Harvest recipes

Harvest recipes Feel i ng fr u ity

Squeeze the best out of the summer har vest – while slashing food waste – with these deliciously sweet ideas

C O O K ’ S T I P

Swap the peach bellini for a non-alcoholic alternative, if you prefer. Try 500ml of apple, peach, mango and passion fruit juice.

A juicy dessert for a balmyevening

From peaches and plums to berries galore, there’s an abundance of fruit in store now that’s ripe, juicy and sweet – so make the most of it. As a nation, we throw away nearly 37,000 tonnes of stone fruit every year and 42,000 berries*. If you buy now to turn into treats at home, you’re shopping sustainably too. With less waste left on shelves and more homemade food on your plate, it’s win-win.

P E A C H M E L B A S U M M E R P U D D I N G

Serves 8 Takes 40 mins plus cooling and overnight chilling Cost per serve £1.16

100g caster sugar 500ml peach bellini, from a 750ml bottle 4 peaches, destoned and quartered 400g raspberries vegetable oil, for greasing 8 slices medium-cut white bread, crusts removed 1 lemon, zested mint leaves, to serve

Use as a topping for ice cream, with bread and cheese, or alongside roast pork and duck

1 Dissolve the caster sugar in the peach bellini in a pan over a low-medium heat. Increase the heat to medium and simmer for 5 mins. Add the peaches and 175g raspberries, reduce the heat to very low and poach for 5 mins or until the peaches are soft but holding their shape. Transfer the peaches to a plate to cool; peel away the skins. 2 Pour the raspberries and syrup through a sieve into a bowl, pressing out all the juice with the back of a spoon. Discard the pips. Return the syrup to the pan and bubble for 5-10 mins until thickened (you should have about 350ml). Set aside to cool. 3 Lightly grease a 1ltr pudding bowl with vegetable oil and line with 2 crossing pieces of clingflm, leaving a big overhang. Cut a circle from 1 slice of bread to ft the bottom of the bowl, then diagonally halve the other slices, setting aside 4 triangles for the top. Dip one side of the bread circle in the cooled syrup, then put in the bowl, syrup-side down. Repeat with the triangles round the sides, slightly overlapping them. 4 Halve the poached peach quarters and mix with the lemon zest and 200g raspberries. Spoon into the bowl and drizzle with 5 tbsp syrup. Use the reserved bread to cover the top, then spoon over a little syrup. Trim any excess bread and fold over the clingflm. Place a plate snugly on top, then add a weight (such as a tin). Chill overnight, along with the remaining syrup. To serve, unwrap the clingflm and invert the pudding onto a plate. Pour over the reserved syrup; top with the mint leaves and remaining raspberries.

Each serving contains

Energy Fat Saturates

Sugars Salt 947kJ 223kcal 2g <1g 26g 0.4g 11% 3% 2% 28% 6%

of the reference intake. See page 101. Carbohydrate 43g Protein 5g Fibre 2g 1 of your 5-a-day; source of vitamin C

S P I C E D P I C K L E D P L U M S

Makes 2 x 370g jars (serves 15)

Takes 15 mins Cost per serve 12p

200g soft light brown sugar 200g red wine vinegar 1 star anise 1 tsp peppercorns ½ tsp allspice berries or ¼ tsp ground allspice 2 bay leaves ½ tsp fne salt 400g pack Suntrail Farms plums, halved and destoned

1 Heat the sugar and vinegar in a saucepan over a low-medium heat, stirring gently to melt the sugar. Add the spices, bay leaves and salt, then bring to the boil. 2 Add the plums, reduce the heat to very low and simmer for 5-10 mins until the plums are just tender. 3 Spoon the plums into sterilised jars**, cover with the pickling liquor, then seal and leave to cool completely. Will keep in a cool, dark place for about a year; once open, refrigerate and use within 3 months. The flavour will grow stronger over time.

Each serving contains

Energy Fat Saturates

Sugars Salt 258kJ 60kcal 0g 0g 16g 0.1g 3% 0% 0% 17% 2%

of the reference intake. See page 101. Carbohydrate 16g Protein <1g Fibre 1g

GIVE ME MORE!

Strawberries to use up? Scan this QR code for a recipe that pairs them with black pepper in a spicy jam.