Marcus Bean's summer menu

Published Friday, 22 August 2014
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Marcus Bean takes to the This Morning kitchen to create a three-course summer menu that will impress dinner guests.

Marcus Bean's summer menu
Marcus Bean in the This Morning kitchen. (© Rex Features)

Basil & Parmesan Gnocchi with Watercress & Pea Soup


  • 250g Maris Piper or King Edward potato
  • 1 medium egg yolk
  • 25g cream cheese
  • 1tbsp freshly chopped basil
  • 85g plain flour
  • 1-2tbsp chopped herbs
  • 2g of salt
  • pepper to taste
  • 5g freshly grated parmesan
  • handful of semolina for dusting

For the soup

  • 1tbsp unsalted butter
  • 1 medium white onion, finely diced
  • 50g potato, peeled and diced
  • 200g defrosted frozen peas
  • 150g fresh watercress
  • 100g vegetable stock


  1. Start by putting your whole potatoes in a pre-heated oven at 180c for about 40mins until completely cooked.
  2. Once the potatoes are cooked, slice open while still warm and scoop out the potato (do not leave to cool as the potato will become starchy and gloopy).
  3. Put through a fine sieve or a potato ricer, then place in a large bowl. Make a well in the potato and add the cream cheese and herbs, beat together with a spoon.
  4. Season generously with salt and pepper and gradually start to add the flour. Beat half the flour in then add the grated parmesan and more flour until you get a doughy consistency that doesn't stick to your hands.
  5. Lightly dust a surface with flour and a little semolina, then roll the gnocchi into a long sausage shape. Get a knife or scraper and cut into even sized pieces or mould into balls. Once cut, dust in semolina.
  6. For the pea and watercress soup, sauté the onion & potato in the pan with the butter - cook for 2-3mins, then add the peas, and the vegetable stock and bring to the boil.
  7. Simmer until the potatoes are soft, remove from the heat and transfer to a blender add watercress and blend until smooth, season with salt and pepper and pass through a sieve. Place back on the heat to keep warm until ready to serve.
  8. Bring a pan of lightly salted water to the boil, once boiling add about 6 or 7 gnocchi at a time and as soon as they float, remove from the pan (2-3mins) with a slotted spoon and transfer to a clean tea towel or cloth to dry.
  9. Bring a non-stick frying pan to a medium/high heat add a little vegetable oil and then add the gnocchi, fry until they turn golden in colour, then reduce the heat and add a little butter to finish.
  10. Serve the gnocchi on top of the warm pea and watercress soup.
  11. For presentation, serve in mini frying pans and garnish with shaved parmesan.

Side of Salmon Roasted with a Dill, Honey & Mustard Dressing

(Served with buttered baby potatoes & garden salad)


  • 1 kg side of salmon, skin on and pin boned
  • 2 spring onions, finely chopped
  • 1tbsp finely chopped dill
  • 2tbsp English honey
  • 1tbsp wholegrain mustard
  • 1tsp Dijon mustard
  • 50g pine nuts, blitz or finely chopped to a crumb
  • zest of half an orange
  • 100ml English rapeseed oil


  1. Pre-heat the oven to 180c (160c fan)
  2. Grease and line a baking tray with some parchment paper and a little of the rape seed oil.
  3. Put the salmon in the tray skin side down.
  4. In a bowl, add the finely chopped spring onions, rape seed oil, mustards, honey, zest, pine nuts and dill. Stir together and spoon over the salmon.
  5. Place in the oven and cook for about 15-18mins until just cooked, a little pink in the middle is perfect. Then remove from the oven and allow to rest for 3-4mins before serving.

Buttered Baby Potatoes


  • 800g of baby new potatoes or Jersey Royals
  • 2tbsp unsalted butter
  • 2tbsp freshly chopped chives


  1. Place your potatoes in a pan of water and bring to the boil cook for about 15mins until just tender.
  2. Remove from the heat, strain from water and place the potatoes back in the pan, add your butter.
  3. Season with a little salt, add freshly chopped chives and pop the lid on & give it a little shake, leave the lid on until you're ready to serve.

Garden Salad


  • 1 small red onion, finely sliced
  • 4 radishes, thinly sliced
  • 1/2 cucumber, sliced
  • 1 carrot, peeled into thin strips
  • 300g good quality mixed lettuce leaf
  • 10 baby cherry tomatoes
  • edible flowers to garnish (if available)


  • 1tsp finely chopped dill
  • 1tsp finely chopped mint
  • 4tbsp extra virgin olive oil or English rape seed
  • 1tsp honey
  • 1tsp Dijon mustard
  • 1tsp cider vinegar


  1. For the salad, mix all the salad ingredients together in a bowl.
  2. In a separate bowl, put all the dressing ingredients together, season with a little salt and pepper, whisk together.
  3. Dress the salad and serve with the salmon.
© UTV News
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