In the kitchen

By our cookery writer, Zoë Garner

Finally, summer is upon us, roll on eating al fresco! Here are a few of my mid-year favourites, first up a cross between a soup and a stew, packed with vegetables and beans, making it the perfect light lunch, followed by some fresh Jersey crab, which always feels like a real treat, and its delicate flavour means it only needs minimal cooking time. And to finish off I’ve mixed up a refreshing strawberry mojito to sip in the summer sun. Enjoy!

Summertime stew

Serves 4

1tbsp oil 2 leeks, finely sliced 1 courgette, finely chopped 1litre hot vegetable stock, preferably Marigold Boulion 400g tin cannellini beans, drained and rinsed 200g green beans, chopped 3 tomatoes, chopped 3 garlic cloves, finely chopped Large handful of fresh basil. 40g freshly grated parmesan 1 Heat the oil in a large pan and fry the leeks and courgette for 5min, or until softened. Add the stock, 3/4’s of the cannellini beans, all the green beans, half the tomatoes and simmer for 5min, or until the vegetables are tender.

2 Meanwhile, put the remaining cannellini beans and tomatoes in a blender, along with the garlic and basil, and blitz until smooth. Add to the soup, along with the parmesan, and stir through, cook for a further 1min. Ladle into bowls and serve immediately.

Creamy crab linguine

Serves 4

400g linguine 200g frozen peas 300g fresh white crab meat 75g reduced-fat crème fraîche 1 red chilli, deseeded and chopped 2 spring onions Handful freshly chopped parsley or coriander Zest 1 lemon, juice 1/2 lemon

1 Bring a large pan of salted water to the boil and add the pasta, cook for about 7min. Add the peas, cook for a further 3min, or until both are cooked through. Drain and add back to the pan.

2 Add the crab and crème fraîche to the pasta pan along with most of the remaining ingredients. Stir well and heat through, adding a little water if the mixture seems dry. Serve immediately sprinkled with the remaining chopped chilli, parsley and lemon zest.

Strawberry mojito

Serves 6

10 strawberries, halved, plus extra to garnish 2 limes, quartered 2tbsp granulated sugar 2 mint sprigs, plus extra to garnish Ice 350ml white rum 600ml sparkling water

1 Muddle the strawberries, limes and sugar in a large jug. Bruise the mint leaves and add to the jug with a pinch of black pepper. Add lots of ice, stir in the rum and sparkling water.

Serve garnished with extra mint and strawberries.