Relaxed summer menu

The menu

• Light meals & snacks

  Spiced mackerel with horseradish potatoes

• Main course

  Crab linguine

• Desserts

  Gooseberry fool

• Drinks and cocktails

  Mint lemonade

Menu ingredients

Serves 4

• Fruit and vegetables

  • 500g/1lb 2oz new potatoes, cooked in their skins

  • 2 shallots, finely sliced

  • 2 tbsp creamed horseradish

  • 2 tbsp finely chopped fresh chives

  • watercress leaves, to serve

  • 1 tsp ground coriander

  • 1 garlic clove, finely chopped

  • 4 spring onions, finely chopped

  • ½ tsp finely chopped red chilli

  • 1 tbsp chopped fresh flat leaf parsley

  • 1 tbsp chopped fresh basil

  • 450g/1lb gooseberries

  • 150ml/5fl oz elderflower cordial

  • Fresh elderflowers, to decorate

  • large handful fresh mint, leaves picked

  • 6 lemons, juice and zest of 3

• Tins, packets and jars

  • ½ tsp English mustard

  • 315g/11oz linguine

• Cooking ingredients

  • 2 tbsp olive oil

  • sea salt and freshly ground black pepper

  • olive oil

  • 1 tsp cayenne pepper

  • 2 tsp sweet smoked paprika

  • 1 tbsp golden caster sugar

  • few drops Tabasco

  • 2 tsp red wine vinegar

  • sea salt and freshly ground black pepper

  • 25g/1oz sea salt

  • 55ml/2fl oz olive oil

  • salt and freshly ground black pepper

  • 1 tsp arrowroot

  • 30g/1oz sugar

  • 3 tbsp sugar cane syrup

• Drinks

  • 25ml/1fl oz dry white wine

• Dairy, eggs and chilled

  • 2 tbsp soured cream

  • 100g/4oz butter, softened to room temperature

  • 2 egg yolks

  • 150ml/5fl oz milk

  • 150ml/5fl oz double cream

• Meat, fish and poultry

  • 8 mackerel fillets

  • 1 x 900g/2lb cooked brown crab, 350g/12oz fresh crabmeat

  • 275g/10oz picked fresh white crabmeat

• Other

  • sparkling mineral water, to top up