Pineapple and garden mint vodka granita

By Sharon Lurie, July 19, 2012

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.

60ml water
Juice of 1 lemon
200g sugar
2 large fresh pineapples


Honeycomb crunch ice cream

By Fabienne Viner-Luzzato, July 19, 2012

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.

Preparation time: 25 minutes
Cooking time: 15 minutes


Coconutty ice cream

By Denise Phillips, July 19, 2012

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.

Preparation: 10 minutes plus 3 hours freezing
Cooking: 20 minutes
Serves 8–10

400 ml coconut milk


Really refreshing avocado gazpacho

By Denise Phillips, July 19, 2012

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.


Easy homemade blackcurrant jam

By Lisa Roukin, July 19, 2012

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


English cherry almond tray-bake

By Ren Behan, July 5, 2012

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


Think before you drink before you eat

By Richard Ehrlich, July 5, 2012

I hate seeing someone order a glass of white wine as an aperitif. Ordinary table wine was not invented to be drunk on its own. Unless it's being used for kiddush, its purpose is to accompany food.


David Mendes’s white chocolate cheesecake

By David Mendes, July 5, 2012

I make individual portions and garnish them with berries and tuile straws scattered with black sesame seeds. A quarter of the recipe makes 4 mini cakes, 7.5cm wide.

For the base:
250g digestive biscuits
50g melted butter

For the topping:
200g sour cream
40g Icing sugar

For the cheesecake :
200g Philadelphia cheese
40g caster sugar
½ vanilla pod
2 eggs


Roasted Mediterranean vegetables with pistachio pesto

By Fabienne Viner-Luzzato, June 28, 2012

Finally we are into the best season of the year for locally grown fresh produce. This dish makes the most of all the gorgeous vegetables that are now appearing. Use as many colours as you can. I used red, green and orange peppers and green tomatoes from Borough Market. Pistachios intensify the green colour of the pesto and add an unusual flavour.

Serves 6



Annabel Karmel's ruby rosewater warm fruit salad

By Annabel Karmel, June 28, 2012

This is one of my favourite desserts, good served warm or cold. Rose water gives the fruit compote a wonderful flavour and the pomegranates add a crunchy texture that complements the berry fruits beautifully. Pomegranates are a good source of vitamin C and fibre.
Serves 4

1 large ripe peach
2 large red plums
20g butter
2 tbsp caster sugar