guide to celebrating summer

Published date20 June 2022
Publication titleEvening Chronicle
Half-price BB C Good

Food magazine

offer and exclusive subscriptions offer inside

Think summer and think long lazy days and light evenings that are perfect for eating outdoors, whether it's a packed picnic or snacks with a sundowner.

Our spinach & sweet potato samosas and tropical rocky road will work just as well transported in a hamper to a favourite shady spot or in a backpack, if you're tempted to explore further afield.

Of course, you can't always rely on the weather so the garlic, olive oil and chilli combination in our summer fish stew will bring Mediterranean warmth to the table whatever the forecast says.

Follow that with a selection of desserts, such as our easy Eton mess ice cream and vegan lemon cheesecake, then everyone can enjoy the fruits of summer and might be tempted to linger for seconds until the clouds disperse or the sun sets.

Our BBC Good Food Cook Smart logo shows which recipes will help you balance rising household costs while still enjoying tempting summer meals, and we have shared Cook Smart tips from our BBC Good Food experts on

ways to save money when storing food and while cooking.

We have lots more summer recipes and Cook Smart advice on, so make the most of the season of sun and fun,

and have a wonderful time.


The June issue of BBC Good Food is on sale now featuring Nadiya Hussain's Celebration strawberry lemonade cake and a Summer Healthy Diet plan. Get your copy in-store for half price with the exclusive voucher on page 7, or order direct from Go to for more Cook Smart ideas and to sign up to the free Summer Healthy Diet Plan.

Spinach & sweet potato samosas These vegetarian samosas are a great way to get 3 of the 5-day into your family. They're also rich in fibre, folate, vitamin C, calcium

2 large sweet potatoes (about 500g), peeled and cut into small pieces 1 tbsp vegetable oil , plus extra for brushing 2 red onions, 1 chopped, 1 halved and finely sliced thumb-sized piece ginger, peeled and

finely chopped 2 garlic cloves, crushed 1 fat red chilli, finely chopped (optional) small bunch coriander, stalks finely chopped, leaves picked 2 tbsp curry paste (we used balti)

2 tsp black onion (nigella) seeds 200g bag spinach (or frozen spinach) 270g pack filo pastry (6 sheets) ½ cucumber 150ml pot natural yogurt mango chutney, to serve


Put the sweet potatoes in a large bowl, cover with cling film and microwave on High for 8 mins or until soft.


Meanwhile, heat the oil in a large pan, add the chopped onion and cook for a few mins to soften. Stir in the ginger, garlic, chilli (if using) and coriander stalks, stirring for a couple mins more until fragrant (the garlic will burn easily, so keep an eye on it). Add the curry paste and half the black onion seeds to the pan, stir for 30 secs or so until fragrant, then add the spinach and 2-3 tbsp water. Cook the spinach until wilted, then add the sweet potato and any liquid from the bowl. Season well and mash everything together with the back of a spoon, leaving some chunky bits of potato. Leave to cool completely.


Unroll the pastry and pull out two sheets to work with - keep the rest covered with a tea towel to prevent it from drying out. Brush both sheets with a little oil and scatter some of the black onion seeds over one sheet. Put the other sheet on top. With the shortest side facing you, cut down the centre to make two long strips. Scoop a sixth of the sweet potato mixture onto the top right-hand corner of the filo in a rough triangle shape. Fold the pastry over on an angle, continuing down the length of the pastry until you reach the bottom and have a neat triangle encasing the filling. Trim off any excess pastry with a knife. Repeat to make six samosas. Heat oven to 200C/180C fan/gas 6.


Put the samosas on a baking tray lined with baking parchment. Brush with a little more oil and sprinkle over the remaining black onion seeds. Bake for 25-30 mins or until deep golden brown. Meanwhile, peel the cucumber into ribbons, then toss with the sliced onions and coriander leaves. To serve, dollop some yogurt onto each plate, top with two samosas, a mound of the cucumber salad and mango chutney.

NUTRITION: PER SERVING Kcal 650 Low in fat 13g Saturates 2g Carbs 108g Sugars 36g Fibre 15g Protein 17g Salt 1.5g

For lots more Cook Smart summer recipes and picnic ideas go to

Tropical rocky road

You can use any dried fruit, nuts or biscuits in these tasty chocolate chunks. Pineapple and mango gives them a lovely fruity twist


100g butter 100g golden syrup 200g dark chocolate , chopped 100g milk chocolate , chopped 100g coconut Nice biscuits 80g dried banana chips 100g dried tropical fruit (we used mango and pineapple), roughly chopped 50g Brazil nuts , roughly chopped 50g mini marshmallows 50g desiccated coconut 1 ball stem ginger...

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