A couple of days of bad weather and I’ve started to panic that summer is already over – and that I haven’t made the most of it. Ridiculous really, because we should have another month or so of sunshine and barbecues and – with any luck – a proper holiday by the sea to come yet.
In the meantime, I’ve been digging out some old summer favourites. Seasonal recipes can be like clothes – what suited you one season might look terribly outdated the next – but this is still worth another whirl. It might be horribly out of date by the time the northern hemisphere summer rolls around, but the rest of you should give it a bash at your next barbie (mate)…
Nectarine Pasta Salad
Pasta salads might be a bit uncool and I know the ingredients for this sound unlikely, but I urge you to put your prejudices aside. It’s fantastic barbecue fodder as you can make it several hours beforehand and it goes really well with barbecued chicken pieces or pork kebabs. For best results, make sure the nectarines are perfectly ripe and don’t overcook the pasta. Serves six.
500 good quality penne or fusilli, cooked in plenty of boiling salted water until al dente (follow packet directions if you’re unsure) and drained
3 carrots, peeled and cut into julienne strips
1 kg yellow-flesh nectarines, cut into wedges
4 spring onions, sliced
Handful of fresh mint leaves, shredded (strip the leaves from the stems, roll them up into a parcel and snip them into ribbons with a pair of scissors – you’ll feel just like a proper cook off the telly)
4Tbsp olive oil
4Tbsp soy sauce
4Tbsp sesame seeds, toasted in a dry frying pan
4Tbsp finely chopped root ginger
2 cloves garlic, finely chopped
Combine the cooked pasta, carrots, nectarines and spring onions. Shake the dressing ingredients together in a screw top jar and pour over the pasta mixture. Stir well, then tip into a serving bowl. This can be made a couple of hours in advance and stored in the fridge, but make sure it has at least 20 minutes at room temperature before serving.