilli powder (optional)
• To garnish: mixed black and white sesame seeds, sliced spring onions

Method

1. Tear tofu into 2cm pieces. Toss with sesame oil, cornflour, and salt.
2. Air fry at 200C until golden and crispy, or shallow fry in oil for 6 minutes, or bake on a wire rack at 200C/180C fan/gas 6 for 30 minutes.
3. Meanwhile, combine all sauce ingredients in a saucepan. Cook over medium-high heat until thick and sticky, about 5 minutes.
4. Add cooked tofu to sauce, mix well. Garnish with sesame seeds and spring onions. Serve on rice.

Spiced Ratatouille Tarte Tatin

This recipe transforms ratatouille into an elegant, attention-seeking tart. Serve as a starter or vegetarian main with a summer salad.

Ingredients

• 2 red peppers, 6 tomatoes (3 whole, 3 thinly sliced), 3 tbsp olive oil, 1 red onion (finely diced), 2 garlic cloves (grated), 6 sprigs fresh thyme, 1 tsp granulated sugar, a few knobs (30g) salted butter, 1 courgette (thinly sliced), 2 aubergines (thinly sliced), 320g ready-rolled puff pastry sheet

Method

1. Preheat oven to 200C/180C fan/gas 6. Char red peppers and whole tomatoes using a blowtorch, gas hob, or grill. Place in a bowl, cover with clingfilm for 15 minutes, then peel and deseed. Chop into chunks.
2. Heat 2 tbsp olive oil in a saucepan. Add red onion, garlic, and 3 sprigs thyme. Cook for 5 minutes until softened.
3. Add chopped peppers and tomatoes. Cover and cook for 10-15 minutes. Blend to a sauce.
4. In an ovenproof frying pan (25cm), add remaining olive oil, sugar, butter, and remaining thyme. Arrange courgette, aubergine, and tomato slices in an overlapping spiral. Cook over medium heat for 5 minutes to caramelise.
5. Pour the sauce over the spiral. Place puff pastry over the pan, cut to size, and tuck edges in. Poke holes in pastry.
6. Bake for 40-50 minutes until pastry is risen and golden. Rest for 15 minutes, then invert onto a plate. Slice and serve.

Ginger & Cola Sticky Toffee Pudding

A twist on the classic, with gingery heat and Coca-Cola-soaked dates. Perfectly festive and warming.

Ingredients

• For the pudding: 200g stoned dates, 1 tsp bicarbonate of soda, 200ml Coca-Cola, 80g unsalted butter (room temperature, plus extra for greasing), 100g soft brown sugar, 1 tsp ground ginger, 2 eggs, 2 tbsp black treacle, 160g plain flour, 2 tsp baking powder
• For the sauce: 130ml Coca-Cola, 240g soft brown sugar, 1 tsp ground ginger, 2 tsp black treacle, 120g unsalted butter (room temperature), 200ml double cream, ice cream to serve

Method

1. Preheat oven to 190C/170C fan/gas 5. Grease six 180ml dariole moulds or a 25x18cm baking tin.
2. In a saucepan, bring dates, bicarbonate of soda, and Coca-Cola to the boil. Remove from heat and set aside.
3. Beat butter and brown sugar until light and fluffy. Add ground ginger, then eggs one at a time. Add treacle and mix. Sift in flour and baking powder, fold in. Mash the soaked dates and add with juices. Mix.
4. Divide batter among moulds or tin. Bake for 25-30 minutes (moulds) or 35-40 minutes (tin) until a skewer comes out clean.
5. Meanwhile, make sauce: reduce Coca-Cola to a third over high heat. Reduce to medium, add sugar, ginger, treacle, and butter. Whisk until incorporated. Remove from heat, add cream, whisk.
6. Once puddings are done, pour sauce over. Serve with vanilla ice cream.

Recipes from Elevate: Everyday Ingredients, Incredible Flavours by Brin Pirathapan. To order a copy for £18.70 until 7 June, visit mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.