30-minute menu

BBC TV chef Tom Kerridge showcases summer produce with an impressive and quick three course meal

- Tom Kerridge

‘Summer is a wonderful time of year for chefs. I love winter and all the slow cooked, sticky, braised, comforting dishes it brings, but there’s a new energy to summer; the produce is more colourful and vibrant and, like the nation, a bit happier and more relaxed, and that’s reflected on the plate. Cooking at this time of year should be quick, and it’s the best way to coax the flavours out of summer fruit and vegetables, which is why I’ve put this menu together with that in mind.’

Crab & tangled asparagus salad on toast

Shaving asparagus into ribbons isn’t something you see that often but it’s a lovely way to serve it, and leaving it in the dressing for a few minutes helps it to soften.

SERVES 4 PREP 10 mins COOK 3 mins EASY

4 asparagus spears, woody ends trimmed

1 lemon, zested and juiced

2 tbsp olive oil small handful flat-leaf parsley leaves, chopped

1 tbsp capers, drained and chopped

1 small gherkin, chopped

6 tbsp good-quality thick mayonnaise

200g white crabmeat

4 small slices of sourdough

4 small handfuls rocket (about 50g)

1 Use a swivel blade peeler to shave the asparagus into ribbons. Put in a bowl and season with salt and pepper, then dress with the lemon juice and olive oil and set aside.