Dining outdoor is usually a pleasure, so long as every little thing comes collectively simply so. You possibly can’t management the weather, so it’s helpful to be everywhere in the meals logistics, not least to offer your self some flexibility with regard to timings and purposes. So, at present, I’ve for you: a tray of roast greens which can be pretty much as good straight from the oven as they’re a number of hours later, spooned out of a container; a bean salad that may be prepped a day forward and dressed as and whenever you want it; and a complete roast rooster, completely satisfied to be served simply as it’s, or chilly in a sandwich.

Roast rooster with apricots and preserved lemon (pictured high)

Substitute the apricots for an additional dried fruit, if you happen to fancy – if it’s agency, simply ensure you rehydrate it in boiling water first. Put together the rooster prematurely as much as the purpose when it’s able to go within the oven, then chill till you’re able to cook dinner (if you happen to do that, take it out of the fridge an hour beforehand).

Prep 10 min
Prepare dinner 1 hr 10 min
Relaxation 30 min
Serves 6

1 x 1.4kg rooster
High-quality sea salt and black pepper
200g smooth dried apricots
1 tsp brown sugar
1½ preserved lemon
(25g), flesh discarded, pores and skin roughly chopped (15g internet)
2 tbsp dijon mustard
1 tsp white-wine vinegar
45ml olive oil
1 tsp cumin seeds
4 shallots
, peeled, trimmed and halved lengthways (280g)
10g recent thyme sprigs

Warmth the oven to 240C (220C fan)/475F/gasoline 9, and season the rooster in and out with a teaspoon of salt, ensuring you season beneath the pores and skin over the legs and breasts, too.

Put the subsequent seven elements in a small meals processor with half a teaspoon of salt and a superb grind of pepper, then blitz to a rough paste. Put 90g of this paste in a small bowl and put aside, and rub the remaining everywhere in the rooster – apply a really skinny layer on high of the pores and skin and push the remaining beneath the pores and skin over the breasts and legs. Stuff two shallot halves and a lot of the thyme contained in the cavity, then put the final sprig of thyme on high of the rooster breasts.

Put the remaining shallots in a big roasting pan, pop the rooster on high, then roast for 20 minutes, till the pores and skin is golden and crisp. Take out of the oven and switch down the warmth to 190C (170C fan)/375F/gasoline 5. Utilizing an oven material, fastidiously tilt the pan and acquire one and a half to 2 tablespoons of rooster fats, then stir this into the reserved apricot paste.

Unfold all of the remaining paste over the rooster’s breasts, then return the pan to the oven and roast for 35 minutes extra, till the rooster is cooked via and the juices run clear.

Take away from the oven, go away to relaxation for half-hour, then serve straight from the pan with the pan juices spooned on high.

Roast fennel and tomatoes with chickpeas and black olives

Yotam Ottolenghi’s roasted fennel and tomatoes with chickpeas and black olives.
Yotam Ottolenghi’s roast fennel and tomatoes with chickpeas and black olives.

To my thoughts, that is an much more excellent summer time facet than a tomato salad. It may be made within the one tray, and pairs very properly with crusty bread or pasta; in truth, it hits all of the spots. Serve heat or at room temperature.

Prep 25 min
Prepare dinner 35 min
Serves 6

550g blended tomatoes, giant ones minimize in half and small ones left entire
1 x 400g tin chickpeas, drained (reserve the liquid for at present’s ultimate recipe)
7 garlic cloves, peeled
2-3 fennel bulbs (400g), trimmed, onerous stems discarded, bulbs minimize in half
30ml balsamic vinegar, ideally a Spanish pedro ximénez-based one – I used Sotaroni from Brindisa
60ml olive oil
1½ tsp maple syrup
High-quality sea salt and black pepper

1¼ tsp fennel seeds, toasted and calmly floor
1 tsp chilli flakes

For the herb dressing
30g basil leaves
flat-leaf parsley leaves
75ml olive oil
15ml recent lemon juice
(ie, from 1 lemon)
30g pitted black olives, finely chopped

Warmth the oven to 240C (220C fan)/475F/gasoline 9. Put the tomatoes, chickpeas, garlic and fennel in a big roasting tray, drizzle over the vinegar, oil and maple syrup, then season with a teaspoon and 1 / 4 of salt and a superb grind of black pepper. Combine gently to coat, then organize the tomatoes and fennel minimize facet up within the tray. Roast for half-hour, till smooth and properly charred in locations.

Simply earlier than serving, make the dressing. Finely chop the herbs and put them in a medium bowl with the oil, lemon juice, olives, an eighth of a teaspoon of salt and loads of black pepper. In a small bowl, combine the fennel seeds and chilli flakes, then stir half of them into the dressing. Spoon half the dressing over the cooked greens, sprinkle the remainder of the fennel and chilli combination on high, then serve with the remaining dressing in a bowl on the facet.

Inexperienced bean salad with aquafaba aïoli

Yotam Ottolenghi’s green bean salad with aquafaba aioli.
Yotam Ottolenghi’s inexperienced bean salad with aquafaba aïoli.

The combination of cooked and uncooked beans right here makes this dish fall someplace between a salad and a slaw – each of that are, in fact, nice additions to any summer time lunch unfold. I made the aïoli with leftover aquafaba from the fennel bake above, however if you happen to don’t have any handy, use shop-bought aquafaba or an egg yolk as a substitute.

Prep 20 min
Prepare dinner 10 min
Serves 4-6

For the aïoli
4 tsp aquafaba
1 tsp white-wine vinegar
1 tsp dijon mustard
1 garlic clove
, peeled and crushed
High-quality sea salt and black pepper
100ml olive oil

For the salad
200g superb inexperienced beans, trimmed
180g runner beans, trimmed, minimize into three lengthways, then minimize into 2mm-thin julienne strips
60ml olive oil
50g skin-on almonds

1½ tsp coriander seeds
150g sugar snap peas, minimize lengthways into 3mm-thin strips
150g mangetout, minimize lengthways into 3mm-thin strips
45g spring onions, trimmed and thinly sliced lengthways
10g tarragon, leaves picked
1 lemon, pores and skin peeled into 4 extensive strips, then juiced, to get 2 tbsp

First make the aïoli. Put the aquafaba, vinegar, mustard, garlic, an eighth of a teaspoon of salt and a superb grind of pepper in a small meals processor and blitz for 10 seconds. With the motor nonetheless operating, drizzle within the oil in a gradual, regular stream till the combination emulsifies and takes on a mayonnaise-like consistency. Switch to a small bowl, cowl and put aside.

Carry a medium saucepan of well-salted water to a boil, drop within the superb beans and runner beans, and cook dinner for 2 minutes, till the runner beans are tender and the superb beans nonetheless have a slight chunk. Drain, refresh in loads of chilly or iced water till cool, then drain once more and put aside.

In the meantime, put the oil and almonds in a small pan and cook dinner on a medium warmth, stirring often, for 3 to 5 minutes, till the nuts are golden throughout. Take away with a slotted spoon, go away to chill a bit of, then roughly chop. Put the coriander seeds within the scorching oil left within the pan, toast for 30 seconds, then take off the warmth and put aside.

In a big bowl, combine all of the salad elements, together with the beans, with a quarter-teaspoon of salt. To serve, layer the salad and aïoli on a platter, marbling the aïoli via the greens, so a few of them are properly coated and a few vivid inexperienced.