Mediterranean Inspired Summer Eating
Fresh, Flavourful, and Light Dishes Inspired by Coastal Living
Hi folks,
I’ve spent the past week in Sweden soaking up family time and some sporadic sunshine. We’re here to spend time with Sofie’s relations and for the boys to get in touch with their Swedish roots before we head south to Puglia in Italy via Copenhagen next week. I have some med-inspired recipes for you this week but also the news that I recieved the very first copy of my new cookbook Real Time Recipes which comes out in October! Take a peak below!
The book is filled with recipes designed to be made in under 30 minutes, no ovens, pre-marinading etc - just straight through cooking which makes the most of your time in the kitchen- the book accompanies a 10 part TV show also coming this Autumn. You can now pre-order here: https://linktr.ee/DonalsRealTimeRecipes- Let me know what you think in the comments below!
But until then here’s this weeks recipes!
Dx
There’s a particular kind of supper that makes you feel like you’ve escaped- glowing skin, a cold drink in hand, and a table full of dishes that look like they belong on a tiled terrace somewhere in the Med with an olive tree waving in the breeze. That’s what I’m manifesting for our trip to Puglia later this month - though I have no doubt the kids might have other ideas. If your summer plans are more Ireland focused, I think you can still achieve those European vibes. You just need a decent playlist, a good drizzle of your very best olive oil, and food that’s simple, produce-driven, bright and best eaten with your hands.
Za’atar Chicken Plates
Let’s start with the Za’atar Chicken Plates. Inspired by one of our favourite LA haunt, Kismet, a Middle Eastern-centric menu which opened a rotisserie to go option while we lived in the city. This recipe has become my go-to when I want a feast that doesn’t feel like hard work. A spatchcocked chicken gets slathered in za’atar laden oil and roasted until the skin is crisp, and the meat is impossibly juicy. Yes, it takes an hour, but that’s mostly hands-off. While it cooks, you’ve got time to pull together all the good stuff: a punchy cucumber salad with caraway and lemon, creamy whipped hummus (homemade makes all the difference here, and a few ice cubes in the blender is the best trick you’ll ever learn), and a generous selection of pickles to cut through the richness (store-bought completely acceptable). Serve it all with warm flatbreads (I like to bring shop bought ones back to life by toasting with tongs over an open gas flame) and let people tear, dip and build their own bites. It’s casual, generous, and exactly how summer eating should feel.
Zesty Crab & Courgette Linguine
If you’re looking for something lighter but still full of flavour, the Zesty Crab & Courgette Linguine is where it’s at. Crab pasta sounds fancy, and it can be, but this version is fast, fresh and totally doable on a weeknight- don’t even think about tackling a crab for this one- freshly cooked and picked crab meat in little tubs are widely available. The key is balancing the richness of the crab with lemon, chilli, and lots of herbs. I use a mix of brown and white meat for depth, but if you can only get your hands on one, don’t stress. Use what you’ve got. Courgettes bring some sweetness and body to the sauce, and the whole thing comes together in one pan while the pasta cooks. Serve with a chilled glass of something crisp and pretend you’re seaside.
Apricot & Ricotta Galette
And finally, dessert, because if you’ve made it this far through the summer, you deserve it. The Apricot & Ricotta Galette here is a lazy baker’s dream: one sheet of good pastry, a quick mix of ricotta and mascarpone, and a pile of jammy apricots folded into the middle. No tart tin, no faffing. Just free-form, rustic beauty that looks like it came from a bakery window in Provence. The trick is to use fruit that’s on the edge of too-ripe, it turns syrupy and soft in the oven, exactly what you want. A few mint leaves and maybe a spoon of whipped cream to finish. Simple summer produce on the plate!
Photography Credit: Donal Skehan, Tara Fisher & Jo Murphy
Food Styling Credit: Charlotte O’Connell