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Peach pound cake is the richest, most buttery and tender crumb made with peach puree, with diced fresh peach embedded in the batter. Jerrelle Guy’s recipe from NY Times Cooking with minor tweaks.
Italian style pear tart with an easy sponge base, soft yoghurt filling and pear, cinnamon and almond topping. A cross between a pear tart and a pear cake.
Pimm's cocktail is the classic British summer drink, with fruit and mint. My recipe is a little more grown-up than others!
Soft and rich brioche base with plum and cinnamon crumble topping. It means brioche is not just for breakfast. It means turning bread into cake!
Plum crumble breakfast bars, cinnamon flavoured, reduced in sugar content, are just the thing for those whose sweet tooth is awake at breakfast time.
Pomegranate jelly, mega flavoursome stuff and not so very difficult to make. I’m a pomegranate fiend. It is an addiction, obsession, guilty secret – call it whatever, I can eat pomegranates for England and any other country I might call home.
How to make pomegranate molasses at home, using fresh fruit? Very easy, just like jam or cordial. Pomegranate molasses can be used as glaze on chicken or pork, mixed in dressings and drinks and much more.
Raspberry and almond slice, a gorgeous buttery traybake with flaked almonds, sugar and butter topping: it’s easier to make and tastier than Bakewell!
Raspberry crumble bars with oats, brown sugar and fresh berries; recipe adapted from the New York 'Baked' bakery cookbook.
Delicious homemade raspberry jam, easy to make even in small quantities. Equal amounts of fruit and sugar cooked to setting temperature. Also, don't believe in sugar free jams: they won't set. won't keep and contain unpleasant chemicals.
Raspberry muffers are not muffins. There’s no milk, or cream or yoghurt in the ingredients. It’s an ordinary cake mix baked in muffin tins, just for the variety. And no – they aren’t cupcakes either because no icing? No pink colouring? No little roses...
Raspberry sponge cake recipe, with fresh berries scattered on top of light and airy cake batter. Dust with icing sugar for a perfect summer dessert.
Homemade redcurrant jelly is awesome with roast lamb, turkey pie and venison steaks. And this is a super speedy recipe which still makes crystal clear jelly!
Classic rhubarb fool recipe, ready in minutes. A classic dessert, this rhubarb fool is made with rhubarb puree and whipped cream.
Roasted grapes go marvellously with cheese, chicken and even pasta. Their flavour intensifies and a drop of balsamic and a flake of salt complements it magically.
Rose hip jam made from gorgeously bright wild rose fruit picked in September tastes a little like apricot jam, and is rich in Vitamin C.
Schiacciata con l'uva (pronounced ‘ski-a-charter’ and meaning 'squashed'), Tuscan grape focaccia is a sweet version of the flat bread, with grapes and raisins.
Slow roasted strawberries become jammy but not too sickly, coated in luscious syrup, and they have a multitude of uses in desserts, cakes and afternoon tea confections.
A simple and exquisite starter made with fresh melon and smoked salmon, with a drizzle of balsamic and a sprinkling of fresh mint. Gorgeous! Even if salmon is not home cured.
Baked pears with blue cheese, a great starter, dessert or a side dish. These roasted pears are spiced with cinnamon and topped with melting Stilton blue cheese.
Sticky fig upside down cake. The figs get sticky and melt into the almond layer; and if they don’t look quite as appealing as I was hoping – well, the proof of the pudding and all that.
Sticky pear and ginger cake is dark, moist and incredibly easy to make. With juicy chunks of pears and crunchy pecans scattered over the sticky syrupy surface, it’s the perfect winter dessert.
Classic Victoria sponge sandwich cake filled with fresh strawberries and whipped cream, also known as strawberry shortcake sandwich.
Strawberry butter cake is a buttery sponge with fresh strawberries scattered over the batter and it's simple and easy to make. Delicious melt-in-your-mouth sponge with seasonal fruit.
Strawberry crumble cake, the easiest cake batter in the world thickly covered with fresh strawberries and finished with crunchy crumble topping. The only summer cake recipe you'll ever need.
Strawberry fizz, a prosecco and grenadine cocktail sparkling with halves of frozen strawberries. Use cava or cremant instead of prosecco - it's the sparkle that matters, not the brand!
Strawberry fool is the supreme of strawberries and cream, with layers of vanilla scented whipped cream and gorgeous fresh strawberry puree, barely sweetened.
Homemade strawberry jam with a twist of lemon and a sprinkle of black pepper enhancing the strawberry flavour. Jamming is preserving fruit in sugar. Jam is fruit cooked in sugar. There isn’t anything fresh, low-calorie or low-carb about jam, let alone keto or other paleo-nonsense.
Summer berry ice cream, made in a blender, churned in an ice cream maker. The base contains no eggs but a balanced mix of dairy and natural emulsifiers.
Summer cherry cake with a hint of cinnamon and minimal effort involved. This cake mix is pathetically simple – it takes 5 minutes to prepare and always comes out well.
Toasted crunchy oats with summer fruit compote, perfect for breakfast. I call it ‘fruit compote’ but it most probably is a completely wrong term technically.
Tomato tarte tatin with caramelised plum tomatoes and shortcrust thyme pastry. Cut corners by all means and use puff pastry. But it’s so much more rewarding when it’s a proper tart: slicing into shortcrust base rather than the squishy puff which goes soggy much too soon is worth the effort of producing the pastry.
Tomato and fig salad with crumbled blue cheese and balsamic dressing. Sweet figs, ripe tomatoes with a salty tang of blue cheese make up an incredible burst of flavours.
Smoky tomato butter with incredible flavour is a creamy spread, sauce, condiment, everything. The most gorgeous way to use a glut of summer cherry tomatoes.
Tomato sorbet made from fresh tomatoes, without an ice cream maker, is the perfect appetizer or palate cleanser.
Twice baked cake with filling of lightly roasted fresh apricots – an ingenious idea of a sponge pie, cake with baked-in filling, all-baked layer cake. And it’s as easy as it is delightful.
Twice roasted beetroots with figs and pomegranate seeds. Crimson central – this is a dish of red, red and more red, suitable for the season of flaming gold on tree branches and misty mornings.
Upside-down cherry cake with fresh cherries and buttery sponge, baked in a tart or flan case. That way the ratio of fruit to batter is more balanced!
Watermelon and feta salad is the simplest summery perfection, the salty-sweet combo in the most refreshing form. Whole or half a watermelon is really easy to prepare and much better value than prepacked tubs.
Watermelon granita with no added sugar makes a fantastic dessert when served with a scoop of ice cream. Plus, instructions how to cube a watermelon.