{"id":14671,"date":"2022-05-24T13:32:33","date_gmt":"2022-05-24T11:32:33","guid":{"rendered":"https:\/\/c01.purpledshub.com\/olivemagazine\/?post_type=purple_issue&p=14671"},"modified":"2022-05-24T13:32:33","modified_gmt":"2022-05-24T11:32:33","slug":"effortless-summer-sharing","status":"publish","type":"post","link":"https:\/\/c01.purpledshub.com\/olivemagazine\/2022\/05\/24\/effortless-summer-sharing\/","title":{"rendered":"effortless! summer sharing"},"content":{"rendered":"\n

effortless!<\/h2>\n\n

Summer sharing<\/h1>\n\n

A light alfresco lunch for six<\/h4>\n\n

Recipes LULU GRIMES
Photographs JONATHAN GREGSON<\/p>\n\n

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effortless!<\/h4>\n\n\n\n

Easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. These recipes can be made ahead or require 30 minutes or less of prep \u2013 they\u2019re go-to ideas for entertaining special guests.<\/p>\n<\/div><\/section>\n\n

Crudit\u00e9s with chipotle a\u00efoli<\/h2>\n\n

Make double the a\u00efoli if your guests are likely to be hungry. <\/strong><\/p>\n\n

15 MINUTES | SERVES 6 AS A STARTER | EASY | V<\/p>\n\n

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Mix 250ml of mayonnaise, <\/strong>2 crushed garlic <\/strong>cloves, 2 tbsp of chopped chives <\/strong>and 1-2 tsp of chipotle <\/strong>paste. <\/strong>Season, then add just enough lime <\/strong>juice <\/strong>to balance the flavour. Spoon into a serving bowl or several smaller bowls. Trim the vegetables to serve as crudit\u00e9s \u2013 these could include fennel, <\/strong>carrots, <\/strong>courgettes <\/strong>with <\/strong>flowers, <\/strong>radishes, <\/strong>celery <\/strong>with <\/strong>leaves <\/strong>or cooked green <\/strong>beans, <\/strong>fresh <\/strong>peas, <\/strong>radicchio <\/strong>leaves <\/strong>and asparagus. <\/strong>Arrange on a platter around the bowl or bowls of a\u00efoli.<\/p>\n\n

PER SERVING 289 kcals | fat 31.2G | saturates 2.4G | carbs 1.4G | sugars 1.2G | fibre 0.1G | protein 0.6G | salt 0.2G<\/p>\n\n

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effortless! buys<\/h4>\n\n\n\n

Choose veg for flavour and to fit a theme. There\u2019s a wealth of varieties available now, so explore the produce aisles. Slice veg and pull off whole leaves to showcase its colours.<\/p>\n<\/div><\/section>\n\n

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Burrata with lemon and olive jar dressing and tomato salad<\/h2>\n\n

20 MINUTES | SERVES 6 AS A SIDE | EASY | V | GF<\/p>\n\n

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Tip 6 tbsp of the brine from a jar <\/strong>of <\/strong>green <\/strong>olives <\/strong>(we used Perell\u00f3 Picante) into a jar with 75ml of olive <\/strong>oil <\/strong>and the zest of 2 lemons. <\/strong>Season with plenty of black pepper and shake well. Cut the pith off the zested lemons, then cut the fruit into segments and add these to the dressing. Finely slice 8 of the olives from the jar and stir them through the dressing. Blend 1 small burrata <\/strong>with 200ml of double <\/strong>cream <\/strong>or stracciatella <\/strong>di <\/strong>burrata <\/strong>until just thickened, then spread this over a platter. Thinly slice 600g mixed ripe tomatoes <\/strong>and arrange them over the burrata mixture. Slightly tear open another 6 burratas <\/strong>and nestle them into the tomatoes, then spoon over the dressing, making sure it runs into the open burratas. Scatter over a handful of basil, <\/strong>grind over some black pepper and serve with flatbreads <\/strong>or focaccia <\/strong>brushed with melted butter <\/strong>and sprinkled with grated parmesan <\/strong>(or a vegetarian alternative) and black pepper.<\/p>\n\n

PER SERVING 488 kcals | fat 48.6G | saturates 22.6G carbs 5.6G | sugars 4.6G | fibre 1.7G | protein 6.2G | salt 2G<\/p>\n\n

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Brioche ice cream sandwiches<\/h2>\n\n

To make this recipe even easier, skip baking the buns and use shop-bought brioche buns instead. <\/strong><\/p>\n\n

20 MINUTES + DEFROSTING + PROVING + COOLING | SERVES 6 | EASY<\/p>\n\n

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Defrost a pack (2 x 220g) of The <\/strong>Northern <\/strong>Dough <\/strong>Co <\/strong>Buttery <\/strong>Brioche <\/strong>Dough <\/strong>in the fridge overnight or for four hours at room temperature, or make up a shopbought brioche dough mixture following pack instructions. Shape the dough into six large or 12 small buns, then arrange on one or two baking trays, spaced well apart. Leave to prove following pack instructions until puffed up. Mix 1 beaten egg <\/strong>with 1 tbsp of whole <\/strong>milk, <\/strong>brush this over the buns, then sprinkle with 3 tsp of sugar <\/strong>nibs <\/strong>or demerara <\/strong>sugar, <\/strong>if you like. Bake for 15-18 minutes or until golden and risen. Cool completely, then split the buns almost through the centre. Open out and spread the buns with 1 tsp of lemon <\/strong>curd, <\/strong>pistachio <\/strong>cream <\/strong>or raspberry <\/strong>pur\u00e9e, <\/strong>if you like, then stuff with a scoop of lemon, <\/strong>pistachio <\/strong>or raspberry <\/strong>gelato <\/strong>and sandwich the buns back together. Serve immediately.<\/p>\n\n

PER SERVING 581 kcals | fat 26.7G | saturates 10.6G carbs 71.4G | sugars 38.9G | fibre 1.8G | protein 12.9G | salt 1G<\/p>\n\n

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effortless! buys<\/h4>\n\n\n\n

Leave the ice cream sandwiches to defrost slightly before serving so guests don\u2019t bite into a rock-hard centre. Choose ice creams with a similar texture so you know they\u2019ll all behave the same way.<\/p>\n<\/div><\/section>\n\n

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Get the look<\/span><\/h3>\n\n

Inspired by our tableware style? Here\u2019s how to create a similar look at home.<\/strong><\/p>\n\n

1. Real poppies from New Covent Garden Market in Vauxhall, London, prices vary, newcoventgardenmarket.com<\/a>.<\/em> Display a bunch of one type of flower in a vase rather than a mixture \u2013 at this time of year you\u2019re spoiled for choice on which to choose. Clear vases show off stems and, if you\u2019re sitting at a table, allow guests to see each other better.<\/span><\/p>\n\n

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2. Tiller stone napkin set, two for \u00a325, daylesford.com<\/a>. <\/em><\/p>\n\n

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3. Terracotta side plate, \u00a330, sofiaceramics.com<\/a>. <\/em><\/p>\n\n

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4. White oval platter, \u00a355, sofiaceramics.com<\/a>. <\/em><\/p>\n\n

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5. Fresh field flowers, prices vary, petalon.co.uk<\/a>. <\/em><\/p>\n\n

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6. Broadwell large glass vase, \u00a318, gardentrading.co.uk<\/a>. <\/em><\/p>\n\n

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7. Ash meze board, \u00a340, gardentrading.co.uk<\/a>. <\/em><\/p>\n\n

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Got a clever tip to make entertaining effortless? <\/strong>Share your brilliant ideas with the olive team by emailing oliveweb@immediate.co.uk and you could WIN a prize worth \u00a3143 (see here for details<\/a>).<\/p>\n<\/div><\/section>\n\n

<\/p>\n\n

SHOOT DIRECTOR: BEN CURTIS. STYLING: JO HARRIS. FOOD STYLING: AMY STEPHENSON<\/p>\n","protected":false},"excerpt":{"rendered":"

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