Preparation Time 5 minutes, plus standing • Cooking Time 20 minutes • Serves 6 • Per Serving 141 calories, 5g fat (of which 1g saturates), 20g carbohydrate, 0.1g salt • Easy
150g (5oz) plain flour
½ tsp ground cinnamon
1 medium egg
300ml (½ pint) skimmed milk
olive oil to fry
fruit compote or sugar and Greek yogurt to serve
1. Whisk together the flour, cinnamon, egg and milk in a large bowl to make a smooth batter. Leave to stand for 20 minutes.
2. Heat a heavy-based frying pan over a medium heat. When the pan is really hot, add 1 tsp oil, pour in a ladleful of batter and tilt the pan to coat the base with an even layer. Cook for 1 minute or until golden. Flip over and cook for 1 minute. Repeat with the remaining batter, adding more oil if necessary, to make six pancakes. Serve with a fruit compote or a sprinkling of sugar, and a dollop of yogurt.
TRY SOMETHING DIFFERENT
Serve with sliced bananas and Vanilla Ice Cream instead of the fruit compote and yogurt.
Preparation Time 5 minutes • Cooking Time 15 minutes • Serves 4 • Per Serving 301 calories, 16g fat (of which 10g saturates), 40g carbohydrate, 0.4g salt • Gluten Free • Easy
75g (3oz) butter
1 tbsp golden syrup
75g (3oz) light muscovado sugar
4 tbsp evaporated milk or single or double cream
4 ripe pears, cored, sliced and chilled
1. Melt the butter, syrup, sugar and evaporated milk or cream together over a very low heat. Stir thoroughly until all the sugar has dissolved, then bring the fudge mixture to the boil without any further stirring.
2. Put each pear in a serving dish and pour the hot fudge sauce over it. Serve immediately.
Preparation Time 15 minutes • Cooking Time 10–15 minutes • Serves 4 • Per Serving 290 calories, 13g fat (of which 6g saturates), 39g carbohydrate, 0.6g salt • Easy
125g (4oz) wholemeal plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
2 tbsp golden caster sugar
finely grated zest of 1 lemon
125g (4oz) natural yogurt
2 tbsp milk
2 medium eggs
40g (1½oz) butter
100g (3½oz) blueberries
1 tsp sunflower oil
natural yogurt and fruit compote to serve
1. Sift the flour, baking powder and bicarbonate of soda into a bowl, tipping in the contents left in the sieve. Add the sugar and lemon zest. Pour in the yogurt and milk. Break the eggs into the mixture and whisk together.
2. Melt 25g (1oz) butter in a pan, add to the bowl with the blueberries and stir everything together.
3. Heat a dot of butter with the oil in a frying pan over a medium heat until hot. Add four large spoonfuls of the mixture to the pan to make four pancakes. After about 2 minutes, flip them over and cook for 1–2 minutes. Repeat with the remaining mixture, adding a dot more butter each time.
4. Serve with natural yogurt and some fruit compote.
TRY SOMETHING DIFFERENT
Instead of blueberries and lemon, use 100g (3½oz) chopped ready-to-eat dried apricots and 2 tsp grated fresh root ginger.
Preparation Time 10 minutes • Cooking Time 12–20 minutes • Serves 4 • Per Serving 106 calories, trace fat, 22g carbohydrate, 0g salt • Gluten Free • Easy
12 large ripe figs
melted butter to brush
1 cinnamon stick, roughly broken
6 tbsp clear Greek honey
6 tbsp Marsala
crème fraîche to serve
1. Preheat the barbecue. Make a small slit in each fig, three-quarters of the way through. Take two sheets of foil large enough to hold the figs in one layer. With the shiny side uppermost, lay one piece on top of the other and brush the top piece all over with the melted butter.
2. Stand the figs in the middle of the foil and scatter the broken cinnamon stick over them. Bring the sides of the foil together loosely and pour in the honey and Marsala. Scrunch the edges of the foil together so that the figs are loosely enclosed.
3. Put the foil parcel on the barbecue and cook for 10–15 minutes.
4. Just before serving, open up the foil slightly at the top and barbecue for a further 2–3 minutes to allow the juices to reduce and become syrupy. Serve the figs with a large dollop of crème fraîche and the syrupy juices spooned over them.
Preparation Time 15 minutes • Cooking Time 35 minutes, plus cooling and chilling • Serves 4 • Per Serving 336 calories, 2g fat (of which 0g saturates), 68g carbohydrate, 0.2g salt • Gluten Free • Dairy Free • Easy
1 orange
1 lemon
300ml (½ pint) red wine
50g (2oz) golden caster sugar
1 cinnamon stick
450g (1lb) ready-to-eat dried figs
mascarpone cheese or Vanilla Ice Cream to serve
1. Pare the zest from the orange and lemon and put into a medium pan. Squeeze the orange and lemon and add their juice, the wine, sugar and cinnamon stick to the pan. Bring very slowly to the boil, stirring occasionally.
2. Add the figs. Reduce the heat and simmer very gently for 20 minutes until plump and soft. Remove the figs, zest and cinnamon with a slotted spoon and transfer to a serving bowl.
3. Bring the liquid to the boil once again and bubble for 5 minutes until syrupy. Pour over the figs, then cool, cover and chill.
4. If you like, warm the figs in the syrup for 3–4 minutes, then serve with mascarpone cheese or Vanilla Ice Cream.
Preparation Time 10 minutes • Cooking Time 10 minutes • Serves 6 • Per Serving 88 calories, trace fat, 22g carbohydrate, 0g salt • Gluten Free • Dairy Free • Easy
2 pineapples
2 tbsp light muscovado sugar
2 tsp ground ginger
natural yogurt (optional) and honey to serve
1. Preheat the grill. Cut the pineapples into quarters lengthways, leaving the stalk intact. Remove the core, extract the flesh and put the skin to one side. Cut the flesh into pieces and return to the pineapple shell. Wrap the green leaves of the stalk in foil.
2. Mix the sugar with the ginger. Sprinkle each pineapple quarter with the sugar mixture. Put on foil-lined baking sheets and grill for 10 minutes until golden and caramelised. Serve with yogurt, if you like, and a drizzle of honey.
COOK’S TIP
This is the perfect dessert after a heavy or rich meal. Fresh pineapple contains an enzyme, bromelin, which digests protein very effectively and helps balance any excess acidity or alkalinity. Ginger is a well-known digestive and has many therapeutic properties.
Preparation Time 10 minutes • Cooking Time about 20 minutes • Serves 6 • Per Serving 187 calories, 4g fat (of which trace saturates), 31g carbohydrate, 0g salt • Gluten Free • Dairy Free • Easy
1 large ripe pineapple, peeled and sliced into rounds
6 tbsp brown sugar
6 tbsp rum
2 tbsp olive oil
1. Cut each pineapple round in half and remove the core. Put the sugar and rum into a bowl with the pineapple and toss to coat.
2. Heat the oil in a non-stick frying pan until hot. Using a slotted spoon, lift the pineapple out of the bowl, keeping the liquid to one side, and fry over a medium heat for 4–5 minutes on each side until golden and caramelised.
3. Divide the pineapple among six plates. Add the rum and sugar to the pan and bubble for 1 minute. Drizzle over the pineapple to serve.
COOK’S TIP
To check whether a pineapple is ripe, pull on one of the leaves in the centre of the crown. If it pulls out easily, the fruit is ripe.
Preparation Time 20 minutes, plus soaking • Cooking Time 8 minutes • Serves 6 • Per Serving 122 calories, 3g fat (of which trace saturates), 23g carbohydrate, 0g salt • Gluten Free • Easy
3 large fresh figs, cut into quarters
1 large ripe mango, peeled, stoned and cut into cubes
1 baby pineapple or 2 thick slices, peeled and cut into cubes
1 tbsp clear honey
FOR THE SPICED PEAR DIP
150g (5oz) ready-to-eat dried pears, soaked in hot water for about 30 minutes
juice of 1 orange
1 tsp finely chopped fresh root ginger
½ tsp vanilla extract
50g (2oz) very low-fat natural yogurt
½ tsp ground cinnamon, plus extra to dust
1 tsp clear honey
25g (1oz) hazelnuts, toasted and roughly chopped
1. Soak six 20.5cm (8in) wooden skewers in water for 30 minutes. To make the dip, drain the pears and put into a food processor or blender with the orange juice, ginger, vanilla extract, yogurt, cinnamon and 50ml (2fl oz) water, then whiz until smooth. Spoon the dip into a bowl. Drizzle with the honey, sprinkle with the toasted hazelnuts and dust with a little ground cinnamon. Cover and put to one side in a cool place until ready to serve.
2. To make the kebabs, preheat the grill until very hot. Thread pieces of fruit on to the soaked skewers, using at least two pieces of each type of fruit per skewer. Put the skewers on a foil-covered tray. Drizzle with honey and grill for about 4 minutes on each side, close to the heat, until lightly charred. Serve warm or at room temperature with the spiced pear dip.
GET AHEAD
To prepare ahead Make the dip as in step 1 and spoon the dip into a bowl, but don’t drizzle with the honey. Cover and chill for up to two days. Thread the fruit on to the soaked skewers as in step 2. Cover and chill for up to one day.
To use Drizzle the dip with honey, sprinkle with toasted nuts and dust with cinnamon. Allow the chilled kebabs to come to room temperature. Finally, complete step 2.
Preparation Time 15 minutes • Cooking Time 5 minutes • Serves 4 • Per Serving 231 calories, trace fat, 60g carbohydrate, 0.3g salt • Gluten Free • Dairy Free • Easy
1 large pineapple
200ml (7fl oz) maple syrup
1. Peel the pineapple and cut into quarters lengthways. Cut away the central woody core from each pineapple quarter. Slice each one lengthways into four to make 16 wedges.
2. Pour the maple syrup into a large non-stick frying pan and heat for 2 minutes. Add the pineapple and fry for 3 minutes, turning once, until warmed through.
3. Divide the pineapple among four plates, drizzle the maple syrup over and around the pineapple and serve immediately.
Preparation Time 15 minutes • Cooking Time 6–8 minutes • Serves 4 • Per Serving 94 calories, 5g fat (of which 1g saturates), 11g carbohydrate, 0g salt • Gluten Free • Dairy Free • Easy
4 ripe but firm peaches, halved and stoned
1 tbsp maple syrup
1 tsp light olive oil
25g (1oz) pecan nuts, toasted
1. Cut the peaches into thick slices, then put into a bowl with the maple syrup and toss to coat.
2. Heat the oil in a griddle or large frying pan, add the peaches and cook for 3–4 minutes on each side until starting to char and caramelise. Sprinkle with the toasted pecans and serve at once.
TRY SOMETHING DIFFERENT
Use nectarines instead of peaches, or 8 plump plums.
Preparation Time 10 minutes • Cooking Time about 10 minutes • Serves 4 • Per Serving 137 calories, 6g fat (of which 4g saturates), 21g carbohydrate, 0.1g salt • Gluten Free • Easy
4 ripe peaches, halved and stoned
8 tsp soft cream cheese
8 tsp golden caster sugar
1. Preheat the grill until very hot. Fill each stone cavity in the fruit with 2 tsp cream cheese, then sprinkle each one with 2 tsp caster sugar.
2. Put the fruit halves on a grill pan, and cook under the very hot grill until the sugar has browned and caramelised to create a brûlée crust. Serve warm.
TRY SOMETHING DIFFERENT
Use nectarines instead of peaches.
Preparation Time 15 minutes • Cooking Time 10–12 minutes • Serves 4 • Per Serving 168 calories, 4g fat (of which 1g saturates), 27g carbohydrate, 0g salt • Gluten Free • Dairy Free • Easy
3 ripe peaches, halved, stoned and sliced
225g (8oz) wild strawberries or raspberries
3 tbsp Kirsch or eau de vie de Mirabelle
4 large egg yolks
50g (2oz) caster sugar
1. Put the peach slices into a bowl with the strawberries or raspberries and 2 tbsp Kirsch or eau de vie.
2. Put the egg yolks, sugar, the remaining Kirsch or eau de vie and 2 tbsp water into a heatproof bowl set over a pan of barely simmering water. Whisk for 5–10 minutes until the mixture leaves a trail when the whisk is lifted, and is warm in the centre. Remove from the heat. Preheat the grill.
3. Arrange the fruit in four shallow heatproof dishes and spoon the sauce over them. Cook under the hot grill for 1–2 minutes or until light golden. Serve immediately.
TRY SOMETHING DIFFERENT
Use mango slices and blueberries and replace the Kirsch with Cointreau.
Preparation Time 15 minutes • Cooking Time 50 minutes • Serves 4 • Per Serving 305 calories, trace fat, 52g carbohydrate, 0g salt • Gluten Free • Dairy Free • Easy
4 Williams or Comice pears
150g (5oz) granulated sugar
300ml (½ pint) red wine
150ml (¼ pint) sloe gin
1 cinnamon stick
zest of 1 orange
6 star anise
Greek yogurt or whipped cream to serve (optional)
1. Peel the pears, cut out the calyx at the base of each and leave the stalks intact. Put the sugar, wine, sloe gin and 300ml (½ pint) water into a small pan and heat gently until the sugar dissolves.
2. Bring to the boil and add the cinnamon stick, orange zest and star anise. Add the pears, then cover, reduce the heat to low and poach for 30 minutes or until tender.
3. Remove the pears with a slotted spoon, then continue to heat the liquid until it has reduced to about 200ml (7fl oz) or until syrupy. Pour the syrup over the pears. Serve warm or chilled with Greek yogurt or whipped cream, if you like.
GET AHEAD
To prepare ahead Complete the recipe, cool, cover and chill for up to three days.
Preparation Time 5 minutes • Cooking Time 3 minutes • Serves 4 •
Per Serving 521 calories, 23g fat (of which 12g saturates), 77g carbohydrate, 0.3g salt • Easy
chocolate brownie, about 10 × 5cm (4 × 2in), cut into eight chunks
8 large strawberries
whipped cream to serve
1. Preheat the barbecue or grill. Spear alternate chunks of chocolate brownie and strawberries on to metal skewers.
2. Barbecue or grill for 3 minutes, turning occasionally. Serve with whipped cream.
Preparation Time 5 minutes • Cooking Time 4–5 minutes • Serves 4 • Per Serving 210 calories, 3g fat (of which 2g saturates), 38g carbohydrate, 0.1g salt • Gluten Free • Easy
4 bananas, peeled
75g (3oz) vanilla fudge, roughly chopped
butter to grease
4 tbsp rum or brandy
thick cream or Vanilla Ice Cream (see page 230) to serve
1. Preheat the barbecue or grill. Make a long slit in each banana. Divide the fudge among the bananas, then place the bananas on four large squares of buttered foil. Spoon 1 tbsp rum or brandy over each banana and scrunch the edges of the foil together to make loose parcels.
2. Put the foil parcels on the barbecue or under the hot grill and cook for 4–5 minutes. Serve with thick cream or Vanilla Ice Cream.
Preparation Time 10 minutes • Cooking Time 10 minutes • Serves 4 • Per Serving 200 calories, trace fat (of which 0g saturates), 50g carbohydrate, 0g salt • Gluten Free • Dairy Free • Easy
75g (3oz) golden caster sugar
zest and juice of 2 limes, plus extra zest to decorate
2 papayas, peeled, halved and seeded
1. Put the sugar into a small pan with 100ml (3½fl oz) water and the lime zest and juice. Heat gently to dissolve the sugar, then bring to the boil and bubble rapidly for 5 minutes or until the mixture is reduced and syrupy.
2. Cut the papayas into slices and arrange on a large serving plate. Drizzle the lime syrup over them and serve decorated with extra lime zest.
TRY SOMETHING DIFFERENT
This is just as good with mangoes and orange syrup: use 1 orange instead of 2 limes.
Preparation Time 15 minutes • Cooking Time 5 minutes • Serves 8 • Per Serving 192 calories, 1g fat (of which trace saturates), 45g carbohydrate, 0.1g salt • Gluten Free • Easy
400g can apricots in fruit juice
2 balls of preserved stem ginger in syrup, finely chopped, plus 2 tbsp syrup from the jar
½ tsp ground cinnamon
juice of 1 orange
3 oranges, cut into segments
1 mango, peeled, stoned and chopped
1 pineapple, peeled, cored, and chopped
450g (1lb) coconut yogurt
3 tbsp lemon curd
3–4 tbsp light muscovado sugar
1. Drain the juice from the apricots into a pan and stir in the syrup from the ginger. Add the chopped preserved stem ginger, the cinnamon and orange juice. Put over a low heat and stir gently. Bring to the boil, then reduce the heat and simmer for 2–3 minutes to make a thick syrup.
2. Roughly chop the apricots and put into a bowl with the segmented oranges, the mango and pineapple. Pour the syrup over the fruit. Divide among eight 300ml (½ pint) glasses or dessert bowls.
3. Beat the yogurt and lemon curd together in a bowl until smooth. Spoon a generous dollop over the fruit and sprinkle with muscovado sugar. Chill if not serving immediately.
GET AHEAD
To prepare ahead Complete the recipe to the end of step 2 up to 2 hours before you plan to eat – no need to chill.
To use Complete the recipe.
Preparation Time 5 minutes, plus optional resting • Cooking Time 10 minutes • Serves 6 • Per Serving 249 calories, 5g fat (of which 1g saturates), 45g carbohydrate, 0g salt • Gluten Free • Dairy Free • A Little Effort
3 large ripe mangoes, peeled, stoned and sliced
5 medium egg yolks
6 tbsp golden caster sugar
300ml (½ pint) champagne or sparkling wine
6 tbsp dark muscovado sugar to sprinkle
crisp sweet biscuits to serve
1. Arrange the mangoes in six glasses. Whisk the egg yolks and caster sugar in a large heatproof bowl over a pan of gently simmering water until the mixture is thick and falls in soft ribbon shapes. Add the champagne or sparkling wine and continue to whisk until the mixture is thick and foamy again. Remove from the heat.
2. Spoon the sabayon over the mangoes, sprinkle with the muscovado sugar, then blow-torch the top to caramelise or leave for 10 minutes to go fudgey. Serve with biscuits.
Preparation Time 5 minutes • Cooking Time 5–8 minutes • Serves 4 • Per Serving 160 calories, trace fat, 40g carbohydrate, 0g salt • Gluten Free • Easy
900g (2lb) selection of tropical fruit, such as pineapple, mango, papaya and banana
3 tbsp runny honey
Greek yogurt to serve
mixed spice to sprinkle
1. Preheat the grill to high. Peel the fruit as necessary and cut into wedges.
2. Put the fruit on to a foil-lined grill pan, drizzle with the honey and cook under the hot grill for 5–8 minutes until caramelised.
3. Serve with the yogurt, sprinkled with a little mixed spice.
Preparation Time 10 minutes • Cooking Time about 20 minutes, plus cooling • Serves 6 • Per Serving 390 calories, 15g fat (of which 9g saturates), 58g carbohydrate, 0.1g salt • Gluten Free • Easy
150g (5oz) demerara sugar
a pinch of salt
175g (6oz) polenta
25g (1oz) butter
700g (1½lb) plums, stoned and quartered
1 tsp ground cinnamon
150ml (¼ pint) red wine
150g (5oz) crème fraîche
1. Line a baking sheet with greaseproof paper. Bring 900ml (1½ pints) water to the boil and add 25g (1oz) sugar and the salt. Gradually add the polenta, stirring constantly for 2–4 minutes.
2. Stir in the butter, then spread the polenta in a layer about 1cm (½in) thick on the baking sheet. Cover with greaseproof paper and cool.
3. Melt 50g (2oz) sugar in a pan over a medium heat until golden, then add the plums, cinnamon, wine and 50ml (2fl oz) water. Simmer for 2–3 minutes until the caramel has dissolved and the plums are tender.
4. Preheat the grill. Cut the polenta into large triangles and put into a deep 1.7 litre (3 pint) heatproof dish. Pour the warm plums over. Dot with the crème fraîche and sprinkle the remaining sugar over the top. Grill for 7 minutes or until golden, then serve.
TRY SOMETHING DIFFERENT
Use apricots instead of plums, and white wine instead of red.
Preparation Time 10 minutes • Cooking Time 10 minutes • Serves 8 • Per Serving 46 calories, trace fat, 10g carbohydrate, 0g salt • Easy
8 plums, halved and stoned
butter to grease
2 tbsp fruit liqueur, such as Kirsch
2 tbsp golden caster sugar
1 vanilla pod, split lengthways
grilled brioche and mascarpone cheese to serve
1. Preheat the barbecue. Put the halved plums on a large piece of buttered foil. Sprinkle with the fruit liqueur and sugar and add the split vanilla pod. Scrunch the edges of the foil together to make a loose parcel.
2. Put the foil parcel on the barbecue and cook for 10 minutes. Serve hot, with lightly grilled brioche slices and mascarpone cheese.
Preparation Time 5 minutes • Cooking Time 20 minutes • Serves 4 • Per Serving 97 calories, 0g fat, 23g carbohydrate, 0g salt • Gluten Free • Dairy Free • Easy
75g (3oz) golden caster sugar
2 tbsp port
6 large plums, halved and stoned
1 cinnamon stick
Vanilla Ice Cream to serve (optional)
1. Put the sugar into a pan with 500ml (18fl oz) water. Heat gently until the sugar dissolves. Bring to the boil and simmer rapidly for 2 minutes without stirring.
2. Stir in the port. Add the plums to the pan with the cinnamon stick, and simmer gently for 5–10 minutes until the fruit is tender but still keeping its shape.
3. Remove the plums and put to one side, discarding the cinnamon. Simmer the syrup until it has reduced by two-thirds. Serve the plums warm or cold, drizzled with syrup and with a scoop of Vanilla ice Cream alongside, if you like.
