A summer’s FEAST

Cook’s note...

FOR GAZPACHO, GO FOR A THIN-SKINNED, JUICY, LOW-ACIDITY TOMATO. HERITAGE TOMATOES COME FROM A TIME WHEN PRODUCE WAS GROWN LOCALLY, SO THEY’RE MORE TENDER THAN MODERN VARIETIES

BARBECUED RARE FILLET OF BEEF WITH BALSAMIC DRESSING, RADISH AND PECORINO

A real centrepiece, this fillet of beef recipe is perfect for entertaining on the barbecue and makes an elegant and light alternative to traditional sausages and burgers. The peppery pink radishes, nutty Pecorino and piquant balsamic dressing really complement the smokiness of the charred beef. Ask your butcher to prepare the fillet for you in one piece, removing any fat or membrane.

SERVES 6-8

FOR THE BEEF

100ml red wine
100ml olive oil, plus a little extra for brushing
1 lemon, zest only
1 clove garlic, crushed Salt and pepper
800g fillet of beef, trimmed of membrane or fat
2 sprigs of thyme