Wish you were feasting on Mediterranean flavours on a villa terrace in the south of France? Spirit yourself there with legendary chef Raymond Blanc’s laid-back recipes... Just add chilled rosé
The ingredients at this time of year are wonderful – we’re spoiled for choice! It’s the time to gather with family and friends to enjoy our gardens and the great outdoors. The food doesn’t have to be complicated: lovely salads, cheeses and fresh bread – voilà, you have the perfect spread. But for something a little more elaborate, the recipes here are perfect for a get-together.
I have wonderful memories of growing up in France and summers with family and friends that will stay with me forever. I still love going to the south of France, and the summer months are special as we all get together to catch up. Our lunches last all afternoon and into the evening. To be outdoors with the sun setting and a pastis in your hand makes for treasured memories.
Going to the markets in France is one of my favourite things. Buying local means you get fresher food and you’re supporting small producers and farmers, which has a positive knock-on effect on the local community.
I urge you to go to your nearest farmers’ market, speak to the growers and find out what to expect in the coming weeks. Visit a pick-your-own farm. Or, better still, grow your own. We run gardening courses at The Raymond Blanc Gardening School at Le Manoir, so if you need tips on getting started, come and join us.
Poached artichoke with mustard vinaigrette
Serves 4 Hands-on time 10 min Simmering time 40 min Specialist kit Kitchen twine
RB’S TIP
Try to buy large, fat globes that are heavy for their size, healthy-looking and free of discolouration
BE A BETTER COOK
Tying slices of lemon to each artichoke may seem like a faff, but it’s a great way of preventing the artichokes oxidising and turning brown as soon as the stalks are cut off. If you don’t have kitchen twine you can add a sliced lemon to the water instead, but work quickly with the artichokes as they’ll start changing colour as soon as you cut them.
• 40g sea salt
• 4 large globe artichokes
• ½ lemon, cut into 4 slices
• ½ bunch chives, finely chopped
For the vinaigrette
• 4 tsp dijon mustard
• 1 tbsp white wine vinegar
• 120ml groundnut oil, or any flavourless oil
• 1 small shallot, finely chopped
1 In a pan big enough to fit in all the artichokes, bring 4 litres water to the boil with the salt added. Break the stalks from the artichokes by holding the head of the
