It's National Watermelon Day on August 3, so try some of this refreshing and healthy melon in some perfect summer recipes. Lamb or burgers work perfectly with a zesty watermelon salsa.Preparation time: 15 minutes, plus 30 minutes to marinate
Cooking time: 20 minutes
Serves: 4
Ingredients
150ml/quarter pint Rubicon watermelon juice drink
2 tbsp olive oil
1 red onion
1 garlic clove, crushed
2 tbsp chopped fresh coriander
1 tbsp chopped fresh mint
8 lean lamb cutlets
800g (1lb 12oz) baby new potatoes, scrubbed
Salsa
2 tbsp Rubicon watermelon juice drink
200g/7oz watermelon, peeled, deseeded and finely chopped
Half a cucumber, deseeded and finely chopped
2 tbsp chopped fresh mint
Pinch of salt, pepper and sugar
Method
For the marinade, put the 150ml/quarter pint of Rubicon watermelon juice drink and olive oil in a shallow dish (not a metal one). Thinly slice half the red onion (reserve the rest for the salsa) and add it to the marinade with the garlic, coriander and mint.
Add the lamb cutlets to the marinade, turning them to coat. Cover and chill for at least 30 minutes, turning occasionally. When ready to eat, put the potatoes on to cook in plenty of lightly salted boiling water.
Preheat the grill. Grill the lamb cutlets for four to five minutes per side, or according to preference. Meanwhile, make the salsa by mixing together the Rubicon watermelon juice drink with the remaining red onion (finely chopped), watermelon, cucumber and mint.
Season with a pinch of salt, pepper and sugar. Serve with the lamb cutlets and potatoes.













Think back to the last time you cooked chicken. Are you the type who sanitizes every surface for fear of bugs or do you just slap the chicken in a pan, rub some butter in with your fingers and stick it in the oven for an hour or two?
Lemon curd might be traditional, but why stick to citrus fruit when you could give your scones an exotic twist in Gizzi Erskine's mouth-watering variety.
We all think we know how bad processed foods are for us, but do we really know what does, or in some cases doesn't, go into making them?
Chicken tikka masala, lamb korma, and maybe a prawn curry if you're feeling adventurous – it's easy to think that your favourite takeaway dish is all there is when it comes to Indian cuisine. But with such an enormous variety of cultures, climates and ingredients across the subcontinent, there's far more to enjoy.
When you think of summer cocktails, Strawberry Daiquiris or Mint Mojitos may be first to spring to mind, but not all cocktails are for sipping on the beach...
If you're wishing you were on a Thai beach right now, bring the taste of holiday back to the UK with Gizzi Erskine's recipe.
Have you noticed that your local supermarket and delicatessen suddenly has an abundance of fruit on display? 












