SUMMER DAZE

Angela Casley’s recipes celebrate end-ofseason produce

Although the days are still long and warm, the trees have started to lose their leaves and the first signs of autumn are here. The figs are almost ripe, which means I am constantly shooing the birds away. There are small buds on the guava tree and I predict we are going to have endless feijoas again. But we are not quite there and it is still time to eat the end of the summer produce and enjoy light and refreshing meals.

If you are anything like me, you have been indulging in the sweet and succulent nectarines before they disappear for another year. I have served them as a nibble or for a light first course with ricotta and cashew cream. They are a taste sensation. The salty, chewy prosciutto adds to the flavour.

You can always create a meal with a bag of spinach as a base. I am totally cheating here using a store-bought cooked chicken and shredding it with an array of ingredients from the fridge and pantry. A light orange and Dijon mustard dressing is all that is needed, plus some crunchy noodles for a little bite.

A little sago goes a long way. So many people buy desserts when, really, a huge range of options can be whipped up in no time with little expense. This has always been a go-to for our mum, although she would simmer it over a double boiler while we ate the first course. As a child I used to like watching the white pearls turn clear and creamy. Here I use a pot and hurry the process up a little. Sago is best eaten fresh and warm. It’s beautiful topped with seasonal fruit. The first of the passion fruit are hanging off the vines, so don’t forget to include them.