Recipes

Buttermilk posset with peaches

By Laura Mason, July 31, 2015

A fresh-tasting dessert where the tart fruit purée contrasts with the sweetness of the posset.

Serves: 4

Ingredients

For the fruit purée
● 200g redcurrants
● 2 tsp sugar
● 2 small white flat or doughnut peaches

For the posset
● 400ml double cream
● 1 vanilla pod
● 200ml buttermilk
● 125g caster sugar

Method

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Gazpacho shots

By Laura Mason, July 30, 2015

Serves: 4

Ingredients

● 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

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Recipe: Baby courgette and tomato salad

By Silvia Nacamulli, July 24, 2015

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.

Serves: 4
Preparation: 10 minutes

INGREDIENTS
400g heritage tomatoes, mixed colours
200g baby courgettes, thinly sliced lengthwise

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Recipe: Ali Mafucci's Spiralised sweet potato waffles

July 21, 2015

Makes: 2 waffles
Preparation: 15 minutes
Cooking: 10 minutes

INGREDIENTS
1 medium sweet potato, peeled and spiralised into noodles
1 tsp ground cinnamon
Cooking spray
1 medium egg, lightly beaten
½ tsp vanilla extract
60g fresh blueberries
1 tbsp maple syrup or to taste

METHOD
● Preheat a waffle iron.

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Recipe: Megan Gilmore's strawberry lime sorbet

By Megan Gilmore, July 20, 2015

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!

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Recipe: Banana ice cream with salted date caramel

July 17, 2015

Makes: around 1 litre

INGREDIENTS

For the salted date caramel:
100g unsalted butter
100g light muscovado sugar
3 bay leaves
100ml pure double cream
Pinch of salt flakes
80g plump Medjool dates

For the ice cream:
400g ripe bananas (peeled weight), chopped
240ml milk
240ml double cream
40ml Amontillado or medium sherry
6 egg yolks

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Recipe: Arun Kapil's Blueberry, lychee and vodka sorbet

July 14, 2015

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.

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Skye Gyngell's iced summer fruits with rose-scented geranium syrup

July 8, 2015

Serves: 6

INGREDIENTS
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 gooseberries
200g small ripe strawberries
100g ripe blackberries

METHOD

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Recipe: Japanese risotto

By Lisa Roukin, July 8, 2015

This healthy take on a traditional recipe is wheat, gluten and dairy-free. I like it with a small touch of chilli oil

Serves: 4

INGREDIENTS
235g brown rice
120g edamame beans, frozen
4 tbsp coconut or sunflower oil
1 tsp sesame oil
1 red onion, small, finely chopped
1 large carrot, peeled and finely chopped
1 large courgette, washed and finely chopped

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Recipe: Arun Kapil's just raw salad

July 4, 2015

A superb, fresh and strikingly beautiful salad to serve as a starter, main or when you want to treat yourself or friends to a light snack bursting with vibrant flavours.

Serves: 2

INGREDIENTS

2 heritage golden and candy striped beetroots, peeled
3 carrots
7–8 radishes
1 fennel bulb, trimmed
1 star anise, finely ground
75ml extra virgin olive oil
2 tbsp lemon juice

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