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Hunan-style crispy sweet chilli mushroom and noodle salad

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Hunan-style crispy sweet chilli mushroom and noodle salad

15 minutes

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20 minutes

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50 minutes

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Cannellini bean dip

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10 minutes

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Stuffed wholewheat flatbread (Placinte)

20 minutes

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40 minutes

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Bean pakoras

Nectarine almond crumble

Fruity dessert

Nectarine almond crumble

30 minutes

30 of 75

Nectarine almond crumble

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 45 minutes

Cooking Time 30 minutes

Ingredients

1 kg ripe, firm nectarines
butter, for greasing
1 orange, zested and juiced
2 T Muscovado sugar
fresh nutmeg a grating
1 cinnamon stick
1 star anise
thick sour cream, for serving
fresh mint, to garnish

For the topping:

150 g almond flour
60 g Muscovado sugar
¼ t ground cinnamon
whole nutmeg, grating
60 g cold butter

Method

1. Preheat the oven to 190°C. Cut 8 slices from each nectarine. Place in a 25 x 15 cm greased pie dish. Add the orange zest and juice and sprinkle with the sugar. Grate over a little nutmeg, tuck in the cinnamon and star anise.

2. Mix the almond flour with the sugar and spices. Cut in the butter and rub in with your fingertips until sticky. Crumble over the fruit. Bake for 30 minutes, or until brown, crisp and the fruit is tender. Serve with sour cream and mint.

Cook's note: I usually use oats in crumbles but in summer, I like to use almond flour for lightness.

Find more dessert recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Emma Nkunzana