6 apricots, washed, halved and stoned
3 peaches, washed, halved and stoned
3 nectarines, washed, halved and stoned
3 tbsp soft, light brown sugar
2 tbsp sweet wine, such as Sauternes
50g pistachios, roughly chopped
250g mascarpone cream
2tbsp vanilla sugar
Heat the oven to 180C, 160C fan oven, mark 4. Place the fruits cut side down in a large oven proof dish. Sprinkle over the sugar and wine, dot with the butter and scatter over the pistachios. Bake in the oven for 20-25 minutes, basting the fruit after 10 minutes. Meanwhile, make the mascarpone cream by mixing the mascarpone and sugar together.
Serve the fruit hot with a little of the syrup produced during cooking spooned over the top and a spoonful of the mascarpone cream.
4 boneless, skinless chicken breasts
2 tbsp Cajun seasoning
4 10’’ flour tortillas
1 Cos lettuce, torn
0.5 cucumber, roughly chopped
1 red onion, finely sliced
250g cherry tomatoes, halved
1 Avocado, cut into chunks
1 red chilli, finely diced
1 clove garlic, crushed
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
100ml soured cream
Coriander leaves to garnish
Salt & black pepper
1. Cut each chicken breast in half lengthways and flatten with a rolling pin between two sheets of cling film, until they are 5mm. Rub the chicken in the Cajun seasoning covering and leave to marinade for 10-20minutes.
2. Place the tortilla in an oiled oven proof bowl, place the same size bowl inside and bake in a hot oven for 5 minutes, remove the internal bowl and return to the oven for a further 2-3 minutes until brown and crisp. Remove tortilla from the bowl and allow to cool. Repeat with the remaining tortilla.
3. Heat a chargrill pan and brush with oil. Chargrill the chicken until cooked through. Slice the chicken into thick strips.
4. Put the olive oil, vinegar and garlic in a jug, season with salt and black pepper and whisk together.
5. In a large bowl toss the salad leaves, chopped chilli, cucumber, onion, tomatoes and avocado. Add the dressing and toss together.
6. Fill the tortilla bowls with the salad and top with strips of chicken.
7. Garnish with coriander leaves and several dollops of soured cream.
700g ripe tomatoes – Buy tomatoes
2 cloves garlic, crushed
1 large sweet potato – Buy Sweet Potatoes
425ml boiling water
1tbsp tomato puree
2 tsp balsamic vinegar
Extra virgin olive oil
Basil leaves to garnish
Salt & black pepper
Preheat the oven 190C, 375F, gas mark 5
1. Skin the tomatoes and cut each in half. Arrange the tomatoes cut side up in a roasting tray. Top with a drizzle extra virgin olive oil, crushed garlic and season with salt and pepper.
2. Put the tomatoes into the preheated oven and cook for approximately 50minutes, until soft and slightly frazzled.
3. Meanwhile peel and chop the sweet potato into medium sized pieces. Place in a saucepan with the boiling water, tomato puree and some salt and pepper; simmer for 20 minutes, or until soft.
4. When the tomatoes are ready, remove from the oven and place into a food processor or blender, blend. Add the sweet potato with the tomato liquid and blend again.
5. To serve put the soup into a saucepan and heat gently, if too thick add water until the desired texture is achieved. Season to taste.
6. Serve the soup garnished with basil leaves and serve with crusty bread or crisp breads.