Mojo pork skewers with Cuban coolers

Recipe & Food styling: Sara Buenfeld
Prop styling: Tony Hutchinson

Elderflower Margarita

If you've been out picking Elderflowers to make cordial over the last few weeks, here's a quick idea that'll make good use of some of your batch. It's a variation on a classic Margarita - personally, I tend to steer clear of Triple Sec that's often used too (bad experience in my youth). It matters not though - Tequila and Elderflower get on fabulously well.

50ml Tequila

15ml Elderflower cordial

Juice of two Limes

Crushed Maldon Sea Salt

Rub the rim of a glass with half a cut lime, then dip in salt. Rattle the ingredients together in a cockail shaker with a few ice cubes, then serve immediately.

Try this Elderflower cordial recipe

Key Lime Pie

Recipe: Janine Ratcliffe

Food styling: Val Barrett

Recipe >>> HERE <<<

Thai carrot and radish salad

Shot for BBC Good Food Magazine, May '12 Issue
Recipe and food styling: Sara Buenfeld
Prop styling: Jo Harris

Pan-fried Sea Bass with a quick tomato salsa

You could serve this salsa with salmon, mackerel - any white fish; it would also be great spooned over a piece of chicken snatched straight off the barbie. I hear the weather forecast for tomorrow is a bit grim, so we're seizing the opportunity to have something light and summery while the going's good.

2 Line-caught Sea Bass fillets
A small punnet of cherry tomatoes, chopped
1 Shallot, finely chopped
1 Red chilli, finely chopped
The juice of 1 lime
2tsp Fish sauce
1tsp Sugar
A pinch of salt
Fresh coriander leaves
Rapeseed oil

1 Season the fillets with salt and pepper. Mix the the tomatoes, shallot and chilli together in a bowl, stir in the lime juice, fish sauce, sugar and coriander then put to one side.
2 Heat a splash of oil in a frying pan. Place the fillets skin side down in the pan and fry for 4-5 minutes, after which the skin should be nice and crispy. Flip over with a spatula and cook on the white side for about a minute. Plate up, then serve with a generous spoonful of salsa.

Baby courgette and lime linguine

Serves 2

250g Linguine

Olive oil

4 or 5 Baby courgettes

I Red chilli, deseeded and finely chopped

1 Large garlic clove, crushed

2 Limes

A handful of basil leaves

Parmesan cheese, to serve

Get the linguine into a pan of boiling water. Use a pastry brush to oil a griddle
pan before placing on the heat. Slice the courgettes on a slant and sear on both sides
for about 5 minutes, turning once (the courgette slices should be scorched with
griddle lines). Put to one side on a sheet of kitchen roll. In a seperate pan,
soften the garlic and chilli, before stirring in the drained linguine,
griddled courgettes, a drizzle of olive oil and the juice of one lime.
Season well. Serve with basil leaves, a generous grating of Parmesan and
lime wedges on the side.