Cooling Summer Recipes From London’s Top Chefs

While the summer might be playing games with us (it’s gone from mini heatwaves to full-on monsoon behaviour), it’s always worth having in the bank a few refreshing summer dishes that you can whip up on a warm day. From a bright pink risotto to some seasonal summer salads, we asked some of London’s top chefs to send us a great summer recipe. Here our some easy-to-make summer dishes we know we’re dying to try:

Beetroot risotto with scamorza and mint pesto

By Head Chef Dailp Bala at Bocconcino Soho

Method

1. Make the pesto: Blend or crush the mint, parsley, pine nuts, Parmesan, olive oil, lemon and salt until smooth. Set aside.
2. Make the scamorza fondant: In a small pan, gently heat the cream and scamorza until melted and smooth. Keep warm.
3. Cook the risotto: In a saucepan, heat olive oil and cook the onion until soft. Stir in the rice and cook for 1–2 minutes. Add the wine and let it reduce (if using).
4. Gradually add the stock and beetroot juice, stirring often. Add the grated beetroot halfway through cooking.
5. Once the rice is creamy and tender, stir in the butter and Parmesan. Season to taste.
6. To serve: Spoon the risotto onto plates, top with the warm scamorza fondant, and drizzle with the mint pesto.

Heritage Tomato with artichoke chips, burratina, rojak dressing 

By the Pan Pacific London Culinary Team 

Method

1. Place the burrata in the centre of the serving plate and gently open it up, spreading it slightly to create a creamy base.
2. Cut the heritage tomatoes into slices (medium) and season with Maldon salt, freshly cracked black pepper, and a drizzle of basil oil.
3. Arrange the seasoned tomatoes over and around the burrata base. Carefully lay the endives on top of the tomatoes to add structure and bitterness.
4. Spoon the rojak dressing evenly across the dish, allowing some to fall naturally over the tomatoes and burrata.
5. Sprinkle micro mint leaves across the plate for a fresh aromatic note.
6. Finish with a generous scattering of salted, fried Jerusalem artichokes for crunch and depth. 

Harissa Chicken, Cucumber & Orange Salad

by Mindful Chef

Ingredients

• 1/2 tsp turmeric
• 1 baby cucumber
• 1 lemon
• 1 orange
• 1 tsp ground coriander
• 20g creamed coconut
• 250g quinoa ready to eat
• 2 tsp harissa paste
• 2 x 170g chicken breast
• 40g rocket
• 4 tsp oil
• 60g radishes

Method

1. Boil a kettle. Place the harissa paste in a bowl with 1 tbsp oil and a pinch of sea salt and black pepper. Add the chicken breasts to this bowl and coat them in the harissa.

2. Transfer the chicken to a baking tray lined with parchment paper and put in the oven for 20-25 mins, until cooked through.

3. Meanwhile, cut the ends off the baby cucumber, deseed and slice in half lengthways. Thinly slice the cucumber into half-moons and thinly slice the radishes. Peel and slice the orange into segments (reserve the remaining orange for later).

4. Heat a saucepan with 1 tsp oil on a medium heat. Break up the quinoa in the pouch and add to the pan with 1 tbsp cold water, then season with sea salt and black pepper. Cook for 3 mins until heated through. Squeeze over the remaining juice from the orange and mix through the quinoa along with 1 tsp oil.

5. Meanwhile, boil a kettle. To make a turmeric sauce; in a small bowl dissolve the creamed coconut in 30ml boiling water and mix in the ground turmeric, a generous pinch of the ground coriander and a squeeze of lemon juice.

6. Thinly slice the chicken. Place the rocket on two plates and top with the quinoa, cucumber pieces, orange segments, sliced radishes and harissa chicken. Drizzle over the turmeric sauce.

Barbecued spatchcock poussin with pickled chilli & salsa

By Kapara’s Eran Tibi

Method

1. Marinate the Chicken: Combine olive oil, paprika, garlic, onion, and harissa. Coat the spatchcock chicken thoroughly and marinate for a minimum of 8 hours, preferably 10.
2. Barbecue Cooking: Place the marinated spatchcock chicken over medium-high barbecue heat. Cook until the skin is well-charred and slightly crispy.
3. Move to a cooler part of the barbecue or indirect heat. Close the lid and continue cooking for 9–12 minutes, or until internal temperature reaches 75°C and juices run clear.
4. Pickled Chillies: Slice chillies finely. In a saucepan, gently heat vinegar, water, sugar, and salt until dissolved. Cool the liquid fully, then pour over the chillies. Chill to pickle while retaining texture and colour.
5. Salsa Preparation: Combine tomato concasse, red chilli, coriander, oregano, onion, and olive oil. Mix well and season to
   taste before serving.

Method

1. Open the burrata and drizzle it with olive oil, Maldon salt, and pepper. Add it on top of the tomato carpaccio. Serve immediately as a refreshing appetiser or side dish with a dust of basil.
2. Prep the Tomatoes: Wash all the tomatoes thoroughly.
3. Slice the mixed colored heritage tomatoes into thin rounds (about 1 cm thick).
4. Slice colored heritage cherry tomatoes and leave the Tomberry tomatoes whole.
5. Arrange the Tomatoes: On a large serving plate, arrange the sliced heritage tomatoes in an overlapping pattern in a circle
6. Scatter the halved cherry tomatoes and Tomberry tomatoes on top of the sliced tomatoes.
7. Make the white balsamic dressing: In a small bowl, whisk together white balsamic vinegar and olive oil. Season with salt and freshly ground black pepper to taste.
8. Dress the Tomatoes: Drizzle the balsamic dressing over the arranged tomatoes.
9. Garnish and Serve: Finish with fresh basil leaves or microgreens on top for a pop of colour and flavour.

Disaronno Tiramisu

By Daniele Zaffora, Executive Chef at The Restaurant at Sanderson

Coffee syrup:

1. Brew the espresso and combine it with cocoa powder and sugar.
2. Stir well until fully dissolved and smooth.

Mascarpone cream:

1. Bring the water and 185 g sugar to a boil to make a syrup.
2. Soften gelatine leaves in cold water, then dissolve into the hot syrup.
3. Pour syrup into egg yolks while whisking to emulsify.
4. Mix in mascarpone until smooth.
5. Separately, prepare a French meringue by whisking egg whites with the remaining 185 g
   sugar until stiff peaks form.
6. Fold the meringue gently into the mascarpone mixture until fully combined.

Assemble:

1. Grab a glass and start with the genoise at the bottom. Scoop a third of the mixture and
   place at the bottom
2. Now top with a dollop of the mascarpone cream. About a third of the mixture.
3. Repeat until you have 3 layers of genoise and 2 layers of mascarpone cream.
4. Top with sifted cocoa powder.