PEACH MELBA

This wonderful dessert can be made with fresh peaches in summer or drained, canned peaches in winter. Cooking berries gives them a naturally sweet jammy taste; use up soft berries or frozen ones. Serve the sauce hot or cold on the peaches, or try it with yoghurt, cream or whipped coconut cream.

Serves 4 Per serving: 17.9g net carbs 5.5g fibre 3.4g protein 18.6g fat 266kcal

150g (5½oz) frozen or fresh raspberries, plus 12 to decorate

2tsp vanilla extract 1tsp honey (optional) 4 fresh or drained, canned peaches

200ml (7fl oz) whipping cream

Put the raspberries (you can do this from frozen) and 1tsp of the vanilla in a saucepan. Bring to the boil and use a potato masher to mash them to a pulp as they cook and soften.

Reduce the heat to low and simmer gently for 5 minutes, stirring frequently. You should be left with a sauce with a pouring, soup-like consistency.

If it is very runny, heat the sauce for a further few minutes to reduce and thicken it. If the raspberries are sweet, don’t add the honey. Pour the sauce into a cold, shallow bowl to cool quickly.

Slice the peaches and put into glasses or bowls to serve. Whip the cream and remaining vanilla until the cream forms soft peaks. Spoon over the peaches. When the sauce has cooled to room temperature, pour it over the cream and serve straight away, decorated with the whole raspberries.