Let's EAT OUT

Take lunch into the garden and imagine you’re on the French Riviera with these simple dishes

- SAMUEL GOLDSMITH

Beef salad with porcini toast

TAKES 20 MINS

SERVES 2

INGREDIENTS

6 slices of ciabatta

1tbsp porcini mushroom in white truffle paste

1tbsp grated Parmesan, plus extra shavings for serving

100g thinly sliced rare beef, either cold or warm

2 handfuls of mixed salad leaves

Handful of mustard and cress

2tbsp sherry vinegar

3tbsp extra-virgin olive oil

Handful of chopped parsley or basil, or a dollop of fresh pesto

1 Preheat the grill to medium, then toast the ciabatta slices on one side. Turn them and toast lightly on the other side. Spread them with the porcini mushroom in white truffle paste, sprinkle with the grated Parmesan and toast again until crisp and golden. Break into pieces.

2 Place the toasts on a platter and arrange the beef, salad and mustard and cress around them.

3 Whisk together the vinegar, oil and chopped herbs or pesto, and spoon over the salad. Season well, then top with shavings of Parmesan before serving..

Brie, tomato & tarragon tart

TAKES 1hr 30 mins

SERVES 6

INGREDIENTS

375g pack all-butter puff pastry

3tbsp olive oil

2 red onions, thinly sliced

2 cloves garlic, peeled and crushed

6 tarragon sprigs

30g freshly grated Parmesan

125g Somerset Brie, thinly sliced

Salt and ground black pepper