Jammy tomato risotto and amaretto roast peaches: Toklas chef Chris Shaw’s simple summer recipes | Food

At Toklas, ingredients such as datterini tomatoes and ripe peaches are taking centre stage. These recipes celebrate the simplicity of summer cooking, allowing produce to shine with minimal intervention. From a risotto layered with sweet tomatoes, pecorino and mint to roast peaches finished with amaretto and mascarpone, they capture the character of the season – fresh, generous and full of flavour.

Risotto with datterini tomatoes, pecorino and mint (pictured top)

A really light risotto. There’s no butter in it – just olive oil and cheese – and the richness comes predominantly from the roast tomatoes.

Prep 15 min
Cook 1 hr 20 min
Serves 4

For the stock
4 shallots, peeled
2 sticks celery, trimmed
1 vine of tomatoes
2 carrots

For the roast tomatoes
500g datterini tomatoes, washed
Salt
Olive oil
4 garlic cloves, peeled

For the risotto
Olive oil
2 shallots, peeled and finely diced
1 garlic clove, peeled and crushed
Salt and black pepper
350g risotto rice
2 tbsp tomato puree
150g pecorino romano, grated
30g fresh mint, leaves picked and finely chopped

To make the stock, roughly chop all the vegetables and put them in a saucepan. Cover with two litres of cold water and bring to boil over a high heat. Turn down the heat and leave to simmer for 20 minutes.

Meanwhile, heat the oven to 170C (150C fan)/335F/gas 3½. Put the tomatoes in a roasting tray, season with salt and drizzle with olive oil. Add the garlic, then roast for about an hour, until the tomatoes are jammy.

Bring a large, heavy-based pan to a medium heat. Add a generous glug of olive oil, followed by the diced shallots, crushed garlic and a pinch of salt. Once the shallots are soft, add the rice and stir well to coat. Add another pinch of salt then toast the rice for a minute or two, until the edges begin to look translucent. Add the tomato puree and cook for two to three minutes.

Strain the stock and discard the vegetable solids. Add the stock to the rice one large ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next.

After about 18-20 minutes, when the rice is just cooked but still has a little bite, take the pan off the heat and stir through the roast tomatoes, roast garlic, grated pecorino and chopped mint. The tomatoes should break up nicely once incorporated into the hot rice.

Season to taste, finish with a generous glug of olive oil, if desired, and serve immediately.

Amaretto roast peaches with mascarpone

Inspired by the restaurant Via Carota in New York, this is a really great summer dessert – it’s super-easy, too.

Prep 5 min
Cook 25 min
Serves 4

For the mascarpone cream
250g mascarpone
50ml double cream
¼ vanilla pod, seeds scraped out
50g icing sugar

For the peaches
4 good-quality (ideally yellow) peaches
75g icing sugar
150ml amaretto

Combine all the ingredients for the mascarpone cream in a bowl, beat well with a spatula until smooth, then chill until needed. (The cream helps soften the mascarpone, which can otherwise be quite stiff and heavy.)

Heat the oven to 200C (180C fan)/390F/gas 6. Halve the peaches, remove the stones, then cut each half in two. Arrange the peach quarters skin side down in a roasting tray. Using a sieve, dust evenly with the icing sugar, then pour the amaretto into the tray and roast for about 15 minutes, or until the peaches are tender and lightly caramelised.

Serve the warm peaches with the roasting juices spooned over and the mascarpone cream on the side.