Josh says: This is such a simple recipe that depends entirely on the quality of the tomato, so get the best quality that you can afford. I like to serve these with some chunky slices of bread, brushed with olive oil, rubbed with cut garlic and dusted with some chilli flakes before going under the grill to char. Some plain toasted bread, or even no bread at all, will also suffice.

Serves 4

Ingredients

For the sumac dressing

• 100ml best quality extra-virgin olive oil
• 3 tbsp best-quality sherry vinegar
• 2 tsp sumac
• 1 tbsp pomegranate molasses
• 1 tsp granulated sugar
• 1 garlic clove, minced or grated
• Flaked sea salt

For the beef tomatoes

• 4 beef tomatoes, or other best-quality summer tomatoes of choice
• 2 small shallots, finely chopped
• Handful of picked marjoram or oregano leaves
• Handful of picked tarragon leaves 
• 4-8 slices of sourdough, grilled or toasted (optional)
• Flaked sea salt and ground black pepper

Method

For the sumac dressing, whisk the olive oil, sherry vinegar, sumac, pomegranate molasses and sugar in a small bowl, then stir the garlic through and season with salt. Set aside to infuse for 15-20 minutes and store until required.

For the beef tomatoes, set a deep saucepan of water over high heat and bring to the boil. Use a knife to make a small cross at the base of each tomato and blanch in the pan of boiling water for 30 seconds. Transfer immediately to a bowl filled with iced water, to stop the cooking process. Peel the tomatoes and slice horizontally into 1cm rounds.

Lay the tomatoes out slightly overlapping on a serving platter, season liberally with flaked salt and black pepper, and drizzle with the sumac dressing. Top the tomatoes with the chopped shallots.

Throw the marjoram or oregano and tarragon leaves all over the top, and serve alongside the grilled or toasted sourdough bread if you like.

Josh says: Figs come into season towards the back end of summer, when a glut of beautifully dark, purple specimens adorn the shelves of local greengrocers and supermarkets in the UK, imported mainly from France and Turkey. There are a number of ways to take advantage of this deluge – the humble fig is endlessly versatile – but often I find it needs little more than some good cheese and a drizzle of best-quality honey.

Serves 2-4

Ingredients

• 6 fresh Turkish figs
• 250g burrata
• 3 tbsp floral honey, mixed with 1 tsp warm water
• 3 tbsp best-quality extra virgin olive oil
• 50g hazelnuts, toasted and roughly chopped
• Picked basil leaves
• Raisin or walnut bread, toasted, to serve (optional)

Method

Quarter or halve the figs (or a combination of both), and lay them scattered around a plate atop and surrounding the burrata.

Drizzle the honey and olive oil over the plate and garnish with hazelnuts and some picked basil leaves.

Serve as is, or with some toasted raisin or walnut bread.

Josh says: Summer holidays. Mediterranean sunshine. Long days spent by a pool doing not very much at all. Barbecues with ice-cold beer. And a huge, triangular tranche of super-sweet watermelon straight from the fridge that you gnaw to the rind. 

There is no finer fruit in my opinion. Because of what it represents as much as how it tastes. This is an incredibly simple recipe that is both light and refreshing, perfect for when you’re on holiday and want to make yourself lunch without it taking up too much of your precious downtime. In the absence of ricotta salata, you could use feta, which is slightly more classic, admittedly, but for a good reason. Grilled halloumi would also be great.

Serves 4

Ingredients

• 1kg watermelon, fridge-cold, rind removed and cut into chunks
• 2 small shallots, thinly sliced
• 100g ricotta salata, shaved
• 30g pine nuts, toasted
• 60ml extra-virgin olive oil
• 2 tbsp lime juice
• Pinch of Aleppo chilli flakes (pul biber)
• Edible flowers, such as nasturtium (optional)
• 2 green chillies, thinly sliced
• 5g picked mint leaves
• 5g picked basil leaves
• Coarse black pepper

Method

Arrange the watermelon on a serving platter and top with sliced shallots, ricotta salata and pine nuts.

Whisk the olive oil, lime juice and chilli flakes together and spoon over the salad. Garnish with edible flowers (if using), sliced green chillies and herbs.

Finish with a few grinds of black pepper and serve immediately.