Three summer recipes from Borough Market

As the climate warms up and the nights get longer, there’s nothing higher than a light-weight and vibrant summery feast within the backyard, balcony, doorstep or mainly any perch within the solar yow will discover. And there’s few who do it fairly in addition to Angela Clutton, creator of Borough Market: The Information.

In her summer column for The Unbiased, she shares one in all her all-time favorite salads: oregano-poached peaches, halloumi and hazelnuts. A mixture of candy and salty flavours, it’s concurrently refreshing and fully stunning on the plate.

What’s summer with out tomatoes? Horrible, that’s what. Clutton says the perfect seasonal toms want little greater than olive oil and salt to carry out their supreme flavour and the salad choices are inexhaustible. However one to not be missed is her Nicoise “bundles”. The basic Nicoise parts of anchovy, mayonnaise, capers and egg are piled abord little gem boats for ease of consuming.

Lastly, her labneh with watermelon, honey and mint is a recipe that straddles the boundary of candy and savoury, good for these for whom dessert will not be a precedence. Her high tip is to all the time do extra labneh than wanted, because it’s such a helpful factor to have the ability to attain for within the fridge.

Geared up with these recipes, you’ll be eating al fresco – or faking it indoors if it, ahem, rains – all summer lengthy.

Oregano-poached peaches, halloumi and hazelnuts

Dried oregano brings much more dpeth of flavour to those poached peaches than contemporary

(Kim Lightbody)

There are contemporary herbs, there are dried herbs, after which there are frankly unimaginable dried herbs. Into that final camp fall dried herbs which are produced to exceptionally excessive requirements and don’t simply harness the flavour of the place to begin, however elevate it. These are the one dried herbs actually value having in your retailer cabinet.

This recipe goes for poaching contemporary peaches with dried oregano, which brings much more depth of flavour than contemporary oregano would. Given the selection, I take advantage of one of many stunning dried sprigs at Oliveology, however their floor oregano is beautiful too. The poaching liquor is then decreased to a fragrantly candy syrup for pouring over tender peach slices and fried halloumi, and completed with seasoned toasted nuts and mint. Excellent for a scorching day.

Serves: 2 as a important, 4 as a facet or small plate


2 tsp dried oregano (or an Oliveology dried sprig)

1 tbsp honey

1 orange

2 peaches

40g skinned complete hazelnuts

1 tbsp fruity olive oil

6 sprigs of mint

225g halloumi


Pour 500ml water right into a medium saucepan. Add the dried oregano (or oregano dried sprig), the honey and two broad strips of zest from the orange. Convey to the boil and, in the meantime, quarter and stone the peaches. Put them into the water, decrease the warmth to a simmer and sit a bit of baking paper on high. Simmer for 7-10 minutes till the peaches are totally tender. Use a slotted spoon to elevate the peaches out and put aside. If their skins begin to flake away as they cool, simply peel them off.

Pressure the poaching liquor, discard the oregano and orange peel, then pour the poaching liquor again into the saucepan. Don’t fear if a couple of items of oregano are left within the liquid. Boil over a excessive warmth for 10-Quarter-hour to cut back to a syrup – you’re aiming for about 75ml syrup.

Whereas the poaching liquor reduces, toss the hazelnuts within the olive oil together with some salt flakes and freshly floor black pepper. Set a small dry frying pan over a low warmth, then add the seasoned nuts and stir for 3 minutes or till they’re simply getting properly toasted. Switch to a bowl. As soon as they’ve cooled, roughly chop with the leaves from the mint sprigs. Minimize the poached peach quarters into slices about 1cm thick.

As soon as the syrup is sort of sufficiently decreased, lower the halloumi into 1cm-thick slices. Set the identical frying pan the nuts cooked in again onto the warmth, then add the halloumi items turning every over after 2 minutes or so as soon as they’re browned. You would possibly want to do that in two batches.

Serve both on particular person plates or on a big platter. Sit the halloumi on first, then organize the peach slices prettily on high, scatter over the seasoned nut and mint combination, and end by spooning over your oregano-infused peach syrup.

Niçoise bundles

These cute little bundles are good for a summer lunch or BBQ starter

(Kim Lightbody)

The basic niçoise salad is served right here as particular person bundles which are good for a summer lunch or starter. I’m providing you with two variations: one layers up blitzed olives and capers with egg and an anchovy; for the opposite, flaked tuna sits on an olive mattress with tarragon mayo.

Their simplicity makes it essential that every ingredient is chosen for max flavour.

Maybe particularly the fish. I make these with (my favorite) Brindisa Ortiz anchovies and the identical maker’s yellowfin tuna stomach ‘ventresca, which in a single chunk of its lengthy, tenderly wealthy hakes took me from considering I didn’t actually like tinned tuna to stockpiling it.

Serves: 4 as a important or 8 as a small plate or starter


16 leaves of little gem lettuce and/or purple chicory

For the tarragon mayonnaise:

1 egg yolk, at room temperature

1½ tsp moscatel wine vinegar

¼ tsp English mustard powder

100ml sunflower oil

50ml gentle olive oil

1 sprig of tarragon

For the olive and tuna combine:

½ tsp raspberry vinegar

8 basil leaves

100g pitted black olives, drained weight

110g tinned yellowfin tuna

For the egg, olive and anchovy combine:

2 hen’s eggs or 4 quail’s eggs

150g pitted black olives

2 tsp capers

1 garlic clove

7ml peppery olive oil, plus 1 tbsp for drizzling ½ lemon 8 anchovy fillets


Wash and dry the lettuce or purple chicory leaves.

For half of the little gem/chicory leaves:

Make the mayonnaise by gently hand-whisking the egg yolk with a pinch every of salt and floor pepper. Stir within the vinegar and the mustard powder, then hand-whisk in each the oils — drop by drop to begin with, then in a gradual, skinny stream — till you’ve got a stunning thick, shiny mayonnaise. Test the seasoning, chop the tarragon leaves and stir by.

Sprinkle slightly raspberry vinegar, salt and pepper inside eight of the little gem / chicory leaves and line with a basil leaf. Chop the olives and sit them inside. High with flaked tuna. Serve with the tarragon mayonnaise on high, or alongside to be spooned over.

For the opposite half of the leaves:

Onerous-boil the two hen’s eggs (or 4 quail’s eggs) and put aside to chill.

Put the olives, drained capers, peeled garlic, 75ml of olive oil and a very good squeeze of lemon juice in a blender and blitz to a paste.

Peel the hard-boiled eggs. Quarter them if hen’s, halve if quail’s. Spoon the oli relish contained in the lettuce / chicory leaves, sit a bit of egg inside too after which excessive the entire anchovy fillet. Drizzle with the remaining olive oil.

Serve the bundles on platters for individuals to assist themselves, or portion up two of every kind per individual.

Labneh with watermelon, honey and mint

As a dessert, this dish is particularly appreciated by anybody with out a super-sweet tooth

(Kim Lightbody)

I prefer to serve this as a part of a medley of salads on a scorching day. Or – noting that it’s actually on the cusp of savoury or candy – lean into the sweetness and maintain again slightly on the salt: as a dessert it’s particularly appreciated by anybody with out a super-sweet tooth.

Making your labneh is simplicity itself – it’s, in spite of everything, simply strained yoghurt – and a stunning factor to do, as long as you begin at the least six hours earlier than desirous to eat it. Truly, each a part of this recipe may be made forward of time, chilled, then rapidly assembled for serving at room temperature.

Serves: 6 as a part of a sharing feast


500g labneh made from 900g thick Greek yoghurt (see field)

About 800g watermelon

2 tbsp olive oil

½ orange

1 tsp wild sumac

2 tbsp wild thyme honey

Handful of mint


Spoon the labneh into a big serving bowl.

Trim the ends of the watermelon and lower the fruit into triangles about 1cm thick. Combine the olive oil with the juice from the orange, half the sumac and a very good pinch of salt. Get a griddle pan (or barbecue) good and scorching, brush the watermelon items with the dressing and sit the items in a single layer within the pan (or on the grill). If utilizing a griddle pan you’ll in all probability want to do that in two batches. Flip them over after a few minutes, when properly charred beneath. Let the opposite facet char, then elevate the slices out to chill.

Add any juices from the pan to your leftover oil, orange and sumac dressing. Whisk within the honey and the remainder of the sumac. Add extra salt.

Sit the watermelon items on the labneh and pour over the dressing. Chop the mint and scatter over, then end with a grinding of black pepper.

You’ll be able to go to Borough Market at 8 Southwark Avenue, London, SE1 1TL (020 7407 1002) or discover extra recipes on-line at

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