I am sure a lot of you were happy to say goodbye to the last few weeks of June. The good spell of weather seems a long way back, but there are always sunny days and eating outside is one of those summer pleasures that I like. This feta dip makes a can of broad beans go a long way. It takes a little while to slip them out of their white papery skins but it is absolutely worth the effort. I like to serve this with thin slices of sourdough baguette, but it’s also great with a selection of crudities using whatever you have to hand.

The lemon and mint pesto adds a lot of interest to lamb cutlets. I have always enjoyed experimenting with the wonderful flavours of spices in north African cookery. I love the combination of spice and sweetness of the vegetables without the heat of chillies. The clean taste of the mint pesto is an excellent accompaniment for the lamb that you’ll find yourself making again and again.

Here’s to some sunny evenings outdoors.

Broad bean and feta dip

Serves four

  • 300g (11oz) can broad beans, drained and rinsed
  • 200g (7oz) feta cheese
  • 1 fresh mint sprig
  • Juice of 1 lemon
  • 1 tbsp thick Greek yoghurt
  • Sea salt and freshly ground black pepper
  • Thin slices of sourdough baguette, to serve

    • 1. Pop the broad beans out of the skins and place in a food processor or liquidiser. Add the feta, mint and lemon juice and blend to a smooth paste.

    2. If the mixture is too thick, add the Greek yoghurt to loosen, if liked. Season to taste and transfer to a bowl.

    3. Set the bowl of broad bean and feta dip on a plate and pile slices of the sourdough baguette to the side to serve.

    Lamb cutlets with lemon and mint pesto

    Serves four

    For the lemon and mint pesto:

  • 50g (2oz) almonds, flaked or chopped
  • 25g (1oz) fresh mint leaves
  • 10g (¼oz) fresh flat-leaf parsley leaves
  • Finely grated rind of 1 lemon
  • 120ml (4fl oz) Donegal Rapeseed oil
  • 15g (½oz) freshly grated Parmesan cheese
  • Sea salt and freshly ground black pepper

    • 1. To make the pesto, preheat the oven to 180°C, (350°F/gas mark 4). Spread the almonds on a baking sheet and toast in the oven until they are golden.

    2. Once the almonds are toasted, leave them to cool, and then tip into a blender or small food processor. Add the mint, parsley, lemon rind, oil and Parmesan.

    3. Blitz until you have a rough paste and season to taste.

    For the lamb cutlets:

  • 12 small lamb cutlets, French trimmed
  • 1 tsp paprika
  • 1 tbsp Donegal Rapeseed oil
  • 16 cherry tomatoes on the vine, cut into 4 individual branches

    • For the mash:

  • 250ml (9fl oz) chicken stock
  • 250g (9oz) frozen peas
  • 400g (14oz) can chickpeas, drained and rinsed
  • Squeeze of lemon juice

    • 1. Place the lamb cutlets in a shallow dish and rub with the paprika and oil. Season to taste. Heat a griddle or frying pan until very hot and cook the lamb for six minutes, turning halfway through – or longer if you prefer it to be well-done. Once the lamb is cooked to your liking, leave it to rest for a few minutes. Briefly griddle the cherry tomatoes until the skins are about to burst.

    2. To make the mash, bring the stock to the boil in a pan. Add the peas and boil for two minutes. Stir in the chickpeas and cook until they are heated through. Remove from the heat, add the lemon juice and season to taste. Roughly mash with a potato masher.

    3. Divide the mash among warmed plates and add the rested lamb cutlets, griddled cherry tomatoes and a good spoonful of the pesto to serve.