Recipe: Cherry Clafoutis

By Elizabeth Bard, May 28, 2015

Clafoutis is a homely dessert, a wobbly set custard chock-full of summer's first cherries. What it lacks in elegance, it makes up for in comfort and sheer deliciousness - perfect for brunch among friends. This recipe is adapted from Les Clafoutis de Christophe by Christophe Felder (Éditions Minerva, Geneva, 2001).


Recipe: Basbussah - semolina cake

May 22, 2015

Play around with spices, like cardamom, allspice or ginger, and add them to this cake, according to your preference.

Makes: 1 x 23cm square cake

For sugar syrup

Juice from quarter of a lemon
300g granulated sugar
240 ml water

For the cake

170g semolina flour
130g plain flour
75g flaked coconut
200g caster sugar
10g baking powder


Recipe: Mini cheesecakes with eight toppings

May 21, 2015

This year surprise your guests - instead of making one large cheesecake why not make eight individual cheesecakes with different toppings. Don't worry, ready-made toppings can make this as easy as pie - or cake. You will need eight (7x6cm) mousse rings - available online.


For the base

300g digestive biscuits, crushed


Sticky apple and walnut cheesecake

By Denise Phillips, May 20, 2015

Serves: 10
Preparation: 35 minutes plus chilling
Cooking: 1 hour 25 minutes


For the base:
● 50g walnuts
● 175g ginger/digestive biscuits
● 110g butter, melted
● ½ tsp ground cinnamon

For the filling:
● 400g cream cheese, at room temperature
● 75g light brown muscovado sugar
● 2 eggs


Goat's cheese, pea and spinach tarts

By Fabienne Viner-Luzzato, May 19, 2015

Makes: 12 mini tarts


● 300g fresh spinach
● 30g fresh coriander
● 4 eggs, beaten
● 250g frozen peas
● 1 tbsp ground coriander
● Salt and pepper
● 200g fresh goat's cheese

For the salad:
● 2 large fennels
● 2 jazz apples
● 2 lemons
● 1 pomegranate
● Olive oil
● Salt, pepper



Spicy aubergine and feta triangles

By Silvia Nacamulli, May 14, 2015

These delicious parcels make great canapés or, if larger, a vegetarian starter. For a milder taste replace the feta with ricotta.

Makes: 20-25 mini triangles
Preparation: 30 mins
Cooking: 40 mins


● 100ml extra-virgin olive oil
● 1 onion, finely chopped
● 1 fresh chilli, deseeded and finely chopped


Blueberry raw cheesecake

By Lisa Roukin, May 14, 2015

This delicious cheesecake is made with a vegan crust and is bursting with antioxidants from the blueberries. You will need to soak the cashew nuts the day before you wish to make this.

Serves: 12–14
Preparation: 60 mins; soaking time – 8 hours or preferably overnight


For the topping
● 240g blueberries plus more for decoration


Recipe: Rhubarb Smoothie

May 11, 2015

Bruno Loubet rejuvenates the traditional smoothie by adding in a layer of custard and a crunchy granola topping. This is a great recipe to make with children and produces a fun and healthy breakfast or snack.

Serves: 6
Preparation: 45 minutes plus marinating and chilling time


● 500g rhubarb, chopped
● 50ml orange juice
● 6 tbsp honey


Tokyo Delancey dark rye salmon bagel

May 8, 2015

This take on the smoked salmon and cream cheese bagel is packed with vitamins and minerals from the seaweed salad, as well as providing Omega-3 from the salmon.

Dark rye bagels are few and far between so a regular bagel can be used; we use it for the colour contrast of the black bread against the orange salmon and green wasabi and seaweed as well as the rye flavour.



Salmon roasted with cherry tomatoes

By Silvia Nacamulli, May 2, 2015

This dish is a healthy, tasty way to serve salmon, with the bonus of an Italian flavour.

Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes


● 4 x 150-200g fresh salmon fillets, skinned
● 4-5 tbsp extra virgin olive oil
● 1 onion, finely chopped
● 1 carrot, finely chopped
● 1 celery stick, finely chopped