Delicious dishes with seasonal fruits

A taste of seasonal fruits makes these dishes of the day
Berry compote cheesecake
Serves: 4

Cooking time: 15 minutes

Preparation time: 2 hours

450g (1lb) cream cheese

60ml (2fl oz) lime juice

300ml (10½fl oz) condensed milk

1 tsp vanilla-bean paste

400g (14oz) mixed frozen berries

80g (2¾oz) caster sugar

2 tbsps water

50g (2oz) butter

150g (5oz) ginger nut biscuits, crushed

l Beat together the cream cheese and lime juice until smooth.

l Add the condensed milk and vanilla-bean paste, mix until smooth and chill in the fridge for 2 hours.

l Place the frozen berries, caster sugar and water in a saucepan and bring to the boil.

l Simmer for 6 minutes. Remove from the heat and cool.

l Gently melt the butter in a frying pan and add the crushed ginger nuts. Toss together over a low heat for 5 minutes until they are lightly toasted and the mixture resembles a chunky crumble.

l Spoon the biscuit mix evenly into 4 bowls and allow to cool.

l Top with berry compote and serve with the cream cheese mixture.

Fig and blue cheese tart

Serves: 4

Cooking time: 30-35 minutes

Preparation time: 15 minutes

2 red onions

1 tbsp olive oil

1 tbsp red wine vinegar

1 tsp caster sugar

½ tsp fresh thyme, leaves only

6 figs

30g (1oz) butter

2 tbsps runny honey

320g (11¼oz) pre-rolled puff pastry

1 egg

100g (3¼oz) blue cheese

A handful of basil leaves

l Peel, halve and finely slice the red onions. Cook over a medium heat with the olive oil until soft and translucent.

l Add the red wine vinegar, sugar and thyme and cook for a further 3-4 minutes until the onions have a sticky sheen and the liquid has been absorbed.

l Preheat the oven to 200°C/400°F/gas mark 6 and line a large baking tray with parchment paper.

l Remove the fig stalks. Cut a quarter of the way through the middle of the figs and place them in a mixing bowl.

l Gently heat the butter and honey in a small saucepan. When just bubbling, pour onto the figs and very carefully toss together.

l Place the pastry on the baking tray and, with the back of a knife, carefully score a border 1.5cm (²/³in) in from the edge all the way round. Don’t cut through the pastry.

l With a fork, lightly prick holes all over the pastry inside the border.

l Beat the egg in a cup and brush it all over the pastry.

l Spread the onions over the pastry, again inside the border, and place the figs evenly on top. Season with salt and pepper.

l Bake for 20-25 minutes until the pastry is golden brown.

l Cool a little then crumble over the blue cheese and basil leaves.

l Serve with a peppery salad.


Apricot and goat’s cheese salad

Serves: 4

Cooking time: 5 minutes

Preparation time: 15 minutes

2 tbsps pumpkin seeds

1 tsp cumin seeds

1 tsp coriander seeds

A pinch of chilli flakes

Zest of 1 orange and juice of

½ an orange

1 tbsp white balsamic vinegar

2 tbsps olive oil

8 apricots

8 mixed ripe tomatoes

A handful of fresh mint

A handful of fresh coriander

8 radishes

200g (7oz) rocket

200g (7oz) goat’s cheese

l Cook the pumpkin seeds, cumin seeds, coriander seeds and chilli flakes in a heavy-based saucepan over a medium heat for a couple of minutes until lightly toasted. Transfer to a plate to cool and prevent burning.

l Put the orange zest, juice and white balsamic vinegar into a large bowl. Gradually pour in the olive oil, whisking continuously.

l De-stone the apricots, cut each into 8 wedges and add to the dressing.

l Cut each tomato into 8 then add to the bowl. Add the chopped coriander, chopped mint, the sliced radishes and rocket.

l Gently toss the ingredients together and transfer to a large platter. Crumble on the goat’s cheese and sprinkle with toasted seeds and a little salt. Serve immediately.

Tempura sea bass and peach salsa tacos

Serves: 4

Cooking time: 10 minutes

Preparation time: 25 minutes

For the salsa:

4 ripe tomatoes

2 peaches

3 spring onions

1 red chilli

Zest and juice of 1 lime

A handful of coriander, chopped

A handful of mint, chopped

For the fish:

300g (10½oz) sea bass fillets

75g (3oz) self-raising flour

75g (3oz) cornflour

Pinch of salt

185ml (6½fl oz) ice-cold sparkling water

1 tsp malt vinegar

1 egg white

8 flour tortillas

750ml (1¹/8pt) vegetable oil

1 tsp plain flour

l Dice the tomatoes and peaches into ½cm (¼in) cubes and place in a bowl.

l Finely slice the spring onions on the angle and the red chilli. Mix with the tomatoes and peaches then add the lime juice, coriander, mint and a pinch of salt.

l Remove the skin from the sea bass. Slice the fish into 16 small finger-size pieces and put in a bowl. Add the lime zest and gently mix.

l Sift the flour, cornflour and salt into a large bowl. Gradually pour in the water and malt vinegar, slowly whisking. The mix should be loose and slightly lumpy.

l In a separate bowl, whisk the egg whites until they form very soft peaks. Using a spoon, slowly fold the egg whites into the batter a third at a time, making sure the air bubbles do not get knocked out.

l Preheat the oven to 180°C/350°F/gas mark 4. Toast the tortillas for a couple of minutes until just browning.

l In a large saucepan, heat the oil to 190°C/375°F.

l Dust the sea bass with the plain flour, dip in batter, then carefully fry for 4-5 minutes until it is crispy. You will need to do this in 2 batches.

l Drain on a kitchen towel and sprinkle with a little salt.

l Place a spoonful of salsa and 2 pieces of tempura sea bass in each tortilla and serve immediately with an ice-cold beer.


Blueberry-glazed short rib of beef

Serves: 4

Cooking time: 5 hours, plus 20 minutes to glaze

Preparation time: 30 minutes, plus overnight marinating

For the beef short rib:

1 tsp smoked salt

1 tsp smoked paprika

1 tsp paprika

1 tsp ground cumin

Garlic powder, to taste

1 tsp thyme

1 tsp dried oregano

½ tsp freshly ground black pepper

2kg (4¼lb) beef short rib

For the blueberry glaze:

3 cloves of garlic

½ onion

1 tsp olive oil

3 tbsps balsamic vinegar

1 tsp tomato purée

1 cup blueberries

2 tbsps honey

2 tsps maple syrup

1 tsp Worcestershire sauce

1 tsp Dijon mustard

1 tsp light soy sauce

For the slaw:

1 red onion

Juice of 1 lemon

2 carrots

½ small red cabbage

1 tbsp olive oil

1 tbsp wholegrain mustard

1 tsp toasted caraway seeds

A handful of fresh coriander

l Mix salt, paprikas, cumin, garlic powder, thyme, oregano and black pepper in a bowl, add the beef rib.

l Rub the mixture all over beef. Ideally, marinate overnight but 2 hours will do.

l Preheat the oven to 130°C/266°F/gas mark ¾.

l Place the beef bone-side down in a roasting tray. Add a splash of water, cover with baking paper then wrap tightly with foil, ensuring there are no gaps for steam to escape.

l Bake for 5 hours.

l 1 hour before the beef is ready, finely slice the onion and garlic then sauté in olive oil for 5-6 minutes over a medium heat until soft and translucent.

l Add the balsamic vinegar and tomato purée and cook for a further minute.

l Add the blueberries, honey, maple syrup, Worcestershire sauce, Dijon mustard and light soy sauce. Simmer for 10 minutes until the blueberries are beginning to burst. Blend until smooth.

l Return to the pan and reduce to a thick glaze.

l After 5 hours, remove the beef and turn the oven up to 160°C/320°F/gas mark 2¾.

l Remove the foil and paper and brush the glaze all over the meat.

l Return the beef to the oven for 20 minutes or until the glaze has darkened a little and is sticky.

l Meanwhile, peel and finely slice the red onion. Put it in a bowl and squeeze on the lemon juice. Mix and allow to pickle for 5 minutes.

l Grate the carrot and finely slice the red cabbage. Add to the onion and lemon with the olive oil, wholegrain mustard, caraway seeds and coriander. Season to taste.

l Remove the beef from the oven and serve with the slaw.

Photographs by Winfried Heinze

Recipes written and devised by home economist Dominic Hoile

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