Grilled Pears with Passion Fruit
Cut 3 peaches into halves. Arrange the pears halves cut side up in a foil-lined grill pan, drizzle over the honey and dust with the cinnamon.
Cook under a preheated high grill for 4-5 minutes until lightly charred.
Spoon into serving bowls and serve each one topped with greek yogurt, an extra drizzle of honey and the passion fruit pulp.
Spinach, Feta and Egg Tarts
Drain 250g of Spinach and squeeze out all the excess water, then chop finely. Put in a bowl and mix in feta (125g), mascarpone (2 tablespoons), nutmeg and salt & pepper to taste.
Lay the sheets of filo pastry on top of one another, brushing each with a little melted butter. Cut out four 15cm rounds using a saucer as a template.
Divide the spinach mixture between the pastry rounds, spreading the filling out but leaving a 2.5cm border. Gather the edges up and over the filling to form a rim. Make a shallow well in the spinach mixture.
Transfer the tarts to a baking sheet and bake in a preheated over, 200c, Gas Mark 6, for 8 minutes.
Remove from the over and carefully crack an egg into each hollow. Return to the oven and bake for a further 8 - 10 minutes until the eggs are set.
Spiced Pumpkin Seeds
Carve out pumpkin and separate seeds from pulp, leave seeds to dry on a plate overnight.
Place on baking sheet and season with oil, pepper, salt, paprika, garlic, powder and basil.
Preheat oven to 170c and cook for 20 minutes.
Bread and Butter Pudding
Butter 6 bread slices and cut them into triangles. Place a layer of bread in the base of a greased cake tin. Sprinkle with sultanas, mixed peel and lemon rind over the top and cover with the remaining triangles.
Beat 300ml of single cream, with 300ml of milk, 2 eggs, 2 egg yolks and 25g of granulated sugar into a bowl. Pour mixture over the bread. Cover and leave to stand for 30 minutes.
Sprinkle the nutmeg over the surface and bake in a preheated oven, 180c, Gas Mark 4, for 30-40 minutes.
Remove from the oven, serve hot with custard or cream.
Halloumi & Fig Pastry Pizza
Lay the puff pastry on a baking sheet and score a 1cm bored around the edge. Prick the base with a fork and spread the centre with pesto.
Arrange four cut up figs, 250g thin slices of halloumi and olives over the pesto and scatter parmesan.
Place the baking sheet on another preheated baking sheet and bake in a preheated oven, 200c, Gas Mark 6, for 10 minutes. Reduce the temperature to 160c, Gas Mark 3, and bake for a further 15 minutes until the base is crispy. Scatter with mint leaves over to garnish and serve with rocket salad.
Baked Cheese Fondou
Put a whole camembert onto a baking sheet lined with foil. Drizzle over the oil and honey and scatter over thyme, salt & pepper to taste.
Bake a in a preheated oven, 200c, Gas Mark 6 for 12-15 minutes until the cheese is sizzling and puffed.
Transfer onto a platter and serve with bread and tomatoes and dip ahead.
Asparagus with Frazzled Eggs
Blanch the asparagus in a saucepan of salted boiling water for two minutes. Drain and refresh under cold water.
Cook the asparagus in a pre-heated pan with oil for 2 - 3 minutes making sure each side is tender with a slight crunch.
Pour oil onto a large frying pan and fry two eggs till the yolk has formed a skin.
Place on top of asparagus and top with salt and pepper.
Lemon Creams with Raspberries
Heat 400ml of double cream and 100g of caster sugar into a saucepan until the sugar has dissolved. Bring to boil then reduce the heat and simmer for 3 minutes.
Remove the pan from the heat, add 100ml of lemon juice and pour into ramekins. Cool Overnight.
Combine the raspberries and two tablespoons of icing sugar into a bowl and mash lightly, leave for 30 minutes until juicy. Spoon the raspberry mixture onto the lemon creams. Garnish with a raspberry
