Summer is here, the sun is out (we hope!), and it's the time many of us starting planning a spot of outdoor entertaining.

But al fresco dining doesn't have to mean sausages on the barby or a cold chicken salad straight from the supermarket. The Herald on Sunday has teamed up with some of the tops chefs in Scotland to bring you recipes that will add a touch of class to your evening in the outdoors.

And, just for good measure, we've included a few cocktail recipes to ensure even the drinks you serve will be filled with summer style.

Summer Gazpacho

By Carina Contini, owner of Contini George Street, Cannonball Restaurant & Bar, and The Scottish Cafe & Restaurant, all Edinburgh

The vast range of Scottish tomatoes around at the moment makes this an ideal time for gazpacho. This is a dish that doesn’t actually require any cooking, but fresh, good-quality ingredients are essential.

Fabulous, full-of-flavour, ripe tomatoes and wonderful cold pressed olive oil are the fundamentals of gazpacho, but you’ll also need a little time and a lot of patience. It’s vital that this soup gets time for all the flavours to marinate and infuse. Ideally, prepare it eight to 10 hours ahead of time.

Packed with vitamins, and utterly refreshing on a sunny summer’s day, gazpacho is surprisingly filling. We serve this with our tasting menu at Cannonball as a pre-starter to stimulate your palate. The cold soup and the hot bread is perfect for dunking. I dare you to resist.


1 kilo ripe red tomatoes (use plum variety if possible)

1 cucumber, skinned and deseeded

2 small salad onions, white bulb only – keep the green leaves for decoration

1 clove garlic, peeled and sliced

1 green chilli, deseeded

Lime wedges

Fresh coriander

2 teaspoons of sherry vinegar

2 teaspoons of salt

100ml of olive oil

1 tablespoon of Glengoyne 10-year-old whisky (optional)


1. Blanch the tomatoes in boiling hot water to remove the skins.

2. Blend the tomatoes, cucumber, salad onion, garlic and chilli in a food processor for a few minutes.

3. Slowly add the sherry vinegar and salt.

4. Using the pulse setting on the blender, drizzle the olive oil in slowly, as if you were making mayonnaise. Keep the blender moving as the oil will help thicken the soup. Add more oil if you feel the consistency isn't stiff enough.

5. Sieve the soup and discard the rough seeds.

6. Check the seasoning, adding more salt if required.

7. Transfer to a clean bowl or jug, cover with cling film and chill overnight.

8. Stir the soup before garnishing with some wedges of fresh lime, a little finely chopped coriander and a few very thin slices of the green part of the salad onion – or simply add a dash of Glengoyne and you’ll be happy!

9. Serve with wedges of country sourdough bread, chargrilled and rubbed with garlic, and drizzled with a really good cold pressed olive oil.

For more information, see

Squid Tempura and Vietnamese Dipping Sauce

By Roy Brett of Ondine

Serves 4


For the dipping sauce:

100ml fish sauce

100g palm sugar

50ml rice wine vinegar

100ml lime juice

10g garlic, finely chopped

10g green chilli, finely chopped

10g ginger, finely chopped

1 tsp corn flour


For the crispy batter:

70g corn flour

30g plain flour

100ml ice-cold sparkling water

5 ice cubes, crushed

Pinch Szechuan pepper

Pinch Maldon sea salt

Rapeseed oil for deep-frying

For the squid:

2 squid, washed and cleaned

1 green chilli, sliced into rings

1 banana shallot, sliced into rings

For the garnish:

1 lime, cut into wedges


1. First, make the dipping sauce. Bring together the fish sauce, lime juice, palm sugar, vinegar and 100ml water in a saucepan and bring to boil. Mix the corn flour into a paste with a little water and then add to the pan. As the mixture starts to cool down, add the chillies, ginger and garlic and mix well then set aside.

2. Next, make the batter. Mix the flours and the salt and pepper together. Add the sparkling water and crushed ice cubes and mix well until combined.

3. Heat the oil in a pan to 180°C. Dip the squid and the chilli into the batter along with the shallots. Fry in the oil until crisp. Once cooked, carefully shake off any excess oil before lying on a drying cloth or kitchen paper. Season well with salt and pepper.

4. To serve, pour a little dipping sauce into a pretty little pot and then place the squid around it. Garnish the plate with the chilli and shallot rings and finish with a wedge of lime.

Ondine, 2 George IV Bridge, Edinburgh. For more information, go to

Heritage tomato, fennel, scallop and sweet cicely salad

By Scott Smith of Fhior, Edinburgh

Serves 4 as a starter


1.2kg mixed heritage tomatoes

1 fennel bulb

2 garlic cloves

5 tbsp apple balsamic vinegar

Cold pressed rapeseed oil

3 tbsp dry white wine

2 tsp sea salt

4 large scallops

40g sweet cicely


1. First, slice the tomatoes and add them to a large mixing bowl.

2. Thinly shred the fennel, keeping the green herb tops to one side. Finely chop the garlic and add the fennel and garlic to the tomatoes.

3. Add the vinegar, oil, salt and wine to the bowl and mix it all together gently with your hands. Leave the mixture aside for 15 to 20 minutes to allow the flavours to infuse.

4. Carefully, slice the scallops and add them to the bowl. Gently mix and leave for a further 5 minutes.

5. Drain the liquid from the bowl, keeping it aside for serving. Transfer the salad into either individual bowls for a starter, or to a plater if you’re serving it as a side dish.

6. Finish the dish with a good amount of the reserved juices. Top the salad with the fennel herbs and sweet cicely and serve with the remaining juices on the side.

Fhior, 36 Broughton Street, Edinburgh. For more information, go to

Panzanella Salad

By Simon Attridge, Executive Chef at Gleneagles

Serves 6


For the salad:

1kg ripe heritage tomatoes

2 red peppers, roasted, peeled and chopped

2 yellow peppers, roasted, peeled and chopped

75g large green pitted olives, chopped

50g capers, drained

100g rocket, washed and drained off

1 large bunch of basil, stalks removed, and torn

100g ciabatta loaf, torn, drizzled with olive oil, toasted in the oven until crisp

For the dressing:

120ml rapeseed oil

10ml balsamic vinegar

5ml red wine vinegar

Salt and pepper


1. Whisk the dressing ingredients together in a mixing bowl until fully combined.

2. Mix all of the salad ingredients together, only using half the basil, and then add the dressing. It’s best to mix the salad together at least 30 minutes before serving so the bread can absorb some of the dressing.

3. Top the salad with the remaining basil and serve in a large bowl for everyone to share.

For more information about Gleneagles, go to

Smoked Haddock Crudo With Fresh Turmeric and Lemon

By Jérôme Henry of Le Roi Fou in Edinburgh

Serves 4


300g smoked haddock fillets

1 root of fresh turmeric

1 small piece of ginger
6 tbsp of olive oil
2 tbsp lemon juice
½ tbsp white wine vinegar

1 tbsp of soy sauce

1 chilli, finely sliced

Fresh dill


1. With a sharp knife, carefully slice the haddock fillets thinly in a diagonal direction.

2. Using a microplate or very fine grater, grate the ginger and turmeric root. Mix the olive oil, lemon juice, vinegar and soy sauce together in a small pan. Add the grated ginger and turmeric to the dressing. Gently warm up the dressing and leave it to infuse for a minimum of an hour.

3. Place the slices of fish on the serving plate. Spoon the dressing generously over the fish and leave it to marinade for at least 15 minutes before serving. Garnish with a few slices of chilli and a little fresh dill and enjoy.

Le Roi Fou, 1 Forth Street, Edinburgh. For more information, go to

Tuna Puttanesca

By Giovanna Eusebi of Eusebi Deli, Glasgow

Serves 2


2 x 200g tuna steaks

One-third potato, sliced

10 cherry tomatoes, halved

1 medium red pepper, sliced

½ red onion, sliced

20g capers

2 anchovy pieces

40g Gaeta olives, pitted

Pinch of chilli flakes

20g of basil, sliced (plus few smaller leaves kept whole for garnish)

One-third fennel, shaved

Parsley, finely chopped

Salt and pepper

Olive oil


1. Deep-fry the potato slices until golden brown, season and set aside.

2. In a hot pan, sear the tuna with plenty of seasoning, set to one side.

3. Using the same pan, sauté the cherry tomatoes, pepper, red onion, and anchovy until softened, add the chilli, parsley, capers, olives and basil.

4. Place the puttanesca mix in the centre of the plate, slice the tuna steaks into 4 and place over the warm puttanesca mix.

5. Garnish with the shaved fennel, crispy potatoes and basil leaves, finish with a drizzle of extra virgin olive oil.

Eusebi Deli, 152 Park Road, Glasgow. For more information, go to

Asparagus, Hazelnuts, Ham, Eggs and Beurre Blanc

By Barry Bryson of Cater Edinburgh

“So it’s finally here, the short but sweet British asparagus season, and for me the only time to eat this incredible delicacy. You can get some stunning asparagus from Myreside in Angus as well as the fantastic Wye Valley in the West Midlands, but if you are buying from a supermarket make sure to look for the Union Jack as, bafflingly, supermarkets still promote the imported stuff which is to be avoided.” – Barry Bryson

Serves 4


16 British asparagus spears

50g hazelnuts, blanched

4 medium organic or free-range Scottish eggs at room temperature

75ml white wine

30ml white wine vinegar

2 British shallots or one medium white onion, finely diced

250g Scottish unsalted butter

Parsley or British coriander for garnish

150g cooked British ham or gammon, thick cut

Tip: I braise a small gammon joint and then tear thick chunks off, but for speed you can ask your local butcher for this.


1. First, start by snapping the tails off the asparagus. Do this by gently bending the spear between your thumb and forefinger and it will break at the correct point between the fibrous tip and the fleshy part we love to eat. Use a small knife to either trim the end neatly or you can shave it a bit with a peeler. You will have varying lengths of asparagus – this is correct.

2. Next, gently toast the hazelnuts in a dry non-stick pan and crush them roughly. Be careful not to burn or over-toast them!

3. In a saucepan, bring some salted water to the boil for the asparagus and in a separate frying pan fill two-thirds with water and set to simmer for the eggs.

4. While you’re waiting for the water to boil, start to make the beurre blanc. Place your wine, white wine vinegar and shallots in a saucepan and gently heat. Simmer the sauce until it has reduced by two-thirds. Once reduced, strain the mix and discard the shallots. Chop the butter into centimetre cubes and add two-thirds of the butter to the shallot infused liquor while whisking over a gentle heat. Remove from the heat and add the remaining butter, do not whisk and leave to rest for a moment.

5. Once the frying pan is boiling, crack in the eggs and simmer for 4 minutes until they are soft poached.

6. Add the asparagus to the saucepan with boiling salted water and also simmer for four minutes.

7. Next, quickly whisk the beurre blanc and fully incorporate the butter into the sauce. It should be glossy and shiny. Season with a little salt and ground white pepper to taste.

8. Once the eggs are soft-poached, lift out of the water with a slotted spoon. At this point your asparagus should also be ready, so remove from the pan and pat dry with kitchen towel.

9. To serve, plate the ham first, then add the eggs on top. Place the asparagus carefully on top of the eggs and finish with the glossy buerre blanc. Sprinkle over the toasted hazelnuts and herbs and serve.

For more information, go to Instagram: @chef.caterer.edinburgh. Twitter: @CaterbyBarryB

Focaccia with Sea Salt and Rosemary and Summer Harvest Scottish Cold Pressed Rapeseed Oil

By Lea Harris aka Bakers Bunny

Leah Harris aka Bakers Bunny was the first Scottish woman to be on The Great British Bake Off and is currently a columnist for Bite Magazine and Product Director for The Scottish Food Awards.

Summer Harvest is a member of The Scottish Cold Pressed Rapeseed Oil Group which promotes a number of rapeseed oil producers from across Scotland. Together they are spreading the message as to why rapeseed oil should be in every kitchen across the UK.


500g strong bread flour

20g polenta

7g (1 packet) dried yeast

10g salt

50g Summer Harvest Cold Pressed Rapeseed Oil

320g warm water


Summer Harvest Cold Pressed Rapeseed oil

A few sprigs of fresh rosemary

Sea salt

Marigold petals (optional)


1. In a large bowl mix together the flour, polenta, yeast and salt.

2. Add the cold pressed rapeseed oil and water, and bring together with your hands, adding more water if necessary – you want a soft dough that isn’t too sticky.

3. Cover with a tea towel and leave for 30 minutes.

4. Without removing from the bowl, stretch and fold the dough several times; re-cover and leave for another 30 minutes. Repeat this twice more and then leave for an hour in a cool place.

5. Tip the dough on to an oiled baking sheet or Swiss roll tin.

6. With oiled hands, gently tease the dough toward the edge of the tray – try not to pull or stretch it.

7. Cover with a tea towel and leave for 45 minutes in a warm spot in the kitchen.

8. Pre-heat the oven to 220°C / 200°C fan / gas mark 7.

9. Dimple the dough with your fingertips and rest again for 30 minutes.

10. Drizzle a little cold pressed rapeseed oil over the dough. Take the sprigs of rosemary and remove the needles in clumps. Push them evenly into the dough with your fingertips. Sprinkle with sea salt and put straight into the pre-heated oven and bake for about 20 to 25 minutes. The bread should be a golden brown.

11. While still hot, brush with more rapeseed oil and slip on to a wire rack to cool.

12. Finally scatter over the marigold petals and sea salt to garnish.

For more information visit or and follow Lea’s blog:

Summer House Aperitif with Laprig Valley Cox Apple Juice

By The Wee Restaurant

Vikki and Craig Wood opened The Wee Restaurant in North Queensferry in 2006 and their second Wee Restaurant on Frederick Street in Edinburgh in 2016. Their ethos is to serve local seasonal produce cooked with flair but in a simple way, letting the ingredients do the talking.

Makes one cocktail


100ml Laprig Valley Cox Apple Juice

25ml Hendricks Gin

25ml elderflower cordial

Handful of ice

To garnish:

Fresh sprig of mint


1. Add the ice to a short glass. Pour in the gin and elderflower cordial. Using a tall bar spoon, stir the glass until well mixed.

2. Top the glass up with Laprig Valley’s Cox Apple Juice and stir again.

3. To garnish, smack the mint to release flavour, place in the glass and enjoy.

For more information, visit


By The Spiritualist, Aberdeen

Easy to make for yourself or a whole group, sangria is a personal favourite of mine during the summer months. Since summer is about barbecues, garden parties and generally hanging out with friends and family, here’s my recipe for the perfect jug of sangria.

Serves 4


1 medium apple, cored and sliced

½ medium orange, seeds removed and sliced

3 tbsp brown sugar

75ml cherry brandy or sherry

150ml orange juice

750ml bottle of Spanish red wine


1. Add your fruit to the bottom of a jug and muddle together with your brown sugar. Add your brandy or sherry and orange juice and muddle again.

2. Finish it off with the bottle of red wine and mix until everything is well combined.

3. At this point, taste test your drink and adjust any of the ingredients as required. Some people like their sangria with a bit more of a kick so you can add in some more spirit if you want to, or sugar if it’s not quite sweet enough.

Gin and Cucumber Basil Smash

By The Spiritualist, Aberdeen

Light and refreshing, this cocktail is perfect for a hot summer day.

Makes one cocktail


8 basil leaves

8 slices cucumber

15ml sugar syrup (to make the sugar syrup, boil 2 parts cold water with 1 part granulated sugar, while stirring constantly until the sugar dissolves)

50ml gin

25ml lemon juice

Crushed ice

Cucumber, peeled into ribbons using a vegetable peeler

To Garnish:

Basil sprig


1. Place the basil leaves and cucumber in a cocktail shaker and muddle until well combined.

2. Add the sugar syrup, lemon juice, gin and a handful of ice and shake until your cocktail shaker has frosted over.

3. Fill your glass with fresh ice and your cucumber ribbons and strain your cocktail in. Garnish with a basil sprig and serve.

The Spiritualist, 67 Langstane Place, Aberdeen. For more information, visit