Chef Brian McDermott

And, you know, by returning that just to the fridge for five minutes in a family style service before popping it into the middle of the table, then that's going to chill and give you that extra little bit of coldness, which is what we crave.

No, I think you need it.

The more hits you get of that kind of vinegary, the things like lemon, vinegar, limes, they're big, big summer flavours and we do crave them for a reason.

They give us refreshment.

The minute you eat into that, you're thinking, wow, that has got my senses going again.

You know, in the winter, Clare, we look for the big sort of caramelisations, the big roast flavours.

They're gone.

So how do you get the opposite of them in there now?

And it is through the likes of the vinegar.

So a double hit of that is really good.

It's why we use a lot of lime juice.

It's why we use a lot of lemon juice.

And, you know, I have a lovely simple recipe for the likes of a butter bean, if you're lucky enough to have them, or chickpea.

Let's look at butter beans because I think they're very affordable, Clare, and take them out and drain them.

Normally they come in a brine, which means they're already salted, they're already cooked, they're already flavoured.

And I was looking this morning, anywhere from about 80 cent

Up to about 260 will get you about 300, 350 grams of these.

Again, into a bowl.

Once you drain them and get them in there, add some Irish tomatoes.

We're right bang in the season right now for tomatoes.