These peaches are summer on a plate and a wonderful treat, especially with the lemon thyme and vanilla ice cream accompaniment
Serves 4
Preparation: 25 minutes
Cooking: 20 minutes

INGREDIENTS
6 peaches
1 bunch of lemon thyme
1 tbsp of honey
1 tbsp of brown sugar
Vanilla ice cream
250ml of double cream
250ml of milk
6 egg yolks

This is an effortless way to cook salmon on the barbecue. The tin foil allows the fish to retain its moisture while absorbing flavours from the marinade. Double or triple the quantities if serving for a larger crowd, and for added flavour leave the salmon in the marinade well before cooking.
Serves 2
Preparation: 10 minutes
Cooking: 10 minutes

INGREDIENTS

INGREDIENTS
200g strawberries, hulled
200g raspberries
100g redcurrants, picked
50g blackberries
6 fresh mint leaves
50g icing sugar
2 tbsp blackcurrant jam
Juice of half a lemon

FOR THE BISCUITS
100g icing sugar
30g plain flour
80g butter
6 tbsp orange juice
75g pistachios, roughly chopped

Makes about 40 biscuits

METHOD

Turkey shawarma, served with an array of sauces and salads, is a uniquely Israeli street dish. Making your own couldn’t be simpler. All you need is a giant rotisserie, a huge lump of meat, made with layers of turkey interspersed with lamb fat! Or you could try my cheat’s version.
Serves 2

INGREDIENTS
350g skinless chicken thigh fillets
1 tsp ground cumin
1 tsp ground coriander

Whether you’ve been inspired by the Olympics to get moving, or if you simply need sustenance while you watch others sweat it out on television, these energy bars will satisfy. Made with healthy ingredients, they are quick and easy to make — you need hardly take your eyes from the screen. Unlike normal flapjacks, they are not too sweet.

In South Africa, polony is a processed meat sausage much like wurst. When I first demonstrated this recipe, everybody thought I was going to pour chocolate over a meat polony. I could think of nothing worse, but they thought I might be offering them my own “polony glaze”. Actually, all I did was name the dish after the sausage’s shape.

My winning dish is this delicious impressive Italian ice cream inspired by Florence’s cathedral.

Serves 10–12
Preparation: 30 minutes plus 3 hours freezing

INGREDIENTS
400g marbled sponge cake
400ml chocolate ice cream, softened
100g toasted hazelnuts, roughly chopped
4 tbsp chocolate drops
250ml vanilla ice cream, softened
4 tbsp grated chocolate

Gooseberry with elderflower is a truly English combination. This yoghurt will freeze solid, so it is best served soon after churning. If you do freeze it again, ensure you give it a good hour in the fridge to soften.

INGREDIENTS
500g gooseberries, washed
150g caster sugar
3 tbsp elderflower cordial concentrate
500g natural Greek yogurt

METHOD

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.

INGREDIENTS
320g ready-rolled puff pastry
250ml milk
3 egg yolks
75g caster sugar
25g flour
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.

Serves 4-6
Preparation: 10 minutes
Cooking: 20 minutes

INGREDIENTS