Well I awoke this morning to grey drizzle. I know we need the rain and I am really happy about that, but I just couldn’t help but feel a little ‘blue’ SO, I am going to revisit a recipe from a Christmas feature from 2019 and make these highly addictive biscotti with salted chocolate to cheer myself up.
I hope you all have a go and enjoy them as much as me.
Almond and salted chocolate biscotti
Makes: about 50
150g blanched almonds, toasted
250g plain flour
200g soft brown sugar
1 tsp baking powder
1/2 tsp salt
60g chilled unsalted butter
1 tbsp vegetable oil
1 tsp vanilla essence
1 egg, beaten with 1 tbsp milk
200g dark chocolate
Preheat the oven to 180c/fan-forced 160c. Line 2 large baking trays with baking paper. Place the toasted almonds in a food processor and blend until coarsely chopped.
In a large mixing bowl combine the flour, sugar, baking powder and salt. Gradually work in the butter until the mixture resembles fine crumbs. Stir in the chopped almonds.
Whisk the eggs, oil, and vanilla essence together and stir into the crumbed flour mixture. Gently mix together with a large wooden spoon until the dough just comes together.
Turn the dough out onto a lightly floured surface. Knead lightly until the dough is soft and slightly sticky, about 8-10 times. Divide the dough in half and with lightly floured hands shape each one into a 20cm log. Transfer the logs to one of the prepared baking sheets flattening them slightly into a brick shape about 3 cm wide. Using a pastry brush, lightly brush the top and sides of each slab with egg wash.
Bake the slabs for 25 minutes or until the top and sides are lightly browned. Remove from the oven and leave to cool for 10 minutes.
Using a serrated knife slice the dough into 1cm thick slices. Set the slices about 1 cm apart on the 2 trays (in batches). Return to the oven and cook for 10 minutes, turn the biscotti over and bake the other side for 8-10 more minutes until golden. Remove from the oven and allow to cool for 5 minutes on the baking trays, then transfer to a wire rack to cool completely.
Make the icing. Melt the chocolate in a medium bowl in the microwave (or use a double boiler) stirring until melted and smooth. Dip one end of each biscotti into the melted chocolate and immediately sprinkle one side with a little sea salt. Transfer to the wire rack and leave until the chocolate is set.
When a recipe calls for chicken stock, always try and make your own as it really is so worth the effort (which to be fair, is not a actually a big deal). Why? Well, because not only does it taste better, it has no additives, it is so good for you with naturally occurring antimicrobial properties from the bones, and if using a cooked chicken carcass you are also getting more out of your bird and there is less waste.
This recipe uses a whole, uncooked chook, but I adapt it whenever I have any chicken leftover from my Sunday roast. Basically it’s a win win recipe.
Homemade chicken stock
It is always best to make a chicken (or any) stock at least one day ahead of you needing it, as the fat needs to be removed, leaving you with a lovely clean clear liquid. Once made the stock is left to go cold and then it is ready to refrigerate overnight. This sets the layer of fat on the surface of the stock, which can then be more easily removed the next day.
In France (where I live) you can buy several different types of chickens including a boiling chicken, which is an older bird with a good flavour, but the meat is tougher, due to the age. If you can’t get this where you live, a regular large chicken will do. If you can stretch to it, always buy free-range chickens, for ethical reasons.
If you end up making the stock, but not using it within a day or so, then pop it in to the freezer, where it will sit happily for up to 3 months.
Makes: approximately 2L/8 cups (the one shown above has been reduced)
a few sprigs thyme a few black peppercorns, lightly bashed
If you are using a raw chicken, wash and dry inside and out, then place in a large saucepan. Add all the remaining ingredients and cover with 2.5L/10 cups of cold water.
Bring the water to the boil skimming the surface with a large spoon to remove any scum. Simmer gently, partially covered, for 3 hours. Strain the stock and leave to cool completely, then refrigerate overnight.
Carefully skim off the congealed layer of fat from the surface of the stock. You can now either use it as it is, or if you want a richer, deeper flavour then return it to the pan and cook again, uncovered this time, until it is reduced and has a depth of flavour you are happy with. Only at this point adjust the seasoning.
Tip. If using a cooked carcass, no need to wash it, simply pop it in the pan and continue as above.
Just when I thought the cooler days were behind me, I awake to rain and chill, so lunch today is going to be a soup to warm those cockles – in this case my tummy. This recipe from my Delicious UK January 2020 winter menu goes one step further in yumminess with a side order of gooey cheese melts.
Red Onion Soup with Cheesy Sourdough Melts
The addition of the gooey cheese melts gives this classic French onion soup a lovely modern twist. You can use sliced sourdough bread, ciabatta or French stock for the melts.
75 ml olive oil
1.25 kg red onions, thinly sliced
2 garlic cloves, crushed
1 tablespoon chopped fresh thyme
150 ml red wine
1.5 Litres good quality beef stock
2 tablespoons chopped fresh parsley
50 g butter, softened
6 large sourdough bread or ciabatta slices
100 g Camembert, thinly sliced
75 g Gruyere, grated
Heat the olive oil in a saucepan and gently fry the onions, garlic, thyme, and a little salt and pepper over a low heat for 25 minutes, stirring occasionally to prevent sticking, until the onions are well caramelized.
Add the wine and reduce by half, then stir in the stock. Bring to the boil, cover and simmer gently for 20-25 minutes until rich and flavourful. Add the parsley and adjust seasonings to taste.
Butter one side of the sourdough or ciabatta slices. Layer the Camembert and grated Gruyere over the non buttered side of 3 slices. Top butter-side up with the remaining slices. Press firmly but gently together.
Place a large non-stick frying pan over a medium heat. Add the sandwiches and top with a piece of foil. Weigh the slices down with a second pan. Cook for 2-3 minutes each side until the bread is crisp and golden and the cheese melted.
Spoon the soup into bowls. Cut each sourdough slice in half and serve alongside the soup.
Tip: you can make the soup a day ahead and keep in the fridge, giving it even more flavour.
A simple healthy slider (or mini burger) first published by my UK publishers Ryland Peters & Small in a book entitled Burgers + Sliders. This recipe was voted their best ever veggie burger, so go for it and get healthy and happy.
Super greens courgette/zucchini sliders whipped feta and kale crisps
Lovely vibrant green sliders served with crispy kale chips, perfect for vegetarians and meat eaters alike. You will need thick curly kale for the chips as it is more robust than baby kale leaves.
2 courgettes or zucchini (about 500g)
1 tablespoon extra virgin olive oil
8 small poppy seed rolls
100g kale, trimmed
1 tablespoon olive oil
2 teaspoons sesame seeds
2 tablespoons pumpkin seeds
60g rocket leaves
1 garlic clove, chopped
3 tablespoons extra virgin olive oil
25g creme fraiche
Trim the courgette/zucchini and cut lengthways into 3mm thick slices. Grate the lemon and squeeze the juice into a bowl. Add the oil and some salt and pepper. Place the courgette/zucchini slices in a shallow dish, pour over the dressing and stir well to coat. Leave to marinate for 30 minutes.
Make kale crisps. Preheat the oven to 150c/300f/gas mark 3 and line a large baking tray with baking paper. Shred the kale into bite size pieces, discarding the thick stalk and place in a bowl, combine with the oil and caress until the leaves are well coated. Scatter over the prepared tray and roast for 18-20 minutes until crisp. Season with salt and pepper and scatter with the sesame seeds.
Make pesto. Toast the pumpkin seeds in a small frying pan over a medium heat for 2-3 minutes until golden. Cool and place in a food processor with the rocket, garlic, oil and a little salt and pepper. Blend until smooth.
Make the whipped feta. Place the ingredients in a blender and puree until really smooth.
To serve, heat a griddle pan until hot and cook the courgette/zucchini slices for 2-3 minutes each side until charred and tender. Cut the rolls in half and toast the cut sides. Fill the rolls with the zucchini slices, whipped feta, pesto and some of the kale crisps. Serve with the remaining kale crisps on the side.
This pungent, vibrant, intriguing spice has captured the hearts and imagination of thousands before me, leaving it’s stain on a fascinating and turbulent history. The tiny thread-like stigma from a variety of crocus known as crocus sativus is the world’s most expensive spice. It is used to colour and flavour food, dye clothes and as well as having some health benefits.
The name derives from the Arabic word zafran, meaning yellow, a reference to the golden colour that saffron turns both our food and clothes. With bright purple flowers each plant only produces just 4 and each flower only 3 stigmas. It takes over 75,000 flowers to produce 500g of spice (450 for just 10g). Add to this the fact that even today saffron strands are picked and removed by hand, it’s easy to understand why saffron is, ounce for ounce, more expensive than gold.
From ancient times, it’s colour,
aroma and flavour seduced royalty. Cleopatra bathed in it, believing it made
her more alluring. The Romans alleged it would cure many ills. Indians used it to
dye clothes whilst Buddhist priests decreed that all their robes would be dyed
orange with golden saffron. Trade brought wealth and power to merchants and
growers but along with that came conflict culminating in a 14 day saffron war
Originating in the Arab world, saffron spread from India in the east and to Europe and as far as America to the west. By the 16th century it was being farmed in large quantities in England. Former geophysicist turned saffron farmer David Smale tells us “these days saffron is more associated with exotic locations such as Iran, Morocco and Spain, but in the past English saffron has been, by reputation, the best in the world”. David, among other British saffron farmers, is looking to put the UK back on the saffron map.
Above all else saffron is
celebrated and loved for it’s culinary delights. The flavour is hard to define, but I liken it to a pungent, aromatic,
but slightly metallic honey with powerful overtones of hay or dry grass made
warm by the sun; it is both exotic and familiar. Often associated with rice
dishes such as Indian biryani, Arabic pilaf and Spanish paella this golden
spice is also the star of many classic seafood soups, bouillabaisse from
Marseille, being the most famous. It is just as good in sweet dishes such as
cakes, breads and even ice cream. I love to add a teaspoon of strands to vodka
or gin adding an aromatic flavour and glorious colour.
Saffron facts you should know
Rich in Vitamins A, C and a good source of beta carotene, saffron has long been regarded as having medicinal benefits. It has antibacterial qualities and can aid digestion, help treat stomach aches and bronchitis. There are on going studies to see if it can be beneficial in helping prevent cancer.
Today over 90% of the saffron we buy is grown in Iran, often then being packaged in Spain.
Price does not necessarily indicate quality. Buy, try and find the brand you like best, from a reputable supplier.
Buy strands rather than the powder, which should be more red than yellow or orange. The redder the stigmas, the better the quality.
Add saffron cautiously, a little can go a long way and remember you can add but you can’t take away.
As a rule saffron is steeped in water or another liquid before being added to a dish as it isn’t water-soluble. However certain dishes, such as Indian biryani, Arab Pilaf and Spanish paella have the strands scattered over the top of the rice as it cooks, staining it that wonderful golden hue where it sits.
If you are lucky enough to have a saffron farm nearby, buy direct from them for freshness.
Strawberry and saffron jam
Make: 4 x 300 ml jars
This recipe is adapted from one that is made at a local saffron fam in The Charente Maritime Safran de l’Estaire. The addition of saffron is subtle but intriguing. You will need a sugar thermometer for this recipe and because strawberries have a low pectin level the resulting jam is not as set as some, but nonetheless delicious.
2 teaspoons saffron strands
1.5kg strawberries, hulled
juice 1 large lemon
1.25 kg granulated sugar
Grind the saffron strands to form a
powder using a pestle and mortar. Set aside.
Put the strawberries and lemon
juice into a large saucepan and place over a low heat until the strawberries
soften. Then simmer gently, uncovered for about 20 minutes until really pulpy. Carefully
remove about 1/3 of the strawberries using a slotted spoon and set aside.
Add the sugar and the powdered saffron
and stir gently until the sugar dissolves. Bring to the boil and simmer without
stirring for about 40 minutes or until the jam reaches 105c/221f on a sugar
thermometer. Remove any scum from the surface of the jam.
Meanwhile, sterilise the jars. Wash
and dry the jars thoroughly and sit, facing upwards, in a roasting tin lined
with baking paper. Place in a preheated oven 100c/220f until required.
Ladle the jam straight into the hot
sterilised jars and seal immediately. Label and date the jars once the jam is
cold. Store for 2up to 12 months in a cool, dark place. Refrigerate once
Home semi-salted cod with saffron aioli
Salt cod with aioli is a classic combination popular throughout Spain and southern France.
4 x 150 g cod fillets
2 tbsp sea salt
750g sweet potatoes, peeled and
1 tbsp extra virgin olive oil, plus
extra to drizzle
350g French beans, trimmed
a handful flat leaf parsley leaves
1/4 tsp saffron strands
1 tbsp boiling water
2 egg yolks
1 garlic clove, crushed
1 tsp Dijon mustard
2 tsp white wine vinegar
200 ml mild extra virgin olive oil
Place the cod fillets in a plastic container. Scatter over the salt, turning the fish so that it is salted all over. Cover with cling film and place in the fridge for 2 hours. Turn the fish over half way through.
Place the saffron strands in a
small bowl and soak in boiling water for 5 minutes. Place the egg yolks,
garlic, mustard, vinegar and salt and pepper in a bowl and whisk with electric
beaters until pale and frothy. Very gradually whisk in the oil a little at a
time until the mixture thickens and becomes glossy. Add the saffron and the
liquid and whisk again. Cover the surface with cling film and set aside until
Preheat the oven to 200c/400f/gas mark 6 and line a roasting tin with baking paper. Place the potatoes in the prepared tin, season well and drizzle over 1 tablespoon of the oil, stir well to coat. Roast for 40-45 minutes, stirring halfway through until the potatoes are browned and tender.
Wash and dry the salted fish. Place
the fish in a steamer, cover and cook for 4-5 minutes until cooked through.
Rest for a few minutes. Meanwhile, cook the beans in a pan of lightly salted,
boiling water for 2-3 minutes until al dente. Drain well.
Divide the potatoes and beans
between warmed serving plates and top with the fish and a spoonful of the
saffron aioli. Drizzle with a little extra oil. Garnish with some parsley and serve
Risotto Milanese with a twist
A classic risotto Milanese is made with saffron and
frequently served with osso bucco.
Here the marrow bones are used on their own to add a lovely depth of flavour to
the rice dish.
small veal bones (ask your local butcher to source these for you)
sprigs fresh thyme, plus a few leaves to garnish
litres good quality chicken stock, heated until just boiling
tsp saffron strands
shallots, finely chopped
large garlic cloves, finely chopped
Italian dry white wine
g freshly grated Parmesan cheese
the oven to 225c/425f/gas mark 7 and line a roasting tin with baking paper. Place
the veal bones in the prepared tin, sprinkle the marrow with salt and pepper
and top with a thyme sprig. Roast for 20-25 minutes until the marrow is hot all
the way through (check with a metal skewer) and sitting in a pool of melted
marrow. Keep warm.
the stock and saffron strands in a saucepan and bring to a gentle simmer.
melt the butter and in a saucepan and gently fry the shallots and garlic with a
little salt and pepper over a low heat for 10 minutes until really soft, but
not browned. Add the rice and stir for about 1 minute until all the grains
the heat to medium. Add the wine and simmer for 2-3 minutes until it is almost
all evaporated. Gradually start adding the gently simmering stock about 200 ml
at a time, stirring the rice constantly with a wooden spoon, allowing the rice
to absorb most of the stock before adding more. Continue this for about 20
minutes until the rice is al dente and the stock all but absorbed.
in the Parmesan and the juices released from the bone marrow and as soon as the
cheese is melted spoon into serving bowls. Place a roasted bone marrow in each
bowl and serve scattered with extra cheese and some thyme leaves.
Simple lamb brochettes with saffron
With its origins firmly imbedded in
the Middle East saffron is integral to many of the countries classic dishes and
pilaf is just one of these. Here the rice is cooked separately and served with
brochettes of spiced lamb.
250g basmati rice
500g boneless lamb neck
1 tbsp extra virgin olive oil
1 tbsp ground sumac
2 onions, thinly sliced
2 tsp cumin seeds
4 cardamom pods, crushed
1 cinnamon stick, bruised
75g pistachio nuts, chopped
1 tsp saffron strands
2 tbsp chopped fresh coriander
juice 1/2 lemon
salt and pepper
Greek yogurt and lemon wedges, to
Place the rice in a bowl and cover with
cold water, leave to soak for a couple of hours. Drain and shake dry.
Cut the lamb into small bite size
pieces. Combine 2 teaspoons of the sumac with the oil, salt and pepper and toss
with the lamb. Thread onto skewers and set aside until ready to cook. Combine
the remaining sumac with 1 teaspoon salt.
Melt 25 g of the butter in a frying
pan and fry half the onions with a little salt for 15 minutes until crisp and
golden. Set aside.
Melt the remaining butter in a
saucepan and fry the remaining onion and spices with a little salt and pepper
for 5 minutes. Add the rice, stir well to coat the grains and add 500ml water.
Bring to the boil and scatter over the raisins, pistachio nuts and saffron,
cover and simmer over a very gentle heat for 12 minutes. Turn the heat off and
leave to sit for a further 10 minutes, then stir in the coriander.
Meanwhile, char-grill the lamb
either under a hot grill or on a ridged grill pan for 2-3 minutes each side
until cooked on the outside but still pink inside. Transfer to a plate and
squeeze over the lemon juice.
Serve the rice scattered with the
crispy onions and the brochettes with some yogurt and the sumac salt.
Orange, cashew and saffron syrup
The saffron and orange syrup is poured over the cake as soon as it comes out of the oven, so it absorbs both flavour and moisture as it cools, resulting in a lovely aromatic and moist cake. It keeps well for 3 days wrapped in foil and stored in an airtight tin.
175g unsalted butter, softened
175g soft light brown sugar
grated zest 1 orange (juice
3 eggs, lightly beaten
2 tbsp orange flour water
225g self-raising flour
1 tsp baking powder
75g cashew nuts, finely ground
orange and saffron syrup
pared zest and juice 2 oranges
125g caster sugar
1/2 tsp saffron strands
crème fraiche or Greek yogurt, to
Preheat the oven to 170c/150f/gas
mark 3 and grease and line a 1kg loaf tin. Using electric beaters, beat the
butter, sugar and orange zest together until pale and creamy and then gradually
whisk in the eggs and orange flower water a little at a time until combined,
adding a little flour each time to prevent the mixture curdling. Fold in the remaining
flour, baking powder and ground cashews until evenly combined.
Spoon into to the prepared tin and
smooth the surface making a slight indent in the centre. Bake for 11/4 hours,
covering the surface of the cake with foil after 45 minutes if it begins to
brown. Pierce the cake with a skewer, if it comes out clean, the cake is ready.
Meanwhile, make the syrup. Place
the juice of all 3 oranges and the sugar in a saucepan and bring slowly to the
boiling, stirring until the sugar is dissolved. Add the orange zest and simmer
for 5 minutes or until the mixture is thickened and syrupy. Remove from the
heat and stir in the saffron. Set aside to infuse, keeping it warm.
As soon as the cake is cooked,
pierce holes all over the surface using a metal skewer. Spoon over 2/3 of the
syrup and leave the cake to cool in the tin.
Turn the cooled cake out onto a platter and cut into slices. Serve drizzled with the remaining syrup and some crème fraiche or Greek yogurt.
Really excited to share two new cookery workshops dates for 2020!
After the terrific success of this year’s workshop in June Come Cook In France and Les Soeurs Anglaises are really excited to announce a further three cookery workshop dates next year in April, June (already fully booked) and September.
Our first will take place in APRIL as spring heralds in some fabulous new year’s produce, including asparagus, spring lamb and the first local strawberries.
Then, as summer makes way for autumn we again celebrate the season’s best produce including mushrooms, pumpkins and figs for our final course of 2002 in SEPTEMBER.
Autumn workshop 17th – 21st September 2020 BOOK NOW
● Four nights accommodation and continental breakfast
● Welcome mezze dinner with wine.
● Three fun, informative, half-day cooking sessions with after-class tasting meals
● An excursion to a local farmer’s market and/or visit to an artisan food maker (vinegar, cheese, nut oils, mushrooms, and/or a vineyard)
● Recipes and a Come Cook In France folder
● 3 light meals including all beverages (wine, waters, etc.)
● Local transport from and to Angouleme train station and Bergerac airport
● *Air and train fares to and from collection points in France are not included.
A: Single occupancy of Superior double bedroom with en suite: 1350€ per person.
B: Shared occupancy of Superior double bedroom with en suite: 1150€ per person.
C: Single occupancy of Twin bedroom shared bathroom 1100€ per person
D: Shared Twin bedroom / shared bathroom: 950€ per person
Minimum 8 participants (max 12 residents)
A non-refundable deposit of 300€ is required for confirmation of booking
DAY 1 Travel day, you will be sent information regarding transportation to Les Soeurs Anglaises (pick-ups are generally late afternoon) from Angouleme train station and Bergerac Dordogne Périgord Airport (EGC). Welcome, meet and greet dinner at the house.
DAY 2 Morning at the local marché. After a light market lunch, there will be an cookery class in L’Espace kitchen where the evening meal will be discussed and prepared.
DAY 3 We will meet in L’Espace kitchen where we will prepare a three course lunch to enjoy al fresco (weather permitting). The afternoon and evening will be free time for you to relax and enjoy the accommodation. A light evening meal will be provided.
DAY 4 You will have another chance to relax and have spare time to yourselves. There will be a light lunch provided. The afternoon session will be preparing and cooking the four course evening meal, again to be enjoyed together al fresco (weather permitting).
DAY 5 Brunch followed by departures before lunch.
Please note that this is a proposed itinerary and is subject to modest modifications, depending on available fresh produce, new opportunities, and the wishes of the workshop leader.
It’s hard to bemoan the summer harvest when you have lovingly cared for your soil, seedlings, shoots, plants and finally the fruits, but given that I only planted 1 courgette plant this year, I am still struggling to use all my courgettes! I have of course travelled the well trodden path of shredding, spiralling, grating, frying, pickling et all, but just when I had got to the end of my courgette recipe tether, I remembered a truly wonderful soup I enjoyed a year or so back in a small cafe in Beckles, Suffolk in the UK. It was of course the recipe of today’s blog.
Today’s freshly picked courgettes and mint, sadly the lemons were shop bought. If straight from the garden, wash well and then pat dry.
Firstly, trim courgettes and cut approximately into 2 cm chunks. Take 1 lemon, chop roughly into abut 12 pieces. Add to a paper lined roasting tin with some, salt, pepper and a good slug of olive oil. Stir well. Then into the oven.
Meanwhile, peel, trim and finely chop some garlic cloves and an onion or too, depending on the size.
You’ll also need to finely grate the zest of a second lemon. Remember if they are waxed, give them a good wash and dry before using.
While the courgettes are roasting you can start frying the remaining ingredients in a large saucepan. Use olive oil and add some salt and pepper to the pan. I like a small pinch of chilli flakes here, but this is optional.
Once the onion has softened you want to measure your chicken stock. I always make my own stock, but you can use stock cubes. I measure the amount I need, then make sure I have a little but more, just in case I need to thin the soup down.
At this stage the courgettes should be nicely browned. Have a peak in the oven and remove them or continue to cook for a while longer, if necessary. You can see in the pic, that both the courgettes and the lemons have charred edges.
Using tongs, pick out and discard the lemons, squeezing any juice back into the pan. Scrape all the courgettes and pan juices into the waiting saucepan, then add enough stock to just cover the courgettes. Bring the pan to a simmer and cook.
While the stock comes to the boil, roughly chop a good handful of the picked mint leaves and squeeze the lemon juice.
And now for my secret ingredient – well obviously not so secret now! I like to add a good slug (about 2 teaspoons) of runny honey. The sweetness is the perfect balance for the sourness of the lemons. Add, taste, then add more if needed.
Once the soup has simmered for a few minutes you can add the remaining ingredients. The soup is now ready to blend – I like to blend it as is, check I am happy with the texture and if necessary, I will add a little more stock and heat through.
Roasted Courgette Soup with Lemon and Mint
Now we are ready to eat. I thorough recommend drizzling another good slug of olive oil over each serve – don’t forget to the bread to mop the bowl clean. Enjoy
4 large courgettes, roughly chopped
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
1-11/4 litres chicken or vegetable stock
A large handful roughly chopped mint leaves
2 teaspoons honey
Salt and pepper
Preheat the oven to 220c. Cut the courgette into 2 cm chunks and place in a roasting tin lined with baking paper. Cut 1 lemon into similar size chunks and add to the pan with half the oil, salt and pepper. Stir well and roast for 30-35 minutes, stirring halfway through, or until the courgettes are browned and softened. Discard the chunks of lemon.
Finely grate the zest of the remaining lemon and squeeze the juice into a separate bowl.
Heat the remaining oil in a saucepan and fry the onion, grated lemon zest, garlic and a little salt and pepper for 5 minutes until soft. Add the roasted courgettes and any pan juices and pour in the stock.
Bring to the boil and simmer for 10 minutes.
Add the lemon juice, mint leaves and honey. Process with a stick blender or in a liquidiser until really smooth. Adjust seasonings to taste and serve hot, or if preferred allow to cool, chill and serve cold.
It’s not just teddy bears that love eating outside, we all do. It is about fresh air, the smells, the sounds, the sights of the countryside that make us feel better, make us want to head for the hills (or back garden).
For me it also brings back childhood memories of harvesting, hay bales and after school picnics with mum and dad in the fields (funny how your memory tricks you into believing that every summer was hot and sunny…….. I suspect the truth is that many such afternoons were out on hold until the rain cleared!
It doesn’t matter if you only have access to a small piece of outside space, you can pretty much picnic anywhere, it is literally just about being outside where food seems to taste that much better. So if you get the chance, cook some of these great picnic dishes, pack up a few baskets or boxes and head out and make hay whilst the sun shines.
Marinated goat cheese with garden vegetables
Perfect for an alfresco summer spread, this marinated goat’s cheese goes well with lots of crusty bread and young veggies and crisp salad leaves. You need to make these up to 3-4 days ahead to allow the time for the flavours to penetrate the cheese. Keep in a cool dark place.
1 tsp fennel seeds
1 tsp coriander seeds
400 ml extra-virgin olive oil
1 garlic clove, halved
2 small red chillies, bruised
2 sprigs fresh rosemary, bruised
2 bay leaves, bruised
400 g fresh goat cheese (without rind; fridge cold)
selection of fresh summer vegetables, lettuce and bread rolls, to serve
Put the fennel and coriander seeds in a heavy-based pan, then heat gently until fragrant and beginning to pop. Add the oil, garlic, chillies, rosemary and bay, then warm gently to infuse. Leave to cool. Remove the garlic and rosemary.
Use your hands to roll the cheese into 18 small balls and put in the jar or container. Pour the oil over the top and store in a cool place (see headnote). Serve the goat’s cheese balls with summer veg/salads and bread, all drizzled with a little of the infused oil.
Tear and share feta and herb bread
A gorgeous cheesy bread, flecked with feta and fresh herbs, is something great to share with friends for an alfresco feast in the garden. It goes really well with the goat’s cheese balls too.
500g unbleached white bread flour
7 g sachet fast-acting dried yeast
2 tsp sea salt, plus extra for top
1 tsp sugar
4 tbsp extra-virgin olive oil
large handful fresh parlsey, chopped
handful fresh chives, chopped
1 egg, lightly beaten
Put the flour in a large mixing bowl and stir in the dried yeast, salt and sugar. Make a well in the middle and gradually work in 3 tbsp of the oil and enough of the warm water to form a soft dough. Tip the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover with a clean tea towel and leave to rise in a draught-free place for an hour or until doubled in size.
Meanwhile, mix the feta, parmesan and herbs in a bowl with the rest of the oil, then cover and chill.
Gently knead the dough once or twice (this is called knocking back) and roll out on a lightly floured surface to make a 25cm x 35cm rectangle. Sprinkle evenly with the cheese and herb mixture.
Roll the dough up from one long side to make a log shape. Cut into 7 thick slices, each around 5cm wide. Arrange 6 slices, cut-side up, in a circle on the prepared baking sheet, roughly 3cm apart, then put the last one in the middle and cover loosely with cling film. Leave to rise (prove), loosely covered with cling film, for 30-40 minutes.
Heat the oven to 180°C/160°C fan/ gas 4. Brush the top with the beaten egg. Bake for 40-50 minutes until risen, golden and cooked through. Cover the top with foil if it starts to brown too quickly. When ready, transfer the tin to a wire rack for 5 minutes to cool. Remove the loaf from the tin and wrap the bread in a clean tea towel as it cools.
Persian chicken with spiced yogurt
Chicken marinated in cinnamon, cardamom, turmeric, cumin, honey and lemon, before roasting, is a gorgeous summery recipe that’s a doddle to make.
6 chicken legs
1 tsp ground cinnamon
6 cardamom pods, seeds removed and ground
1 tsp ground turmeric
1/2 tsp ground cumin
2 tbsp olive oil
2 tsp clear honey
grated zest and juice 1 lemon
150ml Greek yogurt
a handful fresh picked parsley leaves
Heat the oven to 200°C/180°C fan/gas 6. Line a large roasting tin with non-stick baking paper. Divide the chicken legs into drumsticks and thighs by cutting through the joint with a sharp knife. Put in a large mixing bowl.
In a small mixing bowl, mix the spices with the olive oil, honey, lemon zest and juice and some salt and pepper. Pour over the chicken and toss well to coat all over.Put the chicken in the prepared roasting tin and roast for 45 minutes until golden and tender, turning Put the chicken in the prepared roasting tin and roast for 45 minutes until golden and tender, turning
Put the chicken in the prepared roasting tin and roast for 45 minutes until golden and tender, turning over halfway through and basting the chicken with pan juices.
Put the chicken on a board (or platter if serving straightaway) to cool. Put 2 tablespoons of the pan juices in a bowl with the yogurt, then mix well and season to taste. To serve, drizzle the yogurt over the chicken and scatter with parsley.
Pearl barley and aubergine salad with pomegranates
A make-ahead salad recipe, with pearl barley and aubergine, that’s great for a packed lunch or picnic on a summery day.
200 g pearl barley
2-3 tbs olive oil
1-2 aubergines (about 500g) thickly sliced
250 g cherry tomatoes, halved
1/2 red onion, thinly sliced
80 g pomegranate seeds
3 tbsp extra virgin olive oil
2 tsp pomegranate molasses
2 tbsp each fresh mint, parsley and coriander, roughly chopped
handful of rocket leaves
Cook the pearl barley according to the packet instructions (about 40 minutes). Drain, refresh under cold water to cool and drain well. Put in a mixing bowl.
Heat a griddle or frying pan over a high heat. Put the olive oil in a small bowl and season with salt and pepper, then brush all over the aubergine slices. Cook for 3-4 minutes on each side until charred and tender. Set aside until cool, then roughly chop. Add to the pearl barley with the tomatoes, red onion and half the pomegranate seeds.
Put the remaining pomegranate seeds in a small sieve. Using a wooden spoon, press out all the juice from the seeds into a small bowl. Discard the seeds in the sieve, then whisk in the extra-virgin olive oil, pomegranate molasses and a little salt and pepper to taste.
Just before serving, stir in the herbs and dressing, then serve scattered with the rocket leaves.
Roasted peppers with basil
A simple vegetarian starter recipe; red peppers are slow-cooked – with tomatoes, thyme and capers – until soft and sweet then served with fresh basil. One for the glorious summer months.
3 large red peppers
2 garlic cloves, crushed
6 large cherry tomatoes, halved
3 thyme sprigs, leaves only
2 tbsp capers, drained and rinsed
3 tbs extra virgin olive oil
1 bunch basil leaves
2 tbsp balsamic vinegar
handful fresh basil leaves
salt and pepper
Heat the oven to 220°C/ 200°C fan/ gas 7 and line a roasting tin with non-stick baking paper. Cut each pepper in half lengthways through the stalk, then scoop out and discard the seeds and membrane. Put the peppers cut-side up in the prepared baking tray and divide the garlic, tomatoes, thyme leaves and capers between them. Drizzle with oil, then season with salt and pepper and roast for 30 minutes.
Add a drizzle of balsamic vinegar to each pepper and roast for a further 10-15 minutes until caramelised and tender. Cool and serve at room temperature, scattered with fresh basil.
Chocolate swirl meringues, berries and white chocolate sauce
Try these decadent chocolate meringues for your summer picnic; they are easy to make ahead and assemble when you’re ready for them.
40 g dark chocolate, chopped
4 medium free-range egg whites
225g caster sugar
1 tsp white wine vinegar
1/2 tsp vanilla essence
300 g mixed summer berries
For the sauce
250 ml single cream
2 medium free-range egg yolks
2 tsp cornflour
75 g white chocolate, chopped
Heat the oven to 150°C/130°C fan/gas 2. Line 2 baking trays with non-stick baking paper. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally (don’t let the bowl touch the water). Set aside.
Put the egg whites in a large, clean mixing bowl and, using an electric hand-held mixer, whisk to stiff peaks. Gradually whisk in the sugar a tablespoon at a time until the mixture is thick and glossy. Beat in the vinegar and vanilla extract.
Drizzle the melted chocolate over the egg mixture and carefully stir once to swirl the chocolate through without combining it completely. Spoon the meringue mixture onto the prepared baking trays to make 12 meringue mounds.
Transfer the trays to the oven and immediately reduce the temperature to 140°C/ 120°C fan/gas 1. Bake for 1 hour or until the meringues are set and pull away easily from the paper. Cool on a wire cooling rack.
Meanwhile make the sauce: heat the cream in a small pan until steaming (don’t boil). In a medium bowl, beat the egg yolks, cornflour and sugar until smooth, then stir in the hot milk. Return to the pan and stir gently over a low heat until the mixture comes to the boil. Turn down the heat and simmer for 2 minutes, stirring continuously, then remove from the heat. Stir in the white chocolate until melted, then pour into a bowl, cover the surface with cling film and leave to cool completely. Once cool, keep in the fridge. Decant into an airtight container to pack.
Serve the meringues with the berries and a drizzle of the white chocolate sauce.
With the wondrous fresh bounty in our veggie plots, markets and shops, it seems a no brainer that we make the very most of summer ‘s fresh ingredients with some simply delicious main course salads – add a few slices of sushi grade salmon or a local soft goat cheese and summer never tasted do good.
Salmon sashimi salad with quinoa and miso dressing
150g red or white quinoa
60g baby Asian salad leaves
12 radishes, trimmed and thinly sliced
100g podded Edamame beans
1 small avocado, peeled, stoned and cut into wedges
400g sashimi-grade salmon fillet*
2 tablespoons black sesame seeds
a handful of chives, snipped
chive flowers, optional
1 tablespoon caster sugar
2 tablespoons white miso paste
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
Place the quinoa in a small saucepan with 300ml water. Bring to the boil and simmer gently, uncovered for 10-15 minutes until the grains are al dente and water absorbed. Set aside to cool in the pan.
Make the dressing. Place the mirin, sake and caster sugar in a small saucepan. Heat gently, stirring until it reaches the boil. Simmer for 1 minute, then set aside to go cold. Whisk in the remaining ingredients until evenly combined.
Transfer the quinoa to a bowl and stir through the salad leaves, radish slices and edamame beans. Add half the dressing, stir well.
Season the salmon fillets and sprinkle with the sesame seeds, pressing lightly into the flesh. Drizzle with a little oil. Heat a dry frying pan until hot. Add the salmon and cook for 30 seconds each side until just charred on the outside. Cool for 10 minutes and then thinly slice.
Arrange the quinoa salad on plates with the seared salmon and avocado wedges. Scatter over the chives and chive flowers (if using) Drizzle with the remaining dressing to serve.
Sashimi grade salmon is available from some good quality fishmongers. Ask your supplier and explain what you are using the fish for as it needs to be super fresh. Also if it is designed specifically to made into sushi it will come as a long thin fillet, ideal for slicing.
BBQ’d Korean chicken Noodle salad
500g skinless chicken thighs fillets
200g dried green tea soba noodles
2 carrots, trimmed
1 cucumber, seeded
1 nashi pear
100g bean sprouts
2 little gem lettuce, cut into wedges
a handful coriander leaves
1 tablespoon soy sauce
1 tablespoon caster sugar
1 garlic clove, minced
1 teaspoon fresh grated ginger
1 teaspoon sesame oil
1 teaspoon crushed black pepper
1 tablespoon sesame seeds
2 tablespoons rice wine vinegar
2 tablespoons dark soy sauce
2 tablespoons sunflower oil
1 tablespoon clear honey
2 teaspoons sesame oil
1 teaspoons gochujang*
a few micro herbs, to garnish, optional
Cut the chicken into 2cm pieces and place in bowl. Combine the marinade ingredients, pour over the chicken and stir well. Marinate for 2 hours.
Cook the noodles by plunging them into a pan of boiling water. Boil for 4 minutes until al dente. Drain, refresh under cold water and pat dry.
Cut the carrot and cucumber into long thin julienne. Peel, quarter and core the nashi pear and cut the flesh into thin batons. Combine the carrot, cucumber, nashi and bean sprouts. Set aside.
Make the dressing. Toast the sesame seeds in a dry frying pan. Transfer to a spice grinder and grind to a powder. Place in a bowl and stir in the remaining dressing ingredients. Set aside.
Preheat the griddle pan until hot. Thread the chicken pieces onto metal or bamboo skewers and griddle for 3-4 minutes each side until charred and tender. Rest for 5 minutes.
Arrange the noodles in bowls and top with the salad, scatter over the micro herbs, if using. Drizzle over the dressing and serve with the skewers of chicken on the side.
Gochujang is a red chilli spice paste with a sweet, spicy flavour. It is widely used in Korean cooking and is available from specialist food stores or online.
Marinated buffalo mozzarella with orange and fennel with basil oil
4 x 150g balls buffalo mozzarella
2 tablespoons extra virgin olive oil
2-4 oranges, depending on size
1 teaspoon fennel seeds
1 small head fennel, trimmed
2 teaspoons lemon juice
1 teaspoon honey
75g Niçoise olives, pitted
60g picked watercress leaves
60g basil leaves
150ml extra virgin olive oil
a few edible flowers, such as primulas or nasturtiums, to garnish, optional
Place the mozzarella balls in a bowl. Finely grate the zest and squeeze the juice of 1 orange into a bowl. Stir in the olive oil and season to taste. Lightly toast the fennel seeds and bash with a pestle and mortar. Add to the marinade and pour over the mozzarella. Set aside until required.
Make the basil oil. Wash the basil leaves in cold water. Then blanch the leaves in boiling water for 1 minute. Drain and immediately refresh in iced water. Drain again and dry really well with paper towel. Place in a liquidizer with the oil and a little salt and puree until really fine. Strain the oil through a fine sieve (reserve both the basil pulp and oil, separately).
Peel and cut the remaining oranges into then slices. Shave the fennel into fine slices using a mandolin (or sharp knife) reserving any fronds. Remove the mozzarella balls from the marinade and strain the juices into a bowl. Stir the lemon juice and honey into the marinade to use as the dressing.
Arrange the mozzarella on plates with the shaved fennel, orange slices, olives and watercress leaves. Drizzle over the marinade dressing, basil oil and some pepper. Serve scattered with fennel fronds and edible flowers, if using.
Tip: what to do with the basil pulp. There is still a good flavour in the basil pulp so add a little salt and pepper and toss through pasta.
Carpaccio of courgette, melted goat cheese and lemon with warm honey
2 large courgettes
60g baby spinach leaves
a handful fresh basil leaves
21/2 tablespoons extra virgin olive oil
2 sprigs fresh lemon thyme or savory, chopped
200g goat cheese
4 tablespoons clear honey
4 tablespoons toasted pine nuts
25g Parmesan, shaved
Using a mandolin, very thinly shave the courgettes lengthways. Arrange the slices on 4 serving plates, overlapping them to fit, if necessary. Take the courgette trimmings (there will be side
pieces left) and grate then on a box grater. Arrange the grated courgette in the centre of each plate. Top with the spinach and basil leaves.
Grate the lemon zest and set aside. Squeeze the juice into a bowl and whisk in 2 tablespoons of the olive oil, salt and pepper. Spoon about half of the dressing over the courgette carpaccio, set the rest of the dressing aside.
Preheat the grill to medium. Slice the goat cheese into rounds (if not bought as individual rounds) and arrange on a piece of oiled tin foil, on baking tray. Drizzle with the remaining olive oil and scatter over the reserved grated lemon zest, chopped thyme or savory and some black pepper. Warm under the grill for 30 seconds or so until just starting to soften.
Meanwhile, warm the honey in a small saucepan until it just starts to bubble. Remove from the heat.
Carefully slide the warm cheese onto the courgettes and scatter over the spinach and basil leaves, pine nuts and shavings of Parmesan. Pour the remaining lemon dressing over the top and finally drizzle the salad with the heated honey. Serve.
Seared tuna salad with crisp flatbreads and aubergine salsa
2 flat breads or flour tortilla
1/2 teaspoon baharat spice*
4 x 125g tuna steaks
100g Greek yogurt
2 teaspoons tahini paste
2 Lebanese cucumbers, sliced into wedges
50g rocket leaves
1 medium aubergine, trimmed
1/4 red onion, finely diced
2 teaspoons red wine vinegar
1/2 small garlic clove, crushed
125g cherry tomatoes, quartered
2 tablespoons chopped fresh mint
grated zest and juice 1/2 lemon
3 tablespoons extra virgin olive oil
2 teaspoons honey
1 teaspoon pomegranate molasse
sea salt and pepper
sunflower for deep frying
Roll the flatbreads up and cut into thin slices to form strips about 5mm thick. Heat about 5cm of sunflower oil in a deep frying pan until hot (check by frying ne strip of bread, it should sizzle as soon as it enters the oil). Fry the bread strips, in batches over a high heat for 1-2 minutes until crisp and golden. Drain on paper towel, transfer to a bowl and add the spice mix and sea salt. Toss and set aside.
Heat a ridged griddle pan until hot. Cut the aubergine lengthways into thin slices about 5mm thick. Brush the slices with oil and season with salt and pepper. Griddle for 4-5 minutes each side until charred and soft. Let cool and then dice the flesh.
Meanwhile, place the diced onion in a bowl, add the vinegar and let soak for 10 minutes. Drain.
Combine the diced aubergine, infused onion, garlic, cherry tomatoes, mint and lemon zest. Season and stir well. Whisk together the lemon juice, olive oil, honey, pomegranate molasses and season to taste. Stir about half through the salsa.
Preheat a griddle pan until hot. Season the tuna fillets and sear over a high heat for 30-60 seconds until cooked to your liking. Rest for 5 minutes.
Beat the Greek yogurt and tahini together until smooth and season to taste.
Spread a little tahini on plates and top with the aubergine salsa, tuna fillets, rocket leaves and crisp flatbreads. Drizzle over the remaining dressing and serve..
Baharat spice is a Middle Eastern/North African spice mix traditional used to flavour meats. You can buy it online or from specialist food stores.
Sweltering temperatures in Europe and beyond have us all craving a little respite and what better way to cool down than with a thirst quenching ice lolly – oh the sheer joy of a popsicle! Today’s fruitier, healthier, innovative and wide ranging versions of frozen ice on sticks are a far cry from the fluorescent, mass-produced, overly sweet versions from our childhood. From artisanal producers to innovative chefs the 21st century popsicle has arrived. Here are a few of my favourites from my latest book The Popsicle Party, published by Ryland, Peters & Small and Cico Books.
Refreshing apple and cucumber pops
Makes: 6-8 popsicles
The name says it all really and so pretty. It’s also great for kids who think they don’t like cucumber. Give them one of these and see just how easy it can be!
3 Lebanese cucumbers
Juice 2 limes
Quarter and core ½ an apple and cut into wafer thins slices. Take 1/2 a cucumber and again cut into wafer thin slices. Reserve the slices.
Pass the remaining apples and cucumber through a juicer. Add the lime juice and sugar and stir until the sugar is completely dissolved.
Divide the apple and cucumber slices between the 6-8 moulds and top up with the apple and cucumber syrup. Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Return to the freezer for a further 4-6 hours until frozen. .
To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds.
Lime, pomegranate and rosewater popsicles
Makes: 8 small (80ml)
Pretty in pink may well have been the name of a 70’s pop song, but it works equally well to describe this delicious and refreshing fruit popsicle. The rosewater is lovely with the flavour of the pomegranate and gives it that Middle Eastern allure.
Juice 2 limes
30 g caster sugar
2 teaspoons rosewater or orange flower water
fresh rose petals, dried rose petals and lime wedges, to garnish (optional)
Cut the pomegranates in half over a bowl lined with a large sieve to catch all the juice. Setting 1/2 a pomegranate to one side, squeeze out as much of the juice as you can from the seeds pressing the seeds down with a metal spoon.
Measure the juice, you need 500 ml for this recipe (chill the rest to drink).
Stir the lime juice, sugar and rosewater into the pomegranate juice and stir until the sugar is dissolved.
Divide the reserved pomegranate seeds between 8 small popsicle moulds and pour in the juice. Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Return to the freezer for a further 4-6 hours until frozen.
To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds.
Banoffee salted caramel creams
Not sure what there is to say about this other than make it, freeze it, eat it – oh so delicious.
4 tablespoons golden syrup
1 tablespoon cocoa powder
300 ml double cream
25 g caster sugar
25 g blanched almonds
1 tablespoon cold water
a little sea salt
4 tablespoons butter caramel sauce
Place 3 tablespoons of the golden syrup and cocoa powder in a bowl and stir well the cocoa powder is dissolved and the syrup smooth.
Place the bananas, cream and sugar into a blender and blend until completely smooth. Pour the banana cream into 8 popsicle moulds. Carefully drizzle in the chocolate syrup and using a skewer swirl through the cream to form a ripple effect.
Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Return to the freezer a further 4-6 hours until frozen.
Meanwhile, line a small tray with foil. Place the almonds, water and the remaining golden syrup in a small frying pan. Heat gently until the syrup begins to boil. Increase the heat and cook for 3-4 minutes until the almonds are browned and glazed with the syrup.
Transfer the nuts to the prepared tray and sprinkle with salt. Leave to cool. As soon as they are cold, chop roughly.
When ready to serve, pop a small metal tray lined with baking paper into the freezer for 10 minutes to chill. To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds.
Place the popsicles on the prepared tray and immediately drizzle over the caramel sauce and top with the nuts. Return to the freezer for 10 minutes to set.
Remember ‘rockets’ that multi-coloured ice pop from your childhood? This homemade version looks great and tastes even better than the original.
250 g caster sugar
500 ml cold water
Place the sugar and water in a saucepan and heat gently, stirring until the sugar is dissolved. Boil for 1 minute, then remove from the heat and cool completely.
Squeeze the juice of the oranges, the lemon and limes into separate bowls. Add enough of the sugar syrup to sweeten each fruit juice, ending up with approximately 150 ml of each juice (you will still have sugar syrup leftover).
Place the raspberries in a blender with 100 ml of the remaining sugar syrup. Blend until really smooth and then taste for sweetness, adjust accordingly.
Pour a layer of the orange juice into each of 8 popsicle moulds. Transfer to the freezer and allow the mixture to freeze completely (about 1 hour).
Pour in an equal layer of lime juice. Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Freeze again until firm and repeat this process withy the remaining 2 juices. Return to the freezer for a further 4-6 hours until frozen.
To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds.
Buttermilk, raspberry and pistachio pops
Makes: 6 popsicles
Here yogurt and buttermilk are sweetened with agave syrup, a recent addition to the many different types of sweeteners and sugars, has a lower GI than many alternatives as it is largely a fructose based sugar. Now widely available from health food stores and supermarkets, it shouldn’t be too difficult to find – honey can be substituted.
250 ml Greek yogurt
250 ml buttermilk
150 ml agave syrup
125 g fresh raspberries
25 g finely chopped, unsalted pistachio nuts
Whisk the yogurt, buttermilk and agave syrup together until combined.
Divide the raspberries between 6 moulds and top up with the buttermilk mixture. Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Return to the freezer for a further 4-6 hours until frozen.
To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds and dip the ends into the chopped pistachio nuts.
Cool watermelon, strawberry and lemon pops
Makes: 8-10 popsicles
All you need is a slug of vodka and you’d have the perfect frozen daiquiri! But, hey who needs alcohol when you can enjoy this healthier fruit version in the form of an ice pop.
300g strawberries, hulled and halved
3 tablespoons icing sugar, sieved
500 g watermelon
Juice 1 lemon
Combine the strawberries with the sugar and leave for 1 hour, stirring occasionally. Discard the watermelon rind and dice the flesh.
Place the strawberries and all the juices, the watermelon and lemon juice in a blender and blend until smooth. Divide the juice between 8-10 small popsicle moulds.
Either add the sticks at this stage or freeze or leave until the mixture is firm enough to add the sticks. Return to the freezer for a further 4-6 hours until frozen.
To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds.