Summer is here, the sun is out and our weekends are slowly filling up with lunch dates and dinner parties. We feel that the foundation of successful summer dining is found in comfortable (yet durable) seating and stylish tableware, enabling an easy and elegant solution to eating outdoors at any impromptu moment the British weather provides. With a bit of practice, even the indoor-loving novice can perfect the art of going Al Fresco. Last week, we looked at why eating outdoors can be so beneficial. This week, we focus on some quick recipes perfectly suited to the summer sun. Rosara is very lucky to share a HQ with the Yurt and their fantastic chefs, so we met with the kitchen team last week to find out what recipes they recommend for a special al fresco experience. Pour yourself a glass of wine, don your favourite apron, and try out these three delicious ideas for simple, yet stunning, summer mealtimes. With steaming hot dishes warming the soul in winter, these three dishes are all served cold, to help you keep cool on those hot summer days. Smoked Free-range Chicken Salad with a Mango Salsa and Zingy Dressing (approx. 30 minutes) Ingredients: 2 free-range smoked chicken breasts (chopped) Mixed salad leaves (enough for 4 people) Chopped coriander Dressing: 500g natural yogurt Salt and pepper 2 tsp English mustard Chopped basil and coriander 1 garlic clove (chopped) ½ red chili (chopped) 2 tbsp white wine ½ lemon (juiced) Mango radish salsa: ½ finely diced mango ½ finely chopped red onion 80g trimmed radishes 1 deseeded and finely chopped chili 28g roughly chopped coriander 1 tsp fish sauce Juice of 1 lime Method: To make the mango radish salsa: Put the mango, red onion, radishes, chili and coriander into a bowl with the fish sauce and mix well Season to taste and add 1tbsp of lime juice Serve on the side or in individual pots To make the dressing: Place all dressing ingredients into a food processor and blend for 30 seconds or until smooth Taste and add more vinegar, lemon juice or seasoning to balance the taste and suit your personal preference To assemble: Toss the salad leaves with dressing and coriander Pile into individual bowls Place sliced smoked chicken on top Serve with the mango radish salsa on the side Bruschetta (approx. 15-20 minutes) Ingredients: 4 slices lightly toasted sourdough bread 500g roughly chopped heirloom tomatoes 4 chopped spring onions 4 pinches of dried oregano 1 ball of mozzarella, torn into chunks Torn bunch of basil 1 finely chopped garlic clove A drizzle of olive oil Method: Toss the tomatoes and spring onion into a bowl with salt, black pepper, garlic and olive oil Place tomato mix on sourdough toast Top tomato mix with torn mozzarella and basil Lemon Posset (approx. 10-15 minutes preparation time, plus 4h setting time) Ingredients: 450ml double cream 1 ½ - 2 juiced lemons 110g caster sugar A few raspberries and mint sprigs for garnishing Method: Heat the cream gently in a pan with sugar and bring to boiling point Simmer for approximately 3 minutes Whisk in the lemon juice and simmer for a further 3 minutes Pour into induvial pots (ramakins) and leave to set for 4 hours minimum. Garnish with fresh raspberries and sprigs of mint. As you can see, these simple dishes offer great scope for creativity and culinary flair. Vegetarian? Swap out the chicken in the first recipe for grilled halloumi! Not a fan of raspberries? Garnish your posset with blueberries instead! We love to hear our customers’ take on our classic combinations – so have a go at home and let us know how your creative ideas turn out. And, if you like the sound of this food but feel that summer is a time for relaxing instead of cooking, all three recipes will be featured on our Yurt summer menu.