THE SUN-SOAKED PLATE...Mediterranean recipes for family and friends

The warmth of the sun is irreplaceable, longed for in the depths of winter, it’s the only thing that, for all our technology, we cannot buy on the shelf. And when sun is shining, what we really need is light, refreshing and delicious food. Recipes that don’t require too much effort and hours in the kitchen And as we move towards summer, produce is at its peak. Delicious fruits and vegetables abound at local markets and besides being low in calories, loaded with vitamins, minerals, antioxidants, and fiber, you’ll be thrilled at how fresh, delicious, and satisfying it all tastes. Here are a few of my essential sunshine ingredients: Watermelon -Natures Ice lolly has more than 80 percent water, so it’s an excellent way to satisfy your thirst and keep you hydrated during long summer days. Chilled soups –These are also the perfect appetizers to start your meal. Gazpachos are wonderful thirst-quenching, liquid salads, made with fresh, raw vegetables and ripe tomatoes;...

Some dessert connoisseurs may try to argue that Pâte choux is the ultimate, French, classic Pastry recipe. For me, there is no doubt that Choux pastry is one of the lightest, crispiest pastries around, it's also so versatile and can be used in so many different ways both sweet and savoury. For some reason, it has a reputation for being difficult to master, but in fact it’s so easy once you know the proper technique its almost child's play. A pre-heated hot oven is essential to rise and set the choux and if you take it out of the oven before it’s cooked thoroughly it will collapse. Any filling should not be added until the last possible moment because it will make the choux pastry sag. It’s made with plain flour, salt, butter, eggs, milk and a little sugar (if it’s being used for a sweet dish). Instead of a raising agent, choux pastry is puffed up by steam. It is used to make wonderful profiteroles, éclairs and forms the basis of the dramatic classic French...

There are certain ingredients that you almost have to treat like a sponge. Take a simple, insipid chicken breast for example; it can be totally transformed with the addition of a few herbs & spices and a couple of hours marinating before being cooked.   Although the main purpose of marinating is to add flavour, in some cases it can also help to tenderise meat, chicken and fish. Marinades can even be used on some vegetables, including aubergines, courgettes and artichokes. Part of the trick is to plan ahead so your food has time to absorb the flavours. The best way to do this is to marinate the night before and sleep on it. Most marinades combine an acid, like lemon

Apples and pears are so versatile…while they are great to eat raw; they also make a delicious addition to baked goods, salads, sauces or stews. Personally, from a cooks perspective, I prefer to use pears in my cooking. There are more than 3,000 varieties of pear cultivated all over the world, but it is thought that the wild pear originated in Asia and the ancient Greeks introduced them to Europe. They come in different shapes and sizes and vary in sweetness and texture and so can be used in different ways. Most cooks tend to prefer the Comice pear for their sweet, aromatic flavour and good texture,

Pretty soon now, potatoes should have been lifted and stored for the winter. Consequently, a wide range is now available and it’s a good time to experiment with the world’s favourite tuber. Potato & parmesan soup with walnut-watercress pesto I think the potato is a fantastic ingredient for any cook. They are so versatile, can be cooked in so many different ways and they are also a great vehicle for absorbing loads of other flavours. My favourite pairings for potatoes include truffles, bacon, capers, anchovies, watercress & caviar. The combination of warm roasted new potatoes topped with sour cream & caviar is simply awesome and must rate as my preferred canapé of all-time. Potatoes were by no means an instant success in the western world; they were thought to have originated in Chile when prehistoric tribes took them to the Andes region of Bolivia, Ecuador and Peru. The potato had been cultivated for centuries in South America before the Spanish conquista...