Now that we are into July we should be able to plan on good weather, unfortunately this is not usually possible. If you are like me whenever I plan a barbeque it rains, a bit like School sports day!!!

The best bet is to plan a meal that can be cooked or eaten, inside or out!!!

I have added the soup because it has a wonderful summery taste, makes you feel warm even if its pouring outside!!!

Happy Cooking!

Peter

Rich Parsley Soup

Serves 2

• 25g Butter
• 1 large onion
• 2 celery sticks
• 100g fresh parsley
• 4tsp plain flour
• 900ml vegetable stock
• Salt and pepper
• A dash of double cream
  
  

Scallops with Sun-dried Tomato Tapenade

Serves 4

• 12 Queen Scallops
• 3 tbsp Soy Sauce
• 2 tbsp Treacle
• 1 tbsp Olive Oil
  

For the tapenade:

• 225g pitted Black Olives
• 100g Sun-dried Tomatoes
• 180ml Olive Oil
• 4 Garlic Cloves, chopped
  
  

  To Serve
  1 large bag prewashed baby spinach

In a shallow dish, mix together the soy sauce and treacle. Set aside.

Make 2 cuts about two-thirds of the ways through each scallop on both sides then place the scallops in the marinade and leave to marinate for 1 hour turning once.

Meanwhile, place the olives, tomatoes, and garlic in a food processor together with half the oil and process to a thick paste, add more olive oil as required.

After the marinating period, if you have bought ready washed baby spinach in a plastic bag from a supermarket, just make two holes in the top of the bag, and cook in a microwave on full power for 2 minutes. Remove from microwave and split open the top of the bag to let the steam escape and to stop cooking. Or place the spinach in a large saucepan with only the water left clinging to the leaves after washing. Place over a medium heat, cover and cook for a few minutes, shaking the pan frequently, until just wilted

Meanwhile, heat the olive oil in a large frying pan, add the scallops and fry for 1-2 minutes. Turn the scallops and cook for a further 1 minute.

To serve - divide the spinach between four small serving plates, place the scallops on top of the spinach and garnish with a spoonful of tapenade. Serve immediately placing any remaining tapenade in a small serving bowl.

Prosciutto Roasted Figs

Serves 4

• 12 small fresh Figs
• 25g Blue Cheese
• 6 slices Prosciutto, halved lengthwise
• freshly ground black pepper
• 1 packet salad leaves or rocket.
  
  

Preheat the oven to 200C, 400F, Gas Mark 6 and lightly oil 1 or 2 baking sheets.

Make a small slit in the side of each fig and stuff a very small piece of cheese into the opening (about the side of a raisin).

Wrap a piece of prosciutto around each stuffed fig and secure with a cocktail stick.

Stand the figs on the baking sheet(s) and bake for 12 to 15 minutes so the prosciutto forms a skin around the figs.

Season with freshly ground black pepper serve hot or at room temperature, on a bed of leaves.

Pasta in a creamy rich smoked salmon sauce

Serves 4

• 200g penne pasta
• 100g thinly sliced smoked salmon, shredded
• 1 red onion, thinly sliced
• 2 tablespoons unsalted butter
• A tablespoon, brandy
• 1/2 cup whipping cream
• Salt & pepper to taste
• 1 tablespoon minced parsley
  
  

Put the pasta into a pan of lightly salted boiling water to cook. Whilst the pasta is cooking melt the butter in a small frying pan, then add the onion and cook gently for two minutes until soft but not coloured.

Then add the salmon, and stir gently. After a little time, the salmon will become a little lighter in colour. Gently add the brandy, and stir until the liquid has evaporated, and then stir in the cream and half of the parsley.

Heat thoroughly, but do not allow to boil. - check seasoning. Drain the pasta, add to sauce and serve.

Sprinkle with the remaining parsley.

You can e-mail your questions or suggestions to Peter at: peter@thebigchef.com

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