NOW is a good time to refresh your buffet repertoire ahead of any summer parties.

Cherry Menlove offers a modern take on a classic recipe.

PEA AND MINT SOUP (Serves 4, more if served in small cups)

Ingredients 1 medium-sized waxy potato, cubed, 75g unsalted butter 5 spring onions, chopped, 600ml vegetable stock, 500g fresh green peas, 25g fresh mint, leaves only, 600ml full fat milk, ¼tsp sea salt, ¼tsp ground black pepper, creme fraiche (optional).

Method In a large pan, over a high heat, cook the cubed potato in water until softened.

Drain and set to one side.

In a large frying pan, melt the butter over a low heat and cook the spring onions until softened.

Use a large pan to heat the vegetable stock, peas, mint and milk.

Add in the cooked potato and season with salt and pepper to taste. Stir the soup and bring to boiling point.

Turn the heat down and simmer for 30 minutes.

Stir occasionally, skimming off any froth with a spoon.

Remove from the heat and blend until smooth.

Ladle into serving bowls or cups and, for extra effect, drizzle a circle of creme fraiche onto each serving of soup.

  • The Handmade Home by Cherry Menlove is published in hardback by Weidenfeld & Nicolson, priced £20.