Blue cheese, pear and watercress salad

Serves: 2

2 handfuls of watercress, rocket, chicory, radicchio or shredded cabbage

3 celery sticks, plus any leaves, roughly chopped

1 medium pear, cut into small cubes or sliced

40g walnuts, roughly chopped

100g blue cheese, such as Stilton, Gorgonzola Dolce or Roquefort

For the mustard dressing:

1 tsp cider vinegar

3 tbsp walnut or olive oil

1 tsp wholegrain or Dijon mustard Salt and freshly ground black pepper

● Roughly tear the salad leaves and place at the bottom of two bowls.

● Mix all the dressing ingredients together in a bowl and season to taste. Add the celery, pear and walnuts and toss through.

● Divide between the two serving bowls, add the cheese and a twist of pepper and serve straight away.

Serves: 4

150g frozen or fresh raspberries, plus 12 to decorate

2 tsp vanilla extract

1 tsp honey (optional)

4 fresh or drained, canned peaches

200ml whipping cream

● Put the raspberries (you can do this from frozen) and 1 teaspoon of vanilla extract in a saucepan.

● Bring to the boil and use a potato masher to crush 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, there’s no need to add the honey. Pour the sauce into a cold, shallow bowl to cool quickly.

● Slice the peaches and put them into glasses or bowls to serve.

● Whip the cream and remaining vanilla until soft peaks form, then spoon it over the peaches.

● When the sauce has cooled to room temperature, pour it over the cream and serve straight away, decorated with the raspberries.

RECIPES FROM THE 30 MINUTE DIABETES COOKBOOK: EAT TO BEAT DIABETES WITH 100 EASY LOW-CARB RECIPES BY KATIE AND GIANCARLO CALDESI (KYLE BOOKS, £20)