Avocado recipes

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

20 minutes

Avocado recipes

Garden salad with sliced avocado and hot dressing

2 minutes

Fresh orange and date cake with raw almonds and Moroccan dressing

Christmas dessert

Iced christmas trees

Chilli recipes

Chicken with quinoa

20 minutes

Avocado recipes

Smoked turkey salad

Cheese recipes

Frozen grape cheeseboard

Bread recipes

Handmade flatbread with preserved lemon

10 minutes

Sorbet recipes

Watermelon and lemon sorbet stack

Tomato, goats-milk cheese and nectarine salad

Lime-and-coconut custards

Poached stone fruit

20 minutes

Poached stone fruit

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

12 whole peaches or nectarines
2 cups verjuice
60 g sugar
1 vanilla pod, split and scraped

Method

Bring a large pan of water to the boil. Remove from the heat. Add the fruit, a few at a time, and leave for 1 minute. Remove the skins and set aside.

Place the verjuice, sugar, vanilla seeds and vanilla pod into a pot. Simmer until the sugar has dissolved and the liquid has reduced by half. Add the fruit.

Pour the syrup over the blanched fruit and remove the pod just before serving.

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

Garden salad with sliced avocado and hot dressing

Fresh orange and date cake with raw almonds and Moroccan dressing

Iced christmas trees

Chicken with quinoa

Smoked turkey salad

Frozen grape cheeseboard

Handmade flatbread with preserved lemon

Watermelon and lemon sorbet stack

Tomato, goats-milk cheese and nectarine salad

Lime-and-coconut custards

Poached stone fruit

Poached stone fruit

Ingredients

Method