Baked halloumi with sweet melon, crab toasts with earthy beetroot, gently spiced bulgur and apricots – dishes to serve and eat outside
It was the perfect summer lunch. The garden table set with large dishes and platters of salads; jugs of elderflower cordial on ice and bowls of raspberries to finish. There was no insistence on when to eat, the cooking was mostly done beforehand, the mood was relaxed for guests and cook. The fact that the sun shone for us was the icing on the cake.
A salad of crisp young beans and another of ripe, sweet melon with baked halloumi; a substantial platter of torn gammon, butter beans and parsley, and another of a fruit-flecked bulgur. To crown it all, there was baked summer beetroot with crisp toasts of white and rust-coloured crab meat. Salads for sharing.