Beat the heat with these delicious dishes

Most of the UK is experiencing a much needed and delightful heatwave. So when the sun's shining, what do the Brits do best? We celebrate. 

Grab your friends and family and invite them over for a summer garden party or an easy BBQ. We've got you covered on some easy and tasty dishes, all thanks to Mimi and her twists on some classic dishes!

For the vegetarians out there

Show-stopping layered omelette cake

Serves 12

  • 16 eggs
  • 5 tbsp freshly chopped chives
  • 2 tbsp veg oil
  • 1 red pepper, finely diced
  • Half a red chilli, deseeded and finely chopped
  • 50g chopped watercress

Beat the eggs with 2 tbsp chives, salt & pepper. Heat half a tbsp oil in a 20.5cm non-stick frying pan and pour a quarter of the egg mixture into the pan. Swirl around to ensure the base is covered. Cook for about 3 mins until the base is firm then flip over and cook for another 2-3 mins.

Transfer to a plate and cool completely. Repeat this process to make another 3 omelettes.

In a large bowl beat together the cream cheese, remaining chives, red pepper, chilli and chopped watercress. Line a 20.5cm round cake tin with cling film and place a cooled omelette in the base. Spread a third of the cream cheese mixture over the omelette then repeat the process until you have a filled stack of omelettes. Cover tin with cling film and chill for about 1 hour.

To serve:

Lift the omelette cake from the tin and peel away the cling film… transfer to a pretty cake stand and decorate with a bit more watercress and a few edible flowers if you have them.

Slice into wedges and enjoy 😋

Layered omlette

Delicious Sides

Light Potato salad with spring onions and radishes

Serves 12

  • 1.5kg new potatoes, cut into bite sized pieces
  • 100ml olive oil
  • 2tbsp whole grain mustard
  • Juice of 1 lemon
  • S&P
  • 200g radishes, thinly sliced
  • 4 spring onions, thinly sliced
  • 1 punnet of cress

Cook the new potatoes in boiling salted water for 15-20 mins until tender. Whisk together the olive oil, mustard, lemon juice and S&P. Drain the potatoes, leave for 5 mins to steam-dry then pour over the dressing. Add the radishes and spring onions and carefully fold together. Tip into a serving dish and sprinkle over the leaves of the cress.

Mimi’s take on chicken salad

Serves 6

  • 500ml full fat creme fraiche
  • 500ml mayonnaise
  • 1 head of celery, thinly sliced
  • 2tsp mild curry powder
  • 2 tbs mango chutney
  • 6 large cooked chicken breasts, cold and cut into chunks
  • 250g cubed pancetta
  • 1 handful of fresh basil leaves, chopped
  • 200g grated Parmesan
  • Juice of 1 lemon
  • S&P
  • 1 large bag of veggie crisps (or plain crisps), lightly crushed

Heat the oven to 180 degrees. Fry the cubes pancetta in a little oil until cooked and set aside. Mix together the creme fraiche, mayonnaise, celery, chopped basil, mango chutney, 100g Parmesan and curry powder. Add the cooked chicken breast chunks and pancetta, lemon juice and S&P.

Pop into an ovenproof dish and sprinkle the rest of the Parmesan and the crisps over the mixture. Cook for 20-30 mins until golden brown on top.

Serve with a delicious crispy green salad mixed with avocado and cucumber plus a potato salad

Perfect for a girlie lunch or family gathering ❤️