Simple Summer Recipes for Success

Famed for their modern approach to classic British dining, acclaimed chefs, restauranteurs and brothers, Chris and James Tanner, are celebrating 20 years of serving up a storm in the South West.

Housed in the world-famous Plymouth Gin Distillery on the historic waterfront, the brother’s brasserie, Barbican Kitchen, is famed for a high-quality menu that features the finest, locally sourced ingredients. Big fans of the summer dining experience, Chris and James are passionate about making the most out of seasonal produce.

Here they share simple recipes, perfect for welcoming the summer season.

BROAD BEAN, MINT & PECORINO SALAD

Fresh sweet broad beans and salty pecorino, this salad makes a great side or a sensational snack on a warm summer’s night. 

SERVES 4

Ingredients:

• 1.6kg broad beans in their pods or 500g of frozen broad beans

• Zest and juice of 1 lemon
• 25g (small bunch) fresh mint leaves, chopped
• 100g pecorino (50g grated and 50g shaved using a peeler)
• 50ml extra virgin olive oil
• 50g (large handful) rocket
• Crushed sea salt and freshly ground black pepper

Method:

Pod the broad beans if using fresh. Bring a large pan of salted water to the boil, add the beans and cook for 3-5 minutes until tender but still have bite. Drain, refresh in cold water, and peel off the grey skins.

Place the beans in a bowl. Add the lemon zest and juice, chopped mint, the grated pecorino and olive oil. Stir together and season with crushed sea salt and freshly ground black pepper.

Place the rocket in a salad bowl and spoon over the dressed beans. Sprinkle over the pecorino shavings and drizzle over a little olive oil to serve.

MACKEREL & CRÈME FRAICHE POTATO SALAD 

Really fresh mackerel is a must and new potatoes add great taste. We used crème fraiche in the salad because it works well with oily rich mackerel.  

SERVES 4

Ingredients:

• 350g new potatoes, peeled and cut into 1cm dice

• 2 tablespoons of crème fraiche
• 2 shallots, finely chopped
• 1 tablespoon of fresh chives, finely chopped
• 1 tablespoon olive oil
• 4 mackerel fillets, pin-boned
• Crushed sea salt and freshly ground black pepper

Method:

Bring a large saucepan of salted water to the boil. Add the potatoes and boil rapidly over a high heat for 3 minutes. Remove from the heat and drain well. Return the potatoes to the pan. Fold in the crème fraiche, shallots and chives. Season with crushed sea salt and freshly ground black pepper.

Heat the olive oil in a non-stick frying pan. Season the mackerel fillets with crushed sea salt and freshly ground black pepper. Add the mackerel, skin side down, to the pan and cook over a medium heat for 3 minutes. Turn and cook for a further 2 minutes. Remove from the heat.

Arrange the seared mackerel fillets on warmed serving plates. Spoon over the potato salad and drizzle with any remaining juices.

RASPBERRY SORBET

Incredibly simple to make, this sensational sorbet boasts fresh zingy raspberries, an uplifting sweetness and a smooth texture – perfect!

SERVES 6-8

Ingredients:

• 25kg fresh raspberries, plus extra to garnish
• Juice of one lemon
• 1 litre water
• 550g caster sugar
• 200g glucose syrup

Method:

Blitz the raspberries and lemon juice in a blender until smooth, then pass through a sieve, using a ladle to push the pulp through

Place the water, sugar and glucose syrup into a heavy-based pan and bring to the boil. Remove from the heat and place into a basin of crushed ice to cool.

Once completely cold, stir in the raspberry syrup and mix well.

Place the mixture into an ice cream maker and churn until smooth, then place in the freezer until set.

Serve with fresh berries and mint for a cooling summer treat.

Discover Barbican Kitchen, book your table at www.barbicankitchen.com or call 01752 604448