Taste of summer

Transport your taste buds on a tour of the Mediterranean, with fresh and flavoursome recipes that are designed to put you in a holiday mood

- ANDRÉA CHILDS

Pink grapefruit granita with caramelised citrus slices

SERVES 4-6

Perfect as a palate cleanser or at the end of an indulgent dinner, this granita is refreshing and zingy. For added richness, serve with chilled custard drizzled over the caramelised citrus.

1 Stir the grapefruit juice, elderflower liqueur, lemon juice and sugar together in a large measuring jug or bowl until the sugar has totally dissolved, then strain the mixture into a freezer-proof container. Put on the lid and place in the freezer for 2 hours.

2 Scrape the mixture with a fork to mix it up a little, then freeze again.

3 Repeat the scraping method two to three times, every 1-2 hours, until the granita has a light, snow-like consistency.

4 For the caramelised citrus, arrange the fruit slices on a baking tray or a heatproof platter.

Scatter evenly with the brown sugar and use a blowtorch for about 1-2 minutes to caramelise the surface of the fruit.

5 Spoon the granita into chilled glasses, add the citrus slices and serve immediately. If you wish, serve with a good sipping gin at room temperature and some chilled custard.

Butter bean whip & crudités platter with a Florabotanica

SERVES 4 TO SHARE

Ideal for your vegan and vegetarian guests and all lovers of vegetables. The butter bean whip, with its citrus and garlic mix, is topped with sautéed spring onions, herbs and capers and is a flavour sensation.

1 Using a food processor or stick blender, blend the beans, oil, ½tsp salt, garlic, lemon juice and pepper. Taste and add the remaining salt if necessary.