GLAZED PEACHES WITH THYME

‘Berries get lots of attention for being brain-protective – and with good reason. They’re rich sources of polyphenols, including antiinflammatory resveratrol and quercetin. The base of this dish has plenty of fibre – and flavour – from the nuts.’ -

SERVES 4 | CALS 642 | FAT 52G | PROTEIN 13G | CARBS 42G

INGREDIENTS 200g pitted dates • pinch of salt • 300g raw hazelnuts, soaked in warm water for 10 mins, then drained • 1½ tbsp coconut oil

• 200g ripe peaches, cut into 2cm slices •

2 tsp honey or maple syrup (optional) • 5g thyme leaves, chopped • 100g fresh berries

(blueberries and raspberries work well) • 10g shelled, unsalted pistachios, toasted and crushed METHOD

1| Put the dates, salt and drained hazelnuts in a blender and blitz until you get a coarse mixture that sticks together when pressed. Next, line a small baking tray (around 30cm by 42cm) and grease with ½ tbsp coconut oil. Press the date crust into the tray to make an even layer about 1cm thick, and place in the fridge or freezer to set.

2| Melt the remaining coconut oil in a pan over a medium heat and toss in the sliced peaches. Sauté for

4 to 5 mins until lightly coloured, then drizzle over the honey or maple syrup (if using) and scatter with the thyme before taking off the hob.

3| Allow to cool slightly, then scatter the fruit on top of the chilled nutty crust, along with the fresh berries and pistachios. Slice to serve. All recipes from The Doctor’s Kitchen: Eat To Beat Illness by Dr Rupy Aujla (£16.99, Thorson’s)