• Succulent steak, nectarine and red-onion salad with Parmesan crisps
• Juicy stone fruit baked in sticky balsamic blaze topped with crushed biscotti and organic white chocolate
• Easy summer pudding
• Smoked chicken, grilled nectarine, goat’s-milk cheese and rocket salad
• Verjuice-poached stone fruit with a wedge of cheese

Make clarified butter (ghee)

For clarified butter (ghee), slowly melt unsalted butter over low heat. Don't let the butter come to a boil, and don't stir it. This allows the milk solids to separate from the liquid butter.

Once the butter has separated into three layers, there will be foamy milk solids on top, clarified butter in the middle, and milk solids on the bottom. Turn off the heat and skim the foamy white solids from the top. Then ladle off the clarified butter. Be careful not to disturb the milk solids at the bottom of the pan.

Clarified butter can be used immediately. Or, let it solidify and keep it in the refrigerator for up to three to four weeks. Just remelt to use. One pound of unsalted butter yields 1-1/4 cups clarified butter.