Recipes ADAM BUSH Nectarines are a smooth-skinned, round stone fruit. Red on the outside with creamy yellow flesh, they are related to peaches, with a similar floral and sweet flavour. When ripe they\u2019ll have a wonderful scent and will be slightly soft when squeezed.<\/p>\n<\/div><\/section>\n\n 1 HOUR | SERVES 4 | EASY<\/p>\n\n nectarines <\/strong>6 ripe, stoned and chopped <\/p>\n\n cornflour <\/strong>1 tbsp <\/p>\n\n caster sugar <\/strong>100g <\/p>\n\n amaretto <\/strong>(we used Disaronno) 75ml <\/p>\n\n plain flour <\/strong>100g <\/p>\n\n unsalted butter <\/strong>75g, softened<\/p>\n\n flaked almonds <\/strong>50g<\/p>\n\n custard <\/strong>to serve<\/p>\n\n 1 <\/strong>Heat the oven to 180C\/fan 160C\/gas 4. Toss the nectarine pieces with the cornflour, 50g of the sugar and the amaretto, and tip into a 30cm x 20cm baking dish. Cover with foil and bake for 20 minutes until just beginning to soften.<\/p>\n\n 2 <\/strong>Put the plain flour and butter in a bowl, and use your fingertips to rub together to make breadcrumbs. Add the almonds and remaining sugar, and mix well. Scatter the crumble topping over the nectarines and bake for 30 minutes until golden on top. Serve with custard.<\/p>\n\n PER SERVING 569 kcals | fat 23G saturates 10.4G | carbs 69.5G | sugars 46.8G fibre 4.1G | protein 8.5G | salt 0.1G<\/p>\n\n Courgettes are from the same family as cucumbers, squashes and melons. Look out for smooth, unblemished skin when buying.<\/p>\n<\/div><\/section>\n\n 1 HOUR 20 MINUTES | SERVES 2 | EASY | GF<\/p>\n\n courgettes <\/strong>4 medium <\/p>\n\n olive oil <\/strong>2 tbsp <\/p>\n\n lamb mince <\/strong>500g <\/p>\n\n garlic <\/strong>4 cloves, finely chopped <\/p>\n\n cumin seeds <\/strong>1 tbsp<\/p>\n\n rose harissa <\/strong>3 tbsp <\/p>\n\n chopped tomatoes <\/strong>2x 400g tins <\/p>\n\n flat-leaf parsley <\/strong>a small bunch <\/p>\n\n feta <\/strong>100g, crumbled <\/p>\n\n crusty bread <\/strong>to serve<\/p>\n\n 1 <\/strong>Heat the oven to 200C\/fan 180C\/gas 6. Cut the courgettes in half lengthways and use a spoon to scoop out the flesh, leaving a \u00bdcm-thick shell. Finely chop all of the flesh. <\/p>\n\n 2 <\/strong>Heat the oil in a frying pan over a high heat and cook the lamb mince and courgette flesh for 5-6 minutes or until crisping up, then add the garlic and cumin, and fry for 2 minutes. Stir in 1 tbsp of the harissa and remove from the heat. <\/p>\n\n 3 <\/strong>Tip the chopped tomatoes into a large baking dish, season and stir in the remaining harissa. Nestle the courgettes shells into the sauce and spoon the lamb mince into the cavities of each. Cover with foil and bake for 20 minutes, then remove the foil and roast for another 30 minutes until the courgettes are tender and the sauce reduced.<\/p>\n\n 4 <\/strong>Scatter over the parsley and feta, and serve with crusty bread, if you like.<\/p>\n\n PER SERVING 982 kcals | fat 65.3G saturates 25.5G | carbs 25.4G | sugars 20.9G fibre 10.4G | protein 68G | salt 2.7G<\/p>\n\n Lettuces are from the daisy family and are grown for their leaves. You\u2019ll recognise Iceburg, Little Gem, Butterhead and Romaine from supermarkets. Look for bright, fresh leaves that look like they\u2019ve just been pulled from the ground.<\/p>\n<\/div><\/section>\n\n 25 MINUTES | SERVES 4 AS A SIDE | EASY | GF<\/p>\n\n streaky bacon <\/strong>6 rashers<\/p>\n\n Little Gem lettuces <\/strong>4, quartered <\/p>\n\n olive oil <\/strong>2 tbsp<\/p>\n\n chives <\/strong>a handful, finely chopped <\/p>\n\n RANCH DRESSING <\/p>\n\n mayonnaise <\/strong>50g <\/p>\n\n buttermilk <\/strong>100ml <\/p>\n\n garlic granules <\/strong>1 tsp <\/p>\n\n onion granules <\/strong>1 tsp <\/p>\n\n dijon <\/strong>mustard <\/strong>1 tsp <\/p>\n\n chives <\/strong>a few, finely chopped<\/p>\n\n lemon <\/strong>\u00bd, juiced<\/p>\n\n 1 <\/strong>Heat the oven to 200C\/fan 180C\/gas 6. Put the bacon onto a baking tray and roast for 16-18 minutes or until really crisp. Cool and roughly chop.<\/span><\/p>\n\n 2 <\/strong>Heat a griddle pan over a high heat. Brush the cut sides of the lettuce with oil and season lightly. Cook the lettuce for 1-2 minutes on each of the cut sides until charred. Arrange on a platter. <\/p>\n\n 3 <\/strong>For the dressing, whisk together all of the ingredients with a little seasoning. <\/p>\n\n 4 <\/strong>Spoon the dressing over the charred lettuce, then sprinkle over the bacon bits and chives.<\/p>\n\n PER SERVING 283 kcals | fat 23.4G saturates 4.6G | carbs 5.3G | sugars 4.7G fibre 3.4G | protein 11.1G | salt 1.5G<\/p>\n\n Tarragon is a leafy, soft herb that grows in spring and summer. It has a strong aniseed and liquorice flavour, and is commonly used in classic French dishes such as b\u00e9arnaise sauce.<\/p>\n<\/div><\/section>\n\n 1 HOUR 20 MINUTES + BRINING | SERVES 4 | EASY | GF<\/p>\n\n whole chicken <\/strong>1.5kg <\/p>\n\n coriander <\/strong>seeds <\/strong>2 tsp <\/p>\n\n whole <\/strong>black <\/strong>peppercorns <\/strong>2 tsp <\/p>\n\n bay <\/strong>leaves <\/strong>2 <\/p>\n\n lemon <\/strong>1, a strip of zest, plus <\/sup>\u00bd zested, plus a squeeze of juice<\/p>\n\n soft light brown sugar <\/strong>2 tbsp <\/p>\n\n garlic <\/strong>a bulb, top removed to reveal the cloves <\/p>\n\n olive <\/strong>oil <\/strong>unsalted <\/strong>butter <\/strong>200g <\/p>\n\n tarragon <\/strong>a bunch, finely chopped<\/p>\n\n 1 <\/strong>Remove the legs of the chicken by cutting down either side of the breast through the skin, popping the thigh joint through and cutting around to separate it from the bird. Put the legs into a large bowl. <\/p>\n\n 2 <\/strong>Use a sharp pair of kitchen scissors to remove the spine of the chicken, leaving you with the breasts on the bone with the wings attached. Add this to the bowl with the legs. <\/p>\n\n 3 <\/strong>Toast the coriander seeds and peppercorns in a pan for a few minutes over a medium heat until fragrant, then add the bay leaves, a strip of lemon zest, 70g of fine sea salt and the sugar, along with 250ml of water. Simmer for 1 minute until the salt and sugar have dissolved. Remove from the heat and pour in 750ml of cold water. Leave to cool completely, then pour over the chicken, ensuring the breast is skin-side down into the brine. Cover and chill for 8 hours or so. <\/p>\n\n 4 <\/strong>Heat the oven to 200C\/fan 180C\/gas 6. Put the garlic bulb into a piece of tin foil, drizzle with a little oil and season. Wrap and bake for 40 minutes until meltingly soft. <\/p>\n\n 5 <\/strong>Drain the chicken from the brine and pat really dry with kitchen paper. Drizzle the legs with a little oil and season lightly, then roast for 30 minutes. <\/p>\n\n 6 <\/strong>Heat a frying pan over a medium-high heat and brown the chicken crown, skin-side down, for 5-6 minutes or until deeply golden. After 30 minutes add the crown to the oven tray with the legs, skin-side up, and roast for a further 30 minutes. The thickest part of the breast should read 70C on a digital thermometer and the juices run clear.<\/span><\/p>\n\n 7 <\/strong>Meanwhile, make the tarragon butter. Squeeze the garlic cloves out of their skins into a bowl, add the butter, tarragon, remaining lemon zest and juice, and season well. Mash together until evenly combined. <\/p>\n\n 8 <\/strong>Remove the chicken from the oven and smear the breast and legs with all of the butter. Cover and leave to rest for 15 minutes. <\/p>\n\n 9 <\/strong>To serve, divide the leg into two pieces through the drum and thigh, remove the wings, then remove the breasts and slice. Put everything onto a platter, then spoon over the butter and chicken resting juices from the tray.<\/p>\n\n PER SERVING 795 kcals | fat 65.9G saturates 32.4G | carbs 3G | sugars 1.5G fibre 0.6G | protein 47.3G | salt 1.4G<\/p>\n\n You will need an ice cream machine for this recipe.<\/strong><\/p>\n\n 30 MINUTES + COOLING + CHILLING + FREEZING MAKES 500ML | EASY | GF<\/p>\n\n whole milk <\/strong>200ml <\/p>\n\n double <\/strong>cream <\/strong>400ml <\/p>\n\n egg <\/strong>yolks <\/strong>6 (use the whites for meringues or cocktails) <\/p>\n\n caster <\/strong>sugar <\/strong>150g <\/p>\n\n tarragon <\/strong>40g<\/p>\n\n 1 <\/strong>Gently heat the milk and cream in a pan over a low heat, stirring every now and again, until nearly simmering. Meanwhile, put the egg yolks into a bowl with the sugar and whisk briefly until slightly lightened.<\/p>\n\n 2 <\/strong>Pour over a little of the hot creamy milk and whisk to combine, then add the rest in a slow, steady stream while whisking. Pour everything back into the pan and cook very gently while scraping the bottom of the pan with a spatula, for 10-15 minutes, stirring all the time, until the custard thickens and coats the back of a spoon. <\/p>\n\n 3 <\/strong>Put the tarragon into a blender and set a fine sieve over a bowl or container. Pour the custard into the blender and whizz until smooth and bright green. Pour into the container through the sieve. Leave to cool at room temperature, then pour into an ice cream maker and churn until frozen, then freeze completely.<\/p>\n\n PER SERVING 172 kcals | fat 14.2G saturates 8.2G | carbs 9.3G | sugars 9.2G fibre 0G | protein 1.8G | salt 0.1G<\/p>\n\n Make the most of a glut of seasonal produce with a few clever ideas to use it all up.<\/p>\n\n Lettuce salsa verde <\/strong><\/p>\n\n Put any left-over lettuce <\/strong>in a food processor along with capers, <\/strong>lemon <\/strong>zest <\/strong>and juice, <\/strong>flat-leaf <\/strong>parsley, <\/strong>dijon <\/strong>mustard, <\/strong>a drizzle of extra-virgin <\/strong>olive <\/strong>oil <\/strong>and some seasoning, and whizz until smooth. Serve with roast lamb.<\/p>\n\n Tarragon strawberries <\/strong><\/p>\n\n Toss quartered strawberries <\/strong>with a little caster <\/strong>sugar, <\/strong>a squeeze of lemon <\/strong>juice <\/strong>and a handful of finely chopped tarragon. <\/strong>Toss well and leave to macerate for 20 minutes, then serve with cream or ice cream.<\/p>\n\n Peeled courgette salad <\/strong><\/p>\n\n Use a vegetable peeler or mandoline to peel several courgettes <\/strong>into long, thin strips. Whisk together a few tbsp of extra-virgin <\/strong>olive <\/strong>oil, <\/strong>lemon <\/strong>juice, <\/strong>a small crushed garlic <\/strong>clove, <\/strong>finely chopped red <\/strong>chilli <\/strong>and a little seasoning. Mix the dressing with the courgettes and serve on a platter with a handful of <\/span>mint <\/strong>leaves <\/strong>scattered over.<\/p>\n\n Nectarine salsa <\/strong><\/p>\n\n Toss some chopped nectarines <\/strong>with a thinly sliced long <\/strong>shallot, <\/strong>diced red <\/strong>chilli, <\/strong>plenty of chopped coriander <\/strong>and a few juiced limes. <\/strong>Serve with a steak, corn on the cob and chips, if you like.<\/p>\n\n Make the most of June\u2019s seasonal ingredients<\/p>\n","protected":false},"author":24,"featured_media":15294,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ub_ctt_via":"","purple_page_number":"16","purple_custom_meta_purple_page_number":"16","purple_seq_number":"1","purple_custom_meta_purple_seq_number":"1","purple_source_article":"article_16-1.xml","purple_custom_meta_purple_source_article":"article_16-1.xml","purple_source_issue":"June-2022","purple_custom_meta_purple_source_issue":"June-2022","purple_external_id":"June-2022-16-1","purple_custom_meta_purple_external_id":"June-2022-16-1","purple_issue_code":"|0000092791||","purple_custom_meta_purple_issue_code":"|0000092791||","purple_android_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_android_product":"com.immediatemedia.olive.367","purple_ios_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_ios_product":"com.immediatemedia.olive.367","purple_web_product":"","purple_custom_meta_purple_web_product":"","purple_publication_id":"05161da9-63b1-4a8f-920a-155322496aec","purple_migrated":"","kt_blocks_editor_width":"","apple_news_api_created_at":"2022-05-24T11:32:02Z","apple_news_article-theme":"","apple_news_api_id":"13b8f84f-5930-49e0-966b-86e40c8601d2","apple_news_api_modified_at":"2022-05-25T06:52:08Z","apple_news_api_revision":"AAAAAAAAAAAAAAAAAAAAAQ==","apple_news_api_share_url":"https:\/\/apple.news\/AE7j4T1kwSeCWa4bkDIYB0g","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_is_hidden":false,"apple_news_is_paid":true,"apple_news_is_preview":true,"apple_news_is_sponsored":false,"apple_news_maturity_rating":"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_article_theme":"","apple_news_sections":"[]"},"categories":[18],"tags":[13],"apple_news_notices":[],"featured_image_src":"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/VY6BV7XF36DX659AEKZCCUYJ3WE4.jpg","author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"acf":{"readingTimeMinutes":"8","apple_news_title":""},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/VY6BV7XF36DX659AEKZCCUYJ3WE4.jpg",1676,2048,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/VY6BV7XF36DX659AEKZCCUYJ3WE4-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/VY6BV7XF36DX659AEKZCCUYJ3WE4-246x300.jpg",246,300,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/VY6BV7XF36DX659AEKZCCUYJ3WE4-768x938.jpg",768,938,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/VY6BV7XF36DX659AEKZCCUYJ3WE4-838x1024.jpg",800,978,true],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/VY6BV7XF36DX659AEKZCCUYJ3WE4-1257x1536.jpg",1257,1536,true],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/VY6BV7XF36DX659AEKZCCUYJ3WE4.jpg",1676,2048,false]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"Make 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Photographs YUKI SUGIURA<\/p>\n\nNectarines<\/h4>\n\n\n\n
Nectarine almond crumble<\/h2>\n\n
![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/VY6BV7XF36DX659AEKZCCUYJ3WE4-838x1024.jpg\")
<\/figure><\/div>\n\nCourgettes<\/h4>\n\n\n\n
Harissa lamb-stuffed courgettes<\/h2>\n\n
![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/8ad4a730-b692-438c-936d-65e60b03b75e.jpg\")
<\/figure>\n\nLettuce<\/h4>\n\n\n\n
Charred lettuce with ranch dressing and bacon bits<\/h2>\n\n
![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/d5afd16d-555b-4396-8766-df978d59e6bf.jpg\")
<\/figure>\n\nTarragon<\/h4>\n\n\n\n
Tarragon butter chicken<\/h2>\n\n
![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/3af41ec4-86e8-449d-b4dd-b93472239824.jpg\")
<\/figure>\n\n
\n\nTarragon ice cream<\/h2>\n\n
![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/ECJCW208R105213M70OD4OHCVNFR-683x1024.jpg\")
<\/figure><\/div>\n\n
\n\nLove your leftovers<\/span><\/h2>\n\n