June, 2021 Edition

August, 2021

August is here, and our Northern Hemisphere readers are finally coming out of lockdown and enjoying the Summer Holiday season. Sarah has selected some wonderful summertime recipes to make more of the warm days and nights. Those south of the equator are in the grip of the colder winter weather, so Sarah has brought you hearty dishes of winter to warm your tummy.

You can always rely on Sarah to bring you a wonderful seasonal list of recipes that will delight and impress your family and friends, so scroll down for yummy recipes.

Lobster bisque ready to eat
Lobster Bisque
6 Portions

Prep: 30 minutes
Cook: 30 minutes

Recipe
A slice ofPigeon Terrine
Pigeon Terrine
1 litre terrine (8-12 Portions)

Prep: 30-40 minutes plus 2 hours marinating
Cook: 1½ hours

Recipe
Stuffed Crab Claws with Spicy Crab and Papaya Salad
Stuffed Crab Claws
12 Stuffed Crab Claws

Prep: 20 minutes
Cook: 15 Minutes

Recipe
Spicy Flat Iron Steak servered with salad and bread
Spicy Flat Iron Steak
4 Portions

Prep: 15 minutes plus minimum 4-12 hours marinating
Cook: 5 minutes

Recipe
Raw Broad Bean Dip served with home made Grissini.
Raw Broad Bean Dip
Portions: 2-4 (the amount depends on the size of the broad beans)

Prep: 30-40 minutes

Recipe
Whole Roasted Cauliflower ready to serve.
Whole Roasted Cauliflower
4 Portions as a main or 6 if served with a selection of dishes

Prep: 5 minutes
Cook: 50-60 minutes

Recipe

Seasonal Recipe Ideas

Sarah's Seasonal Recipe List has been updated with great ideas, which can be found below. Also, we have the August's guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.

Northern Hemisphere

Preview

Clams with Bacon and Garlic Lobster Bisque Pigeon Terrine Raw Broad Bean Dip Stuffed Crab Claws Thyme and Blue Cheese Grissini

Main Feature

Sea

Barbecued Sea Bass on Samphire Chermoula Barbecued Halibut Coconut Coated Seafood on Mango Salsa Dover Sole Meuniere with Prawns and Mushrooms Spicy Thai Cockle and Clam Risotto Tuna Surf and Turf

Land

Barbecued Yoghurt Marinated Shoulder of Lamb Grouse Traditionally Roasted Honey and Whisky Pigeon Breast on Polenta with a Spinach and Orange Salad Pappardelle with a Hare Sauce Scottish Surf and Turd with Stovies Spicy Flat Iron Steak Thai Rabbit Curry

Ground

Asparagus, Pea and Goats Cheese, Beetroot Ravioli Broad Bean and New Potato Tortilla Whole Roasted Cauliflower

Side Show

Barbecued Flat Bread Greek Salad Plum Cheese Tomato Salsa Traditional Guacamole tzatziki

Encore

Frozen Watermelon Daiquiri Plum Cobbler Plum Crumble Plum Sorbet Raspberry Shortcake Scottish Whisky and Raspberry Cream

Southern Hemisphere

Preview

Chinese Stuffed Prawns Prawns with Chorizo in a Chilli, Tomato Sauce Pumpkin and Coconut soup Thai Crab Salad on Crispy Noodles Vegetarian Spring Rolls

Main Feature

Sea

Chicken and Seafood Paella Crab Risotto John Dory on Polenta Croutons Simple Seafood Stew Three Flavoured Fish

Land

Chilli Beef Cobbler Curried Beef Pie Dry Pork Curry Moroccan Goat Spanish Sausage and Bean Stew

Ground

Asparagus Risotto Roast Pumpkin Risotto Vegetable Curry Pies Vegetarian Jollof Rice Vegetable Nut Loaf Vegetable Red Curry

Side Show

Red Cabbage, Apple and Walnut Coleslaw Braised Red Cabbage with Caraway Seeds

Encore

Apple and Rhubarb Crumble Carrot and Apple Cake Pear and Almond Tart Pear Friands Pear Sorbet

Next issue

We are looking forwards to an updated July edition around the 1st, so keep you eye out for it. Also, please feel free to reach out to us about the new site. Simply pop over to Twitter or Facebook and send us a message.

Enjoy!

The bare ingredients team.