Alfresco eating

Alfresco eating

By
Skye Gyngell
Contains
19 recipes
Published by
Quadrille Publishing
ISBN
978 184949 950 7
Photographer
Jason Lowe

Eating outside – under clear blue skies, leafy trees and dappled sunlight – must be one of the great joys of summer. The day, however, must not be too scorching hot, and some shade is imperative, as eating in direct heat can be uncomfortable and tiring. The food is best served at room temperature, unless you are eating in the evening, when hot food may be just what is called for. The warmth of the day gives the opportunity for food to be enjoyed at its very best. In my view, food that is neither too hot nor too cold tastes more of itself.

A particularly glorious outdoor meal is a whole fish roasted with plenty of fresh herbs and generous slices of lemon, served with roasted fennel. Mayonnaise – made with mild extra virgin olive oil, the freshest organic eggs and a little squeeze of lemon juice – is the perfect accompaniment.

Remember to chill rosé and white wine in advance and have plenty of iced water to hand. For those who prefer not to drink alcohol during the day, serve a refreshing raspberry or elderflower cordial or home-made lemonade.

Featured Recipes in this Chapter

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