Summer with Denby
Dining At Home
Enjoy your mealtimes outside with alfresco brunches, BBQs or picnics in the park, then elevate your takeaway by serving in your favourite Denby pieces.
Griddled Courgette Salad
Ingredients You'll Need:
- 2 medium courgettes, sliced into 2cm pieces
- Olive oil
- 1 jar roasted peppers
- 1 Big handful of rocket
- 50g pine nuts
- 1tsp Fresh lemon thyme leaves
- Small handful red amaranth (optional)
- 1tbsp white wine vinegar
Method:
- Place a griddle pan over a medium heat. In a bowl toss the courgette slices in olive oil and season with a little salt.
- Cook the courgette slices until they have nicely charred on both sides and leave to cool in a mixing bowl.
- Now add the pine nuts to the griddle pan, once toasted add the courgettes.
- Drain the peppers, slice and add to the bowl. Keeping 2-3 tbsp of the liquid back for dressing.
- Add the rocket and thyme leaves.
- Pour over the reserved pepper water and white wine vinegar. Give all the ingredients a mix and place into a serving bowl.
Lemon Thyme Panacotta
Ingredients:
- 400ml double cream
- 100ml milk
- 150g cater sugar
- Juice and zest of 1 large unwaxed lemon
- 3 sprigs of lemon thyme
- 2 leaves gelatine
Method:
- You will need 4 fluted dariole moulds if you have them. If not 4 regular ones or 4 ramekins.
- Soak the gelatine leaves in cold water and leave to one side.
- In a saucepan, gently warm the cream, milk and sugar, until the sugar has dissolved.
- Add the lemon juice and zest and lemon thyme. Turn the heat off.
- Remove the gelatine from the water and squeeze out any excess water. Stir the gelatine into the hot cream and then leave it to cool in the pan.
- Strain the cream through a sieve into a jug.
- Pour the cream into the dariole mould and place into the fridge for at least 4 hours until set. Overnight would be best.
- When you are ready to serve. Dip the mould into hot water for a couple of seconds, so the panacotta comes away from the edge.
- Upturn the dariole moulds onto a serving plate and remove the mould leaving the panacotta in pride of place. Garnish with some lemon zest and lemon thyme leaves.
Summer Cordial Punch
Ingredients:
- ice
- Strawberries
- cucumber
- lemon
- Elderflower cordial
- Grenadine
- lemonade
Method:
- For a really refreshing drink on a hot summer day.
- Take a glass and add some ice, a few sliced strawberries and ribbons of cucumber
- Squeeze in the juice of ½ lemon, add 25ml elderflower cordial, 25ml grenadine and top with lemonade
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