1 3-inch piece English cucumber, cut into 1/2-inch slices, plus 2 spears (for garnish)
3/4 cup Pimm’s No. 1
3 tablespoons fresh Meyer lemon juice or regular lemon juice
1/2 teaspoon sugar
2 sprigs each fresh rosemary, thyme, and mint
2 lemon slices
2 fresh strawberries, halved
Ginger beer, chilled
2 rhubarb stalks (for garnish)
Place 1/2-inch-thick cucumber slices in cocktail shaker. Using muddler or handle of wooden spoon, mash well. Add Pimm’s, lemon juice, and sugar. Fill 2 pilsner glasses with ice; set aside. Add ice to Pimm’s mixture, cover, and shake vigorously 20 times. Strain into glasses. Push 1 rosemary sprig, 1 thyme sprig, 1 mint sprig, 1 lemon slice, and 2 strawberry halves down into each glass. Fill glasses with ginger beer. Garnish with cucumber spears and rhubarb stalks.
Blackberry parfait, honeycomb and apple sponge (recipe here)
chilly potato cakes
600g floury potatoes, peeled and cut into cubes
1 egg yolk
25g fresh coriander, chopped
5 spring onions, trimmed and chopped
Finely grated zest of 1 lemon
100g fine dry breadcrumbs
1 tbsp vegetable or sesame oil
150g Philadelphia Light with Sweet Chilli
2 tbsp lime juice
1 tbsp light mayonnaise
To make the potato cakes, cook the potatoes in boiling water until tender. Drain and mash until smooth.
Stir in the egg yolk, coriander, spring onions and lemon zest. Season to taste.
Mix well together and shape into about 16-20 small cakes. Put the breadcrumbs on a plate. Roll the cakes firmly in the crumbs. Heat the oil in a heavy based non stick frying pan and cook the potato cakes for 3-4 minutes on both sides or until browned and heated through.
Meanwhile make the sauce. Put the Philly and lime juice in a small basin and mix together. Add the mayo and stir to give a soft consistency. Serve the hot potatoes cakes with the Philly dipping sauce.