Summer recipes: make our satay with Asian slaw and sweet nectarine galette

Chicken satay skewers. Photo: Booths

Chicken satay skewers. Photo: Booths - Credit: Booths

Summer recipes from Booths perfect for those lockdown feasts in your garden

Jewelled couscous. Photo: Booths

Jewelled couscous. Photo: Booths - Credit: Booths

Chicken satay with Asian slaw

Serves 4


Nectarine galette. Photo: Booths

Nectarine galette. Photo: Booths - Credit: Booths

For the salad

150g shredded carrot

50g thinly sliced green cabbage

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1/2 thinly sliced red onion

50g thinly sliced red pepper

50g shredded mange tout

50g sliced spring onions

1 large sprig chopped coriander

Sea salt and pepper to taste

For the dressing

1 tbsp extra virgin olive oil

1 tbsp soy sauce

1 tbsp sesame oil

1 tbsp cider vinegar

1 clove crushed garlic

1 tsp crushed ginger

1 lime (juice and zest)

1 tsp soft brown sugar

For the chicken satay

8 chicken thighs

1 tbsp veg oil

200ml coconut milk

1 lime (juice and zest)

2 crushed cloves garlic

3 tbsp peanut butter

1 tbsp soy sauce

1 tbsp honey

1 tbsp madras curry


Mix together the coconut milk, lime juice and zest, grated garlic, smooth peanut butter, soy sauce, honey and madras powder until smooth. Keep a small dish of this sauce as a dipping sauce for later

Cut the chicken thighs in half and place in the remaining satay sauce to marinate for 2 hours. Thread the chicken onto 4 kebab skewers, brush with a little oil and either char grill on a barbecue or grill in the oven for 6 mins each side until cooked through.

Prep all the washed vegetables and place into a large bowl. Mix together all the dressing ingredients in a small container, a clean jam jar works well. place the lid on and shake

Dress the salad and season to taste with salt and pepper. Serve with the chicken and a pot of the dipping sauce.

Chef tip

For a twist try changing the chicken for king prawns. For vegetarians, even sized pieces of peppers, courgettes, mushrooms and aubergine work well

Try this summer strawberry cheesecake recipe from Bake Off’s Steph Blackwell from Chester

Jewelled couscous

Serves 4


For the salad

100g cous cous

1/2 finely diced red onion

2 spring onions finely sliced

50g finely diced red pepper

50g diced dried apricots

50g toasted pine nuts

25g sultanas

2 lemons (juice and zest)

2 tbsp olive oil

1 tsp chilli flakes

1 tsp crushed cumin seeds

1 tsp crushed coriander seeds

1 tsp turmeric

1 tbsp chopped coriander

200ml boiling water

Salt and pepper to taste

For the yoghurt dip

50g pomegranate seeds

1 tbsp chopped mint

1 clove crushed garlic

100ml Greek yoghurt

Sea salt and pepper to taste


Place the couscous, crushed cumin, crushed coriander and turmeric in a large bowl and top with the boiling water. Cover with cling film and steam for 2 minutes.

Fork the couscous to make it light and fluffy. Add the other salad ingredients and mix well. Season with salt and pepper to taste

Prepare the yoghurt dip by mixing all the dip ingredients in a small bowl and stir. Serve the salad with a sprinkle of pomegranate seeds and more chopped coriander and the yoghurt dip.

Chef tip

A great salad to serve with a lamb tagine or a full roast chicken coated in your favourite spices

Nectarine galette

Serves 4


For the galette

200g plain flour

25g caster sugar

¼ tsp salt

100g butter, chilled and cubed

1 egg

5 nectarines, stoned and thinly sliced

75g demerara sugar

2 tsp cornflour

1 tsp vanilla extract

1 tsp fresh thyme leaves

A little flour to dust

1 egg, beaten

1 tbsp demerara sugar

For the honey and thyme cream

200g mascarpone

2 tbsp honey

2 tsp fresh thyme leaves


To make the galette pastry, place the flour, caster sugar and salt into a bowl. Stir to combine. Add the chilled butter and rub into the flour using your fingertips until the mix resembles fine breadcrumbs.

Add one egg and stir to combine using a fork. Use your hands to bring the mix together and roll into a ball. Wrap and chill in the fridge for 1 hour.

Meanwhile, mix the sliced nectarines, demerara sugar, cornflour, vanilla and thyme in a bowl.

Pre-heat the oven to 180°C (fan) / 200°C / 400°F / gas mark 6.

Once the pastry has chilled, lightly dust a surface with flour and roll the pastry into a circle approximately the thickness of a pound coin. Place the pastry circle on a baking tray lined with baking paper. Spoon the nectarine mix onto the pastry circle leaving a 1.5-inch border around the edge.

Fold the border edge slightly over the fruit filling, pushing down gently to seal. Brush the pastry edge with the beaten egg and scatter over the demerara sugar.

Bake in a pre-heated oven for 35 minutes or until the pastry is golden brown.

To make the honey and thyme cream, place all of the ingredients into a bowl and stir well.

Serve the galette warm with a generous dollop of honey and thyme cream.

Sour cherry rum cooler

Serves 2

Shaker ingredients

70ml rum

2 lemons, juiced

4 tsp cherry jam

1 egg white

A few of cubes of ice

Garnish ingredients

1 sprig of mint to garnish


Add all ingredients into cocktail shaker or large jam jar and shake for 30 seconds. Fill two glasses with ice and pour the shaker of cocktail over the ice. Garnish with a sprig of mint and serve.

Chef tip

Keep your large jam jars and use them as a cocktail shaker

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