Spanish chef Omar Allibhoy is bringing a vibrant taste of summer to the table with a trio of seasonal recipes celebrating the remarkable versatility of Picota cherries. From a beautifully balanced Picota Cherries and Grilled Steak Salad to smoky Grilled Leeks with Picota Cherry Salsa and an indulgent Almond, Olive Oil and Picota Cherry Cake, the collection showcases how this prized Spanish fruit can elevate both savoury and sweet dishes with effortless sophistication.
Grown in the breathtaking Jerte Valley in Spain, Picota cherries are treasured for their naturally sweet flavour, deep ruby-red hue and satisfyingly crunchy texture. Cultivated on family-run farms nestled into the mountainsides, the cherries are harvested with exceptional care from the middle of June to the beginning of August. Sold naturally stalkless, Picota cherries are hand-harvested only when optimum ripeness is reached, with the stalk left on the tree. Their fleshy texture and impressive shelf life make them a favourite ingredient for seasonal entertaining, whether folded into elegant desserts or paired with grilled summer produce and meats.
Perfect for al fresco dining and relaxed summer gatherings, Omar Allibhoy’s latest recipes capture the sun-drenched flavours of Spain while demonstrating the culinary flexibility of Picota cherries in every course.
Picota Cherries and Grilled Steak Salad
Serves: 4
Ingredients:
- 2 ribeye or sirloin steaks (about 250-300g each), taken out of the fridge 30 minutes before cooking
- 1 tbsp olive oil
- 1 tsp fine salt
- ½ tsp black pepper
- 120g rocket leaves, washed and spun dry
- 200g mangetout, trimmed
- 1 large courgette, cut lengthways into long thin slices (use a peeler)
- 200g Picota cherries, washed, pitted (keep juices)
- 40g toasted almonds, roughly chopped (optional but great for crunch)
For the cherry dressing:
- reserved cherry juices
- 3 tbsp extra virgin olive oil
- 1½ tbsp sherry vinegar
- 1 tsp honey (or to taste)
- 1 small garlic clove, grated very finely
- pinch of salt
Method:
1. In a small bowl, whisk together the cherry juices, olive oil, sherry vinegar, honey, garlic and a pinch of salt. Taste and adjust: a touch more vinegar for brightness or honey if the cherries are very tart.
2. Heat a BBQ or griddle pan until properly hot. Toss the mangetout and courgette slices with a little olive oil and a pinch of salt. Grill the mangetout for 1–2 minutes, turning, until lightly charred but still crisp. Grill the courgette slices for about 30–60 seconds per side until you get nice marks. Put aside.
3. Rub the steaks with olive oil, salt and pepper. Grill to your liking (as a guide: 2–3 minutes per side for medium-rare, depending on thickness). Rest on a warm plate for 4 minutes.
4. In a large bowl (or on a platter), combine the rocket, grilled mangetout and courgette. Add the pitted cherries.
5. Slice the steak thinly across the grain. Lay it over the salad. Spoon the dressing over the top (don’t drown it—start with half and add more as needed). Finish with toasted almonds if using.
Grilled Leeks with Picota Cherry Salsa
Serves: 4 (as a starter or side)
Ingredients:
- 4 medium leeks
- 2 tbsp olive oil
- salt and black pepper
- ½ lemon
Cherry salsa:
- 200g Picota cherries, pitted and roughly chopped, keep juices
- 2 medium tomatoes, deseeded and diced
- 60g green olives, pitted and chopped
- 4 anchovy fillets, finely chopped
- 1 small garlic clove, grated very finely
- 2 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- small handful flat-leaf parsley, finely chopped
- black pepper
Method:
1. Trim off the leek’s dark green tops (keep a little green for colour) and the root end. Slice each leek lengthways in half.
2. Heat a BBQ for medium heat (or use a griddle on medium). Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down and grill gently for 5 minutes until you get colour.
3. Turn the leeks over, move them to a cooler part of the BBQ (or lower the heat), and continue cooking for 10–15 minutes, turning now and then, until the thick part is tender when you press it. If they colour too fast, wrap loosely in foil and keep cooking until soft.
4. In a bowl, mix the chopped cherries, tomatoes, olives, anchovies, garlic, olive oil, sherry vinegar, parsley and the picota juices. Season with black pepper. Taste and adjust with a squeeze of lemon if you want it sharper.
5. Arrange the warm leeks on a platter. Spoon the cherry salsa over the top. Finish with a little extra olive oil.
Almond, Olive Oil and Picota Cherry Cake
Makes: 1 X 120cm cake (8-10 slices)
Ingredients:
- 200g ground almonds
- 60g plain flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- 3 large eggs, at room temperature
- 150g caster sugar
- 120ml extra virgin olive oil (choose a smooth one)
- 1 lemon, zest only
- 1 tsp vanilla extract
- 150g Picota cherries, washed, pitted and halved
Poached Picotas:
- 200g Picota cherries, washed and pitted (leave whole)
- 80g caster sugar
- 25ml water
To serve:
- clotted cream
Method:
1. Preheat the oven to 170°C (fan 160°C). Grease and line a 20cm cake tin.
2. In a bowl, combine the ground almonds, flour, baking powder and salt.
3. In a larger bowl, whisk the eggs and sugar for 1–2 minutes until lighter and slightly thickened.
4. Whisk in the olive oil, lemon zest and vanilla. Fold in the dry ingredients until just combined. Fold in the halved cherries.
5. Pour into the tin and level the top. Bake for 50 minutes, until golden and a skewer comes out clean (a few moist crumbs are fine). Cool in the tin for 10 minutes, then cool fully on a rack.
6. Put the sugar and water in a small pan and bring to a gentle simmer. Add the whole pitted cherries. Simmer for 2–3 minutes—just enough to soften slightly and turn glossy. Take off the heat and let them sit in the syrup for 5 minutes. Cool.
7. Slice the cake and serve with a spoonful of clotted cream and a few poached Picotas with a little syrup over the top.
