Beans recipes

Baked beef and bean burritos

1 hour

Burger recipes

Moroccan-spiced lamb patties with vegetable couscous

20 minutes

Pepper recipes

Roast chicken pieces with sweet peppers and tapenade

40 - 50 minutes

Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Cheese recipes

Olive, thyme and onion tart

1 hour 10 minutes

Healthy trail mix

Beetroot recipes

Fresh beetroot soup

20 minutes

Summer bean and pea pasta

10 minutes

Easy lemon mousse

5 minutes, plus setting time

Egg recipes

Eggy mushroom tart

10 minutes

Dried mint and hazelnut dukkah with olive oil and crispbreads

15 minutes

Jelly recipes

Gruyere with watermelon and pomegranate jelly

Gruyere with watermelon and pomegranate jelly

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 1 hour setting time

Ingredients

3 cups cubed watermelon
1 cup pomegranate rubies
3 gelatine leaves, soaked in water
50 g Gruyère, cut into thin slices

Method

In a blender, blend the watermelon and pomegranate rubies until fine, then pass the mixture through a sieve. Remove the softened gelatine leaves from the water and place in a small saucepan.

Heat very gently over a low heat until just melted (take care not to overheat).

Stir the molten gelatine through the strained fruit mixture, then pour into moulds or cups. Chill to set completely.

To remove the jelly from the moulds, place each mould briefly in hot water, then put it on a plate and give it a steady shake – the jelly should slide out with ease.

Serve with the slices of Gruyère on the side.

Discover more recipes featuring watermelon here.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Baked beef and bean burritos

Moroccan-spiced lamb patties with vegetable couscous

Roast chicken pieces with sweet peppers and tapenade

Citrus pork with coriander and sweet potatoes

Olive, thyme and onion tart

Healthy trail mix

Fresh beetroot soup

Summer bean and pea pasta

Easy lemon mousse

Eggy mushroom tart

Dried mint and hazelnut dukkah with olive oil and crispbreads

Gruyere with watermelon and pomegranate jelly

Gruyere with watermelon and pomegranate jelly

Ingredients

Method