Luxury

Apricot and goat's cheese, lamb with peach chutney: Yotam Ottolenghi's stone fruit recipes

9 days ago   |   By The Guardian

Make the most of seasonal stone fruit while you can: try this grilled apricot, honey and goat's cheese starter, roast broccoli drenched in tahini and spicy sour cherry sauce, and marinated lamb with a knockout peach chutney There's something particularly special about cooking with stone fruit. Eaten raw, they can sometimes disappoint; catching an apricot or a peach at its absolute best is a moment to be treasured, because it's actually quite rare. Cooking with them, then - teasing out their sweetness on the chargrill, for example, or cooking them down in a pan with sugar and spices - is a...
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How to turn over-ripe stone fruit into a daiquiri - recipe | Waste not

9 days ago   |   By The Guardian

If stone fruit gets a bit too soft and over-ripe, don't fret: instead, blitz the flesh into this delicious daiquiri Stone fruit becomes sweeter and more flavourful the riper it is. When the flesh eventually bruises and it becomes too soft to eat, there are several ways to make use of this seasonal delicacy. Remove the pips and spread on toast with honey, to make an instant raw jam, blend them into your morning smoothie or, if it's after 5pm, turn them into a refreshing frozen daiquiri. It takes just minutes to prepare, and makes you feel as if you're a master cocktail maker. Stone fruit...
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