Summer Recipes & Cocktails

We have asked some of The Directory Members and Readers to share their favourite summer recipes and cocktails with us which you can see below:

Colourful Carrot Salad with Herbs and Yoghurt Dressing  

Caroline Haigh from Everyday Healthy found some amazing colourful carrots and writes... "This fabulous colour is from the Phytonutrients (literally plant compounds) that protect them in nature. When we ‘eat the rainbow’ these phytochemicals provide us with incredible health benefits - aid the function of the immune system, cell protecting, reduce inflammation, and help regulate hormones. Carrots are packed with carotenoids and a great source of plant based vitamin A called beta carotene." 


Mixed carrots
2 tbsp extra virgin olive oil
1 tbsp honey or maple syrup
1/2 tbsp apple cider vinegar
Fresh herbs - dill, parsley, coriander 
4 tbsp Greek yoghurt
Splash of olive oil 
1tsp cinnamon
Salt and pepper

Steam the carrots for about 10 mins until tender but retaining some bite. Drain and while still warm add a couple of tbsps extra virgin olive oil, 1 tbsp honey or maple syrup and 1/2 tbsp apple cider vinegar. Give it all a good shake with the lid on so all carrots are covered. Add some chopped herbs and then pop into a large bowl. 
For the yoghurt dressing - place about 4 tbsp yoghurt into a bowl, season with salt and pepper and 1 tsp cinnamon - add a splash of olive oil to loosen. Add to the salad... enjoy! 


Super-Simple Fiery Barbecued Chicken - Serves 4


1 orange 
1 dried chilli 
1½ heaped teaspoons smoked paprika 
1½ teaspoons Dijon or English mustard 
3 tablespoons runny honey 
3 tablespoons tomato ketchup 
1 teaspoon olive oil 
4 x 120 g skinless higher-welfare chicken breasts or 8 thighs


Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil. Season with a small pinch of salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside. Add the chicken to the bowl with the remaining marinade. Turn it over in the marinade so they’re well coated, cover with clingfilm and leave to sit for at least 5 to 10 minutes or until the grill, griddle pan or barbeque is ready. Use tongs to transfer your chicken breasts onto the grill or griddle pan. For chicken breasts approximately 2cm thick, cook for about 5-10 minutes on each side, turning every minute and basting as you go, or until golden and cooked through. Spoon a little of the reserved sauce over each breast.


Butter Bean, Courgette & Radish Salad 

Caroline Davies Nutrition writes... “an impromptu barbeque salad with a jar of my favourite Navarrico Butterbeans. They are one of my store cupboard luxuries, a world apart from their tinned counterparts. Adding beans or any pulses to a salad elevates it from simple side to a potential main, ticking all the macronutrient boxes, and great for any vegetarians. The jar of beans alone contains 25g of protein and 22.5g of fibre - although I don’t recommend you eat the entire jar in one sitting!”


1 whole jar of Navarrico Butterbeans
2 courgettes
A few radishes
Spring onions
Flat leaf parsley 

Make a salad dressing with lemon zest, lemon juice, extra virgin olive oil, sea salt and freshly ground black pepper to taste. Finely slice the courgettes, radishes and spring onions and chop the parsley. Add the butter beans and toss with the salad dressing. 


Cheddar and Spring Onion Tart by Mark Kempson the Chef at Kings Arms Hotel, Hampton Court

A well made tart is a wonderful thing and has the ability to deliver a great deal of flavour and pleasure. This tart is a perfect treat for the weekend, personally when it is fresh I like to cut a slice and serve with some roasted vine tomatoes and a peppery radish salad. Enjoy!

INDGREDIENTS (makes one 20cm x 3.5cm tart)

Shortcrust pastry
225g Plain Flour (sifted)
112g Cold Diced Unsalted Butter
2 Egg Yolks
1 tsp Salt
4 tbsp Cold Water

250g Red Onion (finely sliced)
100g Strong Mature Cheddar (grated)
12 Spring Onions (finely sliced)
4 Eggs
250 ml Double Cream
1 tbsp Rapeseed Oil
Salt and Pepper

METHOD - Set you oven to 160°c. 

The PastryPlace the flour and salt into a large bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Add the water and egg, mix to form the dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

The Filling - Place a medium size saucepan on a low heat. Add the oil, red onions and seasoning. Sweat down with a lid on, stir regularly to ensure that the onions do not caramelise or colour. Remove from the heat when soft and tender (10-15 minutes) drain any liquid. Place the sweated onions in a large mixing bowl and allow them to cool. Crack the eggs into a separate bowl and gently whisk, add the cream, mix and season. Add the cheddar and spring onions. Pour over the sweated red onions and mix well. Cover with cling film and allow to stand at room temperature whilst you prepare the tart case.

The Tart - Remove the pastry from the fridge and roll out on a lightly floured surface. Line the tart case and then chill for 5 minutes. Once chilled trim the excess pastry around the tart and line with baking paper and baking beans, Place in the oven and bake until golden (normally 15 minutes). Remove from the oven then take out the baking beans and baking paper. Place the tart case back in the oven and then pour in the filling. Bake for around 45 minutes, turning after 20 minutes to ensure an even cook. When the tart is nicely golden on top and set remove from the oven and allow the tart to cool for 5 minutes. Now remove the tart from the case to prevent it sweating. Place on a cooling rack for a further 25 minutes.

For more information about Kings Arms Hotel, Hampton Court Click HERE


Pair these summer dishes with Le Météore Rosé from Domaine du Météore

It’s time to celebrate the end of lockdown with our highly acclaimed organic rosé wine. Named Le Météore after the 10,000-year-old meteor crater which lies at the heart of our domaine, and described as ‘dangerously delicious’ (Editor, Hello Magazine), this is the perfect way to welcome in summer and put stardust back in your glass. 

Directory Offer: For 20% off all Domaine du Météore wines click HERE.


Homemade Pimms


  • 200 ml Gin
  • 200 ml Red Vermouth - Martini Rosso
  • 200 ml Orange Curacao - Triple Sec
  • Either lemonade, ginger ale, tonic water or iced tea

For serving:

  • Strawberries, mint leaves and cucumber
  • Slices of orange, apple, lemon and other fruits are optional


Strawberry Gin Smash Cocktail - Serves 8 

In the world of cocktails, the smash is historically a drink that called for mint, a lump of sugar, ice, and the spirit of your choice. The Savoy Cocktail Book, originally printed in the 1930s, says “The smash is in effect a julep on a small plan.”

Like the julep, smashes have come to include all sorts of fruit, and this one showcases sweet, ripe red British strawberries. 

You can choose your spirit — rum, brandy, whisky, and gin (our favourite for this is Chelsea Flower Gin from Partridges!) all work. 

Add lemon, lime juice, or bitters to muddle with your sugar, or skip the sugar and top with a spritz. Basil and lemon balm, as well as the traditional mint, have made their way into smashes, too.

INGREDIENTS - For a pitcher:

2 tablespoons granulated sugar
2 limes, juiced (about 60ml)
500g fresh strawberries
500ml gin
750ml soda water
Fresh mint sprigs, for garnish


Also see an array of fabulous VEGAN RECIPES from Members of The Directory and others... HERE - These include:

Butternut Squash Soup by Alexi of 8Foods and Cru8 Café @ Triyoga on the Kings Road


Aubergine and Sweet Potato with Maple Tahini and Spiced Hazelnuts by former Thomas's pupil Lauren Anderson @everyday_munch