This week, Mr Pickard (Chef Manager) is sharing a selection of quick, refreshing and summery recipes ahead of the Bank Holiday weekend.

We would love to see your creations, send your photos to [email protected]

The Only Way to Eat Strawberries

Ingredients

1 quarter of strawberries, rinsed, hulled and sliced

3 table spoons of sugar

1 1/2 table spoons of balsamic vinegar

Black pepper to taste

Method

1) Place the sliced strawberries in a glass bowl.

2) Sprinkle the sugar and balsamic vinegar and gently stir through to make sure each slice is well coated and leave to macerate for 15 mins.

3) Add about 4 or 5 grinds of black pepper and toss through to coat.

4) Allow the flavours to blend for about 5 minutes and serve.

These strawberries make a wonderful addition to a nice leafy salad with a strong goat’s cheese crumbled in or even better with vanilla ice cream.

Summer Beetroot and Goats Cheese Salad

Serves 4

Ingredients

6 medium size beetroot scrubbed

1 large pack of prepped leaves, a nice baby leaf peppery salad works well

1 x avocado sliced

4oz good goats cheese crumbled

Dressing

120ml olive oil

60ml balsamic vinegar

1 tbsp maple syrup

2 tsp Dijon mustard 

Sea salt and black pepper to taste

Method

1) Wrap the beets in tin foil and place in a pre-heated oven to 200 celsius, place directly on to the oven racks and back until tender (you can pierce through the foil with a fork or knife to check) it should take about an hour.

2) once your beets are tender remove from the oven and place on a tray to cool, when cool enough to handle remove the tin foil, peel and cut in to wedges.

3) to make the vinaigrette, in a clean jar shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper. 

4) In a large serving bowl add the leaves and lightly coat in your vinaigrette, add the beets and goats’ cheese and toss through, add more vinaigrette to taste.