JOYS OF SUMMER

Make the most of fresh cucumbers, chard and raspberries

- Samuel Goldsmith

As the summer days get warmer, the season’s harvest flourishes. There’s so much choice when it comes to fresh produce that excitement builds, too, around the many possibilities for cooking with it.

Berries, especially raspberries, are top of my list. At their best, British raspberries are a sweet, pillowy bite of pleasure. It’s easy to eat mountains of them straight from the bush, but in my cake, I’ve baked them into the batter, making the most of their sweetness and sharpness. The cake is made with oil and yogurt which adds a lovely yielding texture. If you’re left with a bounty of raspberries, use them to make jam.

As summer progresses, cucumbers start to make an appearance, too. Often used as a sandwich filling or tossed through a salad, I’ve instead made them the star of the show in a refreshing, cold cucumber soup. It’s a great meal for a hot summer’s evening or starter for a garden party. Mint and lime highlight the fresh cucumber flavour, while tarragon and chives bring the soup to life with a savoury note. It’s a recipe you can easily make in a hurry – perfect for last-minute gatherings in the sun. I also like to shave cucumbers into long slices using a vegetable peeler and cook for a few minutes in herby butter for a quick side.