Surf and turf - what's not to love? In this case, it's clams and Chinese sausage, tossed through fresh egg noodles with black beans, garlic chives and plenty of soy sauce. Speedy and tasty.
Apricots and coconut are an excellent combination, especially in a cake with a crunchy crumble topping. Using rapadura sugar or coconut sugar gives a beautiful caramel richness to the batter, which is offset by the tang of the apricots.
There's so much flavour in these crisp pancakes, you'll find it hard not to go back for more. We've made two whoppers here, but it's easy to divide the mixture into a few smaller pancakes. To invert the pancake, once you've slid it onto a plate, place another plate on top of the pancake, invert it onto the second plate and slide it back into the frying pan.
Khao soi traditionally uses meat cooked on the bone, but for this quicker version, we've opted for smaller pieces of chicken thigh fillet; we've also taken a shortcut and used ground spices instead of pounding our own - just be sure they're fresh for the best flavour. If you want to take the longer approach, use chicken Marylands cut through the joint, and simmer them slowly and gently until the meat is falling from the bone. Khao soi is all about the combination of tender boiled noodles and the crunch of the fried noodles that are scattered on top - it's textural bliss.
A jewel-like jelly made from seasonal fruit is a thing of beauty. We've made a large fluted ring version, but if the idea of turning the jelly out worries you, set it in a large glass bowl instead. It needs less gelatine if you do it this way, so reduce the quantity by a leaf or two. Caramelised apricots would make a lovely addition if the fancy takes you. Begin this recipe a day ahead to let the jelly set.
We've added cucumber to this noodle dish, inspired by the Taiwanese ma jiang mian and the Sichuan dan dan mian, to up the refreshment factor. Shredded poached chicken would make an excellent addition, too.
This cake can be served on its own for afternoon tea, but we love it warm and doused with cream for dessert. Peaches work well in place of plums, as does just a mix of berries.
Jam-making is a great way of using imperfect fruit. The odd mark here or there on the skin doesn't hurt, as long as the fruit is free of soft spots. This jam is relatively low in sugar; traditional versions usually have equal quantities of sugar and fruit, but we've nearly halved the amount. This makes for a softer set and a shorter shelf-life, but brings the taste of the apricots to the fore. Store the jam in the fridge rather than at room temperature - it will last a couple of months if you can keep your hands off it. We love it on buttered sourdough toast, especially with ricotta.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead. Roasted peanuts or fried shallots would be a great addition for a bit of crunch.