When the heat is on and we have the opportunity to eat our meals in the garden I often get the urge to invite friends and family over for something to eat. I love it when I stumble across some really quick and easy recipes that make entertaining that much easier when we all live such busy lives.

Recently I found three inspirational recipes that made that move to the kitchen really easy.

Two were published in You Magazine and take moments to prepare whilst the third was published in Country Living magazine. The first has become a breakfast staple, the second a simple summer desert, and the last is an excellent choice for a tasty lunch or light supper.

1) Breakfast Tartine

Spread a generous layer of ricotta on sourdough toast, sprinkle with chopped pistachios and drizzle with honey.

2)Boozy Berry Fool

Pour a glut of Cointreau over seasonal berries and leave for 1 hour (or more). Spoon over crushed meringue and top with whipped cream and fresh mint.

3)Salad Leaves, Saffron Lamb and Pitta Bread

INGREDIENTS

  • 200ml natural Greek yogurt
  • 1/2 tsp cumin seeds
  • 150g mixed salad leaves
  • 1 cucumber, peeled
  • 2 red onions, thickly sliced into rings
  • 4 tbsp extra-virgin olive oil
  • 8 pitta breads
  • 1 tbsp lemon juice
  • sea salt and freshly ground pepper to season

For the marinated lamb

  • 1 onion, roughly grated
  • 565g lean lamb fillet or leg steaks, diced
  • 2 tbsp extra-virgin olive oil
  • juice of 1 lemon
  • a large pinch of saffron threads
  • sea salt and freshly ground pepper to season

METHOD

  1. Put the grated onion in a bowl with the lamb, olive oil, lemon juice and freshly ground black pepper.
  2. Grind the saffron with a pinch of sea salt and mix into the lamb. Cover and chill for at least 30 minutes.
  3. Heat a griddle pan or BBQ to a high heat.
  4. Put the yogurt into a bowl and beat in 5 tbsp of cold water. Season to taste.
  5. Place the cumin seeds in a dry frying pan and toast over a high heat, giving the pan an occasional shake.
  6. As soon as they smell delicious remove from the heat and grind to a powder. Sprinkle over the yogurt.
  7. Wash and dry the salad leaves. Rip into easy-to-eat lengths and place in a bowl. Slice the cucumber into half moons and mix into the leaves.
  8. Coat the red onion rings in 2 tbsp olive oil and season. Place on the hot griddle or BBQ and cook for 2 minutes on each side until golden. Tip into the salad.
  9. Place the lamb chunks on the hot griddle pan. If using a BBQ thread onto skewers before cooking. To serve medium rare, cook for 3 minutes on either side. Mix into the salad.
  10. Meanwhile, warm the pitta breads in a toaster or on the edge of the BBQ.
  11. Toss the salad in the lemon juice and 2 tbsp olive oil and season to taste.
  12. Split open the pitta breads, fill with the lamb mixture and drizzle with some of the yogurt. Serve immediately.

Preparation 20 minutes, plus marinating. Cooking 10 minutes. Serves 4.

SIT BACK, RELAX, AND MOST OF ALL, ENJOY X