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
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.
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.
INGREDIENTS For the artichokes:
6 globe artichoke hearts
100ml olive oil
250ml white wine
60ml white wine vinegar
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.
Preparation: 40 minutes
Cooking: 15 to 20 minutes
2 tbsp coconut oil or olive oil