Ragdale Recipes for a Sunny Afternoon

With the sun shining brightly and the temperatures soaring, we thought that it was the perfect time to indulge in refreshing recipes that celebrate the essence of the season. From a crisp chicken salad to a zesty lemon dessert, we hope these recipes will ignite your senses and unlock the flavours of summer.

YUCATAN CHICKEN SALAD

Serves 4

Ingredients

4 skinless, boneless chicken breasts

600ml (1 pint) chicken stock

1 large orange

1 grapefruit

1 lemon

1 bulb fennel, very thinly sliced

1 medium red onion, thinly sliced

125ml (4fl oz) olive oil

1/2 red chilli, deseeded and very thinly sliced

1 tsp paprika

½ tsp cayenne pepper

50g (2oz) red chard or baby spinach

3 tbsp chopped fresh parsley

Method

Put the chicken breast into a large saucepan with the chicken stock. Cover and simmer over a gentle heat for about 30 minutes, until tender. Drain and leave to cool slightly.

Whilst the chicken is cooling, remove all the peel and pith from the orange, grapefruit and lemon. Do this over a large bowl to catch all the juice.

Cut the fruit into segments, removing any remaining pith, and add them to the bowl.

Add the fennel, red onion, olive oil, chilli, paprika and cayenne pepper to the fruit.

Slice the cooled chicken and toss gently through the mixture.

Cover and chill in the fridge for 20 minutes to marinate.

Just before serving, add the red chard or spinach leaves and parsley.

LEMON POSSET

Serves 6

 Ingredients

600ml (20fl oz) double cream

150g (5oz) caster sugar

2 large lemons, zest and juice only

Method

Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil gently for three minutes, then remove from the heat and allow to cool.

Add the lemon juice and zest and whisk well.

Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.