Summer Solstice

June 21st is the Summer Solstice and is often referred to as the first day of summer, and yet celebrations across the Northern Hemisphere at this time of year carry the name Midsummer, which is pretty confusing. Midsummer and the summer solstice are used interchangeably, but they refer to different things.

The solstice is the beginning of the astronomical summer that has been celebrated since ancient times as the longest day of the year, whereas Midsummer now refers to numerous celebrations that are held over the solstice period, between June 19 and June 24, with both pagan and Christian origins. Midsummer, as in the religious observances traditional in many countries, occurs close to the June or Summer Solstice. With celebrations originating in ancient times as a festival for the summer solstice, this could be where the name comes from. Bonfires were lit up to ward off evil spirits as the sun turned southward. If you only had the sun to measure time and dictate your hours of light, the longest day would feel like a mid-point before you make the descent back into winter.

The past few days’ weather has been glorious so instead of recipes for one, invite three friends round and follow the next few for the perfect Summer Solstice Dinner. 

Salmon Rolls with Asparagus and Butter Sauce

• asparagus spears
• 4 thin salmon fillets
• juice of a lemon
• 2 small shallots, finely chopped
• 6 peppercorns
• 120 ml white wine
• 4 tablespoons double cream
• 200g butter, cut into small cubes
• fresh parsley

Steam the asparagus for 6 – 8 minutes till tender, refresh under cold running water.  Lay on top of the salmon fillet and roll up.  Place on a rack over a pan of boiling water, sprinkle with lemon juice, cover and steam for 3 – 4 minutes till tender.

Sauce: Put the shallot, peppercorns and wine into a small saucepan and heat gently until the wine is reduced to a tablespoonful. Strain and return to the pan.  Add the cream and bring to the boil then lower the heat.  Add the butter to the sauce in small pieces, whisking all the time.  DO NOT ALLOW TO BOIL AS IT WILL SEPARATE! Season to taste, add a little parsley and serve with the salmon roll, some new potatoes and tenderstem broccoli and/or spinach.

Anything with basil immediately transports me to summer and the Mediterranean – sun, warmth and taste in one little green plant!

Chicken, Pepper and Basil Traybake 

• 2 tbsp olive oil
• 4 chicken thigh cutlets, bone in
• salt and pepper, to season
• 2 red onions, peeled and cut into wedges
• 3 – 4 cloves garlic, peeled and lightly crushed
• red pepper, cut into thick slices
• yellow pepper, cut into thick slices
• 3 – 6 anchovies, chopped (optional)
• 200ml cup chicken stock
• a pinch of sugar
• loosely packed basil leaves, torn
• a splash of balsamic vinegar

Heat your oven to 200C. Take a large baking dish or frying pan that can be placed on a stovetop as well as into the oven and heat over a high heat. Add the olive oil, season the chicken thigh with salt and pepper and fry, skin side down, until golden brown. Turn the chicken and add the onions, garlic and peppers around the chicken. Scatter with the anchovies (if using) and pour over the stock. Season very well with salt, pepper and a good pinch of sugar and transfer to the oven for 30 to 35 minutes, until the chicken is just cooked though. Scatter with the torn basil leaves and serve immediately, with a splash of balsamic vinegar. A side salad  and some little Jersey potatoes would be perfect alongside.

And now for the first strawberries – what else stands for summer?

Strawberry and Mascarpone Gelato – Strawberry and mascarpone is a classic mix and this is also one of the easiest ice cream recipes you could possibly make.

• 300g strawberries, hulled and chopped
• 2 tbsp elderflower cordial
• 150g golden caster sugar
• 500g mascarpone
• 100g white chocolate, roughly chopped
• 200g strawberries, hulled and quartered
• 1 tbsp elderflower cordial
• 2 tbsp golden caster sugar

Put the chopped strawberries in a bowl. Add the cordial and sprinkle over the sugar. Set aside to macerate for up to 1 hour. Beat the mascarpone and white chocolate together, then fold through the strawberry mixture. Put in a cling film-lined, straight-sided freezer-proof box (about 1 litre) and freeze. For the soft strawberries, put the berries and cordial in a bowl, then sprinkle with sugar. Set aside for 15 minutes. Slice the ice cream and spoon over the strawberries to serve.

Meteorologically, we’re nearly a month into summer. Astronomically, the summer has only just begun.

But, of course, it won’t really feel like summer in Britain until we start complaining it’s too hot!