LET'S EAT outside!

THE SUN IS SHINING, THE AIR IS WARM, AND FOOD ALWAYS TASTES BETTER EATEN IN THE FRESH AIR… CELEBRATE SUMMER WITH AN AL FRESCO FEAST

- ANDREA CHILDS, SAMUEL GOLDSMITH

CHARRED CORN, DILL AND NEW POTATO SALAD

If you can find waxy salad potatoes such as Pink Fir Apple or Anya, they will impart a beautiful, nutty flavour, but Charlotte variety will also work splendidly.

SERVES 6 AS A SIDE

1 small red onion, sliced 3tbsp red wine vinegar

1tsp unrefined sugar 3tbsp plain yogurt or buttermilk

4½tbsp extra virgin olive oil

2 small bunches dill with stalks, finely chopped

750g Pink Fir Apple or Anya potatoes

3 large sweetcorn cobs

200g feta cheese, drained and crumbled

1 Combine the onion with 2tbsp vinegar, sugar, a pinch of salt and 1tbsp water in a small bowl. Set aside for at least 2 hrs, stirring occasionally. Transfer 1½tbsp pickling liquid to a second bowl and whisk in the remaining 1tbsp vinegar, yogurt, 4tbsp olive oil and most of the dill, seasoning to taste. If it’s too tart for you, add a pinch of sugar.

2 Bring the potatoes to the boil, partially cover and simmer for about 18 mins, until tender. Drain and when just cool enough, slice thickly and toss with the dressing in a serving dish.

3 Meanwhile, lightly brush the sweetcorn with the remaining oil and season. Griddle or barbecue the cobs for 6-8 mins, turning until lightly charred. Use a sharp knife to shuck the corn in strips.

4 Add the sweetcorn to the potatoes with the feta cheese and toss lightly. Sprinkle with the onions and the remaining dill to finish.