The gently cooked peas and potato in this rustic broth provide the perfect backdrop for samphire's crisp salty flavour. If you buy your samphire from a supermarket, you will need one packet of 70 - 90g. It should not need picking over. If you buy it from a fishmonger, you may wish to cut off the thicker, tougher stalks.
This cake involves no baking. It is hard to describe quite how delicious it is. All I can say is that you will not find a quicker route to chocolate heaven. Do use a high-quality cocoa powder if you can - it really makes a difference.
Preparation time 10 minutes plus 1 hour in the fridge.
A traditional plum kuchen is normally made with yeast. This coffee cake-style recipe was made by my late mother and is far quicker and easier to make. If you do not have a packet of vanilla sugar you can use 11g of caster sugar and a ½ teaspoon of vanilla extract. It is best enjoyed warm, freezes perfectly and is even more glorious with custard or fromage frais.
This is a lovely appetiser and finger food, which I often offer in my catering. I like to use red onions as they are sweet and look great, but the same recipe can be made using white onions or shallots instead. Gorgonzola or dolcelatte cheese can be used in place of the parmesan, giving it a rounder, tangy taste.
Next Monday, August 15, coincides with Av 15 and its festival, Tu B'Av. It is an unusual celebration with an interesting history. In Temple times, unmarried girls of Jerusalem would put on white dresses and dance in vineyards. The city's single men watched them with a view to selecting a wife.
The holiday has more recently become akin to a Jewish Valentine's Day.
I adore frozen yoghurt and it is a little less rich than ordinary ice cream. Lychee is one of my favourite flavours and is very refreshing. The second recipe makes the most of summer's gorgeous summer berries and cherries. Out of season, frozen berries work well.
This quick-to-prepare, fruity salad is always a hit, and stretches a few chicken breasts a long way. Poaching the chicken gently keeps it tender; and dressing it while warm keeps it moist and packed with zingy flavour. You can also make it with leftover cooked chicken. It looks pretty piled on salad leaves. Serve with crusty bread to mop up.
White fish and tahini are combined regularly in Middle-Eastern cookery. I use blood orange when in season, as it is so beautiful, but it can be substituted for standard oranges. The pomegranate seeds replace the burst of colour from the blood orange.