Green goddess nutrient-packed smoothie

By Lisa Roukin, August 6, 2015

This smoothie is great for balancing sugar cravings, uplifting the mood, clearing the head, boosting metabolism and strengthening immunity.


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


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



Gazpacho shots

By Laura Mason, July 30, 2015

Serves: 4


● 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


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

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


Recipe: Ali Mafucci's Spiralised sweet potato waffles

July 21, 2015

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

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

● Preheat a waffle iron.


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!


Recipe: Banana ice cream with salted date caramel

July 17, 2015

Makes: around 1 litre


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


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.


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

July 8, 2015

Serves: 6

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



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

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