Top chefs share their favourite summer recipes

We asked top chefs to share with us some of their favourite summer recipes and the resulting seasonal menu certainly doesn't disappoint. From Eric Lanlard's beetroot and broccoli tart starter to Lisa Faulkner's easy chocolate cake dessert, there's plenty here to inspire…

Kate Whitaker

Eric Lanlard

Looking for a beautiful starter for a summer menu? Try Eric Lanlard's earthy beetroot and broccoli tart, using beautifully coloured heritage beetroot. Says Eric: "I just love the way the recent trend of the farmers' market has made us all rediscover our vegetables and fruits. I really like the mixed-colour heritage beetroots, and this tart is just a little ray of sunshine. The broccoli is perfect for cutting through the earthiness of the beautiful roasted beets".

Eric Lanlard's heritage beetroot and broccoli tart

Serves: 8
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes

Ingredients

Grated zest and juice of 1 orange
1 tbsp olive oil
1 tsp light muscovado sugar
500g (1lb) raw heritage beetroot, peeled and quartered
150g (5oz) broccoli, roughly chopped
1 blind-baked shortcrust pastry case in a 23cm (9in) diameter, 3cm (1.in) deep tart tin
150g (5oz) mascarpone cheese
4 tbsp double cream
2 eggs, beaten
½ tsp freshly grated nutmeg
Salt and freshly ground black pepper
Snipped fresh chives, to garnish

Method

1. Put the orange zest and juice into a bowl with the olive oil and sugar, and mix together.
2. Place the beetroot quarters in a roasting tin, pour over the orange mix and toss to coat. Roast in a preheated oven at 200C (fan 180C)/400F/gas mark 6, for 35-40 minutes, or until tender. If necessary, cover with foil halfway through cooking to prevent over-browning.
3. Bring a large saucepan of lightly salted water to the boil. Have ready a bowl of cold water. Add the broccoli to the boiling water and cook for 2 minutes. Drain, then plunge the broccoli into the cold water.
4. When cold, drain well and place in the cooked pastry case. Arrange the beetroot on top.
5. Reduce the oven heat to 180C (fan 160C)/350F/gas mark 4. Put the mascarpone and cream into a bowl and mix until smooth. Stir in the eggs and nutmeg, then season with salt and pepper. Pour the mixture over the beetroot and bake in the oven for 25 minutes, or until just set and light golden.
6. Sprinkle with chives just before serving.

Recipe taken from Tart it Up! by Eric Lanlard, published by Mitchell Beazley