By Sarit Packer and Itamar Srulovich, June 27, 2014
This is a happy marriage of two perfect summer desserts - the light and tangy yoghurt mousse just needs a bit of fruit to complete it; the granita made with the last of the cherries and the first of the pomegranates is refreshing and flavourful enough to have on its own. We use mahleb - a bittersweet spice that complements the flavours; use vanilla if you can't get hold of any mahleb.
This tart makes a fun dessert or celebration cake that your children will love. The base is soft and spongy, the melted strawberry sweets in the cream give a lovely tangy taste, and the fresh strawberry provides some vitamins. I use Haribo kosher strawberrry sweets.
Serves: 8 Preparation: 45 mins Cooking: 35-40 minutes
Make this while you can still get your hands on British asparagus. Although supermarkets stock asparagus from different parts of the world all year round, the unbeatable flavour and freshness of the homegrown variety is well worth waiting for.
Serves: 4 Preparation: 20 mins Cooking: 15-20 mins
When Céline Bénitah cooks this dish, she blanches the olives for a minute to get rid of the bitterness, a step that I never bother with. If you keep the pits in, just warn your guests in order to avoid any broken teeth!
This Jewish dish of sweet and sour sardines (Sarde in Saor) is a classic Venetian staple. The sardines have a distinctive flavour but you can replace them with plaice or other white fish if you prefer.
Serves: 4-6 as starter Time: 40 mins + 2 days marinating
Spring is the season for green garlic, fragrant shoots with tiny young bulbs. Before individual cloves are formed, the green garlic resembles large scallions or baby leeks. Combined with spring green onions they make for a delicate and aromatic stew. If you cannot find green garlic at your market, use peeled cloves from two small heads of garlic instead.