Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. Place in a pan with the wine and vinegar. Bring a large pan of salted water to a simmer on a medium heat. Wild mushroom pilau. If you are lucky enough to have caught your own these holidays, that's great - if not, these recipes will turn your store-bought seafood into something sensational. Photograph: Joanne Murphy, Nathan Outlaw's red gurnard with mushrooms, garlic, parsley and oven-dried tomatoes. Charred nectarine & prosciutto panzanella. Put in the lobsters and cover with a tight-fitting lid. Place the scallops on top of the turbot fillets and cook for another minute. https://www.bonappetit.com/recipes/slideshow/summer-vegetables-slideshow Cook for 3 minutes until the skin starts to crisp up, then flip the fish over and cook for a further 1 minute. Add white wine, cover and steam until mussels are just cooked. Use plenty of butter and only cook one helping at a time. Remove mussels to a warm oven. Add the soy, sugar, wine and zest, stirring through. Cook in the oven for 5 minutes. Peel and finely chop the shallots. These chilli tomato prawns are quick and simple with a punchy flavour. Serves 4shallots 6white wine 140mlwhite wine vinegar 3 tbspwhipping cream 250mlflat-leaf parsley a large bunchsorrel small bunch, coarse stalks removed, Preheat the oven to 200C/gas mark 6. Turmeric milk. Eat them simply with butter, glazed in honey or use in cakes, soups and juices. The recipe is straightforward enough to prepare in your own home, unless you decide to make it for a crowd, then you will be in trouble. Finish with 2 teaspoons of mirin, a tablespoon of fish sauce and the juice of a lime, or to taste. Spend more time with guests when entertaining this summer with our make-ahead dessert recipes. Have everything laid out ready to go before mixing the batter, the fresher the batter the crispier the result! Photograph: Jean Cazals for Observer Food Monthly, Jeremy Lee's hake with herb sauce. Transfer the fish and scallops to a small baking tray and set aside to rest for 3 minutes, then put back in the oven for 1 minute to keep warm while you finish the sauce and cook the veg. Cut the tomatoes lengthways into quarters. TO DRINK. Preheat the oven to 190C/gas mark 5. Add the tomatoes and cook until completely softened. Easy . When hot, add a little oil and place the fillets in the pan, skin side down. Lift out of the oil and drain on paper towels, season with salt and serve with lemon. Garnish with the salad leaves and an extra sprinkling of chopped herbs.From Kitchen Secrets by Raymond Blanc (Bloomsbury, RRP £16.99)Buy it from the Guardian Bookshop here. But if you put it in a sauce made from the pan juices, it can be kept for a day or two and reheated.From The Ballymaloe Cookbook by Myrtle Allen (Gill & Macmillan, RRP £24.99). Serve hot in Chinese steamed buns or wrapped in flatbreads. (This will make twice as much as you need.) Pour the hot pickling liquor over the shallots, make sure they are submerged and leave to cool. Uplifting and energising. Arrange the fish fillets on top and spoon on the mushrooms, tomatoes and dressing. (Find full step-by-step instructions online at, Summer food: The best canape recipes for New Year's Eve, Summer food: The best sweet treat recipes for lazy holidays, 'Just what the doctor ordered': Clarke Gayford shares sweet holiday snap, Mystery solved: Why your two minute noodles take three minutes to cook in UK, Snapchat wants you to post. ... A brilliant all-in-one dish that's perfect for a Friday night fish supper or summer roast 1 hr and 25 mins . Photo / Only Marlborough. 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