Take It Outside

Some dishes just taste better eaten outside. And these are five of Phillippa Cheifitz’s favourites. Al fresco chicken with brinjal sauce, seared carpaccio with anchovy dressing and a no-cook white tiramisu with strawberries will do nicely, thank you

FENNEL-ANDASPARAGUS PASTA

“This light pasta is a perfect summer meal, add a starter or dessert if you’re very hungry.”

Serves 4 to 6 EASY

GREAT VALUE

Preparation: 20 minutes

Cooking: 25 minutes

fennel 2 medium bulbs, trimmed and thinly sliced

sea salt and freshly ground black pepper, to taste

olive oil 6 T

mini asparagus 200 g

vegetable or chicken stock 2 cups

garlic 2 cloves, crushed

linguine 400 g, cooked al dente

lemon 1, finely zested Grana Padano 60 g, grated

wild rocket a handful

1 Moisten the fennel with 1–2 T oil. Flatten into a single layer on a grill pan. Grill until softened and starting to catch – it should take about 5 minutes, but turn halfway. 2 Remove the grilled fennel and set aside. Moisten the asparagus with 1 T oil, then place on the same grill pan. Grill for 3 minutes, or until just cooked and starting to catch. Season the grilled vegetables and add a little more oil. 3 Place the stock and garlic in a large saucepan and reduce by a quarter over a high heat. Add the drained, hot pasta and mix well. Add the lemon zest and half the cheese. Turn onto a serving dish. 4 Top with the grilled vegetables and scatter over the remaining cheese. Check the seasoning. Add a handful of rocket, a drizzle of oil and a twist or two of pepper. Serve immediately.

HEALTH-CONSCIOUS

WINE: Mulderbosch Sauvignon Blanc 2019

CHICKEN MEDALLIONS WITH BRINJAL SAUCE