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.
This is a refreshing low fat parev summer soup. It is a great way to start a barbecue or perfect for when you are entertaining, as it is easy to serve and very quick to make. It looks great served in small tumblers or, alternatively, in shot glasses. Garnish the glass rim with lime zest. Add finely chopped avocado and cherry tomato before serving.
Jam is a lovely way of preserving some of our beautiful summer fruits. Making jam needs no special equipment, although you may find a jam funnel useful for the hot jars to prevent the jam dribbling down the sides.
Preparation time : 10 minutes. Cooking time: 45-55 minutes, Makes 1 x750ml jar or 3 x 250ml jars
1kg blackcurrants, stalks removed
750g jam sugar
This is a simple tray-bake using seasonal English cherries. It is kept very moist by using mild olive oil or vegetable oil in place of butter and with the addition of ground almonds.
Any stone fruit would be suitable, too — Victoria plums or apricots perhaps, stones removed, sliced in half and scattered over the batter.
225g caster sugar
4 large, free range eggs