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Late summer specials

Late summer ingredients that have soaked up every last ounce of sunshine (and rain!) are on the menu for September and into autumn…

These versatile ingredients are in every Mediterranean diet and best of all, they suit our changeable climate. There’s great on the BBQ when it’s still warm enough to dine outdoors, they add flavour to salads, they love being baked in the oven with plugs of olive oil and they’re brilliant smashed into dips… whatever the weather’s doing, these late summer specials will add some sunshine to your plate!

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Corn on the cob

Best eaten as soon as it’s picked, fresh corn on the cob is a delicious late summer arrival. Chose those with fresh, green husks and silky tassels at the end, not brown or dried up ones. The easiest way to prepare sweetcorn is to boil it for 10 minutes – don’t add salt to the water as this makes the kernels tough – then serve with a generous amount of seasoning and butter. Alternatively cut away the kernels and use in other recipes.

Try this: make a side dish of stir-fried corn with chilli (or red pepper for children) by stir frying corn kernels, chopped chillies and salt for one minute. Add freshly ground white pepper, a little sugar and a cup of chicken stock and cook for three minutes.

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Tomatoes

This versatile little fruit tastes all the better for having been bathed in the summer sun. We stock several varieties including the petite cherry tomatoes – ideal for roasting to give a sweetness to Bolognese and other sauces; tomatoes on the vine – beautifully fresh and naturally sweet, best eaten as they come; plum tomatoes – with a real depth of flavour, great in salads…

Try this: slice tasty plum tomatoes and alternate with slices of good mozzarella on a serving plate. Drizzle with olive oil, a splash of balsamic vinegar, salt and pepper and a sprinkling of basil leaves

Peppers

Red, orange, yellow, green – peppers sing of the summer sun and can bring a real vibrancy to your food. Delicious when finely sliced raw in salads – especially the Ramiro variety – or stir-fried with other vegetables for an Oriental flavour; they also work well in Mediterranean dishes too. You could also try roasting or grilling them, removing the charred skin then dicing the flesh and tossing it into fluffy couscous and feta cheese for a wonderfully sweet salad.

Try this: pan fry strips of different coloured peppers with sliced chicken breasts. Add some Mexican flavouring and pile into warmed tortillas. Top with a spoonful of salsa and sour cream, grated cheese and shredded iceberg lettuce.

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Aubergine

Sleek, glossy and gorgeous in colour, aubergine is a good vegetable to have to hand through summer and autumn. The aubergine, or egg plant as it is commonly known, is a staple of Mediterranean and Middle Eastern cooking. It’s a delight when used in a Greek moussaka, an Italian parmigiana, or whizzed up into an Arabian-style baba ganoush dip. It’s also delicious simply sliced and doused in olive oil and sea salt and barbecued until charred.

Try this: halve an aubergine lengthways, drizzle with olive oil and roast for 25 minutes. Layer finely sliced tomato and mozzarella on top and return to the oven until the cheese melts. Scatter with basil leaves and serve

50p off Mudwalls Farm Large Vine Tomatoes
Valid until 30th September 2023
Taste Club members can enjoy 50p off Mudwalls Farm Large Vine Tomatoes.
40p off Morrisons Sweet Mixed Peppers 3pk
Valid until 30th September 2023
Taste Club members can enjoy 40p off Morrisons Sweet Mixed Peppers 3pk.