Three Recipes for the Summer Heat

When the temperature finally creeps up in Scotland, the last thing anyone wants is a heavy, wintry plate. These three recipes keep things light, seasonal and straightforward, using ingredients you can easily find in Scottish supermarkets or from local producers. They’re designed for minimal faff in a hot kitchen, but still feel special enough for a weekend lunch or a casual gathering.

1. Tomato, Herb and Crowdie Toasts

These are simple, fresh and easy to build from supermarket basics or a quick farm‑shop stop. They work as a light starter, a nibble with drinks, or a no‑cook lunch on hot days.

Serves: 4 as a light starter
Prep time: 10 minutes
Cook time: 5 minutes

Ingredients

• 1 baguette or 1 small sourdough loaf, sliced into 12 thin pieces
• 2 tbsp olive oil
• 250 g cherry tomatoes, halved or quartered
• 1 small shallot or ½ small red onion, very finely chopped
• Small bunch fresh basil or parsley, roughly chopped
• 150 g soft cheese (crowdie if you can get it, or cream cheese/soft goat’s cheese)
• Zest and juice of ½ lemon
• 1 small clove garlic, finely grated or crushed
• Sea salt and black pepper

Method

1. Toast the bread
   • Heat a dry frying pan or griddle over a medium‑high heat.
   • Brush both sides of the bread slices with a little olive oil and toast for 1–2 minutes on each side until golden and crisp.
2. Dress the tomatoes
   • Put the cherry tomatoes in a bowl with the chopped shallot or red onion.
   • Add most of the chopped basil or parsley, a drizzle of olive oil and a small squeeze of lemon juice.
   • Season with salt and pepper, then toss gently and leave for 5 minutes so the flavours meld.
3. Make the cheese base
   • In a separate bowl, mix the soft cheese with the lemon zest, garlic and a pinch of salt and pepper.
   • Stir until smooth and spreadable, adding a tiny splash of water or lemon juice if it feels too thick.
4. Assemble
   • Spread each warm toast with a spoonful of the cheese mixture.
   • Top with the tomato salad, letting some of the juices soak into the bread.
   • Finish with the remaining herbs and an extra drizzle of olive oil.

2. Grilled Salmon with New Potatoes and Greens

This is a light main that works on a grill pan or barbecue. New potatoes and simple greens keep it summery without feeling fussy.

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

• 800 g baby new potatoes, halved if large
• 4 salmon fillets (about 150–180 g each), ideally Scottish
• 200 g green beans or tenderstem broccoli
• 2 tbsp olive oil
• 50 g butter
• Small bunch fresh parsley, finely chopped
• Juice of ½ lemon, plus wedges to serve
• Sea salt and black pepper

Method

1. Cook the potatoes
   • Put the potatoes in a pan of cold salted water.
   • Bring to the boil and simmer for 12–15 minutes until just tender, then drain.
2. Prepare the salmon
   • Pat the salmon dry with kitchen paper.
   • Rub with 1 tbsp olive oil and season with salt and pepper.
3. Cook the greens
   • Bring a small pan of water to the boil.
   • Add the green beans or broccoli and cook for 3–4 minutes until just tender, then drain.
4. Grill the salmon
   • Heat a grill pan or barbecue to medium‑high.
   • Place the salmon skin‑side down and cook for 3–4 minutes, then turn and cook for another 2–3 minutes until just cooked through.
5. Finish with lemon butter
   • In the still‑warm potato pan, melt the butter with the parsley and lemon juice.
   • Add the drained potatoes and greens, toss to coat and season if needed.
   • Serve the salmon on top of the potatoes and greens with extra lemon wedges.

3. Easy Berry and Oat Cranachan Cups

A simplified, lighter riff on cranachan that leans on Scottish berries and doesn’t require any special kit. It’s cold, creamy and perfect for hot evenings.

You Might Also Like:

Easy Jersey Royals recipes to try this season Kochchi Opens in Glasgow – Bringing Sri Lankan Heat to the City’s West End Two Drinks, Then What? Summer Drinking Warning Food industry drive to boost the nation’s fibre welcomes three new members

Serves: 4–6
Prep time: 15 minutes
Cook time: 5 minutes

Ingredients

• 60 g porridge oats
• 2 tbsp soft brown or caster sugar
• 400 ml double cream
• 2–3 tbsp runny honey (Scottish if you can)
• 1–2 tbsp whisky (optional)
• 300 g mixed berries (raspberries, strawberries, blueberries, etc.)
• 1 tsp vanilla extract

Method

1. Toast the oats
   • Put the oats and sugar in a dry frying pan over a medium heat.
   • Cook for 4–5 minutes, stirring, until the oats smell nutty and the sugar has lightly caramelised.
   • Tip onto a plate to cool.
2. Prepare the berries
   • Hull and slice any larger berries.
   • Toss them in a bowl with 1 tbsp honey and set aside for 5–10 minutes.
3. Whip the cream
   • In a large bowl, whip the cream with the vanilla until it forms soft peaks.
   • Gently fold in 1–2 tbsp honey and the whisky, if using.
4. Fold in the oats
   • Reserve a spoonful of toasted oats for topping.
   • Fold the rest through the cream.
5. Layer and serve
   • Spoon some berries into the base of small glasses, add a spoonful of oat cream, then repeat to make layers.
   • Top with the reserved oats and a final drizzle of honey.
   • Chill until ready to serve.