Delia's menu for August

Fried halloumi cheese with lime and caper vinaigrette

This is a great recipe to have up your sleeve for the unexpected vegetarian. Halloumi arrives in sealed plastic wrapping and has a reasonably long shelf-life, which means that you can always have a pack tucked away in the fridge. If you can get hold of some Greek olive oil for the dressing and eat this outside in the sunshine, the scent and the flavours will transport you to the Aegean in moments. 

Salmon with a Saffron Couscous Crust and Tomato and Olive Vinaigrette

This is unusual but works like a dream and is very simple to prepare. The couscous crust encases the salmon and keeps all the fragrant juices inside intact. Served with perhaps some fresh shelled peas, it makes a perfect main course for summer entertaining.

Fresh Peaches baked with Amaretti 

This is my version of a recipe from one of my most favourite cookbooks, the Four Seasons Cookery Book by Margaret Costa (Grub Street Publishing).