Embracing tasty summer herbs

Herb garden pesto

Makes about 500ml (18fl oz)

100g (4oz) mixed soft herbs, basil, flat leaf parsley, mint, chives, dill, plus extra to serve

300ml (1/2 pint) crème fraiche

100g (4oz) freshly grated Parmesan cheese, extra to serve

100g (4oz) toasted pine nuts, extra to serve

To serve

75g (3oz) spaghetti, linguine or another pasta per person

Sea salt and freshly ground black pepper

1 Put the herbs, crème fraîche and Parmesan in a food processor and whizz together until blended. Add the pine nuts and pulse so they are just a little chopped. Season really well, then divide what you want to freeze into ice cube trays using a couple of teaspoons. Wrap the trays in clingfilm and freeze for up to three months – longer is fine but it will lose some of its vibrant colour.

2 Cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, then stir in enough of the fresh pesto to just coat the pasta. If using the frozen cubes, pop one to two pesto ice cubes per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 minutes.

3. Stir the melted pesto into the pasta, then divide among warm wide-rimmed bowls and scatter over some extra Parmesan, pine nuts and some extra herbs, if you like. If you’ve seasoned it correctly when you’ve made it there will be no need to readjust it now.

Paillard of chicken with lemon and herbs

Serves six

6 skinless chicken breast fillets

2 tbsp Donegal Rapeseed oil

1 ½ tsp balsamic vinegar

150g (5oz) bag rocket

25g (1oz) block parmesan cheese

Marinade

2 garlic cloves

3 fresh rosemary sprigs, leaves stripped and finely chopped

6 fresh sage leaves, finely shredded

Finely grated rind and juice of ½ lemon

3 tbsp Donegal Rapeseed oil

Sea salt and freshly ground black pepper

1 Place each chicken breast between two sheets of clingfilm or parchment paper. Bash with a meat mallet or rolling pin until it has flattened out to an even layer about 5mm (1/4in) thick. Transfer to a shallow non-metallic dish.

2 To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage. Stir through the oil, lemon zest and juice, and some ground black pepper. Pour the marinade over the chicken, cover with clingfilm and chill for at least two hours, or up to two days.

3 Heat the barbecue. Once the flames have died down, spread out the coals (or you can use a cast-iron griddle pan or gas barbecue). Cook the chicken for one to two minutes on each side. Transfer to a board to rest for a few minutes, then arrange on plates.

4 Pour the oil and balsamic vinegar into a large bowl. Add the rocket and seasoning. Toss, then shave over the parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over. CL