Get ready for a sensational summer with Arthur Price
Here comes the sun! The welcome return of the warm season comes with the bursting of vibrant colours, both in nature and summer feasting, and now with Arthur Price’s summer sale, you can get an incredible 40% off all our products! Now’s the perfect time to shop to make your summer dining moments unforgettable – read our blog below for our top recipe recommendations and sparkling dining accompaniments to make the occasion as warm and joyful as the summer sun.
1. Goat’s cheese and shallot tarts
Fresh, flavoursome and the perfect addition to al fresco dining this summer. Here’s everything you need know to create this spectacular summer favourite…
Ingredients
Pastry:
175g (6oz) plain flour (keep some extra for dusting)
100g (4oz) cold butter (cut into cubes)
1 beaten egg
30g (1oz) roughly chopped walnuts
Salt and freshly ground black pepper
Filling:
2 tbsp balsamic vinegar
1 tbsp light muscovado sugar
300g (11oz) soft goat’s cheese
2 beaten eggs
2 tbsp chopped parsley (as garnish)
Shallots
Method
• Pre-heat your oven to 200°C/180°C fan/gas mark 6. Slide a large baking sheet into the oven to get hot and retrieve 2 four-hole Yorkshire pudding tins.
• Pastry – Put the flour, butter and a pinch of salt into a food processor and combine until the mixture resembles breadcrumbs (you can rub the mixture together with your fingertips if you prefer). Add the beaten egg and 1 tbsp water; mix together until it forms a dough.
• On a floured work surface, roll out your dough until it’s thin (around 3mm thick). Sprinkle chopped walnuts over the top before covering with a piece of clingfilm to press the nuts into the pastry. Cut out 8 large circles to line the Yorkshire pudding tins, then place in the fridge.
• Filling – Roughly chop your shallots, heat some oil in a frying pan and cook the shallots over a high heat for two minutes. Decrease the heat and cover the pan with a lid and cook for 10 minutes until the shallots are soft. Add vinegar and sugar and continue to cook for 15 minutes; stir every now and then until the mixture is dark brown and caramelised.
• Put the goat’s cheese, beaten eggs and 1 tbsp of parsley in a bowl, season with salt and pepper, and mix until combined and smooth.
• Retrieve the pastry from the fridge, prick the bases with a fork, and spoon the cheese mixture equally between the tins.
• Slide the tins onto the baking sheet in the oven and cook for approximately 20 minutes until the pastry is crisp and the filling is set and golden. Sprinkle the rest of the parsley over the top. Serve warm or cold.
And why not add the final elegant touch to this dish with a set of our stunning Arthur Price pastry forks?
2. Honey grilled peaches and mozzarella salad
Bursting with colour and flavour – create this stunning dish to wow your garden party guests and brighten up the occasion.
Ingredients
Salad:
2 slightly underripe peaches, quartered with stones removed
1 tsp olive oil
Thyme sprigs, leaves picked
A handful of rocket, pea shoots or lettuce
A handful of cherry tomatoes chopped in half
2 to 4 slices of prosciutto or Parma ham, roughly torn up
125g/4½oz to 150g/5½oz mozzarella ball
1 tbsp clear honey
2 to 3 tbsp extra virgin oil
1 tsp balsamic vinegar
Some torn-up basil leaves
Flaked sea salt and freshly ground black pepper
To serve:
2 large slices of ciabatta or a ciabatta roll cut in half
1 large garlic clove, peeled and bashed
2 tbsp extra virgin olive oil
Method
• Brush the pieces of peach with olive oil and then put them on a preheated griddle. Grill for 5 to 7 minutes on a medium heat until they’re slightly soft and lightly charred. Place on a plate and sprinkle with thyme leaves and a pinch of black pepper.
• Grill the ciabatta bread in the same griddle pan until it’s lightly charred and beginning to crisp. Cover both sides with the garlic and the extra virgin olive oil.
• Put the salad leaves, cherry tomatoes and prosciutto/Parma ham in a large salad bowl or on a platter. Drizzle over the honey, extra virgin olive oil, balsamic vinegar, and add mozzarella pieces, basil leaves and a pinch of salt.
Serve up this delicious dish in style with one of our stunning salad spoon and fork sets or sparkling salad tongs.
3. Garlic and rosemary chicken with summer ratatouille
Packed full of the freshest summer flavours, and the ultimate centrepiece of any summer feast. Check out the recipe below!
Ingredients
4 garlic cloves
4 small chicken breast fillets
2 tbsp olive oil
3 rosemary sprigs, leaves finely chopped
Zest of 1 lemon
25g/oz butter
500g cherry tomatoes, cut in half
1 large chopped courgette
1 thinly sliced red pepper
1 tbsp balsamic vinegar
500g fresh gnocchi
A handful of fresh basil, plus more to serve
Grated pecorino cheese
Salt and pepper
Method
• Chop the garlic and sprinkle with salt; use the side of the knife to crush the cloves until a rough paste forms. Add the rosemary and lemon zest and finely chop everything.
• Place the chicken in a large bowl, with 1 tbsp olive oil and the garlic and rosemary paste. Coat the chicken in the mixture (refrigerate for 24 hours if possible).
• Heat 1 tbsp of olive in a large frying pan and fry the chicken breasts for 2 minutes on each side on a high heat until the chicken is golden brown. Place on a plate when done.
• Put butter, cherry tomatoes, courgette, pepper and balsamic vinegar in the pan and cook through until the tomatoes soften.
• Reduce the heat and add the chicken, cover the pan with a lid and cook for 10 minutes until the chicken is cooked through.
• Remove the lid, cook for another 5 minutes – use a fork to burst the tomatoes to release some of the juices.
• Fill a large saucepan with water, add some salt, and bring it to the boil. Add the gnocchi, and cook for 1 to 2 minutes. Remove the gnocchi with a slotted spoon and put in the chicken pan; add the basil leaves.
• Serve in wide bowls with basil leaves for garnish and grated pecorino.
Savour and relish every mouthful with a beautiful signature cutlery set, to give your summer dining an elegant boost.
Create summer memories that will last a lifetime with seasonal delights and the people you love. And with Arthur Price’s summer sale, get 40% off all products to add a lifetime of value to your summer occasions. We’d love to see all your colourful creations so please share your ideas and pictures on social media! Find us on Facebook (Arthur Price), Instagram (@arthurprice1902) and X (@ArthurPrice1902).
Shop and explore our fabulous collections on our website.
Wishing you a wonderful and blissful summer from all of us at Arthur Price.
Sources
Goat’s cheese and shallot tarts recipe: Goat’s cheese and shallot tarts on the BBC Good Food Show website
Honey grilled peaches and mozzarella salad: Honey grilled peaches and mozzarella salad on the BBC Food website
Garlic and rosemary chicken with summer ratatouille: Garlic and rosemary chicken with summer ratatouille on the BBC Food website