Elderflower and Lime Martini

Serves 6

200ml elderflower cordial

300ml sparkling or still water

160ml lime juice (about 6-7 limes)

140ml gin (Sipsmith is a great

London gin)

Ice (if possible)

Mix all the ingredients together and serve on the rocks.

Here’s another summertime recipe from my picnic-inspired Evening Standard feature. This layered salad adds a nice touch to outdoor fare.

Chicken layered salad

Fills 2 (750ml) jars

1 Little Gem lettuce, diced

4 large radishes, sliced

1 beetroot, cooked and peeled

8 yellow cherry tomatoes, halved

1 avocado, peeled and sliced

1 fillet smoked chicken breast

(about 150g), thinly sliced

4 baby plum tomatoes, sliced

Few sprigs of dill, chopped

Sea salt and pepper

For the dressing:

3 tbsp olive oil

1 tbsp balsamic

Assemble the salad by dividing the ingredients between the two jars. I start with the Little Gem, followed by the radishes, then the beetroot, cherry tomatoes, avocado, chicken, plum tomatoes and dill. Add a little salt and pepper to the top. Just before you leave the house, dress with the oil and balsamic. Then close the lid tightly.

I’m a firm believer that a picnic isn’t complete without dessert. Here’s my take on a sweet Yorkshire Pudding in my Evening Standard magazine picnic feature.

Summer Berry Yorkshire Puddings

Makes 6

3 tsp oil

50g plain flour

130ml whole milk

1 egg

Pinch of sea salt

1 tsp sugar

½ tsp vanilla extract

A small punnet of mixed summer berries

Icing sugar, to dust

Maple syrup, to taste

Preheat the oven to 220C/Gas Mark 7. Place a six-hole cupcake tray in the oven with ½ tsp oil in each of the holes. Whisk the flour with the milk. Add the egg and whisk until smooth with the salt, sugar and vanilla extract. When the oil is smoking hot in the cupcake tray, remove from the oven and, using a ladle, divide the mixture between the holes (it should reach about halfway up). Toss some berries into the centre of the batter and place in the oven for 15-20 minutes, until puffed up and crisp. Remove from the oven and leave to cool slightly before dusting with plenty of icing sugar. Add a little maple syrup, if desired, to the centre of each. Transport the puddings in the tray to the picnic site.

Some people tend to shy away from artichokes, for fear of complicated recipes and tricky preparation. But I say, mais non! Here are three ideas for cooking and preparing artichokes in my latest Evening Standard column.

Even though the warm weather may not have made itself fully apparent yet, it’s still the perfect time to imagine the summer days ahead – full of picnics, ice cream and sun-soaked fun. This is my take on quick and easy instant ice cream, in my latest Evening Standard column.

My latest recipe in my Evening Standard column combines my favourite Japanese condiments with a French touch — Dijon mustard. Try out my Miso salmon and sesame soba noodles here. Bon appétit!

Weekend comfort food in my latest Evening Standard Column. Here’s my saltmarsh lamb shanks with mustardy green beans recipe.

Lots of colour in my latest Evening Standard column. Try my Broccoli Stem & Smoked Tofu Salad recipe (with Spicy Satay dressing) here.

Whilst black pudding might not be top of everyone’s favourite ingredient list, I think it’s a versatile and flavoursome addition to a whole range of recipes. Here’s my boudin noir and apple sausage rolls recipe in my latest Evening Standard column – in time for St George’s Day.