Anna’s Family Kitchen: A Trio of Summer Recipes

Anna’s Family Kitchen is the creation of Anna Stanford, a mum of three children, whose busy family life inspired her to create healthy, home-cooked meals which are beautifully presented but most importantly don’t require hours of preparation. Her recipes strive to be quick and easy, and where possible use additive-free, fresh ingredients.

Through Anna’s Family Kitchen on Instagram and her website, Anna shares daily recipes, tips and step-by-step guides which aim to make food preparation an altogether easier task, whether you are feeding the masses or looking to have a sophisticated meal with friends.

Charred Peach, Asparagus, Mozzarella and Proscuitto Salad

I created this recipe to pair with the beautiful Etoile Rosé. A fresh and summery salad that’s ideal as a starter or light main course, and takes just 5 minutes to prepare. Omit the prosciutto for a vegetarian option. 

Ingredients for 2

  • 2 firm peaches, halved and stones removed⠀
  • 100g (6 slices) prosciutto
  • 200g fresh asparagus⠀
  • 200g Buffalo mozzarella torn into 6 pieces⠀⠀
  • 3 tbsp extra virgin olive oil⠀
  • 1 tbsp good quality Balsamic vinegar⠀
  • Handful of fresh basil leaves


  1. Heat a barbecue or griddle pan to a medium temperature. Lightly oil the cut side of the peaches and char them for 1 minute. Turn them 180 degrees and char again for another minute. Set aside.
  2. Add the asparagus spears to the griddle and cook for 4 minutes. Set aside.
  3. Combine all the salad ingredients on a platter or individual plates. Season with salt and pepper, drizzle with extra virgin olive oil and balsamic vinegar and finish with fresh basil leaves.
  4. Serve simply with crusty bread and a glass or two of Etoile! 

Duck & Watermelon Asian Pancakes

A lovely summer spin on crispy Asian duck pancakes, I made these as canapes to accompany ballet-pink La Folie Sparkling Rosé. Simply roast some duck legs (they have the best flavour) and combine the meat with a fresh Asian dressing. Load into pancakes, or tortilla wraps if you prefer. 

Ingredients for 16 canapes/8 large wraps

  • 4 duck legs
  • 1/2 tsp Chinese Five Spice
  • Salt and Pepper
  • 1/2 cucumber cut into batons
  • 5 spring onions cut into shreds
  • 1 small watermelon cut into batons, seeds removed
  • 8 Asian pancakes or tortilla wraps
  • 8-16 chives to decorate/secure the wrap

For the dressing:

  • Juice of 2 limes⠀
  • 1 tsp fish sauce⠀
  • 1 tbsp honey⠀
  • 3 tbsp soy sauce
  • 1/2 tsp grated ginger
  • 1/2 clove garlic crushed
  • 2 tbsp extra virgin olive oil⠀
  • 1 tbsp sesame oil⠀


  1. Put the duck legs on a rack above a roasting tray. Pierce the skin of the duck all over, season and sprinkle over the Chinese Five Spice. Put in an oven at 180°C fan (200°C conventional) for 90 minutes
  2. Mix together the dressing ingredients and set aside
  3. Shred the duck meat off of the bones using two forks
  4. Spoon over 4 tbsp of the dressing
  5. If making canapes, cut the Asian pancakes in half
  6. Arrange 1 tbsp of the duck, 3-4 watermelon batons, spring onions and 3-4 cucumber batons into the centre of the pancakes
  7. Roll and secure with a chive

Gin Cured Salmon, Horseradish Crème Fraiche and Quails Egg Crostini

I was so excited with my bottle of Dry Rosé Gin that I even invested in gin goblets to match! As you would expect from Mirabeau, this Gin is so elegant, aromatic and light. I used a splash of gin to cure the salmon and topped toasted French bread with a little crème fraiche mixed with horseradish, the salmon and finally a quails egg.

Ingredients for 12 crostinis

  • French bread
  • 100g centre piece salmon fillet
  • 2 tsp Mirabeau Rosé Gin
  • 3 tbsp crème fraiche
  • 1 tsp fresh horseradish
  • 6 cooked quails eggs halved
  • Micro herbs to garnish


  1. Cut the salmon into thin slithers using a sharp knife and lay on a plate
  2. Season and pour over the gin, leave for 5 minutes to cure
  3. Cut the bread diagonally into 1cm slices and lightly toast them on both sides in the oven
  4. Mix together the crème fraiche and horseradish
  5. Spread a tsp of the mixture on top of each bread slice
  6. Top with the salmon slithers and half a quails egg
  7. Garnish with a few micro herbs

Served with a simple Rosé G&T, using Fever Tree Aromatic Tonic and a rose garnish, these simple 10 minute canapes were the perfect pairing.

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