Seasonal Recipes

June’s bounty of fresh produce and vibrant flavors calls for seasonal recipes that celebrate the warmth and abundance of summer. Delight in a saucy Romesco chicken served with sautéed potatoes, a dish that combines the rich, smoky notes of roasted red peppers and almonds with tender, golden potatoes. For a sweet and refreshing treat, try a no-bake mango cheesecake, a perfect dessert that highlights the tropical sweetness of ripe mangoes. Those seeking a vegan option will love almond flour thumbprint cookies, a simple yet delicious treat filled with your favorite fruit preserves, ensuring everyone can enjoy the taste of summer.

Saucy Romesco Chicken with Sautéed Potatoes

Total Time	Servings
30 Minutes	2

INGREDIENTS:

• 500g new potatoes
• 50g blanched almonds
• 200g drained jarred roasted red peppers
• 1 garlic clove, crushed
• ½ tbsp sherry vinegar
• 1 tsp smoked paprika
• 2 tbsp whole milk
• 2 free-range chicken breast fillets
• 2 tbsp olive oil
• 100g spring greens, kale or spinach, shredded

Directions

1. Bring a pan of salted water to the boil. Put the new potatoes in and cook for 12 minutes, until slightly yielding to a knife but not fully tender. Drain and set aside, reserving a mugful of the cooking water.
2. Meanwhile, put a large frying pan over a medium-high heat, then toast the almonds for a few minutes until fragrant. Tip the almonds into a small food processor or blender and pulse to chop evenly. Add the drained peppers, garlic, vinegar, paprika and milk and whizz to a chunky sauce. Season and set aside.
3. Put the chicken breasts between 2 pieces of baking paper and bash out with a rolling pin, until about 3cm thick, then season. Slice the potatoes into thick coins, then heat half the oil in the same frying pan you used to toast the almonds. Fry for 10-15 minutes until golden and crisp. Add the greens to the pan for the final few minutes of cooking.
4. While the potatoes cook, heat the remaining oil in a second frying pan over a medium-high heat. Add the chicken and cook for 2-3 minutes on each side until golden. Pour in the red pepper mixture plus enough of the reserved potato cooking water to make a thick sauce. Bubble gently for about 5 minutes, until the chicken is cooked through and the sauce has thickened a little. Season and serve with the sautéed potatoes and greens.

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Mango Cheesecake (no-bake recipe)

Time	Servings
2-3 Hours 25 Minutes	10

INGREDIENTS

• 175-200g digestive biscuits (about 12), crushed
• 100g unsalted butter, melted
• 450g cream cheese
• 180g double cream
• 175g caster sugar
• 2 gelatin leaves
• 300g Alphonso mango, chopped
• Sliced mango to decorate
• 18cm springform or loose-bottomed tin

Directions

1. Put the gelatin leaves in a bowl of cold water and set aside to soften.
2. Mix the crushed digestive biscuits and melted butter in a bowl and press the mixture evenly over the base of the cake tin. Chill in the fridge until ready to fill.
3. Put the cream cheese, double cream and caster sugar in a bowl and whisk to soft peaks with a handheld electric whisk (or whisk in a stand mixer). Fold in the chopped mango.
4. Remove the gelatin leaves from the water, give them a good squeeze to get rid of any excess water and put in a small pan. Melt over a very low heat – this won’t take more than 1 minute. Add some of the cheesecake mix to the pan to cool down the gelatin, then fold it into the rest of the cheesecake mix.
5. Pour the cheesecake mixture on to the biscuit base and chill in the fridge for 2-3 hours to set. Once set, decorate with the sliced Alphonso mangoes in an overlapping pattern, and serve.

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Almond Flour Thumbprint Cookies

Total Time	Servings
20 minutes	16-18 Cookies

INGREDIENTS

• 2 cups almond flour
• pinch of salt
• 1/4 cup pure maple syrup
• 1/4 cup light flavored olive oil
• 2 teaspoons vanilla extract
• 1/3 cup slivered almonds, crushed or chopped (optional)
• 3 tablespoons of your favorite jam, divided

Directions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicon mat.
2. In a medium bowl, whisk together the maple syrup, olive oil and vanilla. Add the almond flour and salt, mix well until the mixture forms a soft dough consistency.
3. Place the crushed almonds in a small bowl, set aside.
4. Roll dough into 1 inch balls (I used a 1 tablespoon measuring scoop, scooping up rounded tablespoons full of dough). Roll the dough balls in the crushed almonds, and place on a rimmed baking sheet, about 2 inches apart.
5. Using your thumb or the back of 1/2 teaspoon measuring spoon, make an indent in the center of each cookie. Pinch together any large cracks around the sides of each cookie. Fill the indent with 1/2 teaspoon of jam.
6. Place in the oven and bake for 10 – 15 minutes, oven may vary (see notes). Once done, the cookies will be soft and harden as they cool.

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