With Summer upon us here in the UK (most of the time!) we’ve been gathering together the best Summer recipes to accompany a pork pie for dinner. Make some extra and take some with you to work the next day in your lunchbox. All quick, easy, with fresh and healthy ingredients, we present to you:
Vale of Mowbray’s top Summer recipes (snappier title in progress…)
Roast Tomato Chutney
- Cherry tomatoes – 450g
- Chopped Onions – 170g
- Olive Oil
- Chopped carrots – 255g
- Crushed garlic – 3 cloves
- Apple cider vinegar – 120ml
- Lemon juice (freshly squeezed) – 3 tablespoons
- Cinnamon – 1/2 teaspoon
- Brown sugar – 2 tablespoons
- Sea salt – to taste
- Red pepper flakes (optional, and again, to taste.)
- Preheat the oven to 350°C
- Wash the tomatoes and brush with the olive oil.
- Place them on a shallow baking tray and roast for 20 minutes until soft – make sure to turn them occasionally so they don’t stick
- In the mean time, whilst the tomatoes are roasting, sauté the onions and the carrots in a tablespoon of olive oil until softened
- Add in the garlic cloves and continue to sauté for about one minute
- Add the roasted tomatoes, vinegar, lemon juice, sea salt, cinnamon and brown sugar
- Reduce to a simmer and continue stirring until the mixture thickens (this will take around 15 – 20 minutes)
- Add red pepper flakes if desired
- Cool and add to a jar to keep it fresh!
Roasted Italian Cauliflower
Whilst in the winter months, we’re partial to roasted Parmesan cauliflower, during Summer, we like an Italian twist.
- One small cauliflower head
- 170g grape tomatoes – cut in half
- Drained capers – 1 tablespoon
- Olive oil – three tablespoons
- Freshly ground black pepper and salt – pinch
- Garlic – 2 thinly sliced cloves
- Lemon – 1/4
- Fresh Parsley – 2 tablespoons
- Preheat the oven to 475°C
- On a baking tray, place the cauliflower, tomatoes, capers, salt, pepper and garlic on a baking sheet and cover evenly in the olive oil
- Roast until the cauliflower browns in places and is tender in others (takes around 20 minutes.)
- Toss with the lemon and parsley and serve
Mango Slaw with pomegranate seeds
Tried on holiday and loved ever since, this tastes like summer.
- 1/2 red cabbage and 1/2 white cabbage – both finely sliced
- 1 red pepper – finely sliced
- 1/3 red onion – finely sliced
- 2 tablespoons of freshly chopped parsley
- Pomegranate seeds – 80g
- White wine vinegar – 15ml
- Olive oil – 30ml
- Dijon mustard – 1 teaspoon
- Freshly squeezed lemon juice – 1/2 a lemon’s worth
- Mango – chopped into small chunks
- Combine the cabbages, pepper, onion and parsley.
- Add in two thirds of the pomegranate seeds and toss to combine
- In a jug, mix together the vinegar, oil, mustard and lemon juice and pour into the slaw and toss until it’s evenly distributed
- If you’d like it slightly creamier, make additional sauce and add in as you see fit
- Add in the mango and stir to distribute the chunks evenly
- To present, add the rest of the pomegranates to the top and garnish as you’d like
A super food salad
In the Summertime, all we see is recipes for superfood salads – as a tasty side to a pork pie and one full of flavour to compliment the pie, our superfood salad is one you need to try.
- Olive oil – 60ml
- 1 Lemon – for both the zest and the juice
- White wine vinegar – 1 tablespoon
- Dijon mustard – 1 tablespoon
- Quinoa – 250g
Get creative. (These ingredients can be switched in or out depending on your personal likes and dislikes. Make sure if you take any out to replace them with other superfoods that will compliment the dish and add flavour.) A superfood is any food item which contains an extremely dense concentration of: ‘vital nutrients, vitamins and/or minerals, as well as antioxidants, good fats, healthy enzymes, or other healthy properties that help to treat, lower the risk of or prevent specific diseases and maladies.’ (From hope4cancer.com)
- Broccoli – tenderstem works the best in a salad – 250g
- Avocado – 1-2 dependent on your taste
- Baby spinach leaves
- Pomegranate seeds – 100g
- Soya beans – 175g frozen
Consider adding: strawberries (great in a summer salad!), blueberries and sprinkle some chia seeds on the top.
- This one is incredibly simple! Make the dressing by mixing the olive oil, lemon juice, white wine vinegar and mustard together
- Cook the tenderstem broccoli for just under two minutes before adding in the frozen soya beans for an extra two minutes. Drain these two and then place in cold water so the green colour is retained
- Add all your base ingredients – broccoli, spinach, soya beans etc and put into a bowl, either drizzle the dressing over the salad or keep it in a pot on the side. Toss the salad and to finish, season with your berries and pomegranate seeds.
And there you have it! Four easy accompaniments to your classic pork pie – a chutney, slaw, salad and cauliflower dish. Summer is all about the ease of cooking, taking the minimum amount of time and keeping it fresh and light. With the pork pie filling you up and giving you multiple flavours and textures, it’s always fun to keep mixing up the sides! Tweet us or contact us on Instagram and Facebook to let us know if you have any other fave Summer recipes or if you’ve tried any of ours!