Serve up a winner this Wimbledon.
Hornby suggests mixing Pimm's with ice-cold mint and citrus tea as a less sweet, but still refreshing, alternative to Pimm's and lemonade. She also opts for desserts with a strawberry-theme to serve straight from the freezer and keep you cool in the tie-breaks. Here are two of her recipes Cured ham and remoulade tartines (serves 6) ingredients 1 cucumber, 2 fennel bulbs, 175g mayonnaise, 1tbsp Dijon mustard, 1/2 lemon, handful flatleaf parsley, chopped, 1tbsp small capers, 400g dark sourdough loaf, sliced, extra virgin olive oil, mix of cured ham and salami method? Peel and cut cucumber in half lengthways, scoop out and discard seeds. Slice flesh into thin half-moons. Toss with 1/4 tsp salt , set aside for 30 mins to draw out excess juice. ? Shred fennel thinly. Mix mayo, mustard, lemon zest and juice, parsley, capers and some pepper.
. ? Pat cucumber dry, mix with fennel and dressing. Can be made a few hours ahead, keep chilled.
. ? Toast bread either on a dry griddle pan or under grill, drizzle with extra virgin olive oil. ? Let everyone build their own tartine, topping the bread with ham or salami and remoulade.
Pimm's iced tea (serves 4-6) ingredients 4 tea bags, 20g mint, 100g caster sugar, 2 large oranges, 2 lemons, a few sliced strawberries, 400ml Pimm's No 1, ice method? Put tea bags and half the mint in a jug, pour in 1.2 litres boiling water. Infuse for 10 mins, remove bags, stir in sugar. Cool. ? Remove mint, add Pimm's, orange and lemon juice. Chill. Serve over ice, with orange, lemon, strawberry slices and mint sprigs.
POACHED CHICKEN BREAST WITH CAFe AU LAIT SAUCE (serves 4) ingredients 4 chicken breasts 200mls brown poultry stock 100 ml double cream 150g oyster mushrooms 25g butter 16 asparagus 16 baby carrots salt & pepper Serve with Jersey Royal potatoes method? Trim chicken breast and season. Place brown chicken stock in a wide mouth pan and heat till boiling, gently add breast of chicken and reduce to a simmer. Cover with a lid and cook for approximately 20 mins. ? Peel carrots and trim ends, cook in boiling salted water till tender, remove from liquid and keep warm ? Cut oyster mushrooms into even slices and trim asparagus into even lengths ? Remove chicken from cooking liquid, place onto a tray and cover to keep warm, boil cooking liquid and reduce by half. Add double cream and continue to boil till the sauce starts to thicken ? Heat frying pan add butter then cook asparagus and season, remove from pan when tender, then place the oyster mushrooms in the pan and cook till tender, season ? Taste sauce and season if necessary. Cut chicken into two pieces, dress on top of asparagus, dress with carrots and arrange mushrooms around the dish and coat in cafe au lait sauce
Pimm's iced tea (left) and cured ham and remoulade tartines