for 1 person
Take 4 stalks of rhubarb, chop small and
put in a pan with 4 tablespoons of good honey, a bit of vanilla, if you have it, and the juice of ½ an orange. Simmer for 15 minutes until soft through.
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SPRING FRUIT BOWL
for 1 person
Cut up 1 apple and 1 pear, squeeze over the juice of ½ a lime, mash a handful of raspberries with 1 teaspoon of honey and mix the two together.
SUMMER
STRAWBERRIES · CHERRIES · RASPBERRIES ·
PEACHES · APRICOTS ·
BLUEBERRIES · BLACKCURRANTS
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RED FRUIT SALAD
for 2 people
Cut up 10 strawberries and 10 cherries. Add a handful of raspberries and a handful of halved red grapes. Squeeze over the juice of ½ a lemon and if you like add a little honey. Optional: sprinkle with bashed coriander seeds.
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QUICK APRICOT COMPOTE
makes a small jar
Put 250g of apricots (stoned) into a pan with 2 tablespoons of runny honey and the juice of ½ an orange. Bring to a slow simmer on a medium heat and cook for 10 minutes until softened.
AUTUMN
APPLES · PEARS · PEACHES · NECTARINES ·
PLUMS · BLACKBERRIES
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HEDGEROW FRUIT BOWL
for 2 people
Put 1 chopped apple, 1 chopped pear and 2 chopped plums into a bowl with a handful of blackberries, tear in some mint and mix well.
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ROSEWATER PEACHES
for 1 person
Place 4 peach halves on a baking tray, drizzle with honey, scatter over vanilla and some pistachios and sprinkle over a tablespoon of rosewater. Bake for 30 minutes until soft through. Serve with yoghurt or goat’s cheese and some toast.
WINTER
APPLES · PEARS · WINTER CITRUS ·
CLEMENTINES · CRANBERRIES
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ORCHARD FRUIT BOWL
for 2 people
Chop up 3 ripe pears and add the seeds of ½ a pomegranate and 4 chopped-up dates. Squeeze over the juice of 1 lime and serve.
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