Our Top 3 Summer Recipes

If it’s good enough for Prince Harry and Prince William…it’s good enough for us; that’s the maxim we usually like to go by. Chef Sophie Michell hails from the UK and has cooked for the likes of our favorite Princes, Leonardo DiCaprio and Claudia Schiffer, and just happens to be the youngest female executive chef at Pont St. Restaurant at London’s Belgraves Hotel. Girl power? We think so.

We asked Michell to share her top three recipes for the warm weather. (This is what you should be making your Mom this weekend – just saying.) We can’t knight Michell, but we can make her an honorary potato head. Besides, the fish tacos speak for themselves…

Potato Rösti and Smoked Salmon with Vodka-spiked Yogurt and Salmon Keta

best potato latke

Brunch is one of the best meals of the week: Slow, lazy eating, big chili for breakfast if you’ve woken up late or a light dish for your lunch if you’re an early bird. This is a blinder – crisp rösti, smoked salmon and punchy yogurt topping. Really good.

Serves 4, as a starter or brunch dish

For the rösti and salmon

2 medium floury potatoes, such as Maris Piper, unpeeled and scrubbed

1oz Classic Greek yogurt

3 tbsp olive oil

2 tbsp butter

7oz smoked salmon, sliced

2 spring onions, finely sliced

3.5oz salmon keta (large salmon eggs)

sea salt and freshly ground black pepper

For the vodka-spiked yogurt

6oz Classic Greek yogurt

2 tablespoons vodka

zest of 1/2 lemon

Preheat the oven to 350°F/gas mark 4.

Grate the potatoes and squeeze out the excess liquid by gently squeezing them in a clean tea towel. Transfer the potato to a medium bowl and stir in the yogurt. Season and stir well to combine.

To make the vodka-spiked yogurt, mix the yogurt, vodka and lemon zest together in a small serving dish. Season to taste and set aside.

Heat the olive oil and butter in a medium, non-stick frying pan. Divide the potato mixture into 8 equal portions and shape into rounds using your hands. Fry a couple of the rösti at a time, for 5 minutes on each side or until golden brown. Transfer to a baking tray and keep hot in the oven. Repeat to cook the remaining röstis.

To serve, place two röstis on each plate and top with the smoked salmon, vodka yogurt, sliced spring onions and finally the salmon eggs.

Fish Tacos, Chipotle Yogurt and Pickled Red Onions

best fish tacos

Serves 4

For the pickled onions

1 1/4 cup white wine vinegar

½ cup castor sugar

2 red onions, finely sliced

For the chipotle yogurt

6oz 0% Greek yogurt

2oz chipotle chili paste or 2oz canned chipotles, drained and chopped

sea salt and freshly ground black pepper

For the fish

5oz plain white flour

5oz sparkling water

5 fl oz sunflower or vegetable oil

1 lb skinned white fish (eg cod or hake), cut into bite-size pieces

To serve

1/2 iceberg lettuce, shredded

8 small soft wheat tortillas

finely chopped coriander leaves

4 lime wedges

To make the pickled onions, place the vinegar and sugar in a small pan. Bring to the boil, then reduce the heat and simmer for a couple of minutes. Remove from the heat, add the finely sliced onions, and set aside to cool.

For the chipotle yogurt, stir together the yogurt and chipotle paste or chopped chipotle, then season to taste and set aside.

To make the batter for the fish, mix together the flour and sparkling water in a large shallow bowl. Heat the oil for a few minutes in a large sauté pan over a medium heat, being careful to not let it get too hot (you can test to see if it is hot enough by dropping in a piece of bread – it should sizzle). Quickly dip the fish in the batter to coat lightly and then fry in the oil, in batches if necessary, for a couple of minutes on each side. Remove with a slotted spoon and drain on kitchen paper.

To serve, place a little shredded lettuce in each tortilla, top with some fish, a dollop of chipotle yogurt and a spoonful of pickled onions, and fold in half to make a soft-shell taco. Serve with a scattering of coriander and a wedge of fresh lime on the side.

For a healthier option, simply cook the fish for 5 minutes on each side under a grill rather than battering and frying it.

Preserved Lemon and Yogurt-Marinated Poussins

lemon chicken

This is a barbecue recipe through and through: gorgeously flavorful, overnight-marinated chicken. I like the smaller chickens for this recipe, as they take on the chili and barbecue well. Also, they cook much faster. Preserved lemons are used a lot in Moroccan food – they are good blitzed with some honey and chili as I’ve done in this marinade, giving a lot of flavor for not much effort. They can be found in many supermarkets too.

Serves 4

4 poussins, spatchcocked

For the marinade

3 preserved lemons, drained

2 garlic cloves

2 shallots

3 tablespoons runny honey

1 teaspoon dried chili flakes

small handful of fresh thyme

3.5oz Classic Greek yogurt

salt and freshly ground black pepper

For the salad

1 red onion

1 cup cherry tomatoes

2 baby cucumbers

3oz extra-virgin olive oil

½ cup green cracked olives

1 lemon, cut into wedges

6oz Classic Greek yogurt

1 tablespoon za’atar

flatbreads, to serve (optional)

Mix all the marinade ingredients together, then blitz in a blender. Place the poussins in a large airtight container, rub the marinade all over, seal with the lid and chill overnight in the fridge.

To cook on the barbecue, heat your barbecue to white coal stage. Cook the chicken for about 10–15 minutes on each side.

If cooking in the kitchen, preheat the oven to 425˚F/gas mark 7. Heat a griddle pan over a medium heat. Generously season the poussins and brown on the griddle, in batches if necessary, for about 5 minutes each side. Transfer the poussins to a roasting tin and roast in the oven for 15 minutes.

While the poussins are roasting, chop the onion, tomatoes and cucumbers into cubes and mix with the olive oil, olives and a squeeze of lemon juice.

Place each poussin on a serving plate with a pile of salad, a dollop of the yogurt and a sprinkling of za’atar, and serve with warm flatbreads.

*Recipes and photos courtesy of Total Greek Yoghurt Cookbook