I like to share my favourite things, so here is my favourite complete summer meal that will, hopefully, please the whole family.

Starter: Quick Kind of Gazpacho

Ok, bear with me on this one.

I’ve tweaked my grandma’s Arjamolho recipe and made it kid-friendly. Arjamolho is a summer soup typically made with fresh tomatoes cut in very small cubes, cucumber, onion and a lot of vinegar or lemon juice. It’s served chilled and it reminds me of heady summer days back in the Algarve, getting home from school and drinking the whole bowl in one go.

I like ‘bits’ in my soup so the above works for me, but the children in my life are firmly against ‘bits’ so I had to improvise. Because it’s blended I call it more of a gazpacho. I also added a bit of red pepper. Otherwise, it was a bit too tomato-y after blending.


500g vine tomatoes

1 cucumber, peeled

1 red pepper

1/2 red onion

1 clove of garlic, peeled

juice of 1 lemon

1/2 tsp cumin

1/2 tsp smoked paprika

salt and pepper to taste

large handful of ice / or water and plenty of time to chill

How to

Put everything in the blender (or use a hand blender) and mix until smooth.

Add in the olive oil and mix again until just combined.

Serve cold.

That’s it.


Main: Mini turkey fillets with mushrooms and cream

This was a solid staple growing up. It’s easy, uses one pan only and it’s still one of my favourite recipes from childhood.


400g turkey breast, diced

300ml single cream

300g chestnut mushrooms

2 tbsp olive oil

2 cloves of garlic, minced

1 chicken stock cube

soy sauce, to marinade

salt and pepper to taste

How to

Marinate the turkey with black pepper and soy sauce for as long as you can (I’ve done from 20 minutes to a whole day depending on how much time I have).

Mince the garlic and add to a large frying pan along with the olive oil and turkey breast.

Let cook until the turkey is ⅔ done.

Add the mushrooms and let cook for a few minutes more.

Add the cream and stock cube.

Let cook until the cream thickens to your liking.

Serve with plain rice.


Dessert: Yoghurt with lemon curd, frozen grapes and Belvita biscuits

I thought this was the kind of concoction no one else apart from me would like… However, it’s been a solid success with my nieces and nephews, so here it goes.


greek yoghurt

a spoonful of lemon curd

a packet of 4 Belvita biscuits

a handful of frozen grapes

How to

Put the yoghurt in a bowl and swirl in the lemon curd.

Top up with broken Belvita biscuits and frozen grapes.

That’s it.

Tried any or all of these? Let us know what you think in the comments. 

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