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


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


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


Recipe: New potatoes and chicken with balsamic dressing

By Annabel Karmel, July 1, 2015

I love tiny baby new potatoes - a lot of the goodness is in the skin. The balsamic vinegar (and it's worth spending a little extra on a good one to get the sweetness), shallot and basil makes a delicious dressing.

Serves: 4


500g baby new potatoes
4 tbsp olive oil
1 red onion, finely sliced
1 clove garlic, crushed
1 tsp caster sugar
1 shallot, finely chopped


Recipe: Marcus Wareing's summer garden salad with goats' cheese and cumin seeds

June 30, 2015

This vegetable salad makes a wonderfully fresh and vibrant dish to enjoy at the height of summer. Include a tasty array of delicious vegetables - fresh peas, artichokes, broad beans and fine beans - or add whatever other seasonal veg you like.

Serves: 4

For the artichokes:

6 globe artichoke hearts
100ml olive oil
250ml white wine
60ml white wine vinegar


Recipe: Feta, peach and avocado salad

June 28, 2015

Griddled peaches and peppers add sweetness to this zingy salad.

Serves: 4-6
Preparation: 30 minutes

4 tbsp olive oil
1 onion, finely chopped
300g bulgur wheat
1 red chilli
150g baby spinach
4 spring onions
30g fresh coriander
Zest and juice of 1 lime
2 red peppers, deseeded and sliced
2 peaches, sliced
1 ripe avocado, stoned and cut into chunks


Recipe: Sprouted mung bean with coconut and pomegranate

By Denise Phillips, June 25, 2015

This raw salad is healthy, bang on trend and has absolutely no added fat. Mung beans are delicious when sprouted.

You will need to start this process at least two days before you want to make the salad. I like to leave the beans to sprout on the windowsill so that I can watch them grow.

Serves: 4
Preparation: 10 minutes

200g sprouted mung beans


Recipe: Quinoa with sautéed leeks, peas and avocado

By Lisa Roukin, June 25, 2015

Picnic season is here. This summertime salad, which balances soft, sautéed leeks and crunchy seeds, is perfect for al-fresco eating on any occasion - it's light but satisfying, packed with plant-based protein, and also packs well for picnics.

Serves: 4-6
Preparation: 40 minutes
Cooking: 15 to 20 minutes

300g quinoa
2 tbsp coconut oil or olive oil