• Semolina-and-yoghurt bunt cake
• Lentil, coriander and chilli salad with warm cauliflower florets
• Marinated butterflied leg of lamb with sweet potatoes and garlic-coriander pesto
• Creamy cauliflower and yoghurt curry with mangetout and ginger slivers
• Hazelnut, cinnamon and coconut cake

Poach stone fruit

Bring a large pan of water to the boil. Remove from the heat and add the fruit - a few at a time, and leave for 1 minute.

Remove the skins and set aside.

Place 2 cups of verjuice, 60g sugar, the seeds and pod of one, split and scraped vanilla pod into a pot.

Simmer until the sugar has dissolved and the liquid has reduced by half.

Add the fruit. Pour the syrup over the blanched fruit and remove the pod just before serving.

Find out more about poaching in our Trends page.