Tomato and basil salad

Tomatoes and basil are a classic pairing both in the garden and in the kitchen. In the garden, we are told that a basil plant will repel the greenfly and is therefore a good companion plant for your tomatoes. While in the kitchen, the mild peppery flavour of the basil complements the sweetness of a fresh tomato. So what better way to enjoy this combination than a summer salad.

I found this recipe in my mother's book. It recommends peeling the tomatoes, but I don't usually bother. However, if you want to, use a sharp knife to score a thin line horizontally around the tomatoes, put into a deep bowl and pour boiling water over them. Leave for about 30 seconds. Once cooled, the skins should simply slip off.

This amount serves four to six people.

680g ripe tomatoes, peeled and cored and sliced thickly

fresh basil leaves, roughly chopped

If you want to mix it up a bit, fresh oregano or thyme also work well .

Dressing

6 tbsp olive oil

1-2 tbsp wine vinegar

1 tsp English mustard powder

salt and pepper

As an alternative, why not try a Balsamic vinegar and basil dressing.

Simply slice the tomatoes and arrange on a serving plate.

Mix together oil, vinegar, mustard, salt and pepper to make the dressing. Then, pour the dressing over the tomato slices and scatter the basil leaves over the top.

You can also use assorted varieties of colourful cherry tomatoes, sliced across the middle, in which case, I definitely would not bother skinning them!

Celeriac Remoulade

This is a classic French dish which transforms this knobbly, bulbous root vegetable into a creamy crunchy coleslaw. It makes a good side dish with cold meats, is perfect for a buffet table or as a BBQ accompaniment.

A remoulade is basically a mayonnaise based sauce to which is added your choice of herbs, mustard, capers, shallots or pickles, depending on what country you're in! I've also made it with half mayonnaise and half natural yoghurt which gives a lighter dressing. Here, I've stuck to the French version, using a good brand of mayonnaise with some grainy mustard and a squeeze of lemon.

1 celeriac, peeled and cut into thin matchsticks or julienne

(once peeled, I sliced the celeriac using a mandolin and then a sharp knife to cut the matchsticks)

1 lemon, juiced

(keep a tablespoon for the dressing but put the rest into a bowl of cold water. You will need to put the celeriac into it once you've cut it to stop it going brown.)

The dressing

6 tbsp of mayonnaise

3 tsp of Dijon or grainy mustard, or a mix of each

1 tbsp of lemon juice

black pepper

chopped parsley or chives to garnish

Start with squeezing the lemon and adding the juice to a bowl of water. (Remember to keep a tablespoon for the dressing)

Now for the celeriac. It's easier to handle if you cut it into quarters first and then peel and cut off the root. Using a mandolin, slice the celeriac and then cut into matchsticks.

I did a quarter at a time and put it into the bowl of water before continuing with the next quarter. You could also grate it coarsely with a kitchen grater or use a food processor.

For the dressing, mix together all the ingredients in a large bowl and taste the seasoning. Drain the celeriac, pat dry and gradually add it to the bowl, mixing as you go to coat evenly. Put into a clean serving bowl and leave to sit for about half an hour to allow the flavours to develop. Garnish with chopped parsley or chives before serving.

Italian potato salad

I've called this Italian potato salad because it includes Parma ham and sun-dried tomatoes. It's from my mother's recipe book and is full of flavour. If you're not keen on mayonnaise, then this is the one for you. You could also add a handful of rocket leaves on top for a peppery hit. Perfect for a summer alfresco lunch.

500g small new potatoes

4 large sundried tomatoes

85g Parma ham pieces

100g sour cream

freshly ground black pepper

chopped chives or spring onions

Clean and cut the potatoes to size. Put into a saucepan, cover with cold water and bring to the boil. Simmer for 5-10 minutes and when cooked, allow to cool.

Cut the sun-dried tomatoes and Parma ham into thin slices. (If the sundried tomatoes are in oil, pat dry before slicing). Chop the chives or spring onions (I used chives for a milder flavour).

Then simply put the potatoes into a large bowl and add the sour cream, black pepper and chives. Mix well and add the sliced ham and tomatoes. Tip into a clean serving dish to serve and scatter a few extra chives on top.