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Summer Recipes

by Daphne Lambert

Strawberry porridge
1 tablespoon shelled hemp seeds
handful of sprouted buckwheat
1 dessertspoon pumpkin seeds
1 dessertspoon sunflower seeds
1 teaspoon honey
handful strawberries
1 dessertspoon chia seeds

Whiz the shelled hemp seeds into a milk with 100ml water.
Soak the buckwheat and seeds with the honey in the hemp milk overnight.
To serve add the strawberries & top with chia seeds
serves 1

Summer salad with raspberry hemp dressing
4 handfuls of summer salad leaves
2 handfuls sprouted green lentils
small handful of chopped parsley
8 mint leaves, finely shredded
8 basil leaves, finely shredded
small handful of chopped fennel
handful of dulse
8 tablespoons raspberry & hemp oil dressing
handful raspberries
2 tablespoons shelled hemp
nasturtium flowers

Place the leaves, sprouts, herbs & dulse in a bowl, add the dressing and gently toss together.  Divide between 4 bowls and top with raspberries, hemp seeds & nasturtium flowers.

serves 4

Raspberry & hemp oil dressing

2 tablespoons raspberry apple cider vinegar

6 tablespoons hemp oil

1 teaspoon chopped thyme

½ teaspoon sea salt

good twist black pepper

good pinch chilli

Mix all the ingredients together


Raspberry apple cider vinegar
Fill a jar with just picked raspberries, cover with apple cider vinegar and leave to infuse in a cool dark place for a month. Strain and bottle.

Summer rainbow salad
1 tomato
1 carrot
1 green courgette
1 yellow pepper
1 fennel bulb
¼ of a red cabbage
large handful of sunflower sprouts
borage flowers
mint sprigs

for the dressing

8 tablespoons olive oil

4 tablespoons cider vinegar

2 teaspoons honey

¼ teaspoon salt

freshly ground black pepper

1 teaspoon whole grain mustard


Cut all the vegetables into bite size pieces and put into a bowl. Whisk the dressing ingredients together and gently toss the vegetables with enough dressing to generously coat. Mix in the sunflower sprouts, divide between 2 bowls and top with borage flowers and mint.

Serves 2

Chilli flat-breads with aubergine dip
250g wholemeal spelt flour
2 level teaspoons baking powder
1 tsp salt
1 - 2 teaspoons chilli flakes
2 tbsp olive oil
150 ml yogurt

Mix the flour, baking powder, salt and chilli flakes together into a bowl.
Make a well in the centre of the flour mixture add the olive oil and yogurt and mix into the dry ingredients adding enough water to make a soft dough.
Tip out onto a floured surface and gently knead to a smooth dough. Cover with a tea towel and leave for 10 minutes
Divide the dough into 10 equal pieces and on a floured surface roll out to approx. 12 cm round & about 2 - 3 mm thick. Cook in a heated, lightly oiled pan 1 - 2 minutes on each side. Transfer cooked flatbreads to a plate and cover with a tea towel to keep warm whilst you cook the remainder.
makes 10

Aubergine dip
4 medium aubergines
2 cloves garlic chopped
1 tablespoon lemon juice
2 tablespoons tahini
1 tablespoon olive oil
paprika, salt & pepper

Grill the aubergine until scorched all over; alternatively roast in a hot oven for 30 - 40 minutes. Remove and allow to cool. Cut the aubergine in half and scrape out the flesh. Process the flesh in a food processor with the garlic, lemon juice, tahini & olive oil to a thick puree. Season to taste with paprika, salt & pepper.

Cucumber kimchi salad
2 teaspoons chilli powder
1 teaspoon salt
1 teaspoon honey
1 dessertspoon tamari soy sauce
1 tablespoon rice or apple cider vinegar
2 large cucumbers
2 spring onions

Mix the chilli, salt, honey, tamari & vinegar well together in a bowl.
Cut the cucumbers in half lengthways and cut into half-moon slices about 5 -7mm thick.
Finely slice diagonally the spring onions.
Toss the cucumber & spring onion in the chilli mix. Tip into a bowl and fix a cover (or use a kilner jar) and leave at room temperature for 24 hours refrigerate for a further day before eating.

Summer vegetable paella
2 onions, diced
4 cloves garlic, finely chopped
2 red peppers, seeded, cut into cm dice
2 yellow peppers, seeded, cut into cm dice
4 tablespoons olive oil
2 tablespoons golden marjoram
900g tomatoes, skinned & roughly chopped
3 courgettes, halved & cut on the diagonal
handful arame soaked
1 tablespoon caper berries
20 black olives
350g saffron basmati pilaff
900g broad beans, shelled, blanched & skinned
handful mange tout finely sliced lengthways
handful sliced almonds
handful chopped parsley

Cook the onions, garlic & peppers in the olive oil for 5 mins, add the marjoram & tomatoes. Cook for 10 mins, add the courgettes, arame, caper berries & olives. Cook for 1 minute. Add the pilaff, and thoroughly heat through. Stir in broad beans, mange tout, almonds & parsley.  Season well & serve
serves 6

Braised common mallow
200g mallow leaves
2 tablespoons olive oil
1 onion diced
1 clove garlic finely diced
½  teaspoon paprika
½ teaspoon cumin
handful of parsley chopped
salt and black pepper
tablespoon of lemon juice
extra olive oil

Collect young leaves in early summer making sure you discard any with a brownish rust. I cut the wild mallows down, much like nettles, so that I can harvest twice once in June and also end of July/beginning of August. The leaves will become tough once the mallow is in full bloom. Soak the leaves for 10 minutes and drain well before use.
In a pan gently heat the olive oil and cook the onion & garlic until soft.
Add the paprika and cumin, then add the mallow stir well and allow to wilt. Season well and stir in the lemon juice. Tip into a serving dish top with a little olive oil.

Serve as part of a mezze or as a side for 2

Chocolate panna cotta with poached cherries
500 ml organic barista oat milk
4g agar agar powder soaked in 2 tablespoons warm water
2 rounded tablespoons cacao powder
3 tablespoons maple syrup
1 teaspoon

vanilla essence
pinch of salt

Mix the cacao powder to a paste with a little of the oat milk then place everything into a pan and slowly bring to the boil. Simmer gently stirring for 5 minutes, this is important to ensure the agar agar sets. Strain into a jug and pour into individual bowls. Leave to set for at least two hours or overnight. Turn out and serve with poached cherries
serves 4

Poached cherries
2 handfuls cherries
1 tablespoon rapadura sugar
splash of rum (optional)

Stone the cherries. In a pan dissolve the sugar in 2 tablespoons of water. Tip in the cherries and cook for 5minutes. Add the optional rum and tip into a bowl to cool.

Probiotic lemonade

juice of 6 large lemons

125g unrefined sugar

125ml whey

filtered water


Put the lemon juice, sugar and whey with a little water in the bottom of a 1 litre wide neck glass jar Stir until the sugar dissolves then fill up with filtered water leaving a good inch gap at the top. Close the jar, give it a good shake, and leave in a warm place for 2 days to ferment, releasing gas as you need to by releasing then refastening the lid. After 2 day’s bottle and store in the fridge for 1 day before drinking.

makes about 900 ml


600 ml plain live yogurt will make about 250 ml of whey


Place a piece of cheesecloth over a bowl and pour the yogurt into the middle.  Place in the fridge or a cool dark place to drain for 48 hours.


Transfer the whey collected in the bowl to a jar, fasten with a lid and store for up to 2 weeks in the fridge. Scrape the cheese known as labneh away from the cheesecloth and turn into a bowl.



Use the labneh in sweet and savoury dishes either plain or flavoured with spices or herbs.

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