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.

Lemon Fairy Cakes

This is my basic fairy cake recipe using lemon juice instead of milk and a lemon icing instead of buttercream. Perfect for an afternoon treat or a children's party.

125g unsalted butter

125g caster sugar

125g self-raising flour, sieved

2 large eggs

½ tsp vanilla extract

2-3 tbsp lemon juice

You will need a 12-bun tin lined with paper cases.

Preheat the oven to 180ºC.

Cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, alternating with a spoonful of flour. Then add the vanilla extract and lemon juice, followed by the remainder of the flour. Mix well and carefully spoon the mixture into the cases. Bake for about 15-20 minutes or until golden. Allow to cool on a wire rack before icing.

Lemon Icing

175g icing sugar, sieved

1-2 tbsp lemon juice

grated zest from 1 lemon (for decoration)

Simply sieve the icing sugar into a small bowl and gradually add the lemon juice, taking care not to overdo it. The icing should be thick enough so when you spoon it onto the top of the cakes, it won't run down the sides.

Allow to harden slightly and then decorate with lemon zest.

If you're baking for a children's party, some sprinkles or small sweets might be more suitable.

Salad Dressings

You know summer is here when all you want to do is eat food that doesn't require cooking! And that usually means salad. Here's a selection of dressings I've made over the years both for a simple green salad or something more adventurous.

To make your dressing, all you do is put all the ingredients into an empty jam jar, put the lid on tightly and shake. Then dress your salad, and if you have any left over, keep it in the fridge for the next time.

Vinaigrette

An easy salad dressing for summer is something that has become known as French dressing. In France, it is called 'vinaigrette' and is traditionally made with oil, wine vinegar, and Dijon mustard.

A simple rule of thumb for a vinaigrette is 1 part vinegar to 3 or 4 parts oil - the quantities will depend on the sort of vinegar you use. The rest is up to you.

And also from my mother's recipe book is this French dressing recipe which includes lemon juice and freshly chopped herbs.

Balsamic vinegar and basil dressing

One of my 'go to' dressings for a simple tomato salad.

2 tbsp balsamic vinegar

5 tbsp extra virgin olive oil

a handful of fresh basil, chopped

sea salt and freshly ground black pepper

See also my tomato and basil salad for an English mustard alternative.

Thai dressing

This is perfect for a Thai salad made with a combination of crunchy vegetables - peppers, Chinese or red cabbage, spring onions, beansprouts, sugar snap peas etc. Add a sprinkling of freshly chopped herbs for extra flavour - parsley, coriander, basil or chives. You could also elevate it with some cooked chicken and a sprinkling of cashew nuts.

4 tbsp lime juice

4 tbsp extra virgin olive oil

1 tbsp light soy sauce

a pinch of brown sugar

a small piece of fresh ginger, peeled and grated

small clove of garlic, chopped

1 fresh red chilli, deseeded and chopped

a handful of coriander, chopped

Lemon dressing

A light and summery dressing for a mixed leaf salad, something my father used to call 'Honeymoon salad' - lettuce alone! Here, I use lemon juice instead of vinegar.

2 tbsp lemon juice

5 tbsp extra virgin olive oil

sea salt

freshly ground black pepper

You could also add some flat leaf parsley, fresh oregano or basil.