● 400g of the best vine-ripened tomatoes you can find
● 1 red pepper, deseeded and cut into chunks
● ½ small cucumber, peeled and cut into rough chunks
● ½ red onion, roughly chopped
● 1 large garlic clove, roughly chopped
● ½ tsp salt
● 1 tsp sherry vinegar
● 20ml very good-quality extra virgin olive oil, or to taste
This is a quintessential summer salad, effortless to prepare on a hot day, and refreshing. I like to use cherry tomatoes, in a mixture of colours, and suggest this balsamic vinegar dressing; however, you can use the dressing of your choice.
1 medium sweet potato, peeled and spiralised into noodles
1 tsp ground cinnamon
1 medium egg, lightly beaten
½ tsp vanilla extract
60g fresh blueberries
1 tbsp maple syrup or to taste
You are just minutes away from enjoying a refreshing sorbet that tastes just as delicious as one you would find at an ice-cream shop.
Frozen strawberries, whose red flesh contains a compound that may help promote fat loss and boost short-term memory, are the key to this delectable treat, as they provide a slushy, sorbet-like texture when puréed. No need for an ice-cream maker!
I love the colour and texture of this sorbet; I prefer sorbets not to be too jagged and icy. The flecks of blueberry skin simply add to its appeal. I have used nutmeg to add a fragrant, bitter note as well as black pepper for background heat and to cut through the sorbet's sweetness. The clove backs up the dessert's fruity notes while the vanilla provides a complementary perfume.
6 ripe, sweet peaches, unblemished and heavy for their size
100g icing sugar
A few sprigs of rose-scented geranium leaves (Attar of Roses), or a splash of rose syrup
1 vanilla pod, split in half lengthways
200g small ripe strawberries
100g ripe blackberries