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Recipes: Taste of Summer

Emily Ezekiel’s earliest memory of food? A bacon sandwich, made by her grandad Ezekiel Ezekiel (yes, that was his name). “He’d microwave a slice of crusty white bread for 10 seconds until it was warm and springy, then smother it in a spicy sweet sauce, and top with crispy bacon fried in butter and olive oil,” she remembers. “Dreamy.”

Growing up in London as part of a large family who all loved to cook, Ezekiel always knew that she wanted to work with food. Now, with more than 15 years of experience as a food author, art director, and food and prop stylist,she can safely say her culinary dream has come true. The three recipes below (photographed by Issy Croker) are particularly delicious examples of her less-is-more approach to cooking – and perfect for enjoying with loved ones this summer.

Spring crab salad with broad beans and shaved veg

To me, this salad is spring on a plate! You can use the same method but swap out any of the veg for whatever you have – maybe cucumber, carrots or sugar snap peas?

Recipe 1

Serves 4 as a starter
150g sourdough, torn
50g green almonds
1 tsp fennel seeds
1 lemon, juice and zest (plus extra zest for serving)
3 tbsp extra virgin olive oil
100g broad beans (in pods)
1 bunch of asparagus
1 head of fennel
200g dressed crab


For the dressing
1 tbsp Dijon mustard
1 chilli, finely chopped
1 lemon, juice and zest
1 tbsp honey
2 tbsp extra virgin olive oil
1 bunch of chervil

My Sicilian-style lamb and heirloom tomato stew

I’m sure there will be many Italians furious with my attachment to this, but I have fond memories of sipping cold wine and eating a dish like this on a warm Sicilianesque evening in Syracuse. The stuff of dreams...

Recipe 2

Serves 4-6 as a main
3 tbsp light olive oil
1kg lamb shoulder, deboned and cut into 3cm chunks
6 shallots, peeled and finely chopped
5 cloves of garlic, peeled and finely chopped
4 sticks of celery, finely diced
2 heads of fennel, finely diced
300ml dry white wine (preferably Sicilian)
1.2kg heirloom tomatoes, roughly chopped
1⁄2 a bunch of oregano leaves
1⁄2 a bunch of rosemary
3 bay leaves
1 tsp dried chilli flakes


To serve
600g of papardelle
Pecorino to serve

Sri-Lankan style fish and tomato curry, served with a coconut sambal

This take on a Sri Lankan fish curry is utterly delicious. It’s great with monkfish, but any other white meaty fish (make sure it’s sustainably sourced) will work fine.

Recipe 3

Serves 4 as a main
600g monkfish, skinned and deboned
1 tsp ground turmeric
2 limes, zest and juice


For the sambal
100g desiccated coconut
1 tsp maple syrup
1 tsp sea salt
1 tsp chilli flakes
1 shallot, finely diced
2 limes, zest (of 1) and juice


For the sauce
3 onions
4 cloves of garlic
7cm piece of ginger
3 green chillies (fewer if you don’t like the heat)
2 tbsp coconut oil
1 large handful of fresh curry leaves
1 tsp ground cardamom
2 tsp mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
1⁄2 tsp ground turmeric
1 x 400g tin chopped tomatoes
1 x 400ml tin of coconut milk
1 tbsp tamarind paste

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