Almond and Citrus Mini Cakes
Lemon and orange flesh supply juice to an almond-and-oat batter. The quick-cooking flakes are rested before flour is folded in, then the mixture is baked in small square moulds.
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Recipes by Rhea Stone
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Artichoke and Courgette with Basil Potatoes
Artichoke hearts, courgette and aubergine are cooked with potato, onion and rosemary. Fresh basil is added before serving.
Artichoke and Fennel Toast Bites
Mashed artichoke hearts bind small cooked pasta, finely diced fennel, feta, oregano and sage. Spoon onto crisp toast squares just before serving.
Cherry and Lemon Dessert Bites
Stoned cherries and peeled lemon and orange flesh are baked into small dessert squares. Baking powder is mixed with the flour, and the egg-containing batter is cooked fully before cooling.
Fennel and Artichoke Salad
Fennel, artichoke hearts and mushrooms are tossed with rosemary, parsley and a balsamic vinaigrette. Lemon wedges are served alongside.
Mushroom and Fennel Sauce with Garlic
Sautéed button mushrooms are blended with finely sliced raw fennel, garlic and basil. Fresh lemon juice and red wine vinegar brighten the mushroom base, while water loosens it into a pourable sauce.
Orange and Almond Cocoa Cake Bites
Baked cocoa squares hold small orange pieces and ground almonds. Sliced almonds and a measured dusting of cocoa finish the top after cooling.
Peach and Cherry Almond Dessert
Peach and cherries are baked with almonds and quick-cooking oats in a dense vanilla dessert. Both fruits are stoned and diced, and the oat mixture rests briefly before flour is added.
Peach and Lemon Cake with Mint
Peach, peeled lemon flesh and sliced mint fill a moist vanilla cake. Baking powder is folded in with the flour, and the shallow bake is served after a rest in its tin.
Tomato and Artichoke Sauce with Basil
Boiled artichoke hearts are cooled and blended with raw tomato, yogurt and fresh basil. Dried oregano, lemon juice and red wine vinegar give this pourable vegetable sauce a bright, herbaceous finish.