Roasted summer fruits

Stoned fruit roasts perfectly and makes a delicious compote for this refreshingly warm pudding.

ROASTED SUMMER FRUITS

SERVES 4-6

PREPARATION TIME 20 MINUTES

Ingredients

4 nectarines or peaches, stoned halved or quartered
4-6 plums, stoned halved or quartered
4 figs
Cinnamon stick
Vanilla pod
200g caster sugar
2 tbsp water
To Serve: Rachel’s Greek Style Honey Bio Live Yogurt

METHOD

Pre-heat the oven to 190C/375F/Gas 5.

Take an ovenproof dish and place the fruit in the dish so that it is packed tight.

Add the cinnamon stick and the vanilla pod, split down the middle to release the seeds and flavour. Sprinkle over the caster sugar and water.

Roast the fruits in the oven until the fruits are soft and beginning to split.

This gives you a delicious sticky sauce that has been formed with the juices.

Take out the vanilla pod and serve while still warm with a good spoonful of honey yogurt.

HONEY AND MUSTARD CHICKEN

SERVES 4

PREPARATION TIME 30-40 MINUTES

This celebration of healthy ingredients makes an awesome barbecue marinade that is beautifully sticky and sweet

Ingredients

For the marinade:

Large bunch of flat leaf parsley
2 garlic cloves
1tsp ground cumin
1tsp ground coriander
1 red chill, de-seeded
2 tbsp whole grain mustard
2 tbsp clear honey
4 tbsp Rachel’s Greek Style Honey Bio Live Yogurt
Olive oil
1 jointed chicken 1.5kg or 800g of chicken portions

METHOD To make the marinade place all of the ingredients except the yogurt and the oil in a food processor and blitz until it is smooth.

With the motor still running add the yogurt and a glug of olive oil and pulse briefly.

Pour the marinade over the chicken pieces and leave to marinade for at least half an hour or overnight in the fridge.

Pre-heat the barbeque or grill on high and place the chicken on the hotplate with a little olive oil to prevent sticking.

Cook until each side is golden.

Check the chicken is cooked all the way through before serving with lemon wedges.