• Fresh tuna carpaccio with a green mango, avocado and granadilla salad
• Tart magenta swirl berry sorbet with fresh granadilla pulp
• Beetroot and goat’s milk cheese tart with granadilla dressing
• Salmon carpaccio with granadilla, caperberry and celery mayo
• Pots of granadilla yoghurt with coconut macaroons

Make the most of chives

The lilac pom-pom flowers and buds of chives are edible - scatter the former over salads and soups and try the latter deep-fried. Chives freeze happily and are great simply snipped with kitchen scissors over a plate of food. This herb works particularly well with split baked potatoes, topped with fromage frais. And, of course, don't forget to mix chives into old-fashioned potato-and-egg salad, as well as cooked or raw tomatoes.