Think of this as a sort of hot caprese salad —by cooking the tomatoes in a foil packet on the barbecue with their vines, aromatic herbs, oil, and salt, the flavors concentrate and intensify. They work beautifully with the mozzarella, as you would expect, with added interest from the crushed coriander seeds —simple yet luxurious
One of the most popular recipes in The Green Roasting Tin is the Indonesian gado-gado: crunchy potatoes with an addictive peanut, coconut, and chili sauce. It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob —and joy, it did! This is now a summer staple.
Could I write a book without featuring crispy gnocchi? Of course not. So I give you my proudest barbecue creation. Forget about threading just plain old vegetables on a stick —here, you intersperse veggies of your choice (I’ve done bell peppers here, but see the note below) on skewers with just-blanched gnocchi. The result is crisp perfection like you wouldn’t believe.
Extra-juicy, extra-jammy strawberry shortcakes all done up with a splash of bourbon and buttery rye biscuits: Can you think of a better way to celebrate summer? Truth is, I didn’t grow up eating shortcakes, but now that I’m an adult, they are one of my favorite sweets. They’re always easy to throw together, but these are special. Instead of using just any ol’ biscuit recipe, I worked in some rye flour. The brightness of strawberries works so well with the heartier rye, and while the biscuits are still buttery and flaky, they really hold up against the superjuicy berries. That splash of bourbon ties everything together in a beautiful, warming way, though you can easily leave it out if you prefer. If you have strawberries on hand and don’t know what to do with them, you NEED to make these shortcakes. You just do. You can also swap out the strawberries for any other berry you love, or use a mix of all your favorites!
If we all ate fika, I think the world would be a much better place. Fika is a Scandinavian ritual, like afternoon tea. Traditionally, a range of buns are served that you share with your neighbours, people you work with or friends (imaginary or otherwise). It’s such a great custom and even the mighty Volvo plant in Sweden stops for fika every day. What follows here are the recipes for three different flavour buns, all made from the same dough, but with different fillings (butters) and glazes. We recommend the Milky Way glaze with the cinnamon bun, the coffee glaze with the cardamom and orange bun and the orange glaze with the Nutella bun, but it’s totally up to you. We’ve given quantities for the butter and glaze recipes, but to be honest, you can adjust them depending on whether you want a subtle hint of flavour or a big mouthful, so don’t feel tied down to the measurements.
GLUTEN FREE, DAIRY FREE, PESCATARIAN
All the dishes in this chapter are made with chicken thighs, because I unashamedly love them. They’re succulent—so much better than breasts, which can dry out, in fact it’s hard to overcook chicken thighs—they all cook at the same time (and quickly), and there’s no carving. If you like a mixture of thighs and drumsticks, the recipes will will work with those, too, just replace half the thighs in any dish with drumsticks.
You'll love the combination of nutty sweet potato with the fragrant heat of green chile.
Dorie Greenspan: "What I know for sure is that everyone who has these cookies smiles and smiles are pretty powerful."
Never underestimate the pleasures of meringue. Simple to the point of plain, meringue delivers delight with every messy bite. As neat as you may be, it’s impossible to eat a meringue without producing a pile of shards and crumbs, and that’s part of the cookie’s charm.