Enjoy the final warm nights of late summer with good friends and food.
I know it seems a little sad to be saying goodbye to summer entertaining but I must admit that I love this time of year. A little crisp chill in the early hours of the morning makes everything seem fresh.
Though the mornings are a little nippy, we are still experiencing warm days and there is plenty of time left to gather friends and enjoy some simple midweek meals on the barbecue before the evenings become too short.
These recipes are fast and easy to prepare - either the evening before or in the morning, depending on how much free time you have up your sleeves. The lentil purée can be made in advance, the prawns can be marinated, the salsa made and the chicken can be rubbed with za'atar - a delicious Middle Eastern spice mix made from sesame, sumac and dried thyme which can be bought from a good quality food store.
Even though you won't need a lot in the recipe, za'atar is a handy addition to the pantry and great to have on hand for rubbing on lamb cutlets and fish or brushing on pita breads with olive oil before warming in the oven.
It's also time to make use of the last of the summer produce. Perfectly ripe and creamy avocados won't be around in abundance and at such affordable prices for much longer, nor will sweet mangoes and they taste so good when paired with baked salmon, seared prawns or spicy chicken. It is also time to finish up the last of the wilting sun-deprived basil leaves and plant herbs better suited to the cooler climes. Enjoy the last of it with a little fresh oregano and parsley which offers a fresh herby punch and an appreciation for the changing flavours of the seasons.
Chef's tip
Use the best quality bread you can find for the bruschetta. A good crusty baguette or sourdough will grill well and not become soggy once topped with the purée and salmon. If using bamboo skewers, soak before using to prevent them burning on the barbecue.
