Nigel Slater’s summer recipes with bread

Soft buns and carrot burgers, brioche for a summer pudding or toasted breadcrumbs with brown shrimp: Nigel Slater offers five ways with breadWe tend to eat less bread in summer, and there are only so many breadcrumbs my deep freeze can swallow. I still buy a loaf, to toast for bruschetta, or to dunk in chewy, crisp-crusted pieces in olive oil. The leftovers, of which there are many, end up in classic versions of panzanella and summer pudding but I like to use them in more original ways too. Crumbed and toasted bread can be tossed with brown shrimps and parsley as a coating for soft, olive-oily beans or courgettes. Sliced rich breads such as panettone and brioche can be toasted and used as a base for soaking up the sweet, scented syrup from baked cherries or gooseberries. And then of course there are bread-based recipes that are part and parcel of summer, such as burgers and soft baps filled with crisp fried vegetables, crunchy salsas. Continue...

Welcome to July’s OFM

As high summer arrives, we get the barbecue out to try Tom Kerridge’s exclusive grill recipes, sit down to tapas with Colm Toíbín, and taste test picnic classics with Eleonora GalassoWe had taken the sardines down to the water’s edge and grilled them over coals on the most makeshift of barbecues, an old metal drum. As they came from the heat, their silver skins temptingly charred and blistered, we planned to stuff them between thick pieces of chewy, flour-dusted bread we had brought with us from a bakery in Porto. Of course, the sardines couldn’t have stuck more effectively if I had glued them in place, and I watched, downhearted, as my perfect little fishes were scraped off in pieces. Everyone ate their sardine paste sandwiches in silence. Continue...

Nigel Slater’s squash recipes

Brightly hued squashes come in myriad colours, sizes and shapes, but all lend themselves to a perfect summer supperThe summer squashes are in fine fettle. A greengrocer in my neck of the woods had wooden crates of them this week: deep glossy greens and canary yellows; the palest green and cream, and fat enough for stuffing; not to mention some (for once) sensibly sized marrows; round “tondo” squashes the size of tennis balls, and patty pans as pretty as boiled sweets.Some squashes are glossy and green, others as pretty as boiled sweets Continue...