Plums! Peaches! Nectarines! 30+ ways with seasonal stone fruit

Breakfast recipes

Roasted stone fruit 3 ways

20 minutes

Cake recipes

Chocolate-and-cherry mousse cake with mirror glaze

45 minutes

Braai recipes

Flapjacks with braaied Melba fruit

20 minutes

Chicken recipes

Pollo al mattone with nectarine salsa

45 minutes

Coconut recipes

Raspberry peach melba sundae

20 minutes

Chocolate recipes

Cherries with coconut Chuckles chocolate sauce

10 minutes

Avocado recipes

Chicken-and-nectarine bowls

10–15 minutes

Nightshade recipes

Peach-and-tomato salad

5 minutes

Salad recipes

Charred green salad

20 minutes

Braai recipes

Apricot chicken kebabs

20 minutes

Afternoon tea

Lemon posset pie

20 minutes

Lemon posset pie

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 2½ hours’ chilling time

Cooking Time 20 minutes

Ingredients

For the base:
200 g Tennis biscuits
100 g butter
For the lemon posset:
4 cups Woolworths Long Life cream
200 g sugar
4 T lemon juice
To decorate:
strawberries

Method

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1. To make the base, crush the biscuits, melt the butter, and combine. Press down into a loose-based 23cm tart tin using a flat-bottomed cup.

2. Chill in the fridge, while you make the lemon posset.

3. To make the lemon posset, heat the cream and sugar in a pan over a high heat. Remove from the heat and whisk in the lemon juice. Pour into a bowl and chill for overnight.

4. Spoon the posset into the pastry case and top with sliced stone fruit.

Find more biscuit recipes

Photograph: Shavan Rahim
Videography: Romy Wilsom and Kevashan Moodley

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Roasted stone fruit 3 ways

Chocolate-and-cherry mousse cake with mirror glaze

Flapjacks with braaied Melba fruit

Pollo al mattone with nectarine salsa

Raspberry peach melba sundae

Cherries with coconut Chuckles chocolate sauce

Chicken-and-nectarine bowls

Peach-and-tomato salad

Charred green salad

Apricot chicken kebabs

Lemon posset pie

Lemon posset pie

Ingredients

Method