Easy lemony courgette muffins

MAKES 8 Preheat the oven to 200C/180C fan/gas 6 and arrange 8 paper muffin cases (or use squares of baking paper) inside a muffin tray. In a large bowl combine 225g plain flour, 2 tsp baking powder, 100g golden caster sugar and ⅓ tsp ground cinnamon. Stir to mix. In a medium bowl whisk 200ml full-fat milk, 1 medium egg, 75g melted unsalted butter and the finely grated zest of 1 lemon. Stir in 125g coarsely grated courgette and 75g raisins. Tip the wet ingredients over the dry ingredients and loosely combine – the mixture should look wet and slightly lumpy. Spoon it into the paper cases, filling them by two-thirds. Sprinkle over a little more sugar and cinnamon and bake for 25-30 minutes until golden and crusty. Serve the muffins warm on their own or with butter and jam for spreading. Ayurveda advocate JASMINE HEMSLEY on a super-simple whipped dessert made in a moment SERVES 2 70g dried mango pieces 200ml water 250g organic live natural yoghurt (try the recipe in my book for homemade) ½ tsp finely grated lemon zest (optional) ½ tsp ground turmeric (optional) pinch of sumac and mint leaves to garnish

Soak the mango pieces in the water until soft. Remove the pieces from the water and reserve 100ml of the soaking water.

Blend the reserved water and mango with the yoghurt for 5 seconds until smooth and whipped, then mix through the lemon zest and turmeric, if using. Top with the sumac and mint leaves and serve at room temperature. JASMINE’S TIPS Rather than a rich mousse, this is light and creamy – especially if you have a powerful blender. If using a food processor, use the smallest bowl possible to ensure the smoothest mousse. The recipe is easily scaled down for one or up for more. Oh, and remember to save the leftover soaking water to add a little sweetness to dals and stews.

Recipe from East by West by Jasmine Hemsley, published by Bluebird, price £25*. For more information see jasminehemsley.com