Long, warm evenings are best enjoyed with friends and family, sharing an elegant meal al fresco
recipes HELENA BUSIAKIEWICZ photographs TARA FISHER
Weekend menu
Shaved kohlrabi salad with pickled jalapeño dressing
Salty, briny and a little spicy, this is an elevated salad that looks beautiful on a platter, but can be assembled in minutes.
SERVES 4 PREP 15 mins NO COOK EASY V
100g natural yogurt
35g pickled jalapeños, finely sliced,
plus 2 tbsp brine from the jar
2 kohlrabi (about 900g), finely
shaved using a mandoline
1 red chilli, finely sliced
10g dill, roughly chopped
30g salted peanuts,
roughly crushed
1 tbsp extra virgin olive oil (optional)
1 Whisk the yogurt, jalapeño brine, and some seasoning in a large bowl.
2 Add the kohlrabi and toss well using your hands. Arrange over a serving platter, then scatter over the jalapeño and chilli slices, the dill and peanuts. Drizzle over the olive oil, if you like.
GOOD TO KNOW low fat • fibre • vit c • 1 of 5-a-day • gluten free PER SERVING 128 kcals • fat 5g • saturates 1g • carbs 9g • sugars 9g • fibre 9g • protein 7g • salt 0.9g
Spatchcocked chicken piccata with runner bean hazelnut salad
Fusing the flavours of chicken piccata with simple roast chicken makes this an ideal summer alternative to your usual Sunday lunch. Serve with a runner bean salad and crispy potatoes.
SERVES 4-6 PREP 20 mins plus resting COOK 1 hr 15 mins EASY
1 whole chicken (about 2kg)
200g unsalted butter, softened
2 large garlic cloves, grated
1 ½ tbsp capers, drained and
roughly chopped
30g parmesan, finely grated
1 lemon, zested then thinly sliced
125ml white wine
40g blanched hazelnuts
1 tbsp olive oil
225g runner beans, cut in half or
thirds on the diagonal
10g flat-leaf parsley, roughly
chopped
roasted sliced potatoes, to serve
(optional)
1 Sit the chicken on a board, breast-side down, with the legs facing you. Cut through the flesh and bone along both sides of the backbone using sturdy, sharp kitchen scissors. Remove the backbone (you can freeze this to use for stock), then open out the chicken; turn it over and flatten it by pressing hard on the breastbone with the heel of your hand. Remove any large globules of fat and trim away any ragged bits of skin.
2 Heat the oven to 220C/200C fan/gas 7. Mash the softened butter with the garlic, capers, parmesan, lemon zest and plenty of seasoning in a bowl. Smear all over the chicken, pushing it beneath the skin as well (be careful not to rip the skin).
3 Arrange the lemon slices in the base of a roasting tin that fits the chicken sn
