Sweet beetroot, perfumed nectarine, peppery watercress and creamy burrata — don’t take this to your next BYO barbecue or people will fight over it. Save it for home instead.
SERVES 4
PREP TIME: 15 MINUTES
COOK TIME: 40 MINUTES
Ingredients:
3 medium-sized beetroot, peeled and cut into wedges
3 medium-sized nectarines, stoned and cut into quarters
2 tbsp extra virgin olive oil
1 tsp soft brown sugar
1 tsp ground cinnamon
salt and freshly ground black pepper
3–4 handfuls of watercress, thick stems removed,washed and dried
125g burrata (your supermarket should have it)
freshly squeezed juice of 1 lemon
Method:
Heat the oven to 200°C.
Put the beetroot and nectarines in a large bowl with 1 tablespoon of the oil, plus the sugar and cinnamon. Season well with salt and pepper and toss until well combined.
Pick out the beetroot and arrange on a large oven tray, then bake for 25 minutes, turning once. Add the nectarines and cook for another 15 minutes, or until tender. Remove from the oven and let cool.
Arrange the watercress on a large plate and pile the nectarine and beetroot on top. Nestle the burrata in the middle and drizzle over the remaining tablespoon of olive oil. Squeeze over alittle lemon juice and serve.
This recipe, from my wonderful sister-in-law Jenny Corry, is world famous in my family. Stick rigidly to the instructions to end up with perfectly cooked lamb. The varying thickness of the joint means that some bits will be well done while others are delectably pink.
This is a fast and fabulous dinner — put the pasta water on to boil as soon as you get home, keep your wits about you and in under 30 minutes you will be sitting down to eat.
Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.
Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.
This version of Fattoush is close to the classic salad we all know and love, but differs slightly from the one my mother used to make.
With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epic' chicken will impress at your next Sunday roast.
This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.
Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.
Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)
