Whether you’ve been inspired by the Olympics to get moving, or if you simply need sustenance while you watch others sweat it out on television, these energy bars will satisfy. Made with healthy ingredients, they are quick and easy to make — you need hardly take your eyes from the screen. Unlike normal flapjacks, they are not too sweet.
In South Africa, polony is a processed meat sausage much like wurst. When I first demonstrated this recipe, everybody thought I was going to pour chocolate over a meat polony. I could think of nothing worse, but they thought I might be offering them my own “polony glaze”. Actually, all I did was name the dish after the sausage’s shape.
Gooseberry with elderflower is a truly English combination. This yoghurt will freeze solid, so it is best served soon after churning. If you do freeze it again, ensure you give it a good hour in the fridge to soften.
I might be biased but for me, the best French speciality must be patisserie. I have used apricots and cherries for this tarte, but it would work equally well with berries, peaches or plums. Make sure you use very ripe, sweet fruit.
320g ready-rolled puff pastry
3 egg yolks
75g caster sugar
1 vanilla pod
400g of very ripe apricots halved, stones removed
All the best recipes are those that are inherited from relatives, I think, and my favourite is definitely this delicious salad handed down to me by my mother. I always make it whenever we have family celebrations or parties, and it would be a really fantastic addition to any buffet or pot-luck table.
A friend’s daughter spent her gap year working as a waitress in a London pub. Seeing fresh mint growing in abundance in my garden, she decided it was time to create one of her famous minty cocktails, which doubled up as a refreshing frozen dessert. After a scoop of this the day seems a whole lot less stressful.
Juice of 1 lemon
2 large fresh pineapples
The honeycomb in this icey dessert makes it a real treat. It is so popular with my family that I have to make a double batch otherwise they tend to fight over it. When you are making it, be brave and simmer the golden syrup and sugar long enough so that it gets a nice rich, deep amber — it gives the honeycomb a great flavour.
This is a delicious refreshing ice cream — ideal after an oriental meal. Its creamy texture comes from the coconut milk. Great if you have an abundance of desiccated coconut still left over from Passover. It will keep in the freezer for up to one month.