Fig, Serrano and Gorgonzola Salad

When its warm outside and you can pair seasonal foods with simple complementary flavours in a mouth-watering salad - like fresh, ripe figs, Gorgonzola and Serrano ham with a fig and balsamic dressing on baby spinach - it is a win/win situation. You get to eat something that feels sophisticated and tastes delicious without having to heat a thing in your kitchen.

If you can't find fig vinegar, balsamic will do just as well.

Serves 2 as a main with bread or 4 as a starter.

Fig, Serrano and Gorgonzola Salad

2 handfuls of baby spinach, washed and drained

4 ripe figs, topped and quartered

50g Gorgonzola, cubed

75g Serrano ham, shredded

3 tbsp fig vinegar

6 tbsp olive oil

Salt and pepper

Chuck them all in a bowl however haphazardly you wish.

Chorizo and Green Pea Soup

It's starting to cool down now, and I'm going to Scotland where it is bound to be even cooler so I thought a flask of warming yet refreshing soup could work a treat for the long journey.

I really like the contrast of the fresh summery sweet peas with the earthy smoked sweetness of the chorizo. This is a good soup to eat warm, not hot or cold. The fat from the chorizo won't do you any favours if you eat it cold and hot you loose the balance of the flavours.

I used some chicken stock I made from a roast bird off of Peckham Farmer's Market but you can use chicken or vegetable stock cubes or powder, or just use water and cook some diced carrots and celery with the onion and season well.

This is meant to be easy and simple but satisfying, I served it with my Garlic and Sea Salt Focaccia and it worked beautifully. Squirrelface even went back for seconds.

Chorizo and Green Pea Soup

300g peas fresh (podded weight) or frozen

100g cured chorizo, skinned and finely diced

1 onion, diced

500ml stock or water

Salt and black pepper

Fry chorizo on a medium heat, allow it to let the redidsh golden fat come out and when there is enough to coat the pan add the onion and cook for 8 - 10 minutes until soft.

Meanwhile, boil the peas in the stock for 3- 5 minutes and move 150g peas, without stock, into the pan with chorizo and onion, the turn heat down low.

Blend the remaining peas with the stock until somewhere between chunky and smooth.

Add blended peas and stock to the pan and turn the heat up high, bring to a boil and turn off the heat.

Wait 5 minutes and serve in soup bowls with the focaccia as advised or any other delicious bread.