Fruity dessert

Pear pastry twists

40 minutes

Fruity dessert

Flavourburst plum and nectarine melba

20 minutes

Fruity dessert

Rose-and-ginger poached pears with mascarpone and crushed biscotti

40 minutes

Fruity dessert

Ginger mascarpone and peaches

20 minutes

Fruity dessert

Poached fruit with custard and crème fraîche

10 minutes

Berry recipes

Rosé-and-berry jelly

8−10 minutes

Berry cheesecake

overnight

Beetroot recipes

Fresh beetroot soup

20 minutes

Fresh beetroot soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

350 g beetroot
1 cup berry juice
1 apple, chopped
1 peach, chopped
1 cup orange juice
1/2 cup cream
1 squeeze lemon juice
1 t honey
Sprig of basil
Granny Smith apple, sliced

Method

Boil the beetroot until tender, then rub with a clean cloth to remove the skins.

Blend the beetroot flesh with berry juice.

Add the chopped apple, chopped peach, orange juice and cream. Season and add a squeeze of lemon juice and honey. Blend once more until smooth.

Garnish with a sprig of basil and serve with sliced Granny Smith apple.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Pear pastry twists

Flavourburst plum and nectarine melba

Rose-and-ginger poached pears with mascarpone and crushed biscotti

Ginger mascarpone and peaches

Poached fruit with custard and crème fraîche

Rosé-and-berry jelly

Berry cheesecake

Fresh beetroot soup

Fresh beetroot soup

Ingredients

Method