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Chilled mussel soup

30 minutes

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Artichokes with Parmesan mayonnaise

40 minutes

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Exotic tomato salad

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Roast carrots in tamarind dressing with yoghurt

40 minutes

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45 minutes

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10 minutes

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25 minutes

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35 minutes

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Prosecco-and-pomegranate cocktails

15 minutes

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Chocolate ganache ginger biscuits

5 minutes

Fruity dessert

Poached fruit with custard and crème fraîche

10 minutes

Poached fruit with custard and crème fraîche

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

6 stone fruit (plums, nectarines or peaches), stoned
100 g sugar
2 cups berry juice
2 cinnamon sticks
1 cup leftover custard
100 g crème fraîche
50 g desiccated coconut, toasted
Mint, for serving

Method

1. Gently simmer the fruit with the sugar, berry juice and cinnamon sticks until the skins begin to peel back and the fruit is tender but still firm – about 10 minutes.

2. Mix the custard with the crème fraîche and serve with the poached fruit, toasted coconut and mint.

Discover more fruity desserts here.

Spinach lasagne

Pot bread

Italian fondue

Chilled mussel soup

Artichokes with Parmesan mayonnaise

Exotic tomato salad

Roast carrots in tamarind dressing with yoghurt

Red onions baked in cream and Gorgonzola

Berry-vinegar pickled baby veggies

Herbed quinoa salad

Three-ingredient Japanese soufflé cheesecakes

Prosecco-and-pomegranate cocktails

Sparkling wine jelly with summer fruit

Chocolate ganache ginger biscuits

Poached fruit with custard and crème fraîche

Poached fruit with custard and crème fraîche

Ingredients

Method