Rory O’Connell’s roast peaches or nectarines with almond praline cream
It is a quite simple recipe that can reward you vastly so long as the fruit you select is ripe. It might appear unusual to make a heat dish to serve throughout the hotter months of July and August when these fruits are in season, however it is a dreamy dish and when served with the chilled praline cream it’s good. I don’t serve the fruit straight from the oven, however permit it to chill barely – in the event you serve the fruit roasting scorching, you don’t get the total flavour that it has to supply.
Peaches and nectarines must be completely ripe for this dish. Look out for unblemished fruit with a robust aroma. A ripe peach will scent of peach and can maintain the print of the top of your thumb if gently pressed. This could solely be carried out if you’re unsure concerning the ripeness of the fruit.
peaches or nectarines eight
runny honey 2 tbsp
lemon juice 2 tbsp
For the almond praline cream
almond praline 2 tbsp, coarsely crushed
common, double or whipping cream 300ml, softly whipped
Preheat the oven to 220C/gasoline mark 7.
Halve the fruit and take away the stones. Place the fruit, minimize aspect up in a tightly becoming ovenproof dish. Soften the butter and stir within the honey and lemon juice. Spoon over the fruit and place within the preheated oven for about 20 minutes, or till the fruit is tender. A skinny steel skewer ought to pierce the fruit with no resistance.
Fold the praline into the cream, ensuring to not combine it an excessive amount of in any other case the cream could over-whip and change into grainy. Chill till wanted.
As soon as the fruit is cooked, permit it to chill for 10 minutes or so earlier than serving. Cross across the praline cream individually, and be sure you serve a number of the cooking juices with the fruit.
From Grasp It by Rory O’Connell (Fourth Property, £20)
Jeremy Lee’s coupe dänemark
Jeremy Lee’s coupe dänemark. : Romas Foord/The Observer
This traditional belongs to the chapter of ice-cream puddings recognized collectively as coupes. Essentially the most well-known and probably the most vulgar is the almighty knickerbocker glory. Coupe dänemark is a extra elegant and plus easy affair. I first served this when working as an apprentice chef and it has featured on most pudding menus I’ve served since. Evidently, the higher the ice-cream and the higher the chocolate, the higher the coupe.
For every particular person
double cream 1 espresso cup
chopped bitter chocolate 1 espresso cup
vanilla ice-cream 2 scoops
chopped roasted almonds 1 heaped soup-spoon
Boil the double cream in a pan, then take off the warmth, tumble within the bitter chocolate and stir till easy. Then pour this over the ice-cream in a dish and strew with almonds.
Jeremy Lee is chef-proprietor at Quo Vadis, London W1
Yotam Ottolenghi’s honey and yogurt set cheesecake
Yotam Ottolenghi’s honey and yogurt set cheesecake. : Jonathan Lovekin
No ovens, no bain-marie, no cracks: that is the best of cheesecakes. You can also make this as much as two days forward of serving, in the event you like, topping with the honey and thyme simply earlier than serving. It’s going to maintain within the fridge however the base will soften with time.
Greek-style yogurt 500g
unsalted butter 60g, melted
picked thyme leaves 1½ tbsp
full-fat cream cheese 400g
icing sugar 40g, sifted
lemon 1, finely grate the zest to get 1 tsp
white chocolate 150g, damaged into 1-2cm items
Line a 23cm springform cake tin with parchment paper; put aside.
Line a sieve with a clear tea towel and set above a bowl. Spoon within the yogurt, then draw up the edges of the tea towel. Squeeze the yogurt right into a ball, urgent out as a lot liquid as you possibly can. You wish to find yourself with about 340g of thickened yogurt. Put aside till required. The liquid might be thrown away.
Place the Hobnobs in a clear plastic bag and crush them finely with a rolling pin. Combine with the butter and 1 tablespoon of the thyme and spoon into the cake tin, urgent it all the way down to type an excellent layer. Put aside within the fridge.
Whisk collectively the cream cheese, strained yogurt, icing sugar and lemon zest till easy and mixed: this may be carried out in a free-standing mixer or utilizing a hand-held mixer.
Subsequent soften the chocolate. This must be carried out over a pan of barely simmering water, in a heatproof bowl which sits over the pan with the bottom properly away from the water. Stir the chocolate continuously for 2-Three minutes, taking care to not get any moisture into the chocolate as this may trigger it to grab. Spoon the melted chocolate into the cream cheese combination and whisk till mixed.
Unfold the cream cheese combination over the biscuit base evenly, then refrigerate for at the least 2 hours, till set.
When able to serve, heat the honey in a small saucepan with the remaining ½ tablespoon of thyme leaves till skinny and runny. Take away from the warmth and drizzle over the cheesecake.
Launch the cheesecake from the tin, divide into eight slices and serve.
From Easy by Yotam Ottolenghi (Ebury Press, £25)
Anna Jones’s 5 summer season ice lollies
Anna Jones’s 5 summer season ice lollies. : Romas Foord/The Observer
As a bit of lady I liked just one ice lolly. I didn’t select the run-of-the-mill orange or the ice-cream van favourites apple cider or cola, and even the flamboyant twisted one from the nook store. For me it was at all times the Mini Milk – vanilla, chocolate or strawberry, I didn’t thoughts – I simply liked its cooling, calming milky sweetness. These are some extra grown-up variations, although the vanilla and the strawberry go down very properly with little folks too. I take advantage of 75ml moulds right here.
I have a tendency to make use of a creamy oat milk, good natural entire milk or a home made nut milk right here, and for those with yogurt I take advantage of good Greek or coconut yogurt. Low-fat milk and yogurt won’t work right here. You would use shop-bought nut milks however I’ve discovered that the lollies find yourself a bit of icy, as ready-made nut milks aren’t as creamy as home made variations.
Every recipe makes eight x 75ml or 6 x 100ml lollies
For the easy vanilla
runny honey Three tbsp, or maple syrup
vanilla paste 1 tbsp
For the espresso and maple
espresso four pictures, or 60ml sturdy espresso
maple syrup Three tbsp
For the matcha and honey
matcha powder 1 tbsp
runny honey Three tbsp
For the mango, cardamom and vanilla
ripe mango 1, peeled and roughly chopped
floor cardamom ½ tsp
vanilla paste 1 tsp
coconut sugar 2 tbsp
For the strawberry
strawberries 300g, washed, hulled and roughly chopped
vanilla paste 1 tsp
unrefined cane sugar 2 tbsp
For every ice lolly recipe, blitz the entire elements in a blender (or use a stick blender) and style it. Keep in mind that issues don’t style as sturdy when they’re very chilly, so in case your combination tastes good pre-freezing you might like so as to add a bit of extra flavour or sweetness in order that this stays the case once they’re frozen. Pour into your ice-lolly moulds and freeze for no less than four hours.
From The Trendy Cook dinner’s Yr by Anna Jones (Fourth Property, £26)
Simon Hopkinson’s blueberry crumble
Simon Hopkinson’s blueberry crumble. : Romas Foord/The Observer
I don’t perceive the trendy style for uncooked blueberries. I grew up within the north of England with their shut cousin the whimberry, which solely actually offers up its copious juices and wonderful scent when cooked with sugar. Likewise, a blueberry crumble is a factor of magnificence, with the deepest purple bubble of juice developing and across the crusting edge.
unsalted butter 100g, chilly, cubed
golden caster sugar 75g, plus 1 tbsp, and additional for sprinkling
plain flour 175g
salt a pinch
lemon juice of ½
unsalted butter 25g, chilly, sliced skinny
Warmth the oven to 180C/gasoline mark four. Put the cubed butter, caster sugar, flour and salt in an enormous bowl, and rub with the information of the fingers till the combination is a sandy texture rubbled with randomly sized tiny bits of butter. Put to 1 aspect.
Tip the blueberries into an oval, ovenproof dish, add 1 tablespoon of sugar and the lemon juice, and stir. Gently press the fruit down into an even-ish layer – don’t go away many gaps, in any other case the crumble will trickle down into the fruit. Dot with the sliced butter, then dot spoonfuls of crumble combine on prime, permitting every one to settle earlier than including the subsequent: the floor ought to resemble lumpy little sand dunes. Evenly sprinkle with sugar and bake for 40 minutes, till pale golden and crisp. Eat lukewarm – the right temperature for all crumble – and serve with very chilly double cream.
The brand new version of Simon Hopkinson’s The Vegetarian Possibility (Quadrille, £12.99) is out now