Cook The Show Recipes

We selected some of our favourite summer recipes from Good Food magazine to feature in the 2011 advertising campaign.

If you've been inspired, as we were, by these delicious dishes, then look no further as here are the recipes direct from Good Food magazine.

For more tried and trusted recipes visit www.bbcgoodfood.com

Roasted tomato, feta & herb tart

Serves 6-8 / PREP 20 mins COOK 45 mins / Easy / Cannot be frozen

• 300g mixed vine tomatoes, halved
• 400g puff pastry
• 85g feta
• 150g mascarpone
• sm bunch mint, chopped
• sm bunch dill, chopped
• sm bunch chives, chopped
• sm bunch flat leaf parsley, chopped
• olive oil

1) Heat oven to 200C/180C fan/gas 6. Thinly roll the pastry out on a baking parchment lined baking tray to a circle about 30cm in diameter, trim edges to neaten. Score a rough border, then prick all over the pastry inside the border with a fork. Arrange the tomatoes, cut side up, in a baking tray and season. Bake both in the oven together, the pastry for 20-30 mins until golden and risen, the tomatoes for 10-20 mins until softened.
 

2) Meanwhile mash the feta in a bowl until smooth-ish. Stir in the mascarpone with ¼ - 1/3 of the herbs and some seasoning. When the pastry is ready, remove from oven and use a spatula to press down the pastry inside the border. Spread over the feta mixture, then arrange the tomatoes over the top. Drizzle with a little oil and bake for another 10-15 mins until hot and pastry crisp.

Apple punch Pimms

Makes 1 large jug / PREP 10 mins NO COOK /Easy

• 400ml pimms
• 400ml apple juice, chilled
• 1 litre bottle lemonade, chilled
• 2 small apples, very thinly sliced into circles
• handful mint leaves
• ice

Mix the pimms, apple juice and lemonade in a jug. Drop in the apple slices, mint leaves and ice and serve.

Crunchy orange scones

Makes 10-12 scones / PREP 20 mins COOK 10-12 mins / Easy

• 450g self-raising flour, plus extra for dusting
• ¼ tsp salt
• 100g cold butter, diced
• 85g caster sugar
• 250ml buttermilk
• zest 1 orange plus ½ juice
• 1 egg white, beaten with a fork
• 3 tbsp granulated sugar
• clotted cream, strawberry jam or orange curd, to serve

1) Heat oven to 220C/200C fan/gas 7. Rub butter thoroughly into flour, or whiz in a food processor, then stir in the caster sugar. Mix the buttermilk, orange zest and juice together. Using a cutlery knife stir the buttermilk mixture quickly into the flour mixture, to a rough dough.

2) Tip onto a lightly floured surface and gather together a few times until dough just comes together. Pat or gently roll to 3-4cm thick, then stamp out rounds using a a 6-7cm cutter. Re-roll trimmings and repeat to give 10-12 scones. Transfer scones to baking sheets, brush just the tops with a little egg white and sprinkle with the granulated sugar. Bake for 10-12 mins until golden and risen, then eat warm or cooled with cream and jam or curd.
 

Halloumi & lamb skewers

Makes 16 skewers / PREP 30 mins plus as long as you like marinating COOK 10 mins / Easy / Skewers can be frozen uncooked

• 600g lean lamb fillet, cut into chunks
• Zest and juice 2 lemons
• 1 red chilli, finely chopped
• 300g Greek yogurt
• 150ml olive oil
• parsley, chopped
• 2 x 250g packs halloumi
• 1 green, 1 red and 1 yellow pepper, cut into chunks
• 1 small onion, cut into chunks
• rice or flatbreads and dressed rocket, to serve

1) Mix all the lemon zest, half the juice, olive oil and half the parsley together. Split between 2 bowls and add the meat to one, and halloumi to the other. Marinate.
 

2) Mix remaining lemon juice, yogurt, chilli, remaining parsley and seasoning together. Chill until ready to serve.
 

3) Skewer lamb, green pepper chunks and onion chunks onto skewers. Skewer halloumi with the red and yellow peppers onto other skewers. Griddle, bbq or grill each set separately. Lamb will take about 8-10 mins, turning, and halloumi 6-8 mins, turning, until lamb cooked to your liking and halloumi golden. Serve with rice or flatbreads, a little dressed rocket and the yogurt sauce.

Eton mess ice cream

Serves 8 / PREP 45 mins plus cooling and freezing COOK 20 mins / Easy

• 500ml whole milk
• 300ml double cream
• 5 egg yolks
• 300g caster sugar
• 2 tsp vanilla extract
• 140g raspberries
• 100g redcurrants
• 140g strawberries, roughly chopped
• 3-4 meringue nests, roughly crushed
• Wafers, cones to serve

1) Heat the milk and cream until it almost boils. Meanwhile mix yolks with half the sugar. Gradually stir in the hot milk and vanilla, then return to the pan and cook over a very gentle heat, stirring continuously for 8-10 mins until thick enough just to coat the back of a spoon. Cool with a sheet of clingfilm directly on the surface. When cool churn in an ice cream machine. Then freeze in a container until thick and spoonable, but not firm.
 

2) Meanwhile put remaining sugar into a pan with the raspberries and currants. Heat to melt sugar, then simmer until jammy. Add the strawberries and simmer for 2 mins more. Roughly mash with a masher or crush with a fork and cool.
 

3) Stir the meringue bits into the ice cream, then ripple through the berry sauce.