Six of the best salads of summer

It's petered out somewhat over the last fortnight, but at least we can't moan that there's been no summer at all this year. July was a corker, and although August has been cooler and damper so far it's hardly been a monsoon style washout like some of those in recent years, and for that we should be thankful.

The return of prolonged warmth for the first time in a while has given me a new found interest in all things salad-y. If it's cold (or possibly warm, but definitely not hot) and you can mix it up and bung it on a plate with the minimum of fuss, that's the dish for me.

Easy, colourful, refreshing, no hot ovens necessary, only grilled meat needed by way of accompaniment, these are my six favourite salads of the summer.

Pickled carrots and beets, mozzarella. A Nigel Slater idea this, and a very good one. Give strips of root veg a light pickling in lemon juice and wine vinegar, then serve with mozzarella and dress with olive oil and the pickling juices. Quite subtle this, mild and tangy with a great contrast in textures.

Peas, cucumber, feta, mint, spring onion. Lovely mix of gently sweet and sharp in this one. Any fresh, lactic cheese would do the job. Fresh peas are essential, don't use frozen.

Bread Salad. Read about it here. Still my favourite discovery of the summer.

Watermelon, feta and mint. Make sure you chill the melon before making it and you'll end up with the sweetest, juiciest salad imaginable. Save this for a genuinely hot day.

Peaches and Parma ham. Discounting the black pepper and olive oil this only has two ingredients so I'm not sure it really counts as a salad. Is it just a meal? An assemblage? Who cares when it tastes this good. The contrasts here are the thing, so make sure your fruit is chilled and your meat isn't. Cold, sweet peach flesh and warm, salty pig flesh is a match made in heaven.

Grilled onions and pomegranate. More of a relish than a full blown salad, but an excellent accompaniment to any sort of barbecued lamb. Toss a thinly sliced red onion in a teaspoon of sugar and the same of sunflower oil, then sweat down under a hot grill until you get some lovely caramelised bits. Throw in the pips and any juices from half a pomegranate. Sweet, sharp and slightly bitter, it cuts through fatty meat beautifully.

Good things to eat [volume 15]: Bakewell farmers' market

Bakewell has one of the best farmers' markets I've been to anywhere. It's big, with over seventy stalls selling pretty much anything you could wish for, so much so that you could realistically do a big shop there.

That's not something you could say about many of its competitors which although worthwhile can tend to have too narrow a focus (usually sausages, mediocre cheese and ostrich burgers galore, all of which you'll find at Bakewell too if that's what tickles your fancy). Another plus point is that the prices here don't seem as inflated as at some others.

We bought a big bag full of goodies there yesterday, proof of the variety on offer is the fact that I bought no pies, no meat and only one piece of cheese! Next time around I'll be having some Stichelton (which has its very own dedicated stall), a pie or two from one of several good looking options and perhaps something smoked from the gorgeous smelling everything-you-could-possibly imagine bunging in the smoker stall.

Here's what we bought: pink fir potatoes, a rye loaf, beers from Staffordshire Brewery and Thornbridge, flour from a working windmill, potted beef, rhubarb, radishes, Lincolnshire poacher cheese, an assortment of mushrooms and a black pudding pickled scotch egg.

If what I've eaten so far is anything to go by there's some damn fine stuff on sale at Bakewell, everything has been excellent.

Lunch yesterday was the scotch egg from a Staffordshire based company alongside a handful of radishes (peppery! Yes they taste of something) and tomatoes, with a thick slice of rye spread with potted beef.

The egg was a revelation. Make a scotch egg with a pickled egg and it's like putting the acidity you need from sauce or relish INSIDE THE EGG. Oh yes. It just works, especially with the iron-y richness of some good black pud. Well worth two of your pounds.

I knew the potted beef was good, as I'd already eaten about three free samples while we were still at the market. It's just everything it should be; well-seasoned, great texture (mix of meaty shreds and smoother bits) and actually tastes of beef. Good work Granny Mary. They're pushing it a bit charging three quid for a small jar though.

Finally, the rye bread (£1.95) was from the Loaf, a bakery based in Crich with a second outlet in Matlock. It's an open textured loaf with a proper bit of heft and chew to the crust. I've also tried their fruit teacakes, which were excellent; dense, soft and chewy in a good way, the exact opposite of the rye loaf. These guys can bake.

I was well chuffed to see the mushroom stall, I don't think I've seen such an extensive mushroom selection anywhere outside London, where the stall on Borough market is brilliant but stonkingly expensive. Here a 200g assortment was a very reasonable £2.50.

The 'shrooms showed up in last night's tea, a platter of superior stuff on toast to accompany beer and football. Mushrooms fried in olive oil with garlic and thyme; grilled asparagus and anchovy butter; and more of the potted beef with sliced radishes.

I've yet to open it, but I already know Lincolnshire poacher is a very good cheese. Think of a fine, nutty mature cheddar in flavour, maybe a little sweeter, but with a smoother texture. Excellent for toasting or to go with beer.

Next up: beer, cheese on toast and baking bread with my locally milled flour.

Bakewell farmers' market is held on the last Saturday of every month. Details here:
http://www.derbyshiredales.gov.uk/leisure-a-culture/markets/bakewell-farmers-market