Prosciutto and figs, cauliflower and lemongrass, tomato and bulgur – Nigel Slater’s early summer recipes

Bright, light flavours, substantial salads and vegetable sides that are just as good as the dish of the day

It is the season of lighter eating – substantial salads, vegetable dishes that are good as both principal dish or on the side, and those that celebrate the spring and early summer ingredients. Cannellini beans cooked from scratch with slices of prosciutto and the first tiny Turkish figs; local cauliflower in a citrus-scented sauce for eating with rice or gently chilled as a side, all are suddenly the dish of the day.

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