There are few sweeter treats in summer than a freshly made milkshake, and few better flavour combinations than strawberry-rhubarb, especially when those first few stalks poke their way out of the ground. This pale pink concoction is the ultimate in creamy summer sippers – simple to make, and perfect for a party.
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I am a fan of the berry-white chocolate chunk scone. Upon entering a coffee shop, I am virtually powerless to resist one with a latte, especially when they’re fresh out of the oven. Fortunately, they’re about as easy as they get to make from scratch – and you can have a dozen for the price of a single. When friends come over, I mix up a batch using whatever berries I have in the fridge or freezer. This past weekend I had strawberries – something I wouldn’t seek out for a scone, defaulting instead to blueberries or blackberries. Roughly chopped, a strawberry is divine in a scone, and a perfect pairing for white chocolate.
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Asparagus is finally in season, and while it’s at its peak, we like to eat as much of it as possible. One of my favourite ways to cook asparagus is on the grill – thick stalks, especially, which are every bit as tasty as the pencil-thin ones.

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source: walnutinfo.com

What do you do when faced with a fruit bowl full of overripe bananas – and more tumbling out of the freezer every time you open the door – and yet you don’t want to turn on the oven and heat up the house by baking another loaf of banana bread? A smooth, sweet ice cream pie makes perfect use of mashable bananas. The addition of crunchy walnuts and toffee bits or chocolate pieces makes the pie reminiscent of banana bread, in smooth, creamy ice cream form. It’s perfect to bring to a barbecue, or to celebrate summer birthdays – why should cake get all the attention?
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I’m a cauliflower fan, but it seems we’re a fairly rare breed. A head of cauliflower is often regarded with slightly less enthusiasm than a bunch of broccoli – and if it has come from the freezer and been boiled, I’d probably react the same way. (Not that I don’t love broccoli, too.) Roasting, however, raises fresh cauliflower florets to new heights, caramelizing each piece while adding flavour and crunchy bits that go perfectly with its soft, creamy interior.
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I’ve always had a thing about cake stands. New ones, vintage ones, plain ones and fancy ones – over the years I’ve amassed more than any one person should have. I also love giving cake stands as gifts – they’re the sort of semi-frivolous thing many people don’t think to buy for themselves, but love to own. A stand elevates more than cakes – a batch of cookies, brownies, or a pie looks extra-special when presented on a pedestal, and a few make it easy to fill a buffet table, adding layers and height and making things interesting.
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There are few summer desserts as divine as Eton Mess. Traditionally served at Eton College’s annual cricket game against Winchester College, it has also been sold in the school’s tuck shop since the 1930s. It’s a delicious jumble of bashed-up meringue, berries or other soft fruit, and whipped cream – like a Pavlova that’s fallen and can’t get back up. It’s light, sweet, crunchy, smooth, creamy – everything a summer dessert should be. Eton mess is also wheat and gluten-free, so perfect if you’re looking for a dessert made without flour. It’s also foolproof – nothing is required of the cook but to smash meringues and layer them with fruit and cream.

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