Summer cooking is at its best when the ingredients do most of the work. For John Gionleka, chef-owner of Peckham Bazaar, that means building dishes around the season’s freshest produce, from hand-dived Shetland scallops and sweet peas to cured tuna, borlotti beans and wild greens. This summer collection brings together polished recipes for special occasions and more relaxed dishes for sharing, each paired with the Little Olive Oil extra virgin olive oil that suits it best.
Whether you’re planning a summer lunch, an outdoor supper or a dinner for friends, these recipes offer a mix of elegant seafood, vibrant vegetables and comforting pastry dishes. They feel generous and impressive without losing the rustic simplicity that makes John’s cooking so appealing.
Cured Bluefin Tuna With Borlotti Beans And Datterini Tomatoes
John’s cured bluefin tuna recipe combines delicate slices of fish with slow-cooked borlotti beans, sweet datterini tomatoes, herbs and crisp croutons. The result is rich, fresh and full of contrasting textures, making it an impressive choice for summer entertaining. Little Olive Oil Kalinjot Pure extra virgin olive oil works particularly well here, bringing tomato-leaf notes and a lively, peppery finish that lifts the tuna, beans, and tomatoes without overwhelming them. You can find the full bluefin tuna recipe here.
Shetland Scallops With Sweet Peas And Broad Beans
Hand-dived Shetland scallops are paired with sweet peas, broad beans and a light scallop emulsion in this elegant summer dish. It feels refined enough for a special dinner, yet the ingredients remain simple and seasonal. Little Olive Oil Trio Select extra virgin olive oil is the ideal match because its smooth, delicate character complements the natural sweetness of the scallops and vegetables. Serve it as a starter or light main course with crusty sourdough or a simple seasonal salad. Discover the scallops recipe here.
Wild Green Bourek With Strained Yoghurt
This crisp, golden bourek is filled with nettles, wild rocket, wild fennel or dill, feta and thick yoghurt. The soft, savoury filling contrasts beautifully with the flaky filo, while strained yoghurt on the side keeps the dish fresh and balanced. It’s a versatile summer recipe that works for lunch, dinner or as part of a sharing table with salads, tomatoes and grilled vegetables. Little Olive Oil Koroneiki Superior extra virgin olive oil brings a peppery warmth that complements the wild greens and salty feta. You’ll find the full filo pie recipe here.
Summer Recipes To Savour With Family Or Friends
What connects all these recipes is John’s focus on fresh, seasonal ingredients with character. From elegant seafood to rustic filo pastry, each dish feels suited to summer and brings something different to the table, whether you’re dining with family or friends. They also show how the right extra virgin olive oil can complement a recipe rather than dominate it. Whether you choose the bolder Kalinjot Pure or the gentler Trio Select, each pairing has been selected to bring out the best in the ingredients. You should also check out my previous article about John’s Spring Recipes for Little Olive Oil. Enjoy.
Author: Homegirl London. Disclosure: I am a partner in the Little Olive Oil business.