300 mlrosé
125 ml(½cup)pinkgrapefruit
juice,plusextrapeel
toserve
Largeicecubes,sodawater,
strawberriesandmint,
toserve
RHUBARBSYRUP
3 rhubarbstalks,thinlysliced
150 gm(⅔cup)castersugar
PINKGRAPEFRUIT-INFUSEDGIN
180 mlgin
4 thinlypeeledstripsof
pinkgrapefruitrind,
pith removedRoséSpritz
MAKES6 // PREPTIME 20 MINS// COOK5 MINS(PLUSINFUSING,CHILLING)Pimmsmaybethetraditionaltennistipple,butthisSpritzversion
is lesssweetandmorerefreshing.Werecommendusinglarge
icecubes,astheywon’tmeltsoquicklywhentransportingthem.
Start this recipe a day ahead to infuse the syrup and gin.1 Forrhubarbsyrup,combine
ingredientsand150mlwaterin
a smallsaucepanandbringto
a simmerovermediumheat,
stirringuntilsugardissolvesand
rhubarbis tender(3-5minutes).
Leavetoinfuse(overnight),
thenstrain(discardsolids).
2 Forinfusedgin,combine
ingredientsina bottleand
leaveinfuse(overnight).
3 Combinerhubarbsyrup,
infusedgin,roséandgrapefruit
juiceina bottleandrefrigerate
untilchilled(3hours).
4 Toserve,addicecubesto
glasses,pouroverrosé-gin
base,topwithsodawaterand
garnishwithpinkgrapefruit
peel, strawberries or mint.➤Roastchickensaladwithpeas
andalmond-lemondressing
SERVES4-6// PREPTIME 15 MINS// COOK 25 MINS
Thisdishconjuresupallthat’sgoodaboutsummerpicnics.You
coulddividetheingredientsbetweenseparatecontainersto
createindividualserves,thensimplypassaroundthedressing.
Start this recipe a day ahead to soak the almonds.
1 tspfennelseeds
½ tspcorianderseeds
1 tsppaprika
1 butterfliedchicken
1 tbspoliveoil
180 gmsugarsnappeas
180 gmlongorflatbeans,
cutinto4cmlengths
160 gm(1cup)poddedpeasor
120gm(1cup)frozenpeas
125 gmsnowpeas,trimmed
2 babycoslettuce
Sunflowerseeds,toserve
Coarselychoppeddill,
toserve
ALMOND-LEMONDRESSING
60 gmblanchedalmonds,
softenedincoldwater
(overnight)
1 garlicclove,coarsely
chopped
Juiceof1 lemon(ortotaste)
1 tbsp extra-virgin olive oil1 Preheatovento200°C.
Dry-roastfenneland
corianderseedsuntilfragrant
(10-20seconds;seecook’s
notesp152),thenfinelygrind
witha mortarandpestle.Add
paprikaanda largepinchof
salt,stirtocombine,thenrub
spicemixturealloverchicken.
2 Heata largeovenprooffrying
panoverhighheat.Addoil
andsearchickenonbothsides
untilgolden-brown(1-2minutes
eachside).Transfertoovenand
roastuntiljustcookedthrough
(20minutes).Removefrom
ovenandcool,thencover
andrefrigerateuntilrequired.
3 Meanwhile,fordressing,
blendalmondsand100ml
waterina smallblenderuntil
smooth,addingextrawaterif
necessary,thenaddremaining
ingredientsandblenduntil
smooth.Seasontotasteand
squeezeoverlemonjuiceto
taste.Transfertoa jar,seal
andrefrigerateuntilrequired.
4 Blanchpeasandbeansuntil
brightgreen(1-2minutes;see
cook’snotesp152).Drainand
refreshinicedwater,then
drainagainandpatdry.
5 Cutchickenintopieces,
thenplacein a containerwith
peas,beans,lettuce,seeds
anddill.Tossthrough dressing
and serve.Summer’s goodtogowitha
spicedroast chickensalad
and a zingy Rosé Spritz.Chickensalad
& RoséSpritzAll
props stylist’s own.