Nigel Slater’s recipes for roast red peppers with chickpeas, and lemon and raspberry squares
The scorching red days of high summer mean plates of roasted scarlet peppers and basil, vermilion salads of tomatoes or watermelon and bowl after bowl of arterial red cherries. There is the summer pudding too, with its pink-purple dome of juice-soaked bread, crushed redcurrants and raspberries. The colours suit the temperature and shake us from our late-summer laziness. (It has been seven days of salads in this kitchen.) I did make a dazzling pissaladière too, throwing strips of scorched red peppers among the caramelised onions and olives. We ate it outside, burning our backsides on the hot stone of the kitchen steps.
To refresh us in the summer heat, I dug out an age-old recipe from a handwritten notebook of mine (penned in the 80s, I think, inspired by a recipe from the late Katie Stewart) for lemon curd slice. In many ways it is the predecessor of the lemon tart but less fragile and more useful for cutting into squares to feed a crowd. The base is a soft, sweet shortbread made all the more tender for its addition of cornflour. The filling: a mouth-puckeringly sharp curd made with butter, lemons and eggs. I sliced peaches on top and added raspberries and rose petals too.
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