And to mirror summer's vibrant variety of fruits, vegetables, meats and fish, the Lifestyle approached Winslow's newest chef Stephen Bulmer.
Michelin Star chef Mr Bulmer, 39, has just started running cookery courses from his home in Brook Hall, Sheep Street, and he believes the key to summer cooking is to keep food light, simple and seasonal.
He said: "Good summer cooking for me means to keep things very light, your sauces, fruits, vegetables and choice of meats. Try and source food locally and you can't go wrong".

If you are interested in learning more about summer cooking from Mr Bulmer, Brook Hall Cookery School will be running a summer salad course in July and a number of kitchen garden courses.
For details contact the school on 01296 712111 or log-on to www.brookhall.net

Poached Artichoke With Pesto

Serves 4

For the artichokes:

• 3 litres of water


• 40g salt


• 4 large globe artichokes


• 4 slices of lemon

Method:
Prepare the artichokes:
In a large saucepan, bring the water up to the boil with salt.
Meanwhile, break off the stalks by holding the head and twisting off the stalk, it should remove with the fibres within it.
Tie a lemon slice to the base of each artichoke with string, this prevents it from discolouring during cooking.
Cook the artichokes - Add the artichokes to the boiling water and bring back to a gentle simmer with a few bubbles just breaking the surface.
Place a plate over the artichokes to keep them submerged and cook for 25-30 minutes depending on size. The leaves should peel away when they are cooked. Turn off the heat and leave them to cool in their water.
For the pesto:

• 1 bunch of basil


• 10g garlic


• 10g roasted pine nuts


• 250ml extra virgin olive oil


• 50g grated parmesan


• Salt and pepper

Method:
Blanch the picked basil leaves in boiling water for ten seconds then refresh in ice cold water and reserve. Liquidise the garlic and pine nuts then add the blanched basil, salt and pepper and olive oil. Taste, then add the parmesan. Refrigerate for up to four days.

Poached Salmon With Asparagus, Crushed Peas And Lemon Sabayon

Serves 4

• 4x175g fillets of salmon


• 1 bunch of asparagus


• 1x lemon sabayon recipe (see below)


• 1x pea puree recipe (see below)


• 1x poaching stock (see below)


• For the pea puree:


• 600g peas (fresh or frozen)


• 100g olive oil, extra virgin


• 6 pinches of salt


• 1 pinch pepper, white, freshly ground


• 10g marjoram leaves finely chopped


• Half a lemon, juiced

Method:
If using frozen peas, defrost and drain the peas. Crush them in a food processor using the pulse button, do not puree, you want to retain a lot of texture. Transfer the peas to a medium-sized saucepan and stir in the olive oil, salt, pepper and chopped herbs. When you're ready to serve, heat the peas and add the lemon juice.
Chef's note: If you add the lemon juice too early the peas will go yellow.

For the sabayon:

• 3 free-range egg yolks


• 2 tablespoons of water


• 1 tablespoon Gerwurtraminer white wine


• 50g unsalted butter - melted


• 1 pinch of salt


• 1 pinch cayenne pepper


• Squeeze of lemon juice (quarter)

Method:
To prepare the Bain Marie, fill the saucepan two-thirds with water and sit the bowl on the top edges of the saucepan so the base touches the water. The water should be just under the simmering point.
Place the egg yolks and water and wine in the bowl and whisk over the gentle heat vigorously for about five minutes. Pour the melted butter into the sabayon and whisk briefly. Season with salt, cayenne pepper and lemon juice. Taste and correct seasoning.
For the asparagus:
Trim the asparagus and cook in boiling water for four minutes then set aside.
For the poaching stock:
Peel and slice one carrot and one onion. Dice one piece of celery and slice half a leek. Mix together in a large pan, cover with water and bring to the boil. Skim, then turn the heat down and simmer for 15 minutes.
Cooking of the salmon:
Slide the salmon fillets into the barely simmering stock. Turn the heat up a little bit (but not boiling) and cook for five minutes. Turn off the heat and leave the salmon fillets for a further 2-3 minutes according to the thickness.
Assembly of the dish:
Place the pea puree in the centre of the bowl, place the salmon on top then place the asparagus around. Top with the sabayon.