You will need a 4cm deep, 26cm fluted loose-based tart tin. This is an edited extract from Everything I Love to Cook by Neil Perry (published by Murdoch Books, $59.99).
Lemon tart
Neil Perry shares the recipes he loves to cook at home
In his new book, Everything I Love to Cook, renowned chef Neil Perry shares his most cherished recipes – the dishes that evoke memories, transport you to destinations around the world, and that you’ll want to make time and again. This is an edited extract from Everything I Love to Cook by Neil Perry (published by Murdoch Books, $59.99).
King prawn, pickled cucumber and spicy rose mayonnaise sandwich
Tip: The pickled cucumber can be used right away, but will last for a month or so in an airtight jar in the fridge. This is an edited extract from Everything I Love to Cook by Neil Perry (published by Murdoch Books, $59.99).
Ramen noodle salad with chicken, ginger and spring onion
Tip: If you want to make the white-cut chicken ahead of time, it will keep in the fridge for up to a week. This is an edited extract from Everything I Love to Cook by Neil Perry (published by Murdoch Books, $59.99).
Clams steamed with jamon serrano, white wine and white beans
Tip: Make sure your clams come from a good supplier and are already purged as they can be quite gritty. This is an edited extract from Everything I Love to Cook by Neil Perry (published by Murdoch Books, $59.99).
Frozen espresso cake
Begin this recipe 6 hours ahead. You will need a deep 23cm round springform cake tin. This is an edited extract from Everything I Love to Cook by Neil Perry (published by Murdoch Books, $59.99).
Fresh ideas
Corn
This summer, pick Australian grown corn with grassy green husks for a fresh addition to your BBQ.
Warm salad of spicy minced chicken
Tips: The chicken needs to retain some texture, so it’s important to chop it by hand, using a sharp cleaver or heavy knife. Don’t be tempted to use a mincer. Ground toasted rice is best made fresh. Toast uncooked rice in a dry wok or frying pan until it is golden brown and has a nutty fragrance, then transfer to a mortar and pestle to grind to a fine powder. This is an edited extract from Everything I Love to Cook by Neil Perry (published by Murdoch Books, $59.99).
