Three delicious summer dishes for entertaining at home

Along with many others, we have converted a shed at home into an outside dining area. There was a bit of investment but in the end we have another space to use in the house when we have people over.

We’ve always been a good house for that. The kitchen has nearly seen as much dancing as it has eating over the years, although perhaps that’s on the wane a bit now as we hurtle towards our dotage.

I was never blessed with the going-to-bed gene, always wanting to squeeze the last few drops out of the night. I usually tread the fine line between staying up as late as I possibly can without being found out. The agitated thump of footsteps on the stairs signals an abrupt end to the music.

I get great satisfaction cooking for friends. It’s never fancy, always practical. The cooking has to be soothing and part of the enjoyment of the evening. I prefer to cook alone so I can immerse. It’s always family style, a big pot of something or other that looks impressive and generous. I don’t do small portions but I also hate waste, another fine line.

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These dishes are meant to go together although they don’t have to, of course.

The rigatoni is rich; I rarely put cream in my pasta but this really calls for it. Get good sausages and roll them into balls, it won’t take long and is worth the effort.

Elderflower and tomato are lovely together. It elevates the simple salad that is all about the best ingredients. Heirloom tomatoes are wonderful, flavourful and craggy. The most important thing is the flavour. There’s nothing worse than a disappointing tomato.

I first came across the French bean salad many years ago in dear old Chapter One. Ross would separate the bean lengthways to make for finer eating but I won’t do that to you. It can be difficult to find ripe peaches, so if you can’t get them, use tinned. It will be better than unripe ones. I’ve added a little coriander seed crumble to the affair to make it my own.

Recipe: Rigatoni, sausage meatballs, pepper cream and thyme

Recipe: Heirloom tomatoes, buffalo mozzarella and elderflower vinaigrette

Recipe: French bean, peach and roasted almond crumble