I always have mixed feelings about this time of year, when the nights start drawing in and summer fades into winter.

With my professional hat on, I can’t wait to get stuck into autumn because it’s the real chef’s season, when all this fantastic produce starts coming into the kitchen and my mind turns to more hearty, robust dishes.

But on the other hand, Britain has had a fantastic summer, made glorious by the late burst of sunshine and the thumping we gave the Aussies on the cricket pitch.

Who would want that ever to end? Therefore, this week’s recipes are a kind of last hurrah for summer – a light salad, a baked trout and a twist on the famous Eton Mess that will wring the last drop of sunshine out of September days.


Serves 4

This salad really showcases the best of late summer. All these ingredients are still being harvested in this country, and they are packed with natural sweetness from the warm August that we have had for a change.

1 cucumber, peeled and sliced
2 apples such as pink lady, cored and
finely sliced
1 ripe melon, such as honeydew, peeled
and cubed
1 red pepper, finely sliced
100g fresh rocket or flat-leaf parsley
Assorted salad leaves
4 tbsp classic vinaigrette
Freshly ground salt and pepper
1 Place all the ingredients in a large salad bowl and toss well with the vinaigrette. Season well.
2 Transfer to four small individual bowls and serve immediately.

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