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


Stasha Palos's Perfect Pissaladiere

By Stasha Palos, June 21, 2012

This provençal tart is a great starter, served as just a little square on a plate, as it really gets the taste buds going Admittedly, I have served just this tart with a green salad for what was supposed to be a light dinner, and we ended up damn near finishing it all.

12 cherry tomatoes, halved
1 clove garlic, crushed
1 small onion, finely chopped
3 large sliced onions


Ren Behan's Maple Roasted Rhubarb Pavlova

By Ren Behan, June 21, 2012

British-grown rhubarb is still plentiful. Its tart flavour makes it the perfect partner for this pavlova’s sweet, crisp meringue and gooey vanilla cream. Do whip your egg whites well before adding sugar slowly, whisking all the time to make sure all it is incorporated, otherwise the pavlova may brown when cooking.
Serves 8-10



Little Georgia’s lamb and sour plum stew

By Tiko Tuskadze, June 14, 2012

Tiko Tuskadze of the Little Georgia restaurant uses two small, green sour plums which give this very typical Georgian stew its unique flavour. Sour plums are now in season and available from Turkish or Persian shops, but you could substitute a large red or yellow under-ripe plum.
Serves: 4
Preparation time: 15 minutes
Cooking time: 90-110 minutes

500g lamb shoulder, cubed


Oriental miso baked aubergines

By Lisa Roukin, June 14, 2012

These are delicious served either hot or cold, with jasmine rice or on a bed of quinoa. Make sure that you that choose a mild miso paste — the darker the colour the more salty the paste.

Serves 4
Preparation time: 20 minutes
Cooking time: 50 minutes

2 aubergines
2 tbsp groundnut oil
4 tsp sesame oil
2 tbsp mirin (Japanese rice wine)
1 tbsp sake