THE NEXT MEAL
WILL BOWMAN & JANE LYONS share a new take on everyday ingredients and dishes.
Jane Lyons and Will Bowman’s There’s Lots Of, Reinventing the Meal, DIY and Celebrate the Staples
PEACHES, HONEY, brioche, coconut crème brûlée – we’ve gone all sun-kissed and sweet for this section. Beautiful stone fruit is still in full swing, so if you’ve got plums, apricots or nectarines then feel free to use them instead of peaches.
THERE’S LOTS OF: PEACHES BUCKWHEAT CREPES WITH ROAST PEACHES & MASCARPONE SERVES 4 / PREPARATION 10 MINUTES PLUS RESTING TIME / COOKING 45 MINUTES
½ cup buckwheat flour
¼ cup white flour
1 tablespoon sugar
½ teaspoon salt
2 tablespoons extra virgin olive oil
1 cup water
½ cup milk (regular or dairy free)
¼ cup beer
6 ripe peaches, halved and stoned 1 tablespoon raw sugar butter and olive oil, for frying mascarpone, to serve black sesame seeds, to serve (optional)
Sift the flours, sugar and salt into a bowl and make a well in the centre. Pour in the oil, water, milk and beer and whisk to combine – the batter should be the consistency of runny cream so you may need to add a bit more water to loosen. Cover mixture and set aside for 1 hour or overnight in the fridge. Place the peaches in a roasting dish, sprinkle with raw sugar and roast at 170℃ fan bake for 20-30 minutes or until sticky and golden.
Heat one teaspoon olive oil and one tablespoon butter together in a large non-stick frying pan over a medium heat. Pour in ¼ cup of crepe batter and tilt the pan to spread the mixture. Cook for approximately 2 minutes or until golden on the bottom side, then flip and cook for a further minute. Repeat process with remaining mixture, re-greasing pan with oil and butter as you go. Serve crepes with a dollop of mascarpone, peaches and a sprinkle of black sesame seeds.
PEACH, RICOTTA AND SEMOLINA
CAKE Place 250g semolina flour and 1 litre whole milk in a large pot and gently heat, whisking constantly, until the mixture starts to thicken. Remove from heat and stir in 50g butter and the zest of one lemon. Whisk 400g ricotta until smooth, then beat in 5 eggs, 1 tablespoon vanilla extract, 200g of caster sugar and a pinch of salt. Add the semolina mix and whisk for 2-3 minutes. Fold in 2 diced peaches and pour into a large greased and lined cake tin. Bake for 45 minutes at 175℃ or until set in the middle and brown on top. Leave to cool in tin.
PEACH SORBET Stone and halve 500g peaches, sprinkle with 50g raw sugar and roast until soft. Heat 100g caster sugar with 200ml water and the juice and zest of ½ lemon or orange and a makrut lime leaf (optional). Gently bring to a boil, then remove from heat once sugar has dissolved. Set aside to cool. Whizz peaches and their roasting liquids in a food processor until smooth. Stir in cooled syrup and pour into a container. Freeze for 1½ hours, then remove from freezer and stir. Return to freezer. Stir occasionally until frozen.
HONEY AND PEACH CLAFOUTIS
Thinly slice or dice some peaches. Whisk together 3 eggs, 2 teaspoons vanilla extract, 200ml cream, 100ml milk, 2 tablespoons honey, 1 tablespoon caster sugar, ½ cup flour. Grease an ovenproof dish and pour in mixture. Top with peaches and a sprinkle of raw sugar and bake for 40 minutes at 170℃ until set in the centre. Serve with runny cream.
BOOZY PRESERVED PEACHES Slice or dice ripe, firm peaches. Toss with brown sugar and leave to macerate for 1-2 hours. Spoon peaches into sterilised jars and top with good quality brandy or bourbon. Make sure fruit is submerged. Seal jars and leave in a cool, dry and dark place for 2-6 weeks. Serve peaches with ice cream, in crumbles or pies, with a drizzle of runny cream or use the syrup in cocktails or glazes and dressings.