Ingredients
Blueberries: you can use fresh or frozen for this recipe. Both will keep you coming back for more.
Honey (or sugar): honey is less refined and some people prefer the taste of it while others prefer the classic sweetness sugar provides.
Water: is needed to dissolve the cornflour.
Cornflour: used to thicken it and give it the syrupy texture you love.
Method
Mix water and cornflour in a small bowl and set to one side.
Use a small saucepan and bring water, sugar (or honey) and blueberries. to a boil, stirring occasionally.
Reduce your heat and let it simmer for 10 minutes
Grab the water and starch mixture that you made earlier and blend it into the sauce, allowing it to thicken. Some the blueberries will burst during this process, and that just makes it even more delicious!
Remove from heat and pour over pancakes, waffles, French toast – or anything else you can think of!
Ingredients
400ml double cream
100g caster sugar
100ml elderflower cordial, plus 1 tbsp
1½ tbsp lemon juice
300g Gooseberries, topped and tailed
1 tsp cornflour
Method
Put the cream and 25g sugar in a saucepan and bring to the boil. Simmer gently over a low heat for 2 minutes. Stir in 100ml elderflower cordial and simmer for a further 30 seconds. Remove from the heat and add 1 tbsp lemon juice. Cover the surface with cling film and set aside to cool.
Put the gooseberries in a second saucepan with the remaining 75g caster sugar, ½ tbsp lemon juice and 2 tbsp water. Heat through, stirring often, and simmer for 8-10 minutes, until the gooseberries have burst. Put the cornflour in a cup and stir in 1 tbsp water to make a paste. Stir into the simmering gooseberries, then continue stirring on the heat for 1 minute, until the mixture thickens. Add the remaining 1 tbsp cordial and divide between 6 small glasses, cups or ramekins. Allow to cool.
Carefully pour the elderflower cream over the cooled gooseberries, using the back of a tablespoon to stem the flow, leaving the fruit undisturbed. Chill for at least 4 hours, or for up to 48 hours, until set. Serve with thin almond biscuits, if liked.
Ingredients
300g new potatoes
1 tbsp olive oil
1 medium onion (about 200g), chopped
1 bay leaf
4 tomatoes (about 300g), a mixture of colours if you can get them
2-3 small courgettes (about 300g) – mix up yellow and green ones if you want
5 fat garlic cloves, crushed
About 2 tsp lemon thyme leaves (or use regular thyme)
Sheet all-butter puff pastry (about 325g)
1 tbsp polenta
1 tbsp crème fraîche
About 15g parmesan or a vegetarian alternative
Method
Steam or boil the potatoes until tender, then let them cool and cut into slices about as thick as a pound coin. While they’re cooling, warm the oil in a frying pan over a low-medium heat, then toss in the onion, bay leaf and a pinch of salt and fry until the onion is very soft and just becoming golden. This will take at least 20 minutes.
While the onion is cooking, prepare the tomatoes and courgettes, slicing them to about 3mm thick. Lay the tomatoes on kitchen paper and sprinkle them lightly with salt. Put the courgettes in a colander, sprinkle on some salt, turn them over with your hands and leave them to drain in the sink for about 10 minutes. Pat the courgettes dry on kitchen paper, and gently pat the tomatoes with paper too.
When the onion is golden, add the garlic and fry for a minute, stir in most of the thyme, then tip it all onto a plate to cool while you get on with the pastry. Don’t forget to take out the bay leaf!
Heat the oven to 180°C fan/gas 6 and put a heavy baking sheet in the oven to heat up. Unroll the pastry and put it on a sheet of baking paper if it isn’t already. Scatter the polenta over the pastry and spoon on the cooled onion, leaving about a 2.5cm border all around. Lay the vegetables in rows, arranging them as you like. Fold over the edges of the pastry, brush it with the crème fraîche, then grind over some black pepper and grate the cheese all over. Take the baking sheet out of the oven and carefully slide the baking paper with the tart onto the sheet.
Bake for 40 to 45 minutes until golden. Serve warm or cold, with the remaining thyme sprinkled on top.
Ingredients
3 tbsp olive oil, plus extra for frying
2 tbsp sherry vinegar
1 clove garlic, halved
400g baby new potatoes
300g broad beans, blanched and double podded
100g chorizo, diced
2 handfuls rocket
50g manchego, shaved with a peeler
Method
Whisk together the oil, vinegar and garlic in a bowl. Season and leave to sit while you make the rest of the salad.
Boil the potatoes in salted water until just tender, then drain and cool. Slice into thick rounds. Put the potatoes in a bowl with the broad beans, pour in the dressing (discard the garlic) and toss together.
Cook the chorizo in a little more olive oil in a frying pan until crisp. Gently toss the rocket with the potatoes and beans, and pile onto a platter. Spoon over the chorizo and scatter with manchego to finish.
Ingredients
4 medium courgettes
2 large or 8 cherry tomatoes
80 grams cheese
½ tablespoon olive oil
¼ teaspoon Dijon mustard
Pinch smoked paprika
4 or 5 chopped & a few for garnish basil leaves
Method
Preheat the oven to 200°C/400°F/Gas mark 6. Place a baking tray in the oven to preheat.
Wash and dry the courgettes and tomato. Slice the courgette lengthwise. If the courgette is quite thick slice it in 3, otherwise just cut it in 2 halves.
Slice the tomato.
Remove the tray from the oven and brush with a little olive oil.
Place the courgette slices in the tin. Top with the cheese (you can slice or grate it) and the sliced tomato. Add the mustard and the chopped herbs to the remaining olive oil and dot over the top.
Place in the preheated oven for 30 minutes (depending on the oven) or until the cheese is bubbling and starting to brown. Serve warm or hot.
Any leftovers can be stored in a cover dish in the fridge and added to an omelette later.
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