Almond and Pomegranate Cake
Pomegranate arils and chopped almonds fill a yoghurt cake with vanilla. The almonds remain pieces rather than almond flour, and the moist mixture bakes as a shallow layer before it rests.
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Fennel and Carrot Salad with Ginger
Fennel, grated carrot, courgette and lettuce are tossed with a ginger and saffron vinaigrette.
Fennel and Courgette Sauce with Cinnamon
Tender simmered fennel is blended with raw courgette and shallot into a thick vegetable sauce. Ground cinnamon and coriander give it a warm spice profile, while red wine vinegar adds acidity.
Fennel and Tomato Sauce with Saffron
Simmered fennel is puréed with raw tomato and a warm saffron-thread infusion. A little paprika and chopped parsley season the sauce, with the remaining water stirred in only if a looser texture is wanted.
Orange and Honey Lemon Mini Cakes
Peeled orange and lemon are folded into a honey-and-vanilla batter. The butter starts melted and is cooled before the eggs; the mixture then bakes into small, dense citrus squares.
Plum and Orange Pudding Cake
A warm spoonable cake with plum wedges and orange pieces in a tender citrus crumb. Baked and served in its dish; makes six dessert portions.
Pomegranate and Plum Ginger Cake
Pomegranate arils and plum dice are baked with ground ginger in a small round cake. The spices and baking powder are dispersed through the flour; rest the bake before cutting ten portions.