Fresh Apricot Jam

Apricots are in season in July and August and this wonderful homemade jam is the perfect way to preserve them. It is very quick to make and is delicious with scones, as a filling for a sponge cake or stirred into yoghurt. And if you thin the jam with a tablespoon of boiling water, it can also be used as a glaze for fruit tarts or to stick marzipan to a cake. This recipe makes about 5 jars.

1 kg fresh apricots – washed

1 kg granulated sugar

juice of 1 lemon

Wash your jam jars in hot soapy water, rinse and place in a low oven for about 10 minutes or until they are dry.

Have a look at 'all you need to know about making jam' to learn about testing for set and tips on sterilising and filling the jars.

Put a plate in the freezer.

Halve the apricots, remove the stones and put the apricots into a preserving pan with the lemon juice. Simmer gently until soft.

Add the sugar to the pan and heat slowly until dissolved. Then turn the heat up and bring to a rolling boil for 10-12 minutes. If you think it might be catching on the bottom, give it a stir but be careful, as the jam will be very hot.

Remove your plate from the freezer and test for set by putting a small amount of the jam on to the cold plate. Push your finger across it and if it wrinkles, it is ready. If not, give it another five minutes and then test again. When you have a set, remove the pan from the heat and stir in a knob of butter. This will get rid of any scum that has formed.

Leave to cool slightly before putting into warm sterilised jars.

This is also an essential ingredient for my curry mayonnaise which I use to make coronation chicken.

Chilled Cucumber Soup

I have a couple of recipes for cucumber soup, one is from my mother's book and one is from mine. Both are chilled and both use yoghurt as a base. One calls for grating the cucumber, and one calls for blending it to a purée. Either way the result is a refreshing summer soup, perfect for the hot days.

Lebanese Cucumber & Yoghurt Soup

This chilled soup is a bit like tzatziki particularly if you use Greek yoghurt and garnish it with mint. I've reduced the amount of double cream and increased the yoghurt to make it lighter than my original recipe. You could also use creme fraiche or sour cream.

This amount serves 4.

1 large or 2 small cucumbers

100ml double cream

500ml natural yoghurt

1 small clove garlic, grated

2 tbsp tarragon or white wine vinegar

salt and pepper

freshly chopped mint to garnish

Wash the cucumber (no need to peel), remove the seeds and coursely grate into a large bowl. Stir in the cream and yoghurt and mix well. Add the remaining ingredients and season to taste. Chill for a couple of hours and garnish with the chopped mint.

Cucumber and Yoghurt Soup

This version is from my mother's recipe book and uses an electric blender to produce a smooth summery soup. If you want to add texture, garnish with diced or sliced cucumber and serve with a slice of crusty bread.

1 large or 2 small cucumbers

250ml single cream

300ml natural yoghurt

a squeeze of lemon juice

salt and pepper

2 tbsp double cream to serve

Fresh dill to garnish

Peel the cucumber, remove the seeds and cut into chunks. Place into an electric blender with the cream, cover and blend until smooth.

Pour into a large bowl and stir in the yoghurt. Add a squeeze of lemon juice and check for seasoning.

Chill for a couple of hours and serve in deep bowls with a swirl of double cream and a sprig of fresh dill.

Vichyssoise

Vichyssoise is a classic chilled summer soup, usually served as an appetiser. There is some debate as to its origin but I like to think of it as French. It is basically a leek and potato soup served cold but the addition of the double cream gives it a rich, velvety texture. This is from my own recipe book, one that I've had for years!

1 medium onion, chopped

3 large leeks, washed and sliced

50g butter

350g potatoes, peeled and diced

1 litre chicken stock

salt and pepper

200ml double cream

chopped chives to garnish

Melt the butter in a large saucepan and add the chopped onion and leeks. Put the lid on and cook over a low heat until soft (about 15 minutes). Add the diced potatoes, season well and then pour over the stock. Cover and simmer for a further 15 minutes or until the vegetables are tender.

Turn off the heat and allow to cool before blending in the pan with a hand-held stick blender. If you want to freeze this, now is the time, before you add the cream.

Taste for seasoning and then stir in the cream. If you need to thin the soup, you can add some milk. Chill for a couple of hours and serve garnished with chopped chives.

You can also serve this soup warm with a scattering of chopped bacon and some homemade croûtons.