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Warm Salad of Kale, Sweet Potato and Quinoa


Kale and Butternut Squash Quinoa Recipe -1

Warm Salad of Kale, Sweet Potato and Quinoa


Each month I write for Kitchen Garden Magazine (check it out here) where I create recipes that follow the gardening seasons. It’s a process I really enjoy, as I eat and cook with the changing seasons in mind every day. It comes naturally to me, maybe because I grow a large quantity of our food myself, and I am therefore in tune with what vegetables are in season. When I started this blog, I divided the blog categories up into seasons, making it easy for readers to, at a glance, find recipes that feature vegetables readily available here and now. And that still stands. This recipe I am sharing with you today has the slow changing season from summer to autumn written all over it.  A warm salad of Kale, Sweet Potato and Quinoa with Toasted Hazelnuts and an Orange Balsamic Dressing.

Kale and Butternut Squash Quinoa Recipe -3

If you are interested in learning more about eating seasonally and locally, then stay tuned, as I am preparing an Eat Seasonally Guide which will be posted in the next coming month.

I wanted to make a salad for the magazine article opposed to a full on roasted vegetable dish, as we are certainly not in full blown fall/autumn mode just yet folks! I for one am still clinging onto the idea of an Indian Summer turning up soon..! But as it’s pretty chilly this week, a warm salad made with hearty greens and a tangy orange dressing seemed fitting. Quinoa fills it all out, the roasted hazelnuts gives it a salty bite and the orange balsamic dressing pulls it all together.

I hope you enjoy! Let me know what you think!

Kale and Butternut Squash Quinoa Recipe -2


Warm Salad of Kale, Sweet Potato and Quinoa with Toasted Hazelnuts and an Orange Balsamic Dressing.

Serves 2



2 medium sweet potatoes, diced
50g/1.7oz mixed nuts, chopped
1tbsp olive oil
225g/8oz kale, chopped
200g/7oz quinoa
500ml water 1 orange, juice of
50ml balsamic vinegar
1tbsp honey
salt and pepper

  • Preheat your oven to 200°C/190 fan/gas 6.
  • In a roasting pan, toss the sweet potato and nuts in the olive oil and season with salt and pepper. Roast for 25 minutes.
  • Meanwhile, rinse the quinoa. Add 500ml of water to a saucepan then add the rinsed quinoa. Bring the quinoa to a boil, cover and reduce heat and simmer for 12 minutes. Drain and set aside.
  • Combine the orange juice, balsamic vinegar and honey, set aside.
  • 5 minutes before the sweet potatoes are done, add the kale to the roasting pan, and mix in. Roast for the remaining 5 minutes.
  • Remove the roasting pan from the oven, and mix the quinoa with the roasted vegetables.
  • Pour over the dressing, and serve.


Roasted Butternut Squash Risotto


Roasted Butternut Squash Risotto.

butternut squah risotto

Butternut Squash is one of my favourite vegetables (but hey, I love pretty much all veggies!) So if you have ever wondered what to do with a butternut squash or winter squash, then I have just the recipe for you – Roasted Butternut Squash Risotto = yum!

Roasting your butternut squash first, might seem like an extra step in the cooking process, but it actually makes it easier! How? Well you don’t need to battle with the tough outer skin of the squash, as you roast it skin n’ all! Then all there is to do is scoop out the flesh and add it to the risotto. Roasting the squash until tender also brings out the sweetness, and really enhances the flavour of this Italian inspired dish.

roasted butternut squash

I have been lucky enough to have travelled around Italy 3 times, although I was more obsessed with vegetarian ravioli, stuffed with sage butter …drool.. than risotto at the time. Italian food, as you can imagine has a very special place in my kitchen, not only for the vibrance of flavours and ingredients, but because it lends itself very well as a vegetarian cuisine. A real traditional Italian meal will always contain meat in one of the many courses, but there is always ample vegetarian dishes to sample, such as the above mentioned ravioli, pizza florentine, or a delicious pasta dish. The first time I travelled to Italy I was only 12 or so. My dad was working in the cosmopolitan city of Milan and we took a trip from there to Venice by train, it was all very grand and luxurious. On my second trip I was backpacking from Milan via Florence to the island of Elba, which was a far dustier and rough round the edges kind of trip! And finally I took a trip to the magical city of Rome with my mum a few years ago, and would love to go back! My mum is incidentally going to be teaching an painting course in Italy in September.

butternut squah risotto recipe

So with no further ado, I give you a recipe on Roasted Butternut Squash Risotto.


Serves 4


1 squash, either butternut or any winter squash

1 tbsp olive oil

sea salt and freshly ground black pepper

1 litre of organic vegetable stock

1 knob of butter

1 onion, finely chopped

2 cloves garlic, finely chopped

400g/14 oz risotto rice

200ml dry white wine

1 bunch fresh parsley, leaves picked

6 heaped tablespoons vegetarian parmesan cheese


  • Preheat your oven to 190°C/375°F/gas 5.
  • Carefully cut your squash in half and scoop out the seeds, then cut the squash into 1 inch slices. Grind a generous amount of black pepper over and drizzle with a tablespoon of olive oil. Toss to coat evenly.
  • Place in a baking tray, and bake for 30 minutes until the flesh and skin are soft to the touch.
  • Remove the squash from the oven and allow to cool enough to handle. Scrape off the flesh of the squash, and discard the skins.
  • Next make the risotto.
  • Heat the butter in a medium/large pan over a medium heat, and add the chopped onions. Once the onions are soft, add the rice and garlic. Stir well to coat in the butter for about 1 minute.
  • In a separate small pot, heat the stock.
  • Add a ladle of the hot stock to the rice and stir until the liquid has been absorbed into the rice. Carry on adding and stirring a ladle of stock at a time, until you have used up all the stock – this will take about 20 mins.
  • Now add the wine, and stir again, until the wine is absorbed.
  • Add the squash, and stir in together with the parmesan cheese and parsley.
  • Season to taste with extra black pepper and salt. Serve.

Danish Strawberry Tart – Jordbærtærte

jorbærtærte-5Strawberry Tart – Jordbærtærte.

When I think of Denmark I think of red things – the flag, the Christmas Nisse and of course Strawberries! Groundberries as they are known as in Danish are synonymous with summer in Denmark. They are a treasured fruit, savoured by all and made into many delicious dishes. But none come as close to perfection than the majestic Jorbærtærte, ie a Strawberry Tart. It is perfect in every way. It is fruity, sweet, tart, chocolatey, creamy, light and crisp. The only drawback is it does need to be eaten the same day as cooking….What a shame!


Despite not being in Denmark, but rather Scotland, and despite not having as good a summer here than in Scandinavia, I did have a fantastic crop of strawberries this year. The birds and the mice also took a fancy to my red berries, but I still got a few kg for myself. And what better dish to serve my homegrown fruit in, than this summer desert.


If you don’t have strawberries growing in your garden, (do it next year) then go to a pick-your-own farm and experience the unmistakable intense flavour of a freshly picked berry. Nothing compares to it. And whatever you do, don’t make this recipe in the middle of winter, strawberries aren’t in season, even if you see them in the supermarket, and they do not taste of anything either!


The secret to getting this tart looking and tasting the best is the pastry. I really love to make pastry, but there is always a moment of dread when waiting to see if the dough will shrink too much and make a shallow crust. I found this excellent vintage vid of Delia Smith in the 70’s explaining that you never stretch the pastry into the pan, you ease it in, and then push it really tightly into place. That technique works for me every time, and ensures a lovely crinkled edge.

Apart from strawberries, another heavily used ingredient in the Danish kitchen is Marzipan*. Usually it is saved for the Christmas table, but it is a delicious feature of a Strawberry Tart. If you don’t like marzipan..well then you could omit the marzipan mixture, and just have it with the vanilla cream.

* Now we’re not talking about british flux marzipan consisting of 10 % almonds and 90% fillers. Real authentic Danish marzipan is made of 60% almonds and 40% sugar. It is possible to make your own, if you have a good food processor, or buy the Danish stuff online. But the crappy british stuff will do too, i a push 😉

Pastry :

•100g butter, cold
•50g icing sugar
•100-150 g wheat flour
•1 small egg
•75g dark chocolate for brushing on the base

Marzipan Mix :

• 200g marzipan
• 100g sugar
• 100g of butter
• 2 eggs
• 50g plain flour

Vanilla Cream :

• 1 egg
• 15g of corn starch
•  ½ vanilla pod
• 250 ml whole milk
• 40g of caster sugar
• 250ml whipping cream

For the top :

• 500g strawberries, halved
• sifted icing sugar
• mint leaves

For the pastry:

  1. Cut the butter into cubes, and rub together with icing sugar and flour. Add the egg, and kneed the dough quickly, do not over work the dough or it will get sticky.
  2. Wrap, and leave to rest in the fridge for 30 minutes.
  3. Preheat the oven to 200 ° C/fan 180 ° C/gas 4/350 °F
  4. Mix the marzipan, butter and sugar together.
  5. Stir the eggs in one at a time, beating well in-between. Sift in the flour and mix to combine.
  6. Roll out the short crust pastry thinly on a floured surface, to the thickness of £1 coin. Place the dough in a greased 23cm tart tin, easing the dough into the tin, then press firmly into all the grooves.
  7. Spread the marzipan mixture over the base of the tart.
  8. Bake the tart in the preheated oven for 15-20 minutes until the mixture is firm to the touch. Cool completely.
  9. Melt the chocolate over a bain-marie and brush the base of the tart with the chocolate. (this prevents the pastry from going soggy.)
  10. For the Vanilla Cream : Beat the eggs and cornstarch in a saucepan. Add the vanilla pod, milk and sugar, bring to a boil, and cook for 1 minute while stirring. Remove the cream from the heat when it has thickened. Remove the vanilla pod. Set aside to cool.
  11. Next, whip the cream to soft peaks, and fold into the cooled vanilla cream.
  12. Gently spread the cream mixture over the tart, and top with strawberries, starting from the outer edge, overlapping the layers as you go.
  13. Before serving, garnish with powdered sugar and mint.

Portuguese Chickpea Salad

For the first two night of our Portuguese Honeymoon we stayed in Caldas de Monchique, a mountain spa town, nestled into a lush green subtropical jungle – a perfect get-away for a newly wed couple. It’s a little rough round the edges, but it is full of charm and amazing flora and fauna.

caldas de monchique, portugal

caldas de monchique, portugal

We took the time there, to just decompress after a very busy 3 months of wedding arrangements. We loungeing by the pool, had massages and romantic dinners in the 16th century courtyard. We also sampled a delicious Cod & Chickpea Salad in their tapas bar, which is a traditional Portuguese summer dish, served with crusty bread and lots of wine!


After our stay in the mountains, we travelled to the south coast of Portugal where my criteria for accommodation included a kitchen. I can’t not cook on holiday..!







And the first thing I whipped up was a vegetarian/vegan version of that delightful Chickpea Salad we sampled in Monchique.

chickpea salad-2

chickpea salad-1

Everywhere you go in Portugal you’ll see orange sellers, and often they will also be selling honey and oregano, one of my favourite herbs! And so this salad has plenty of that aromatic herb mixed in.

With fresh salad leaves, crispy bell peppers and savoury chickpeas, it is so delicious, and very easy to put together.

chickpea salad-3For me salads, fruit and hot house style veg, always always taste better when eaten in the sunshine, but due to the heartiness of the chickpea, I could see this dish being served at anytime of the year, really. But the secret to this salads yumminess, is taking the time to finely dice the vegetables, so you get a bite of all the ingredients in every mouthful. The second secret is to source glass jars of chickpeas, instead of tins, as they are plumber and softer. Biona sell a great organic chickpea in a jar. And if you, like me, grow your own lettuce, then make sure you give this recipe a try.

chickpea salad portugal-1


Portuguese Chickpea Salad 




1 glass jar of chickpeas, drained
(or 1 x 410g tin of chickpeas, drained

or 200g dry chickpeas, cooked and drained)
1 red onion, finely diced
1 orange sweet pepper, very finely diced
1 red sweet pepper, very finely diced
half a head of lettuce, torn into pieces
2 cloves of garlic, chopped

2-3 tbsp organic single source extra virgin olive oil
a squirt of lemon juice

1 tbsp oregano
plenty salt and pepper to taste 


Drain the chickpeas, and pop them into a large mixing bowl.

Add the chopped sweet peppers, onion, garlic, oil, oregano and mix in thoroughly to coat in the oil.

Squeeze half a lemon over and season generously with salt and pepper, then add the lettuce leaves, and mix well.

Serve with bread and butter in the sun.



Lemon & Basil Martini

Its been a while since I last posted a new recipe, in fact it feels like forever! A lot has happened – I got married (!) went on a honeymoon and have now sort of relaxed back into the routines of our life again.

wedding collage

Ali and I had our dream wedding, in a walled garden full of flowers and friends, children and dogs! Our wedding was a diy wedding, with all the emphasis on YOURSELF. There wasn’t a part of it we didn’t do from scratch. I can now see the appeal of buying a package deal..then all you need to think about is your appearance and when to turn up! But we (I) had a real fixed idea of what kind of day I wanted – a whimsical, romantic summers day, centered around botanical flowers, lemons, lavender and love.

wedding collage 2

So.. I had my mum sew my dress, I did my own flowers, hair & make-up, I in-listed an Italian to make delicate table decorations out of ribbon and vintage Italian lemon paper, I sewed one of the bridesmaids dresses,  got a bow tie for the dog, made 130 pieces of organic soap as thank-you favors, had friends bake cakes, grew lavender plants from seed, tended to sempervivum and citrus trees, had a friend make 800 canapes, ordered a pizza truck, Ali made 400 bottles of home-brew, we set up the marquee, organized a wedding band out of Ali’s musician friends, decorated the place with the help of a small handful of dedicated family, we even got Ali’s cousin ordained so he could marry us, and then, dismantled the whole shebang the next day…So by the end of it all, we were well and truly knackered. But happy that we did it our way!

wedding collage 3

So, I think I’m forgiven when I ease myself back in to the blog gently..with a simple but delicious recipe for wedding themed Lemon & Basil Martini’s!

basil martini-2


Using basil in a cocktail might sound unusual, but it will have you licking your lips asking for a refill.


Lemon & Basil Martini
Serves 1

5 fresh basil leaves
1 lemon, juiced
2 tsp caster sugar
60ml vodka
1 cup crushed ice
1 lemon twirl for garnish
1 basil leaf for garnish

Place a martini glass in the freezer

Meanwhile, make the lemon twirl, using a sharp potato peeler, starting at one end of the lemon, and carefully twisting round the lemon to create a swirl. Set aside.

Juice the lemon, and add to a cocktail shaker together with the basil leaves and sugar.

Shake for a few seconds, then let the basil infuse for a couple of minutes.

Add crushed ice to the cocktail shaker. Pour in the vodka and shake well for 25-30 seconds.

Take the now chilled martini glass out of the freezer and pour the martini into it.

Garnish the finished martini with the lemon twirl and a basil leaf.


basil martini-3

Roasted Heirloom Tomato Tart with Pesto and Dill

8B0A3597Last weekend, my fiancé and I got our dates completely mixed up and thought it was Easter. So we exchanged easter eggs, and had a nice dinner. Then yesterday, we realised it is this coming Sunday! Oh well, we’ll just have two Easters this year! I love this time of year, where daffodils are peeking up, the birds are chirping and spring is in the air. And I really love easter as a way of celebrating all that the new season is giving us.

This delicious Roasted Tomato Tart isn’t strictly a spring dish, it is in fact a summer dish that I made last year, with my bountiful amount of homegrown tomatoes. I adore growing tomatoes, as the colour varieties are endless, and it makes for some really vibrant dishes.

tomato-1Chocolate Cherry, White Cherry, Yellow Grape and Beef Steak Tomatoes where just some of last years produce – they almost made up the entire colour wheel.

For this homemade quiche, I added homemade pesto to the recipe to give it an extra punch of flavour. Pesto recipe here. 

I also like to pre-roast my tomatoes before adding them to various dishes, this really brings out the sweet, tangy flavours and lifts the humble tomato to a higher taste level.

Happy Easter!

roast tomato-1


Roasted Tomato Tart with Pesto and Dill

Preparation time: 30 minutes
Cooking time:  1 hour 15 minutes

Serves 4



For the pastry: 

200g plain flour, plus extra for dusting
100g butter, cut into small pieces
50g grated cheddar
1 tbsp cold water 


For the filling: 

500g cherry tomatoes, halved
1 garlic clove, sliced
1 tbsp olive oil
a good pinch of salt and pepper
3 eggs
150ml single cream
100ml milk
2-3 tbsp pesto recipe here
1 bunch of dill 


  • Heat oven to 140C/fan 120C/gas 1. Arrange the sliced tomatoes and garlic in a baking tray. Drizzle with the oil and roast for 35-40 minutes.
  • Meanwhile make the pastry. Tip the flour into a food processor with the butter and whizz until the mixture resembles breadcrumbs. Add the cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead. Wrap the pastry and chill in the fridge for 30 minutes.
  • Roll out the pastry and line a 25cm flan tin, there’s no need to trim off the excess at this stage. Prick the pastry all over with a fork, then line with greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans, then cook for a further 5 minutes.
  • Using a small, sharp knife, carefully trim off excess pastry.
  • Spread an even layer of pesto all over the pastry case.
  • Lightly whisk the eggs with cream and milk. Season with plenty of salt and pepper. Tear the dill into small pieces and mix into the egg mixture. Pour the mixture into the pastry case and arrange the tomatoes over the top, cut-sides up.
  • Bake for 30-35 minutes, at 170C/fan 160 C/gas 3 until puffed and golden, then leave to cool slightly before serving.


Enjoy this tart with a crispy salad, and maybe some extra pesto for dipping.

Green Vegan Spinach Crépes

A friend of mine has recently started on the Hay Diet. Not for weight loss, but for general well being. I’m not overly familiar with the rules, but I do know that mixing protein and carbohydrates, is not allowed. So the other day, whilst her husband served up a big batch of pancakes, she couldn’t have any, as the egg and flour combination is off the menu. I felt a little guilty tucking in to the warm sweet desert, (but not guilty enough not to have any!) so I thought I’d try my hand at making her a pancake/crépe recipe she could enjoy.

I experimented with egg free pancakes, and the results where really rather good.

green spinach pancake crepe 4

green spinach pancake crepe 0

However, I’m still not sure weather these vegan crépes are Hay friendly, as the almond milk may be to protein rich..But they are definitely vegan! And they are definitely tasty, and absolutely green!

green spinach pancake crepe 2

I also cut back on the amount of almond/soy milk needed by blending up a cup of ultra green spinach juice. This works amazingly well in pancake recipes, and gives the crépes a fabulous colour!

green spinach pancake crepe 3


green spinach pancake crepe 1Although green, these paper thin crépes are great served sweet, with sugar and lemon. But do also make an excellent savoury partner for a mushroom and leek filling.




Makes 12 Crepés 

200 grams plain flour (or whole wheat if you want)
200 ml organic almond, oat or soya milk
250 ml spinach juice
1 tbsp organic coconut oil
1 tsp extra virgin olive oil, plus extra for frying
1/2 tsp salt

make the spinach juice by blending 1 large handful of fresh spinach with 100ml hot water.



  • Pour 100ml boiling water over a large handful of spinach, then blend until smooth using a stick blender.
  • Mix the juice with the almond or oat milk, then stir into the flour.
  • Add the oils, plus a pinch of salt, and mix until you have a smooth batter.

                           The batter should be quite runny, as that makes the best thin crépes.

  • Heat a crépe pan, or frying pan with a little extra oil, and whilst swirling the pan, pour just enough batter in to cover the pan.
  • Cook for 2 minutes, flipping in between.


green spinach pancake crepe anna pettigrew

Blueberry, Lemon and Buttermilk Cake

Ever since my mum brought back a small vintage cake tin, from Canada, I’ve been on the lookout for a recipe to test it out on. It’s probably the top tier from a wedding cake pan set, somehow separated from the rest, but as it turns out, is the perfect size for two or three people. There is something so pleasing about making small individual cakes, like this one. And very manageable too. But it did make me think of a book Delia Smith wrote back in the 80’s called One is Fun!

But seriously, if you like baking, and don’t need to feed a crowd, I can highly recommend getting a small tin like this one, and start making smaller cakes. (otherwise you just end up eating 8 pieces..)

I have been on a mission lately looking for lemon inspired recipes, for my very soon to be wedding. Lemons and all things Tuscan & Botanical seems to be my theme for the wedding, so as the desert option, I have roped in all my good baker friends to make and bake lemon cakes of all varieties.

I have adapted this recipe from Sally’s Baking Addiction, down to fit my small 10 cm tin. And I added poppy seeds for a bit of texture. I knew it would be fantastic when I saw she used buttermilk – a firm favourite in Scandinavian cooking, and so made me feel at home. But if you are after making a big cake to feed 8, just scroll to the bottom for the measurements for that.

blueberry cake (1 of 8)

blueberry cake, camera and Clementine

oh and a side note – the two beautiful plates I’ve used have a funny story, as they’re not mine, but belong to my bridesmaid Annie, whose husband never lets me leave their house without taking something out of their crockery cupboard. I absolutely love this ritual we have developed, but I do fear that Annie’s patience will start to wear thin, as her stack of plates slowly dwindle….

however the Royal Copenhagen plate is proudly mine!


Mini Blueberry, Lemon & Buttermilk Cake


75g butter
175g granulated sugar
1 organic egg
100g plain flour
1/2 tsp baking powder
1/3 vanilla pod, seeds scraped out
80ml buttermilk
1 lemon, juice and zest of
1 tbsp poppy seeds

Cream Cheese Icing

80g cream cheese
40g butter
140g icing sugar
1/2 lemon, zest of


blueberry cake (6 of 8)


Preheat oven to 160/Fan 150/Gas 3

Grease and line your 10 cm tin, set aside.

Cream the butter, vanilla seeds and sugar together, by hand or with a mixer, until light and fluffy.

Next add the eggs, one at a time + 1 tbsp of the flour, beating well after each addition.

Now add the buttermilk, and fold in.

Add the rest of the flour, together with the baking powder and lemon zest, mix well.

Then add the poppy seeds and lemon juice.

Finally incorporate the blueberries, by gently folding them in.

Spoon the cake mixture into your lined tin, and bake in the centre of your oven for 35-40 minutes, or until a skewer inserted comes out clean.

Leave to cool in the tin, on a wire rack.

To assemble & decorate the cake

Once cooled, remove the cake from the tin, and slice in 3, using a long bread knife. Set aside.

Make the icing with an electric hand mixer, or in your food processor with a paddle attachment.

Beat the butter,  sugar and zest together until fluffy. Then spoon in the cream cheese, and fold in until fully incorporated. If you live somewhere hot, pop it in the fridge to re-set for 20 minutes.

When you are ready to ice the cake, place the bottom layer on a plate, and spread a generous layer of frosting on it. Place the second layer on top and do the same. Spread the remaining cream cheese frosting on the surface, and decorate with extra fresh blueberries.

blueberry cake (7 of 8)


blueberry cake (8 of 8)


Ingredients for a large cake

Follow the above directions, but divide the mixture between 3 greased and lined 22 cm tins, and bake for 20-25 minutes.

230g butter, softened to room temperature
350g granulated sugar
4 organic eggs
1 vanilla pod, seeds scraped out
375g plain flour
1 1/2  tsp baking powder
240ml buttermilk
2 lemons, juice and zest of
2 tbsp poppy seeds
200g blueberries, plus extra for decorating

Cream Cheese Frosting

250g full-fat cream cheese
100g unsalted butter, softened to room temperature
450g icing sugar
1/2 lemon, zest of


blueberry cake (5 of 8)

apricot sorbet, Camera and Clementine

Roasted Apricot, Peach and Vodka Sorbet

Yes its still winter, and its blowing a gale. But that doesn’t mean desert is of the menu.
If you are lucky enough to have an apricot tree in your garden, save this recipe for the summer. Or if you are lucky enough to live in Australia (!) then now is the season for these fabulous little stone fruits. Or so I’m told by Sam at Nourish Food Life, who is living the dream – in an orchard no less!

roast apricots

This is a delicious and refreshing Peach, Apricot and Vodka Sorbet that a put together last summer for a magazine recipe. I made it sugar free, and sweetened it with the help of honey and agave syrup. I also made it for ‘adults only’ by adding a dash of vodka to the sorbet mixture. This gives its a smoother more luxurious texture, as the ice crystals don’t freeze too hard.

roast apricots copy small

I also roasted the apricots first, before simmering them in the honey, to get them really soft and bursting with nectar-like aromas.

Serves 6

12 or 500g apricots
1 can of unsweetened peaches or 3 fresh peaches
60 ml honey
60 ml organic agave syrup
100 ml peach juice
1 tbsp vodka (can be omitted)
a squeeze of lemon juice


Preheat oven to 160C/130 fan/gas mark 2

Halve, and de-stone the apricots and place in a roasting dish lined with grease proof paper. Roast in the oven for 25 min. Then set aside.

Meanwhile prepare your peaches. If using fresh peaches, de-stone first.
Finely dice the peaches and set aside 1/4 of the fruit for later. Place the remaining fruit in a small saucepan, together with the honey and agave syrup.
Bring to a gentle simmer.
Now add the roasted apricots, and simmer for 4-5 min.
Take off the heat, and add the lemon juice and vodka (optional).
Place the fruit mixture in a blender and blitz until smooth.
Stir in the diced peach which was set aside earlier, then pour the sorbet mixture into an ice-cream maker and follow instructions.

Alternatively pour into a freezer container, and place in the freezer.
Every 30 min take the sorbet mixture out of the freezer and stir with a fork. This will ensure a smooth textured sorbet. Do this 3 times.

The sorbet will be ready after 2.5-3 hours.

Film Photography


Camera & Clementine has a new look.
More available content, more food, recipes and photography.

As well as featuring seasonal food and recipes as always, I will also be posting some more of my personal photography from time to time.

Hope you enjoy.

Anna x

Camera & Clementine