Rachel loves to spend time on the stunning Lincolnshire coastline – so it’s no surprise to see fish featuring in her collection of summer recipes. Fish shouldn’t be messed around with, so what you get here is a light beer batter which coats the fish beautifully, served simply with minted peas.
Summer wouldn’t be summer without a spectacular salad, yet you might be surprised to see parsnips as one of the ingredients in Rachel’s Roasted Piccolo Parsnip with Pear and Beetroot Salad. Try it, you’ll be amazed. Or how about Rachel’s Summer Super Pea Salad for no-nonsense al-fresco dining?
Glories dishes that celebrate the perfect foodie summer
Beer Battered Fish with Minted Peas Serves 4 Ingredients Vegetable oil, for 4 x 180g pieces skinless fish 2 tsp baking powder 300g plain flour Freshly ground sea salt 400ml very
Roasted Piccolo Parsnip, Pear and Beetroot Salad with Blue Cheese and Candied Walnuts Serves 4 Ingredients 250g small beetroots 250g Piccolo parsnips 2 just ripe pears (I like Williams), cut into
Summer Supper Pea Salad Serves 4 Ingredients 4 medium raw beetroot 2-3 tbsp rapeseed oil 200g new potatoes, boiled 1 small head broccoli 175g peas 4 plain or peppered mackerel fillets
