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Bring me sunshine

Chef Ravinder Bhogal shares her top five summer food recipes to keep you happy and healthy

Embrace summer's boldest ingredients in these rainbow recipes

ALL of a sudden, it seems summer is within reaching distance.

So, naturally, the first thing we're thinking about is yummy summer recipes to add to our repertoire - look no further.

Carpaccio pineapple & prawn salad

 This refreshing salad is a summer winner
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This refreshing salad is a summer winnerCredit: Maja Smend

Serves 4

Prep time 15 minutes

Cooking time 2 minutes

Cals 178

Sat fat 1g

*1 clove garlic

*1tbsp apple juice

*2tbsp tamarind concentrate

*1tbsp honey

*3tbsp extra virgin olive oil

*1 pineapple, peeled and finely sliced into discs

*300g jumbo prawns, cooked and peeled

*1 shallot, finely sliced

*1 red chilli, finely sliced

*Handful fresh coriander

*Handful mint leaves

1 In a pestle and mortar, smash the garlic with some sea salt and pepper, then stir in the apple juice, tamarind, honey and 2tbsp of the oil. Place the pineapple discs and prawns in a bowl, and pour the dressing evenly on top.

2 Heat the remaining olive oil in a frying pan over a high heat, then fry the shallots for 2 minutes, or until crispy.

3 Arrange the pineapple and prawns on a large plate or platter, then serve scattered with the red chilli, coriander, mint and crispy shallots.

Goat’s cheese, tomato & pesto terrine

 It's easier than you think to whip up this terrine
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It's easier than you think to whip up this terrineCredit: Maja Smend

Serves 6

Prep time 15 minutes, plus overnight chilling

Cals 336

Sat fat 12g

*300g goat’s cheese

*100g ricotta, strained

*1 clove garlic, grated

*Handful flat-leaf parsley, finely chopped

*6 heritage tomatoes, sliced

*Pinch caster sugar

*15 sun-dried tomatoes in olive oil, finely chopped

*8tbsp pesto, plus extra to serve

*25g pine nuts, toasted

*Few basil leaves

1 Line a small loaf tin with cling film so the sides overhang. Beat together the goat’s cheese, ricotta, garlic, parsley, plus some sea salt and black pepper.

2 Season the tomatoes with sea salt, black pepper and a pinch of caster sugar, then lay them across the base of the loaf tin. Spread over a thin layer of the cheese mixture. Next, spread over the sun-dried tomatoes, followed by another layer of cheese, then pesto, followed by more cheese. Repeat until all the ingredients are used up.

3 Fold over the cling film so the terrine is covered, then place a weight over it and let it sit in the fridge overnight or until it’s set.

4 Turn the terrine out on to a board, removing the cling film. Scatter with pine nuts and basil, and drizzle over extra pesto. Slice to serve.

Pork Souvlaki Skewers

 What's a BBQ with kebabs?
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What's a BBQ with kebabs?Credit: Maja Smend

Makes 6

Prep time 25 minutes, plus 2 hours’ marinating

Cooking time 10 minutes

Cals 415

Sat fat 6g

For the tzatziki

*1 cucumber, grated

*400g thick Greek yoghurt

*1 clove garlic, crushed

*2tbsp dill, finely chopped

*Handful mint leaves, finely chopped

*Squeeze lemon juice

*1tbsp olive oil

*Cayenne pepper

For the skewers

*500g leg pork, cut into chunks

*1tbsp dried mint

*1tbsp dried oregano

*Zest and juice 1 lemon

*75ml olive oil

*2 cloves garlic, crushed

*1 red pepper, cut into chunks

*1 yellow pepper, cut into chunks

*1 green courgette, thinly sliced lengthways

*1 yellow courgette, thinly sliced lengthways

*6 flatbreads

1 To make the tzatziki, put the grated cucumber in a bowl and sprinkle with 1/2tsp salt. Chill for 20 minutes until the liquid has seeped out – this will give it texture and crunch.

2 Drain the cucumber in a colander, squeeze out the excess liquid and transfer to another bowl. Add the yoghurt, garlic, dill, mint, lemon juice, plus some sea salt and black pepper. Drizzle over the olive oil and add a sprinkle of cayenne pepper.

3 In a bowl, mix together the pork, herbs, lemon zest and juice, olive oil, garlic, some sea salt and black pepper. Leave it to marinate for 2 hours or overnight if possible.

4 Preheat the barbecue or put a griddle pan on a high heat. Thread the marinated pork on to skewers, alternating with the peppers and courgette ribbons. Barbecue or cook on the griddle pan for 10 minutes, or until the meat is cooked all the way through, turning and basting with the marinating juices.

5 Warm the flatbreads on the barbecue or griddle pan, then pile with tzatziki and the skewers.

Summer Bibimbap

 This dish is a nutritious plateful of loveliness
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This dish is a nutritious plateful of lovelinessCredit: Maja Smend

Serves 4

Prep time 20 minutes

Cooking time 15 minutes

Cals 557

Sat fat 2g

*400g short-grain rice

*4tsp sesame oil, plus extra for drizzling and frying

*2 carrots, spiralized

*2 cloves garlic, crushed

*2 courgettes, spiralized

*2 small raw beetroot, spiralized

*100g asparagus spears

*100g sprouting broccoli, blanched

*2tbsp soy sauce

*150g baby spinach leaves

*100g radishes, finely sliced

*150g bean sprouts

*4 eggs

To serve

*6 spring onions, thinly sliced

*Black and white sesame seeds, toasted

*Chilli sauce (optional)

1 Rinse the rice until the water runs clear, then drain. Bring 800ml water to the boil in a pan, stir in the rice, cover and steam for 15 minutes on a low heat until cooked through. Set aside.

2 Meanwhile, heat 1tsp of sesame oil in a large frying pan over a high heat, add the carrot and 1/3 of the garlic and stir-fry for 1 minute. Season with salt and pepper to taste, remove with a slotted spoon and set aside.

3 Heat 1tsp of sesame oil in the pan, add the courgette, beetroot and half the remaining garlic, stir-fry for 1 minute, then season. Remove with a slotted spoon and set aside. Heat the remaining oil in the pan, add the asparagus, broccoli and remaining garlic, then stir-fry until just cooked.
Add soy sauce and set aside.

4 Blanch the spinach to wilt, drain, then season and drizzle with sesame oil.

5 Divide the cooked rice between four bowls and top with the carrot, courgette, beetroot, asparagus, broccoli, spinach, radishes and bean sprouts. Fry the eggs in a little oil, keeping the yolks soft and runny. Top each bowl with an egg, spring onions, sesame seeds and chilli sauce if you like.

Mango & Pistachio Kulfi

 This makes a delicious yet light dessert, perfect for hot summer evenings
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This makes a delicious yet light dessert, perfect for hot summer eveningsCredit: Maja Smend

Makes 6

Prep time 10 minutes, plus freezing overnight

Cals 619

Sat fat 20g

*284ml double cream

*450g tin condensed milk

*6 ripe mangoes, 4 puréed, 2 sliced into wedges

*50g pistachios, roughly chopped, plus extra for serving

1 Whip the cream into soft peaks and fold into the condensed milk. Next, fold in the puréed mango and pistachios.

2 Pour the mixture into six lightly greased ramekins or moulds and freeze overnight.

3 To turn the kulfis out, dip the moulds briefly in hot water first. Serve with more pistachios and slices of mango.

For more recipes from Ravinder Bhogal, check out her mouth-watering sandwiches and favourite fish recipes.

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