Sous-chef, Adam’s summer recipes

As the weather is starting to heat up, our sous-chef Adam has put together a selection of recipes that you can make at home this summer.

Whether you need some inspiration for a weekend picnic or a mid-week BBQ, these dishes are sure to get you in the mood for the longer days ahead.

Chilli peanut noodles with sesame roasted tenderstem broccoli

A quick ten-minute meal, perfect for mid-week. Rich, spicy and creamy without being heavy. Adding roasted tenderstem broccoli gives the dish a crunch, and one of your five a day.

Ingredients (makes two portions):

  • 200g Miaoli flower petal noodles (these can be found on Amazon or in your local Asian supermarket)
  • 3 tbsp smooth peanut butter
  • 3 tbsp light soy sauce
  • 3 tbsp dark soy sauce
  • 1 1/2 tbsp crispy chilli oil (this can be found on amazon or in your local Asian supermarket)
  • 1 1/2 tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 2 sprigs of spring onions (washed and sliced)
  • Toasted sesame seeds
  • 200g tenderstem broccoli
  • 2 tbsp sesame oil
  • Seasoning


  1. Toss broccoli in sesame oil, salt and pepper, place on a roasting tray and into a pre-heated oven for ten minutes at 170 degrees.
  2. In a bowl, combine all ingredients except the noodles and broccoli.
  3. Bring a pan of water to the boil and add the noodles, cook for five minutes.
  4. Add three tbsp of the noodle water to the sauce mix.
  5. Drain the noodles and add to the sauce. Combine well and plate up.
  6. Top with roasted broccoli, spring onion and toasted sesame seeds.

Why not try this with steak or pan-seared shiitake mushrooms.

BBQ roasted chipotle salmon with fresh peach salsa

A great out-of-the-box addition to any summertime BBQ. This recipe will impress your friends and family, whilst also being quick and simple to make.

Ingredients (makes two portions):

  • Salmon:
  • 1 tbsp chipotle seasoning
  • 1 tsp smoked paprika
  • 2 tbsp honey
  • 1 tsp garlic powder
  • 2 fillets salmon
  • 4 slices of lime
  • Salt and pepper
  • Vegetable oil
  • Peach Salsa:
  • 2 fresh peaches
  • 1 tbsp pickled jalapenos
  • 1/4 of a red onion
  • 1/2 of a red bell pepper
  • A handful of coriander
  • 1 lime
  • Salt and pepper


  1. Lay out tinfoil, drizzle with a small amount of vegetable oil. Lay two slices of lime on the foil. Place salmon on top of the oil and lime.
  2. In a bowl, mix paprika, garlic powder and chipotle powder.
  3. Drizzle the honey on top of the salmon, add the seasoning powder mix to the top of the honey salmon. Season the salmon.
  4. Wrap tinfoil around the salmon making sure not to pierce the foil. Add another layer of foil if needed.
  5. For the salsa; dice the peach, red bell pepper, coriander, red onion and pickled jalapenos. Add to a bowl with the juice of one lime and combine. Season to taste.
  6. To cook the salmon, place the foil wrapped salmon into the BBQ, place the lid on the BBQ and cook salmon for 15 minutes.
  7. Remove salmon from foil and serve with the peach salsa. Finish with chopped coriander.

This recipe goes great with rice or roasted baby potatoes. You can pre-season and wrap the salmon the night before to be prepared.

Mexican street corn

Another great addition to a summertime BBQ. This fresh and spicy citrus corn is complimented by creamy crumbled feta and fresh parsley which will soon become a household favourite.

Ingredients (makes two portions):

  • 2 x 325g tinned sweetcorn
  • 1 tbsp jalapenos
  • Small handful of coriander
  • 50g feta
  • 1 lime juice
  • 1 diced tomato
  • 1 tbsp sour cream
  • Pinch of flat leaf parsley


  1. Drain the tin of sweetcorn and dry off the corn using a paper towel.
  2. Heat up a frying pan. Once hot, add the corn and start to colour.
  3. Once coloured, reduce the heat and add the jalapenos and diced tomato.
  4. Remove from the heat and add the diced coriander, lime juice and season to taste.
  5. Serve in a bowl, finished with crumbled feta, a drizzle of sour cream and a sprinkle of diced parsley.

This recipe goes great as a side dish at a BBQ or just on its own with some tortilla chips.

Chorizo and fennel scotch eggs

These scotch eggs are great for a picnic. Make them the previous day and impress your friends and family, or have them at home, fresh with a runny yolk.

Ingredients (makes two portions):

  • 2 medium free-range eggs for the scotch eggs
  • 2 medium free-range eggs for pane
  • 150g chorizo sausage
  • 1 tbsp fennel seeds
  • 4 pork sausages
  • 200g bread crumbs
  • 1 tsp nutmeg
  • 100g flour
  • Vegetable oil


  1. In a bowl, add water and ice.
  2. In a pan, bring water to the boil. Add two eggs to the water and boil for six minutes
  3. Once boiled, add the eggs to the ice water and leave to cool.
  4. Remove the skin from the chorizo sausage. Finely dice the chorizo.
  5. Heat a non-stick frying pan on high heat, add the chorizo and fennel seeds and turn the heat down to medium. Cook until you have a nice dark colour on your chorizo.
  6. Remove from the pan and place on a paper towel to drain.
  7. Remove the skin from your pork sausage and add the meat to a bowl. Add the chorizo, fennel seeds, nutmeg and seasoning. Combine well.
  8. Once the eggs are cool, remove the shell and place eggs on a paper towel to drain.
  9. On a clean surface, lay out two layers of cling film. Add a good handful of the meat mixture to the cling film and lay out flat. Add one of the boiled eggs to the centre of the meat.
  10. Pull the edges of the cling film upwards and start to mould the meat around the egg. Be gentle as to not burst the egg.
  11. Once you have a ball shape, remove the cling film and set the ball aside.
  12. In a bowl, add bread crumbs, add flour to another bowl, and in a third bowl whisk three eggs.
  13. Roll the meat ball in the flour, tap off any excess flour and then roll in the egg mixture, remove from the egg mix, drain off excess then add the breadcrumb. Pat breadcrumbs all over the ball. Place ball onto a clean tray.
  14. Once you have your scotch eggs breaded its time to fry.
  15. In a heavy based pan, heat vegetable oil to 180 degrees. Slowly lower your scotch eggs into the oil with a slotted spoon and cook for five to eight minutes or until a nice dark golden brown. Be careful with this process as hot oil is very dangerous and can spit. Make sure to have plenty of ventilation in your kitchen and wear an apron and appropriate shoes. 
  16. Remove from the oil and place on a paper towel to drain.
  17. Leave to cool and enjoy, you should achieve a nice runny yolk.

This recipe takes a little more preparation but is very much worth it for that first slice of runny yolk.

Image credit: Tom Morley

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