desserts.

PIMMS PLUMS AND PEACHES EN PAPILLOTE.

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SERVES 4 | PREPARATION TIME 5 minutes | COOKING TIME 15–20 minutes

WHAT YOU’LL NEED

YOU WILL ALSO NEED

WHAT TO DO

  1. Preheat the oven to 200 °C.
  2. Prepare the plums and peaches or nectarines and toss together with the Pimms (or brandy or juice), honey, thyme and cinnamon in a mixing bowl. Leave to rest for 15 minutes if you have time.
  3. Lay one sheet of baking paper onto a clean dinner plate and arrange 4 peach quarters and 3 plum pieces in the middle of the paper. Bring the long ends together and fold over neatly about three times to seal, then repeat with the short ends until you have a neat package. Place onto a baking tray and repeat with the remaining three sheets of baking paper.
  4. Bake for 15–20 minutes, or until fragrant, and then serve immediately with a little clotted cream or ice cream. Serve the parcels on clean plates, leaving them closed until at the table.

Suggestion: Once you have opened the parcels at the table, add a handful of granola to each portion for an almost-instant fruit crumble.

HONEY-SPICED ROASTED FIGS

with Amaretti Crumble.

I SHARED THIS RECIPE IN MY FIRST TV SERIES, SARAH GRAHAM COOKS CAPE TOWN. I LOVE FIGS FOR THEIR EXOTICNESS AND ABILITY TO TRANSPORT OUR IMAGINATIONS TO FARAWAY PLACES. AND I LOVE HOW THEY SIT SO PRETTILY HERE, THEIR TOP HALVES CUT SO THAT THEY SEEM TO HAVE LITTLE ‘ARMS’ THAT REACH HEAVENWARD. THEIR CROWNING GLORY OF GOLDEN AMARETTI CRUMBS MAKES THEM EXTRA SPECIAL. DEFINITELY ONE OF MY FAVOURITES.

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SERVES 8–10 | PREPARATION TIME 10 minutes | COOKING TIME 10–15 minutes

WHAT YOU’LL NEED

FIGS

AMARETTI CRUMBLE

WHAT TO DO

  1. Preheat the oven to 220 °C
  2. Gently cut across the crown of each fig, cutting two-thirds of the way down. Squeeze the base and the top should open like a flower. Place the figs into a shallow ovenproof dish.
  3. Mix all the crumble ingredients together and add about 1 tsp to the top of each fig.
  4. In a small saucepan, heat the honey, citrus juice, cinnamon stick and star anise until just before it simmers, then remove from the heat. Drizzle half the syrup over the figs and set aside the rest to drizzle over just before serving.
  5. Roast the figs in the oven for 10–15 minutes, or until the crumble topping is golden, and the figs are cooked through and just starting to caramelise.
  6. Serve with a drizzle of the remaining spiced honey, a dollop of mascarpone or vanilla ice cream and a sprinkling of chopped fresh mint.

NECTARINE TARTE TATIN.

IT’S BEST TO USE A CAST-IRON TARTE TATIN PAN IF AVAILABLE. IF NOT, THEN COOK OFF THE INGREDIENTS IN A REGULAR PAN AND TRANSFER TO A ROUND TART TIN JUST BEFORE BAKING.

SERVES 4–6 | PREPARATION TIME 15 minutes | COOKING TIME 30 minutes

WHAT YOU’LL NEED

WHAT TO DO

  1. Preheat the oven to 200 °C.
  2. Add the sugar, butter, ginger, vanilla and cinnamon to the pan and cook over medium heat on the stovetop until the sugar has melted and started to turn a light golden brown colour, 3–4 minutes.
  3. Remove the pan from the heat and carefully arrange the nectarines or peaches in the pan, as flat and close together as possible, so that the whole base is covered.
  4. Meanwhile, cut out a circle of pastry that is just wider than the width of the pan. Lay the pastry over the nectarines or peaches, and tuck in the sides so that everything is well covered. (If you don’t have an ovenproof pan, just transfer the nectarine mixture to a greased shallow ovenproof dish at this stage.)
  5. Pierce the pastry a few times with a knife to allow steam to escape during cooking and bake for 25–30 minutes, or until the pastry is puffy and golden.
  6. Leave the tart to cool for a few minutes before draining off any excess liquid and turning out onto a plate. Hold the plate over the pan with a dishcloth and invert the pan – be very careful, as the extremely hot caramel can spill out.
  7. Discard the vanilla pod and cinnamon stick, sprinkle over a little icing sugar and serve immediately with cream or ice cream.

AMARULA MALVA PUDDING MUGS.

THIS IS MALVA PUDDING AT ITS VERY BEST. THE BODY OF THE PUDDING IS A PRETTY USUAL TAKE ON A VERY MUCH LOVED SOUTH AFRICAN FAVOURITE, BUT THE SAUCE IN THIS CASE HAS BEEN MADE INTO SOMETHING EVEN MORE GLORIOUS WITH THE ADDITION OF CONDENSED MILK, NUTMEG, A SMALL SPRINKLING OF ORANGE ZEST, AND CREAMY AMARULA LIQUEUR.

SERVES 8 | PREPARATION TIME 15 minutes | COOKING TIME 30 minutes
MAKES 8 small enamel mugs or 1 large pudding, about 20 × 20 cm

WHAT YOU’LL NEED

SAUCE

WHAT TO DO

  1. Preheat the oven to 180 °C and line a baking dish with baking paper, or grease eight enamel mugs.
  2. Sift the flour, bicarbonate of soda and salt into a mixing bowl.
  3. In a separate bowl, cream together the egg and castor sugar, and then add the apricot jam, orange zest, butter and vinegar or lemon juice.
  4. Add the milk and the flour mixture to the egg mixture and beat well.
  5. Pour into the baking dish or divide between the enamel mugs, cover with tinfoil and bake for 20–30 minutes, or until lightly golden and just cooked through (bake longer, until golden, if using one large dish).
  6. To make the sauce, heat all the ingredients together in a mediumsized saucepan and pour over the puddings as soon as they come out of the oven, making holes in the surface of the puddings with a fork or skewer so that the sauce soaks in more easily.
  7. Serve with whipped or double cream, or vanilla custard (or both!).

Note: You can make this pudding in advance and freeze it, thawing and reheating shortly before serving. You can also freeze leftovers for use at a later stage.

VETKOEKIES

with Spiced Chocolate Dipping Sauce.

OH GLORY. COULD THERE BE ANYTHING MORE ADORABLE THAN THE DEEP-FRIED DOUGHNUTTY LOVELINESS OF FLUFFY PILLOW-LIKE VETKOEKIES? IN SOUTH AFRICA THESE ‘FAT CAKES’ ARE MOST OFTEN SERVED WITH A DELICIOUSLY SPICY SAVOURY MINCE, BUT HERE I’VE DRESSED THEM UP IN A LITTLE GLOSSY MELTED CHOCOLATE.

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MAKES about 20 | PREPARATION TIME 10 minutes | COOKING TIME 10–15 minutes

WHAT YOU’LL NEED

SPICED CHOCOLATE DIPPING SAUCE

CINNAMON SUGAR

WHAT TO DO

  1. Sift the flour and bicarbonate of soda together into a large mixing bowl, then add the salt and sugar. Mix the wet ingredients together in a separate bowl, then pour into the dry ingredients and stir until you have a smooth batter. It will be quite thick.
  2. Pour the oil into a large saucepan until it is about 4 cm deep, and heat. (If using a thermometer, the temperature of the oil should be 200 °C or a testing crumb should turn golden brown after 30 seconds.) Carefully drop in spoonfuls of the batter, 1 Tbsp at a time.
  3. Fry until the vetkoekies are golden on all sides, turning them over from time to time. This will take 3–4 minutes. Drain on kitchen paper.
  4. To make the sauce, heat the cream and spices in a small saucepan over medium heat until the cream reaches a gentle simmer. Strain and then whisk into the chocolate hazelnut spread until smooth and glossy. Loosen with a little hot water, 1 Tbsp at a time, if necessary.
  5. Mix the castor sugar and cinnamon together and sprinkle over the vetkoek. Serve immediately with the chocolate dipping sauce.

BANANA PEANUT BUTTER ICE CREAM

With Cashew Nut Brittle.

THIS ALMOST-INSTANT ICE CREAM IS UTTERLY EFFORTLESS, AND TASTES LIKE THE SUM OF ITS SIMPLE PARTS, ONLY ABOUT A THOUSAND PERCENT BETTER. I’M PRETTY SURE THAT EVERY SPOONFUL OF SMOOTH, CREAMY, SOFT-SERVE TEXTURED BANANA-PEANUT-BUTTER GOODNESS WILL LEAVE YOU SWOONING.

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SERVES 4 | PREPARATION TIME 30 minutes, plus 3 hours freezing time for the bananas

WHAT YOU’LL NEED

ICE CREAM

CASHEW NUT BRITTLE

WHAT TO DO

  1. Place the bananas in a freezerproof container and freeze for at least 3 hours.
  2. Meanwhile, prepare the nut brittle as follows: If the nuts are not toasted, toast in a heavy-based saucepan over medium heat until golden brown. Add the remaining ingredients, stir until well coated and then stir over medium-low heat for a further 5–10 minutes, or until the sugar has dissolved.
  3. Remove the saucepan from the heat and pour the mixture onto a nonstick baking tray or silicone baking mat, then set aside to cool before breaking or chopping into rough pieces.
  4. Once the banana pieces are frozen, place in a blender with the remaining ice cream ingredients and blitz until you have a smooth consistency. Serve immediately (soft serve style) with a scattering of nut brittle, or return to the freezer for 15–20 minutes to firm up a little more, if you prefer.

Note: For a healthier version, leave out the cashew nut brittle and just chop some toasted nuts and use those for your topping.

SPICED GUAVA CRUMBLE.

GROWING UP IN THE BUSH MEANT THAT FRESH FRUIT AND VEGETABLES WEREN’T ALWAYS THAT EASY TO COME BY, UNLESS WE’D GROWN THEM OURSELVES AND THEN OF COURSE OUR FAVOURITES WEREN’T ALWAYS IN SEASON. WE WERE TAUGHT NEVER TO TURN OUR NOSES UP AT A CANNED FRUIT DESSERT, AND BOY AM I GLAD ABOUT THAT. I LOVE FIGURING OUT NEW WAYS TO TURN SOMETHING SO SIMPLE INTO A PRETTY SPECIAL PUD.

SERVES 4–6 | PREPARATION TIME 10 minutes | BAKING TIME 10–15 minutes

WHAT YOU’LL NEED

SPICED GUAVAS

CRUMBLE TOPPING

WHAT TO DO

  1. Add the reserved guava syrup, spices and vanilla to a medium-sized saucepan over medium heat and simmer for 10 minutes, or until it reduces slightly and starts to thicken.
  2. Meanwhile, preheat the oven to 200 °C. Mix together all the crumble ingredients until it has the consistency of coarse breadcrumbs.
  3. Lay the guavas in a shallow ovenproof baking dish (or four to six individual ramekins). Scatter over the crumble topping and bake on the lowest shelf of the oven for 10 minutes, then turn on the grill and bake for a further 5 minutes, or until the crumble topping is golden. Serve immediately with thick cream, custard or vanilla ice cream, and a drizzle of the spiced syrup.

Note: For a camping-friendly version where no oven or grill is available, serve the poached guavas with a ‘crumble’ topping of healthy granola.

CINNAMON BAKED APPLES

with Almonds and Mascarpone.

WITH THESE GORGEOUS BAKED APPLES, THE CINNAMON COAXES EXTRA SWEETNESS OUT OF THE FRUIT, AND IT’S ALL BALANCED OFF BEAUTIFULLY WITH THE TOASTED BUTTERY NUTS AND SILKY MASCARPONE. WHAT’S NOT TO LOVE? YOU COULD ALSO USE PEARS, OR EVEN STONE FRUIT THAT YOU SIMPLY HALVE AND REMOVE THE STONE, SUCH AS NECTARINES, PLUMS OR PEACHES. BAKED FIGS ARE ANOTHER FIRM FAVOURITE OF MINE.

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SERVES 4 | PREPARATION TIME 5 minutes | BAKING TIME approx. 25 minutes

WHAT YOU’LL NEED

WHAT TO DO

  1. Preheat the oven to 180 °C and lightly grease a small baking dish.
  2. Mix together the butter, nuts and cinnamon and divide the mixture between the apples, filling the holes where the cores were.
  3. Place in the baking dish and bake for 25 minutes, or until golden and the apples are soft enough to eat easily with a fork. Add a little mascarpone or cream cheese to each apple and then drizzle over the orange juice and scatter over the zest just before serving for a little extra freshness.

Note: Speed up the process by boiling or microwaving the cored (but unfilled) apples for 4–5 minutes before filling them and placing them in the oven for 10–15 minutes, or until done to your liking.

SALTED CARAMEL AND FRIENDS.

SALTED CARAMEL IS HARDLY REVOLUTIONARY, AND I CERTAINLY CAN’T CLAIM IT AS MY OWN, THOUGH THIS RECIPE IS ONE THAT I HAVE POURED LOTS OF LOVE INTO PERFECTING, AND IT’S BECOME ONE OF MY VERY FAVOURITE KITCHEN QUICK-FIXES. IT’S EXQUISITE DRIZZLED SIMPLY OVER VANILLA ICE CREAM FOR A SPEEDY AFTER-SUPPER TREAT, BUT JUST AS LOVELY IN MY LITTLE BANOFFEE PUDDING POTS (POSSIBLY MY FAVOURITE PUD EVER), OR ADDING SILKY SWEETNESS TO BLISTERED PINEAPPLE SKEWERS. I ALSO LOVE TO GIVE IT AS A GIFT, ALL PRETTY IN A GLASS JAR WITH A LITTLE BOW.

MAKES approx. 2 cups | PREPARATION TIME 5 minutes | COOKING TIME 5–10 minutes

WHAT YOU’LL NEED

WHAT TO DO

  1. Add the castor sugar and honey to a heavy-based saucepan over a medium-low heat, and cook until the sugar starts to melt. Gently swirl the pot from time to time to redistribute the heat and the melted sugar. Take care that the sugar doesn’t burn, as this will affect the taste of your caramel. If the saucepan gets too hot, remove it from the heat from time to time.
  2. Once all the sugar has melted, remove the pot from the heat and add in the butter and cream, whisking continuously as you do so. Take care as the mixture will bubble furiously as you add the butter and cream. Once everything has combined, return the saucepan to the heat for a minute or two, or until the sauce has thickened to your liking and is silky smooth. If there are any lumps at this stage, continue stirring over a low heat for a few minutes and most of them should dissolve. Any remaining lumps can be strained out before cooling.
  3. Add in the salt 1 tsp at a time, according to your taste (be careful when tasting, the mixture will be extremely hot). Remove the saucepan from the heat, strain out any lumps that have not dissolved and leave to cool slightly before serving, or store in sterilised glass jars in the fridge for up to two weeks.

Salted Caramel Banoffee Pudding Pots

SERVES 4 | PREPARATION TIME 10 minutes (excluding caramel making)

WHAT YOU’LL NEED

WHAT TO DO

  1. Divide the crushed biscuits between four small glasses. Then layer in the bananas, caramel, whipped cream and toasted nuts.
  2. Serve immediately with extra salted caramel on the side.

Blistered Pineapple Skewers with Salted Caramel Sauce

SERVES 4 | PREPARATION TIME 20 minutes (mostly unattended) | COOKING TIME 10 minutes

WHAT YOU’LL NEED

PINEAPPLE SKEWERS

WHAT TO DO

  1. Soak the skewers in water for 10–15 minutes; this will save them from burning on the grill or over the coals. Thread the pineapple cubes onto the bamboo skewers.
  2. Preheat your braai/BBQ. Sprinkle the cinnamon and sugar over the pineapple skewers and lay them down on the braai/BBQ grid (or in a hot griddle pan on your stove) and cook for 1–2 minutes on each side, or until just charred and blistered and golden.
  3. Serve immediately with a drizzle of salted caramel sauce and a sprinkling of chopped fresh mint.

CINNAMON MILK TARTS IN A GLASS.

MILK TART IS A WELL-LOVED SOUTH AFRICAN DESSERT, KIND OF LIKE A SET CUSTARD THAT IS THICKENED WITH CORN FLOUR. THERE ARE FEWER EGGS THAN IN A TRADITIONAL FRENCH-STYLE CUSTARD, SO MILK TARTS ARE GENERALLY A LITTLE LIGHTER, AND ARE USUALLY FLAVOURED WITH CINNAMON. TRADITIONALLY IT HAS A SHORT-CRUST PASTRY BASE, BUT IN THIS CASE I’M USING THE ALMOST-INSTANT VERSION OF CRUSHED GINGER BISCUITS, BECAUSE I’M GOING FOR CUTE LITTLE DECONSTRUCTED VERSIONS SERVED IN A GLASS.

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SERVES 6 | PREPARATION TIME 20 minutes | COOLING TIME 30 minutes

WHAT YOU’LL NEED

BISCUIT BASE

FILLING

WHAT TO DO

  1. To make the biscuit bases, blitz the biscuits in a food processor, or crush in a dishcloth using a rolling pin, then mix together with the melted butter until you have a beach-sand consistency.
  2. Divide the biscuit mixture between six pudding glasses (something similar to martini glasses usually works well) or ramekins.
  3. To make the filling, heat the milk in a saucepan, along with the cinnamon, vanilla and cardamom pods, until it just starts to boil, then remove from the heat.
  4. In a heatproof bowl, beat the eggs well, and add the sugar, cornflour, flour and salt. Mix well until combined and smooth.
  5. Remove the cinnamon stick, cardamom and vanilla pod from the milk and slowly add the milk to the egg mixture. Return everything to the saucepan on a low heat and stir until the mixture reaches a thick custard-like consistency. This takes just a couple of minutes, so keep your eye on it; you don’t want the mixture to burn.
  6. Remove from the heat, add the butter and vanilla essence and stir.
  7. Pour the mixture into the glasses/ramekins and leave to set at room temperature, or if you need to speed things up, in the fridge.
  8. Sprinkle with cinnamon and nutmeg and refrigerate until ready to serve.

ESPRESSO PAVLOVA

with Spiced Poached Pears.

MY MUM IS A BIT OF A MERINGUE QUEEN. SHE USED TO CHURN OUT ARMIES OF THEM, AND WE’D HOLLOW OUT THE BOTTOMS, FILL THEM WITH WHIPPED CREAM AND STICK THEM BACK TOGETHER AGAIN. PRETTY LITTLE MERINGUE SANDWICHES. THIS PAVLOVA IS A NOD TO SO MANY SUNDAY LUNCHES AROUND VERY FULL AND MERRY TABLES, THOUGH I’VE ADDED A TWIST WITH THE ESPRESSO FLAVOURING AND BEAUTIFUL LAYER OF SPICY POACHED PEARS.

SERVES 8–10 | PREPARATION TIME 15 minutes | BAKING TIME 1 hour (mostly unattended)

WHAT YOU’LL NEED

PAVLOVA

SPICED POACHED PEARS

TO SERVE

WHAT TO DO

  1. Preheat the oven to 140 °C and line a baking tray with nonstick baking paper or a silicone mat.
  2. Ensure the bowl of your electric mixer is clean and dry. Add the egg whites, and whisk until you have soft peaks. With the mixer running on medium speed, add the castor sugar in three to four stages, allowing the mixer to mix well in between, until the meringue is thick and smooth and can stand in firm peaks. Add the espresso powder, cornflour and vinegar and mix again until they are all incorporated.
  3. Spread the mixture onto the baking tray in a circle, about 22 cm in diameter. Leave the outside edges slightly higher than the centre so that you have a gentle ‘crater’ shape to fill later. Bake for 20 minutes at 140 °C and then turn down to 120 °C and bake for another 45 minutes, or until the outside of the pavlova is dry to the touch. Switch the oven off, open the door slightly and leave the pavlova to cool completely. Store airtight until needed.
  4. Meanwhile, add the poaching liquid and spices to a saucepan and bring to a simmer. Add the pears and simmer gently for 20 minutes, or until the pears are soft and can be easily pierced with a knife. Remove the pears and place in a bowl for later use, and reduce the poaching liquid for a further 10–15 minutes, or until syrupy.
  5. To serve, top the pavlova with the whipped cream or yoghurt, pear slices, toasted nuts and a drizzle of the reduced poaching liquid. Garnish with fresh mint leaves and serve immediately

CARAMELISED CARDAMOM BANANAS

with Coconut Cream.

CARDAMOM AGAIN. EVER SINCE I FIRST WENT TO EAST AFRICA I HAVE BEEN MILDLY OBSESSED WITH ITS ABILITY TO TRANSPORT ME SOMEWHERE EXOTIC. IT’S ALL ENCOMPASSING AND I LOVE IT, LIKE A BIG, WARM, SPICY HUG. HERE, I’VE USED IT TO ADD SOME SPECIAL FLAIR AND FLAVOUR TO A SIMPLE, SPEEDY AFTER-SUPPER TREAT.

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SERVES 4 | PREPARATION TIME 5 minutes | COOKING TIME 5–10 minutes

WHAT YOU’LL NEED

WHAT TO DO

  1. Cut the bananas in half and then slice each portion in half lengthways.
  2. Add the butter and sugar to a nonstick pan and when the butter starts to foam and the sugar has melted, add the bananas, cardamom seeds and vanilla and cook until the bananas are golden on both sides, about 4 minutes.
  3. While the bananas cook, mix the coconut cream and honey together, and toast the almond slivers in a dry pan over medium heat.
  4. Remove the bananas from the heat and serve immediately with a drizzle of the honeyed coconut cream and a scattering of toasted nuts.

ROSEWATER PANNA COTTA

with Sticky Raspberries and Honeyed Pistachio Nuts.

WHEN WE TRAVELLED TO TURKEY I COULDN’T GET ENOUGH OF THE GOLDEN, SYRUPY SWEET PISTACHIO-FILLED BAKLAVA THAT THEY SELL ON ALMOST EVERY STREET CORNER. THE HONEYED PISTACHIOS HERE ARE A LITTLE NOD TO THOSE SWEET MEMORIES; ALONG WITH THE ROSEWATER THEY LEND A LOVELY EXOTICNESS TO A SIMPLE PANNA COTTA, AND I LOVE BRINGING THOSE FLAVOURS BACK HOME TO MY KITCHEN.

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SERVES 4 | PREPARATION TIME 10 minutes | COOLING TIME 3 hours

WHAT YOU’LL NEED

TOPPING

HONEYED PISTACHIO NUTS

WHAT TO DO

  1. Place the castor sugar, cream, milk, vanilla seeds and vanilla pod into a small saucepan over medium heat, bring to a simmer and stir gently until the sugar dissolves, 2–3 minutes.
  2. Meanwhile, soak the gelatine leaves in room temperature water until soft. Gently wring out any excess water from the gelatine, and add the gelatine to the vanilla cream mixture along with the rosewater. Stir until the gelatine has dissolved.
  3. Divide the cream mixture among four ramekins and refrigerate for 2–3 hours or until set.
  4. To make the topping, add the raspberries, honey or castor sugar and water to a small saucepan, mash the berries roughly with a fork and simmer for about 5 minutes, or until a little sticky. Remove from the heat and allow to cool slightly, then divide over the tops of the panna cottas.
  5. For the honeyed nuts, warm the honey slightly and mix through the nuts, then use to garnish the desserts.

STEWED BERRIES

with Chai-spiced White Chocolate Cream.

A BOWL OF JEWEL-BRIGHT BERRIES IS LIKE SUMMER ON A PLATE. STEWED JUST LIGHTLY WITH A DASH OF LEMON JUICE AND ZEST, AND SERVED WITH A PUNCH OF FRESH ANISEED-Y BASIL MAKES IT A PUD TO BE PROUD OF, AND A DINNER PARTY DREAM. INSTEAD OF SUGAR, A DASH OF APPLE JUICE COUNTERACTS THE SHARPNESS OF THE LEMON AND THE BERRIES; A GREAT TIP FOR SUGAR-FREE FRUIT STEWING WHENEVER THE URGE STRIKES.

SERVES 4 | PREPARATION TIME 5 minutes | COOKING TIME 5 minutes

WHAT YOU’LL NEED

CHOCOLATE CREAM

WHAT TO DO

  1. Add the berries, apple juice, water, citrus juice and zest to a saucepan on medium-high heat. Simmer for 3–4 minutes, or until the berries have just softened but still hold their shape. Remove from the heat and set aside.
  2. Meanwhile, bring the cream, vanilla, spices and clementine zest to a gentle simmer. Remove from the heat and leave to steep for 5 minutes. Remove the whole spices and add the chocolate. Stir until the chocolate has melted and the mixture is silky smooth, returning to a low heat, if necessary.
  3. Serve the berries immediately with a drizzle of the cream and a few fresh basil or mint leaves.

Notes: You could also use frozen berries, just stew for an extra minute. Make this using nectarines or any other stone fruit. Try adding in a little thyme if you do; it adds a lovely unique freshness.

MOCHA PISTACHIO AFFOGATOS.

IF I HAD TO SUM MYSELF UP IN JUST A FEW SHORT SENTENCES, ONE OF THEM WOULD BE THAT ‘THE OTHER ME LIVES IN ITALY’. BESIDES THE FACT THAT I COULD LIVE HAPPILY ON PASTA FOR THE REST OF MY DAYS, IT’S PUNCTUATED BY THIS – HARDLY A RECIPE, MORE OF AN ASSEMBLAGE OF SORTS, BUT NONETHELESS A PERFECT PUD. COLD CREAMY ICE CREAM DROWNED IN WARM CHOCOLATEY COFFEE AND CROWNED WITH BEAUTIFUL EMERALD GREEN PISTACHIOS. SWOON.

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SERVES 4 | PREPARATION TIME 10 minutes

WHAT YOU’LL NEED

WHAT TO DO

  1. Just before serving, mix together the hot coffee and chocolate hazelnut spread until smooth.
  2. Divide the ice cream between four small glasses, bowls or teacups.
  3. Drizzle some of the sauce over each ball of ice cream and sprinkle over a few chopped pistachios before serving immediately. Alternatively, serve the sauce on the side and allow guests to pour their own at the table.

DARK CHOCOLATE TRUFFLES

with Pistachio Nut Dust.

MAKES approx. 20 truffles | PREPARATION TIME 15 minutes | COOLING TIME approx. 1 hour

WHAT YOU’LL NEED

WHAT TO DO

  1. Melt the chocolate over a double boiler by ‘nesting’ a heatproof glass bowl over a saucepan of gently simmering water. Make sure the base of the bowl is not touching the water. When melted, stir in the cream and butter until smooth and glossy. OR, place the chocolate and cream into a heatproof bowl and microwave for 30-second bursts until melted (about 2–3 minutes), then stir in the butter until smooth and glossy. OR, place the chocolate in a heatproof bowl, bring the cream and butter to a gentle simmer and pour over the chocolate pieces. Leave to stand for 2–3 minutes, then stir gently with a spatula until the chocolate is melted, smooth and glossy.
  2. Leave the mixture to cool to room temperature (about 1 hour, or speed up by placing the bowl in the fridge).
  3. Line a baking tray with baking paper or a silicone baking mat. Pour the toasted pistachio nut crumbs onto a plate and spread out thinly.
  4. Scoop out the chocolate mixture using a teaspoon or melon baller that has been dipped in hot water and then dried off, and roll into little truffles with cold hands. Then coat the truffles in the pistachio nut ‘dust’ by rolling gently in the crumbs, place carefully onto the baking tray and refrigerate until serving or packaging and gifting.

Note: To turn the truffles into hot chocolate, just before serving, add 1 cup milk per person, 1 halved vanilla pod, 1 cinnamon stick, 4 bruised cardamom pods, 1⁄4 tsp ground nutmeg, 1 tsp honey per person and 1 heaped tsp espresso or instant coffee powder (optional) to a large heavy-based saucepan and bring to a simmer. While the milk heats up, place 3 truffles into a tall glass or mug for each guest, along with a teaspoon to stir as they go. Pour the hot milk over the truffles in each glass or mug and serve immediately.

PINK GIN FIZZ POPSICLES.

FUN, FUN, FUN. I HAVE WATCHED MANY SUNSETS OVER THE SAVANNA WITH A GIN AND TONIC IN HAND, AND I DON’T PLAN ON CHANGING THE HABIT ANYTIME SOON. INSTEAD, WE MIX IT UP A LITTLE BY ADDING IN OTHER BITS LIKE PRETTY PINK GRAPEFRUIT JUICE, AND THEN POP THEM INTO POPSICLE MOULDS FOR DELICIOUS FROZEN TREATS.

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SERVES 4 | PREPARATION TIME 5 minutes | FREEZING TIME 3–4 hours

WHAT YOU’LL NEED

WHAT TO DO

  1. Mix all the ingredients together, adjust to taste and pour into popsicle moulds. Place in the freezer for at least 3 hours, or until firm.