SMOKED SALMON AND BURRATA SHARING PLATTER
A wonderful sharing board of fresh, vibrant flavours. Smoked salmon, smoked trout or gravadlax can be used. When buying the tomatoes, choose different colours and sizes. When served on a board or platter, this looks so attractive and is perfect for passing round the table.
SERVES 6
- 225g (8oz) asparagus spears
- 500g (1lb 2oz) heritage tomatoes, different colours and sizes, sliced or quartered depending on size
- ½ bunch of basil, roughly chopped
- 1 x 150g (5oz) ball burrata, well drained
- 200g (7oz) slices smoked salmon
- ½ a cucumber, peeled, halved lengthways, deseeded and sliced into crescents
- 1 lemon, sliced into wedges
FOR THE DRESSING
- 2tbsp white wine vinegar
- 2tbsp balsamic glaze
- 1tbsp runny honey
- 2tsp Dijon or grainy mustard
- 125ml (4fl oz) olive oil
You will need a long wooden board or large platter.
Remove and discard the woody ends from the asparagus, then cook in a pan of boiling salted water for 3-4 mins. Drain and refresh under cold water. Drain and set aside.
Arrange the tomatoes at one end of the board and sprinkle with half the basil.
Place the asparagus next to the tomatoes and the burrata next to the spears. Curl the slices of smoked salmon alongside.
Mix the cucumber with the remaining basil and season with salt.
Marks & Spencer Terre di Chieti Pecorino 2021 (12%) £8
Pile the cucumber next to the smoked salmon at the far end of the board and sprinkle freshly ground black pepper all over. Arrange the lemon wedges alongside.
Measure all the dressing ingredients into a jug. Season and stir until well mixed.
Drizzle some over the platter and serve the rest alongside. Finally, sprinkle the tomatoes with sea salt and serve with bread rolls.
Olly Smith’s wine pairing: Star with salmon
Marks & Spencer Terre di Chieti Pecorino 2021 (12%) £8
The oiliness of smoked salmon calls for a wine with piercing zing to cut through it, and I love the definition of this lime and lemony pecorino (the grape’s name, nothing to do with the cheese!). With an upbeat, lingering trail of brightness, this wine cleanses the palate ready for the next bite.
JUMBO LENTIL ROLLS
These veggie rolls became huge favourites when we were testing the recipes for the book. They’re perfect for sharing – wrap them up and give to friends. These would be great enjoyed at an outside event, but they must be served warm.
MAKES 2
- 125g (4½oz) dried Puy lentils
- 115g (4oz) soft goat’s cheese
- 115g (4oz) sun-blushed tomatoes, chopped
- 3tbsp chopped mint
- 55g (2oz) mature Cheddar, coarsely grated
- 2tsp ground cumin
- 1 x 375g packet of ready-rolled all-butter puff pastry
- 1 egg, beaten
- Salad, to serve
Preheat the oven to 220°C/fan 200°C/gas 7 and line a large baking sheet with non-stick baking paper.
Place the lentils in a saucepan, cover with cold water and bring up to boil. Reduce the heat and simmer gently for about 20 minutes until tender (or cook according to the packet instructions). Drain and leave them to cool.
Place the cooked lentils in a mixing bowl. Add the goat’s cheese, sun-blushed tomatoes, mint, Cheddar and ground cumin, season well with salt and freshly ground black pepper and stir to combine.
Unroll the pastry, with a long edge nearest to you. Cut the pastry in half horizontally to make two rectangles.
Brush the pastry, all over, with the beaten egg. Spoon half of the lentil mixture along a long edge about 4cm (1½in) in from the edge.
Kaapzicht Estate Bush Vine Chenin Blanc 2021 (13.5%) £13.99, Waitrose
Fold the pastry over the lentil mixture and press down to encase it (making a long lentil roll). Press down on the seal with a fork to make a neat edge.
Repeat with the remaining pastry and lentil mixture to make a second roll.
Place the rolls on the baking sheet and glaze with the remaining beaten egg. Bake in the preheated oven for about 25 minutes, until golden and crisp.
Serve warm with salad.
Olly Smith’s wine pairing: Perfect with pastry
Kaapzicht Estate Bush Vine Chenin Blanc 2021 (13.5%) £13.99, Waitrose
Butter pastry is spot on for chenin blanc from South Africa. This one has been carefully matured with a little bit of judicious French oak to round out the texture. A rare find made of older vines which produce fruit of immense character, this is a world-class white wine of pineapple intensity to savour and celebrate.
PROVENCE TOMATO AND GARLIC PISTOU TART
With thin cheesy pastry and juicy roasted tomatoes, this is the perfect tart for sharing on lazy sunny days with a glass of rosé and memories of French holidays!
SERVES 6-8
FOR THE CHEESE PASTRY
- 175g (6oz) plain flour, plus extra for dusting
- 115g (4oz) butter, cubed
- 55g (2oz) Parmesan, grated
- 1 egg, beaten
FOR THE FILLING
- 1kg (2lb 4oz) medium-sized ripe tomatoes, thickly sliced
- 4tbsp olive oil
- 5 garlic cloves, halved
- 3tbsp sun-dried tomato paste
- 115g (4oz) Brie, cut into thin slices
FOR THE PISTOU
- 2 garlic cloves
- 2tsp sea salt
- A small bunch of basil (15g/½oz)
- A small bunch of mint (15g/½oz), leaves picked
- 75ml (2½fl oz) olive oil
- A squeeze of fresh lemon juice
- Dressed green salad, to serve
Preheat the oven to 200°C/ fan 180°C/gas 6. You will need a 33 x 23cm (13 x 9in) Swiss roll tin.
To make the pastry, measure the flour, butter and Parmesan into a food processor. Whizz until breadcrumb stage.
Add the egg and ½ tablespoon of water and whizz again until the mixture comes together. Tip out on to a floured work surface and knead gently into a ball.
Roll the pastry out thinly and use it to line the base and sides of the tin. Prick the base with a fork and chill in the fridge for 30 minutes.
Arrange the tomatoes in a single layer in a large roasting tin. Place the oil and garlic in a small bowl.
Swirl around to coat the garlic in the oil, then pour the oil over the tomatoes. Tuck the cloves between the sliced tomatoes and season well with salt and freshly ground black pepper.
Line the pastry with non-stick baking paper and fill with baking beans. Slide on to the middle shelf of the oven.
Place the tomatoes on the top shelf and cook both for 20 minutes. Take the pastry case out of the oven and remove the paper and beans.
Return the pastry to the oven with the tomatoes for another 5-10 minutes, until the pastry case has dried out and the tomatoes are soft but not mushy. Leave them both to cool slightly in the tins.
Spread the sun-dried tomato paste over the base of the pastry, then carefully arrange the roasted tomatoes in neat rows on top, making sure not to add too much of the juice from the roasting tin. Scatter the garlic cloves over the top and season again. Return to the oven for 10 minutes, until the tomatoes are lightly tinged.
Provence Rosé 2021 (50cl, 13%) £8.50, Co-op
Meanwhile, to make the pistou, place the garlic, salt and herbs in a food processor and whizz. While the processor is still whizzing, slowly pour in the olive oil to make a soft paste.
Add a splash of lemon juice. Lay the slices of Brie over the warm tart and return to the oven for 3-4 minutes to melt a little.
Drizzle over the pistou and serve warm with a dressed green salad.
Olly Smith’s wine pairing: Terrific with tomatoes
Provence Rosé 2021 (50cl, 13%) £8.50, Co-op
Tomatoes and garlic always sing when paired with a Provençal rosé. This blend of local grapes delivers a balance of peachiness with light spice, and the subtle, savoury character picks up splendidly with the cheese. Serve cool in a generous glass and you can practically hear the cicadas stridulating in the French sunshine!
BLACK BEAN CHICKEN SKEWERS
Marinated chicken kebabs, bursting with Asian flavours. Black bean sauce is readily available to buy in bottles.
MAKES 12
- 3tbsp black bean sauce
- 1tsp finely grated fresh root ginger
- 1tsp sesame oil
- 2tsp runny honey
- 2 skinless and boneless chicken breasts, each sliced into 6 long strips
You will need 12 wooden skewers, soaked in cold water for 30 minutes. (This prevents them burning when cooking.)
Measure the black bean sauce, grated ginger, sesame oil and honey into a bowl. Season with salt and freshly ground black pepper and stir to mix.
Add the chicken strips and stir to coat. Marinate for about 30 minutes.
Preheat the grill to high and line a baking sheet with foil.
Thread the chicken strips on to the skewers and arrange in a single layer on the baking sheet. Grill the chicken on the highest grill shelf for 5-6 minutes, until golden on both sides and cooked through. Serve at once.
HARISSA HALLOUMIAND SQUASH SKEWERS
Cut the halloumi and squash into equal-sized cubes so they cook evenly.
MAKES 6
- 225g (8oz) butternut squash, peeled and cut into 18 cubes, each 2-3cm (¾-1¼in)
- 1 red pepper, deseeded and sliced into 18 pieces
- 1 x 250g (9oz) halloumi block, cut into 12 cubes
- 2tbsp sunflower oil
- 1tsp harissa paste
- 1 garlic clove, crushed
- 2tbsp runny honey
- Juice of ½ lemon
You will need 6 wooden skewers, soaked in cold water for 30 minutes. (This prevents them burning when cooking.) Preheat the grill to high and line a baking sheet with foil.
Blanch the squash in boiling salted water for 6-7 minutes. Drain and refresh under cold water, then drain again well.
Aldi Specially Selected Prosecco DOCG (11%) £7.99
Thread 3 cubes of squash, 3 pieces of pepper and 2 cubes of halloumi on to each wooden skewer in a random order. Place on the baking sheet and brush with oil, so they are well coated.
Mix the harissa paste, garlic, honey and lemon juice together in a small bowl.
Grill the skewers for 2-3 minutes. Turn over and grill for another 2-3 minutes, until the squash is tender and starting to colour.
Brush the skewers with the harissa mixture and return to the grill for a final 1½ minutes, until golden and starting to char. Serve at once.
Olly Smith’s wine pairing: Bubbles for light bites
Aldi Specially Selected Prosecco DOCG (11%) £7.99
Exuberant bubbly like this is a delight to pour with a range of light bites like these skewers. Expect exotic fresh flavours of tangerine and melon from this juicy Italian fizz – and serve it in white wine glasses rather than flutes to maximise the aromas. Extra enjoyment for free.
GINGER AND ORANGE POLENTA CAKE
I adore ginger, and it makes a winning combination with orange. Polenta is a traditional Italian cooked cornmeal and can be a combination of grains. It is used in many dishes, including desserts and porridge, but I like it in a cake, as it gives a moist, grainy texture.
SERVES 8
- 250g (9oz) butter, softened, plus extra for greasing
- 250g (9oz) caster sugar
- 4 eggs, beaten
- 250g (9oz) ground almonds
- 175g (6oz) polenta
- 1tsp baking powder
- 1½tbsp ground ginger
- Finely grated zest and juice of 1 large orange
- 4tbsp ginger syrup (from the stem ginger jar)
- 115g (4oz) icing sugar, sifted
- 2-3 stem ginger bulbs, finely chopped
Preheat the oven to 160°C/fan 140°C/gas 3. Grease and baseline a 23cm (9in) springform tin with non-stick baking paper.
Measure the butter and caster sugar into a bowl. Whisk with an electric hand whisk until pale and creamy.
Add the eggs, a little at a time, whisking until well incorporated. (The mixture might curdle a little at this point – don’t worry!)
Gently fold in the ground almonds, polenta, baking powder, ground ginger and orange zest.
Spoon into the prepared tin and level the top. Bake in the preheated oven for about 1¼ hours, until pale golden and the cake is coming away from the sides of the tin.
Pour the orange juice over the warm cake and leave to cool in the tin on a wire rack.
Les Jardiniers Muscat de St Jean de Minervois (37.5cl, 15%) £5.25, Sainsbury’s
Meanwhile, to make the icing, mix the ginger syrup and sifted icing sugar together in a small bowl until smooth and thickish. Place the cooled cake on to a plate and spread the icing over the top using a palette knife.
Scatter over the ginger pieces and leave to set for about 1 hour. Cut into 8 generous wedges.
Olly Smith’s wine pairing: Cracking with citrus
Les Jardiniers Muscat de St Jean de Minervois (37.5cl, 15%) £5.25, Sainsbury’s
This dessert wine is laden with orange scent, which is spot on for this cake, and packed with lusciousness, so a little goes a long way. Serve chilled in small glasses, or in shot glasses for a tiny tipple to lift the cake to the next level. Such fun – and great value for a half-bottle too.
BAKED RICOTTA CHEESECAKE WITH BLACKBERRY COULIS
A classic vanilla baked cheesecake with a soured cream topping and a sharp coulis, which complements the creaminess of the cheesecake. If fresh blackberries are not in season, use frozen instead.
SERVES 6-8
FOR THE BASE
- 125g (4½oz) digestive biscuits
- 75g (3oz) butter, melted, plus extra for greasing
FOR THE FILLING
- 500g (1lb 2oz) full-fat ricotta cheese
- 180g (6½oz) full-fat cream cheese
- 125g (4½oz) caster sugar
- 2 eggs
- 1tbsp plain flour
- 1tsp vanilla extract
- Zest of 1 lemon
- Juice of ½ a lemon
- 100ml (3½fl oz) pouring double cream
FOR THE TOPPING
- 800g (1lb 12oz) blackberries
- 4tbsp icing sugar
- 2tsp cornflour
- 200ml (7fl oz) soured cream
Preheat the oven to 160°C/fan 140°C/gas 3. Grease and base-line a 20cm (8in) loosebottomed or springform tin.
Place the biscuits in a bag and crush to crumbs with a rolling pin. Tip into a bowl, add the melted butter and mix well. Spoon into the base of the tin and level the surface.
Press down firmly and chill in the fridge.
Measure the ricotta and cream cheese into a bowl. Gently whisk until smooth, being careful not to overwhisk.
Add all the remaining filling ingredients and continue to mix slowly until you have a smooth, silky consistency, being careful not to overwhisk.
Pour the filling on top of the biscuit base and spread evenly to the sides. Bake in the preheated oven for about 1 hour, until slightly golden and just set in the middle.
Turn off the oven and leave the cheesecake to cool inside the oven for 1 hour until cold. Remove from the tin and chill in the fridge.
Meanwhile, place the blackberries in a food processor and whizz until puréed. Pass the purée through a sieve into a bowl.
Tesco Finest Dessert Semillon (37.5cl, 10%) £6.25
Add the icing sugar and cornflour to the bowl, mix well, then tip into a saucepan. Place over a low heat and stir gently until the mixture has thickened and coats the back of a spoon. Leave to cool.
Spread the soured cream over the top of the cold cheesecake. Drizzle a few teaspoons of blackberry coulis over the top and swirl to make a pretty pattern.
Serve with the remaining coulis alongside.
Olly Smith’s wine pairing: A cold classic
Tesco Finest Dessert Semillon (37.5cl, 10%) £6.25
A cracking value half-bottle from Down Under that’s a gem served cold with cheesecake. Late harvest semillon takes on a syrupy texture that’s packed with scrumptious sweet fruit and a pleasing uptick of zing on the finish. Somewhere between a peach and a mango, this rich dessert wine is made by the famed De Bortoli estate.
GLAZED FRENCH PEACH TART
This dessert is as impressive as it is delicious! The recipe works just as well with nectarines or apricots. It takes a little time to do but is so worth it, and is a dish you will be proud of.
SERVES 8-10
- 55g (2oz) caster sugar
- 8 large peaches, halved and thinly sliced
- About 75g (3oz) apricot jam
FOR THE PASTRY
- 175g (6oz) plain flour, plus extra for dusting
- 115g (4oz) butter, cubed
- 3tbsp icing sugar
- 1 egg, beaten
FOR THE CRÈME PÂTISSIÈRE
- 6 egg yolks
- 115g (4oz) caster sugar
- 55g (2oz) plain flour
- 1tbsp cornflour
- 500ml (18fl oz) full-fat milk
- 1tsp vanilla extract
- 100ml (3½fl oz) pouring double cream, lightly whipped
You will need a 28cm (11in) fluted loose-bottomed tart tin.
First make the pastry. Measure the flour, butter and icing sugar into a food processor. Whizz until breadcrumb stage. Add the egg and whizz again until a ball forms.
Dust a worktop with flour and roll out the pastry as thinly as possible to a little bigger than the tin.
Line the tin with the pastry up the sides, forming a small lip around the edge. Prick the base with a fork and chill in the fridge or freezer for 30 minutes.
Preheat the oven to 200°C/ fan 180°C/gas 6.
Line the pastry case with non-stick baking paper and fill with baking beans. Bake blind for 15 minutes, then remove the paper and the beans and bake for another 5-10 minutes, until the pastry is pale golden and crisp. Set aside to cool.
Meanwhile, to make the crème pâtissière, place the egg yolks, sugar, flour and cornflour in a large bowl. Whisk, using an electric whisk, until the mixture is thick and pale.
Heat the milk in a saucepan until scalding. Slowly pour the milk into the bowl and continue whisking until smooth.
Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at thickish ribbon stage (when you lift the spoon or beaters they should leave a trail of mixture visible like a ribbon).
Spoon into a bowl, cover the surface with non-stick baking paper to stop a skin forming and leave to cool. When the crème pâtissière is cold, fold in the whipped cream. Set aside and chill until needed.
To poach the peaches, measure 200ml (7fl oz) water and the caster sugar into a wide based saucepan. Stir to dissolve the sugar, then bring up to the boil and boil for 2 minutes.
Morrisons The Best Sauternes (37.5cl, 14%) £12
Turn down the heat, add the peach slices and simmer gently for a few minutes, until just soft, but not falling apart. Strain the peach slices from the syrup and leave to cool completely. Place the apricot jam in a small saucepan.
Place over a low heat and stir until smooth and runny. Fill the pastry case with the cold crème pâtissière, spreading to the edges. Arrange the slices of peach overlapping in a neat spiral on top.
Brush the peach slices and pastry edges with the apricot glaze and place in the fridge for 30 minutes to set before serving. Cut into wedges and serve at room temperature.
Olly Smith’s wine pairing: Paradise with peaches
Morrisons The Best Sauternes (37.5cl, 14%) £12
This is a splash-out, but Sauternes and peach tart is a classic combo. Serve it lightly chilled in a white wine glass and savour its sweet splendour. Such a small amount is produced from each vine that every last luscious drop feels utterly special.
- ENJOY 30% OFF Extracted from Cook And Share by Mary Berry, published by BBC Books on 1 September, £27. Recipes © Mary Berry, 2022. To order a copy for £18.90 go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. Promotional price valid until 10/09/22. Photography © Laura Edwards, 2022.
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