Grilled nectarines with burrata, chilli and mint

30 MINUTES | SERVES 2 EASY |

sourdough 1 slice, torn into small pieces lemon 1, zested and juiced extra-virgin olive oil

nectarines 2 medium-ripe, stoned and cut into quarters lengthways mint a small bunch, finely shredded red chilli 1, seeded and finely chopped burrata 1, torn into large pieces

• Heat a grill to high and toast the bread pieces until golden. Remove and toss with the lemon zest. • Heat a griddle pan or large frying pan over a high heat. Lightly oil the nectarine pieces and put in the pan cut-side down. Cook for 2 minutes on each cut side until golden and grill marked. • Make the dressing by whisking the lemon juice with 4 tbsp olive oil, the mint, chilli and some seasoning. Arrange the nectarine pieces and torn burrata on a plate, scatter with croutons and drizzle over the dressing. PER SERVING 501 KCALS | FAT 35.5G | SATURATES 11.9G CARBS 26.9G | SUGARS 12.4G | FIBRE 3G PROTEIN 17.1G | SALT 1G Smashed broad beans on toast 20 MINUTES | MAKES 6 EASY | broad beans 300g, blanched and double-podded rocket a handful garlic 1 clove pecorino or vegetarian alternative 30g, plus extra to serve lemon 1/2, zested and juiced extra-virgin olive oil 75ml sourdough 6 slices, toasted chilli flakes a pinch (optional)

• In a food processor blitz º of the broad beans, all the rocket, garlic, pecorino, lemon zest and juice with the olive oil and some seasoning. Add the remaining broad beans and pulse a few times to leave it chunky. • Spoon onto the toast, sprinkle with chilli flakes and drizzle with olive oil. PER SERVING 367 KCALS | FAT 15.7G | SATURATES 3.2G CARBS 40.4G | SUGARS 2.8G | FIBRE 6.3G PROTEIN 12.9G | SALT 1.3G Apricot cheesecake bars 20 MINUTES + CHILLING MAKES 12 | EASY | amaretti biscuits 200g digestive biscuits 50g unsalted butter 150g, melted apricots 4, stoned and halved caster sugar 100g lime 1, zested FILLING crème fraîche 100ml soft cheese 280g sugar 75g double cream 100ml • Line a 20 x 20cm square brownie tin with clingfilm. To make the base, add the amaretti and digestive biscuits to a food processor and blitz to crumbs. Add the melted butter and briefly blitz again. Tip into the prepared tin and press down. Chill. • Add the apricot halves to a small saucepan with the caster sugar and 100ml of water. Bring to the boil and simmer gently for 5 minutes over a low heat until the apricots are tender. Cool and peel off the skins. • Whip the crème fraîche and soft cheese together with the sugar and, in a separate bowl, whip the cream to stiff peaks. Fold the soft cheese mixture into the cream, then spoon the mixture onto the biscuit base and flatten. • Slice the apricots thinly. Arrange by fanning the slices on top of the cheesecake mixture. Chill for 3 hours. Lift out of the tin onto a chopping board, cut into 12 bars, and sprinkle with lime zest. PER SERVING 340 KCALS | FAT 25.9G | SATURATES 15.7G CARBS 23.4G | SUGARS 21G | FIBRE 0.6G PROTEIN 3G | SALT 0.2G Salt-baked beetroot with herby yogurt dressing 1 HOUR 15 MINUTES SERVES 4 | EASY | This hearty, rugged salad is inspired by the Bar Tartine cookbook. dukkah 4 tbsp (see cook’s notes) fine salt 450g egg whites 3 beetroot 800g, well cleaned yogurt 75g lemon 1, zested and juiced cider vinegar Ω tbsp garlic granules Ω tsp sugar a pinch dill Ω a bunch, finely chopped parsley a small bunch, finely chopped Pink Lady apples 2, cored and thinly sliced crusty bread to serve (optional)

• Heat the oven to 190C/fan 170C/gas 5. In a bowl, whisk 2 tbsp of dukkah with the salt and egg whites. On a large baking tray place each beetroot on a spoonful of salt mixture, leaving spaces in-between. Mould the mixture over each beetroot ensuring that it is completely sealed and there are no gaps. Cook for 45-60 minutes, depending on the size of the beets, until a knife pierces them easily. Remove from the oven and allow to cool for 10 minutes. • Whisk the yogurt, lemon zest and juice, cider vinegar, garlic granules, sugar and herbs with a few splashes of cold water until the dressing is drizzleable. • Once cool enough to handle, crack open the salt dough and peel the beetroots. Cut into chunky pieces, toss with the apple and dressing, sprinkle over the rest of the dukkah and serve with crusty bread. PER SERVING 152 KCALS | FAT 2.1G | SATURATES 0.5G CARBS 23.4G | SUGARS 20.9G | FIBRE 7.7G PROTEIN 6.2G | SALT 3.3G COOK’S NOTES To make dukkah, toast 1 tbsp of coriander seeds with tsp each of fennel seeds, black peppercorns, sesame seeds and cumin seeds and crush, using a pestle and mortar, with 1 tsp sea salt and 2 tbsp of toasted hazelnuts.