A taste of seasonal fruits makes these dishes of the day
Berry compote cheesecake
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
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
30g (1oz) butter
2 tbsps runny honey
320g (11¼oz) pre-rolled puff pastry
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
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 mixed ripe tomatoes
A handful of fresh mint
A handful of fresh coriander
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
Cooking time: 10 minutes
Preparation time: 25 minutes
For the salsa:
4 ripe tomatoes
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
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
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
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