Individual summer puddings with summer berries

Preparation time: 1-2 hours
Cooking time: less than 10 mins
Serves 10
Vegetarian


Ingredients

- 1.8kgs/4lbs summer fruits: strawberries, raspberries, blackberries, red and blackcurrants
- 570ml/1 pint water
- 285g/10oz caster sugar
- 20 large slices slightly stale thin white bread, crusts removed
To serve
- selection of summer fruits (small strawberries, blueberries, raspberries, redcurrant, blackberries)
- fresh mint sprigs
- icing sugar to dust


Method

1. Line 10 timbales with pieces of cling film, or use teacups without cling film.
2. Check over the fruit and remove all stalks and blemishes.
3. Place the water and sugar into a large pan and bring to the boil.
4. Add the firmest, most acidic fruits first leaving the strawberries and raspberries until last. Bring to the boil and simmer gently for 5-10 minutes. The redcurrant and blackcurrants should begin to burst slightly. Taste the fruit and stir in more caster sugar if necessary.
5. Drain the fruit into a large colander and save the juice. Allow the fruit to cool.
6. Save half the juice to dip the bread into. Place the remaining juice back into the pan and reduce until slightly syrupy, set aside for the sauce.
7. When the fruit is cool, begin to assemble the summer puddings.
8. Cut 10 of the slices of bread in half and then each half into 4 triangles.
9. From the other 10 slices, cut 2 discs from each slice of bread, 1 small for the base and one large for the top of the pudding.
10. Dip the bread, a few pieces at a time, into the thinner syrup and line the timbales. Place the small circle on the bottom and the triangles around the sides of the timbale. Fill each timbale with the fruit mix and use the larger circle to top the pudding. Wrap the cling film up and cover the timbale. Place onto a tray and when all the puddings are done put another tray on the top with a weight of some kind to press the puddings.
11. Chill for at least a couple of hours and serve with the reduced sauce and fresh summer berries. Dust the fresh berries with icing sugar.

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Watermelon ice lollies

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Makes 8
Vegetarian


Ingredients

- 125g/4oz caster sugar
- 125ml/4oz water
- 1 vanilla pod, seeds only
- 600ml/1 pint watermelon juice (made from the flesh of 1 watermelon, seeds removed, blended and sieved)
- 2 limes, juice only

Method


1. Place the sugar, water and vanilla seeds into a pan over a medium heat. Heat until the sugar dissolves, then remove from the heat and allow to cool.
2. Transfer to the fridge and chill until very cold.
3. Add the watermelon juice and lime juice and mix well.
4. Pour the fruit mixture into eight ice lolly moulds and place into the freezer until frozen.

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How to make Sloe gin and blackberry jelly

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 6


Ingredients


- 4 gelatine leaves, broken up and soaked in warm water
- 600g/1lb 5oz blackberries
- 400ml/14fl oz water
- 4 tbsp caster sugar
- ½ lemon
- 150ml/¼ pint sloe gin


Method

1. Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1½ hours.
2. Place the blackberries, water, sugar and lemon juice into a pan over a medium heat. Bring to the boil, then reduce the heat to simmer until the fruit has broken down completely to a sauce.
3. Place a sieve lined with two layers of muslin over a bowl and strain the blackberry mixture into the bowl. (Don't press the pulp, as this will make for a cloudy jelly.) Once all the liquid has drained through discard the fruit pulp.
4. Place the collected liquid into a clean pan and cook over a low heat, until just warm, then whisk in the gelatine and water. Make sure you dissolve any lumps.
5. Remove from the heat and add the sloe gin.
6. Pour the mixture into a 700ml/1 pint 3fl oz jelly mould and cover with a plate. Chill overnight in the fridge.
7. To serve, fill a large pan or bowl with hot water to just under the level of the jelly in its mould. Place the mould into the hot water and leave there for no more than 20 seconds.
8. Place a plate over the top of the mould, remove from the water and turn over. Lift the mould off the jelly carefully and serve. (If the jelly does not come loose, return to the hot water for another ten seconds, then try again.)

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Baked apples with Calvados sauce

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4
Vegetarian


Ingredients

For the baked apples
- 4 Reines des Reinettes apples, or similar russet apples, washed, dried
- 60g/2½oz unsalted butter, melted
- 4 tbsp caster sugar
For the Calvados sauce
- 50g/2oz caster sugar
- 20g/¾oz unsalted butter
- 40g/1½oz Braeburn apple, peeled, cut into 0.5cm/¼in dice
- 80ml/3¼oz apple juice
- ½ tsp arrowroot, diluted in a little water
- 1 tsp Calvados
For the garnish
- 15g/½oz bread, cubed
- 15g/½oz icing sugar
- 15g/½oz pistachio nuts
- 10g/¼oz whole almonds
- 5g flaked almonds
- 1-2 tsp Calvados


Method


1. For the baked apples, preheat the oven to 170C/350F/Gas 4.
2. Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife.
3. Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked.
4. For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel.
5. Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture).
6. Add the apple juice and bring to the boil.
7. Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados.
8. For the garnish, mix together the bread cubes and half of the icing sugar. Sprinkle the mixture onto a baking tray.
9. Mix the pistachios, whole and flaked almonds, Calvados and the remaining icing sugar together until well combined. Spread the mixture onto the same baking tray.
10. Bake in the oven for 8-10 minutes, or until the nuts and bread cubes are golden-brown. Set aside to cool.
11. To serve, place one baked apple into the centre of each of four serving plates. Spoon the Calvados sauce into the centre and sprinkle over the toasted garnishes.

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Classic summer berry sorbet

Preparation time: over 2 hours
Cooking time: no cooking required
Serves 6
Vegetarian


Ingredients

- 500g fresh summer fruits
- juice and grated rind of 1 large orange
- 2 - 3 tbsp orange liqueur such as Cointreau or Grand Marnier
- 2 egg whites
- 100g caster sugar

Method


1. Place the fruit, orange rind and juice, liqueur and 175ml water in a food processor and blend until smooth. I like to leave to seeds in but you can sieve your mixture if you prefer.
2. If you have an ice cream machine, churn the mixture until it starts to freeze, alternatively pour into a rigid container and freeze, stirring every 30 minutes or so until ice crystals start to form and it feels slushy.
3. Whisk the egg whites until stiff then gradually add the sugar beating until firm and glossy. Fold the meringue into the freezing fruit mixture and continue to freeze and stir until completely frozen. If making in advance, transfer the mixture to the fridge 30 minutes before serving.

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Fool proof hot raspberry soufflé

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 2


Ingredients

- 250g/9oz raspberries
- 4 eggs, whites only
- 100g/4oz caster sugar
- juice of half a lemon
- ½ tsp cornflour, lightly dissolved in a few spoonfuls of water


Method

1. First, evenly butter and sugar ovenproof moulds for the souffles and place in the freezer.
2. For the coulis, add half of the sugar to the raspberries. Place in a hot pan and cook quickly for 2-3 minutes with a good squeeze of lemon juice.
3. Liquidise with a hand blender and pass through a sieve to remove the seeds.
4. Place 2 tsp of coulis in the bottom of the souffli dishes and thicken the remaining coulis with the moistened cornflour.
5. For the meringue, ensure the whisk and bowl are free from grease by scalding in boiling water.
6. Place the egg whites in the bowl and start to whisk.
7. Gradually add sugar until a smooth soft peak is obtained.
8. Add a good squeeze of lemon juice at the end.
9. For the souffli, take a third of the meringue and whisk into the thickened coulis.
10. Lightly fold in the remaining two thirds. Do this gently so the air is not knocked out of the mix.
11. Divide the mix between the dishes.
12. Smooth the surface of the souffli and trim edges with your thumb.
13. When ready to bake, space out on a tray and bake in a medium to hot oven (180C/350F/Gas 4) for approximately 10-15 minutes depending on the size and dish.
14. Dust with icing sugar, place a raspberry on top and serve immediately.

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Honeyed yoghurt with rosewater scented peaches

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4
Vegetarian


Ingredients


- 500g/1lb 20z caster sugar
- 1 tbsp rosewater
- 4 peaches
For the honeyed yoghurt
- 360ml/13oz Greek yoghurt
- 3 tbsp honey


Method

1. Put the caster sugar and rose water in a pan with 1 litre/1¾ pints of water and bring to the boil. Cut a small cross in the top of each peach, then add to the pan and simmer for 5 minutes. Take the peaches out of the syrup and slip off the skins, then return to the syrup and cook for 10 minutes until the syrup has reduced by half. Strain and cool.
2. Make the honeyed yoghurt by mixing together the yoghurt and honey, then serve with the rose-scented peaches and drizzle over some of the remaining syrup.

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Low-fat crème brûlée

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 4
Vegetarian


Ingredients

- 400g/14¼oz raspberries (strawberries can be used)
- 300g/10½oz low-fat plain yoghurt
- 1 tsp vanilla essence
- 6 tsp brown sugar

Method

1. Take four ramekin dishes and divide the fruit into the bottom of each.
2. Mix together the vanilla essence and yoghurt and divide on top of the fruit in each ramekin dish.
3. Sprinkle on top 1½ tbsp of brown sugar on each and try to cover the surface.
4. Heat your grill and place under the grill on a high shelf for 2-3 minutes until the sugar caramelises. Keep a close eye, as you do not want these to burn.
5. Take out and cool before serving.

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Fresh mango sorbet

Preparation time: 1-2 hours
Cooking time: no cooking required
Serves 4
Vegetarian
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Method
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Ingredients
- 3 fresh mangos, peeled, stones removed
- 250g/8¾oz icing sugar, sifted
- 2 lemons, juice only



Method


1. Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée.
2. Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions.
3. Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months.

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Raspberry zabaglione

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4
Vegetarian

Ingredients


- 225g/8oz raspberries
- ½ lemon, juice only
- 2 tsp icing sugar
- 4 egg yolks
- 1 tbsp caster sugar
- 2 tbsp medium dry sherry
- 2 tbsp dry white wine
- 4 tbsp low-fat Greek yoghurt

Method

1. Reserve 12 raspberries for decoration and place the rest in a food processor with a good squeeze of lemon juice.
2. Blitz to a puree, then push through a sieve to remove the seeds. Add icing sugar to taste, leaving the fruit slightly on the tart side, then set aside.
3. Place the egg yolks and caster sugar in a large, heatproof bowl. Beat in the sherry and wine, using a balloon whisk.
4. Place over a pan of simmering water and heat gently, whisking continuously until the mixture is very light but holds its shape. When it is the consistency of semi-melted ice cream, take it off the heat and continue to whisk over a bowl of iced water until cool - this prevents it from splitting.
5. Fold the yoghurt into the mixture. Drizzle in the raspberry puree and gently swirl to create a ripple effect. Spoon into stemmed serving glasses, decorate with the reserved raspberries and serve with wafer thin biscuits, if you like.

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Mango passion with honey and yoghurt

Preparation time: over 2 hours
Cooking time: no cooking required
Serves 2
Vegetarian


Ingredients

- 200g/7oz carton Greek yoghurt
- 1 tbsp clear honey
- 1 small mango, peeled and cut into cubes
- 2 passion fruit
- fresh mint, to garnish


Method

1. Mix together the honey and yoghurt in a small bowl. Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl and mix with yoghurt mixture.
2. Divide the mango and yoghurt mixture in half and place into two stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint.

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Plum compôte

Preparation time: less than 30 mins
Cooking time: less than 10 mins
Serves 2
Vegetarian


Ingredients

- 300ml/½ pint boiling water
- 150g/5½oz caster sugar
- 500g/1lb 2oz plums, stones removed
- 2 cinnamon sticks
- 3-4 whole star anise


Method

1. Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds.
2. Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes.
3. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving.

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Baked apples

Preparation time: over 2 hours
Cooking time: 30 mins to 1 hour
Serves 6
Vegetarian


Ingredients

- 80g/3oz mixed dried exotic fruit, (such as mango, papaya, banana, fig, golden raisins), chopped
- 55ml/2fl oz brandy
- 30g/1oz soft light brown sugar
- ½ tsp allspice
- 100g/3½oz butter, plus extra for spreading
- 6 eating apples, cored
- 200g/7oz Greek yoghurt, to serve


Method

1. Preheat the oven to 150C/300F/Gas 2.
2. Place the mixed dried fruit and the brandy into a bowl and leave to soak for at least two hours, but ideally overnight.
3. After soaking, add the sugar, allspice and butter to the brandy-soaked fruit.
4. Spoon the fruit mixture into the holes in the cored apples, pressing in to fill well and spread some more butter over the apples.
5. Place the stuffed apples into an ovenproof dish, cover with aluminium foil and transfer to the oven to bake for 40 minutes.
6. Remove the foil and cook 15-20 minutes more, until the apples are soft, but not collapsing.
7. Place onto plates and serve with a dollop of Greek yoghurt.

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Champagne jelly

Preparation time: over 2 hours
Cooking time: less than 10 mins
Serves 6


Ingredients

- 300ml/10fl oz hot water
- 55g/2oz caster sugar
- 500ml/16fl oz pink sparkling wine or pink champagne
- 4 leaves of gelatine
- 150g/5oz raspberries, or any fruit you like


Method


1. Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
2. Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
3. Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
4. Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
5. Allow to cool thoroughly, then refrigerate the jelly for about one hour.
6. As soon as it starts to thicken, stir in the raspberries or other fruit.
7. Divide the jelly between six glasses and cover them with cling film.
8. Refrigerate for four to six hours, or until they have completely set and serve.

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The skinny tart

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Makes 8 tarts
Vegetarian


Ingredients


- 80g/3oz butter, melted and cooled, plus extra for greasing
- 270g/10oz shop-bought filo pastry
- 4 tbsp apricot jam
- 500g/1lb 2oz low-fat (or no-fat) Greek yoghurt
- 2 tbsp honey
- 1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract)
- small bunch black seedless grapes, halved
- bunch redcurrants
- 1 dragon fruit, peeled and cubed
- 2 large figs, quartered


Method

1. Preheat the oven to 180C/350F/Gas 4 with the middle shelf ready. Grease a 12-hole muffin tin or cupcake tin well.
2. Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop it from burning in the oven, then push a filo square into eight of the holes and top with another filo square, you will need to layer up 3–4 pieces.
3. Place the filo cases into the oven for five minutes or so, giving them time to crisp up. Once they look golden-brown and crispy, remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I always tend to break at least one when I take them out!
4. Put the jam in a small pan and heat gently until warm.
5. Mix the Greek yoghurt, honey and vanilla together in a bowl, then place a good dollop into each pastry case. Divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam to make a shiny glaze and serve.
Top recipe tip
You can make all the component parts of this recipe ahead of time and assemble the tarts at the last minute. You can also decorate with a sprig of fresh mint, or get creative with some raspberry jam thinned and mixed with some water. Drizzle it on the plate for a touch of old-school food glamour.

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Poached pears in Sauternes

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 6
Vegetarian


Ingredients

- 6-12 ripe pears, depending on size (preferably William or Conference)
- 1 orange, juice and pared zest
- 400ml/14fl oz Sauternes, or other medium sweet white wine
- 750ml/1¼ pints water
- 55g/2oz honey
- 200g/7oz sugar
- 2 lemons, juice only
- 1 vanilla pod, split
- 1 cinnamon stick, broken into short lengths
- 4 cloves

Method


1. Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
2. Remove the core from the base using a corer or small melon baller. Cut the orange zest into thin strips.
3. Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes, much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat.
4. Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup.

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