Nigel Slater’s recipes for artichokes with olive oil potatoes, and elderflower cherries

Sumptuous artichoke and cherry dishes with orange shortbreads for summer’s long lazy lunches

I am loving these midsummer days in the kitchen. Cooking feels suddenly easier and more relaxed; lunches are often longer, dinner less urgent. I make food that can be eaten hot or warm, that fits in with the slower pace of life. No one will be demanding that you come to the table “now”.

The bowls of preserved artichokes at the deli counter are a wonderful thing to have in the fridge. (You can make your own if you have artichokes in the garden and all day to fiddle with them.) In our house they may find themselves dipped in tempura batter and then dunked in deep, bubbling oil or else browned on the grill; they are sometimes mashed with lemon and torn basil leaves to give an effortless pasta sauce, or whizzed to a purée to spread on crisp, thick toast. This week I grilled some from the deli and ate them with waxy potatoes I had baked in oil and the faintest hint of garlic.

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