A quick and healthy jam recipe, and a great way to use up summer fruit from the freezer. This chia seed jam is ready to eat after just 20 minutes – no long cooking and no large amount of sugar required. Chia seeds act as a natural thickener here.
Without a doubt, the most delicious yoghurt cake I have ever eaten :). Light, fluffy, beautifully risen and incredibly tasty. Any seasonal fruit works wonderfully in this cake; I used apricots, which I found at a very good price. I also recommend baking it with strawberries
Just sweet enough, this almond and lemon cake with raspberries is wonderfully simple. It had been a long time since I’d used one of Nigella’s recipes, and I’d almost forgotten how easy they can be – just put all the ingredients in a food processor and blitz! This time
Healthier rye sourdough pancakes that you can serve with your favourite toppings. They can be made with either rye or wheat sourdough starter – I most often keep a rye starter at home, hence the idea for using it this way. As well as using sourdough, it was important
An exceptionally fluffy skyr cheesecake – made with the popular Icelandic cultured dairy product called skyr, which is low in calories and high in protein. Skyr has a thick, creamy, yoghurt-like consistency, which makes it wonderfully versatile and suitable for all
Avocado brownies are brownies made without butter. The butter is replaced with the healthier plant-based fat from avocado. These brownies are wonderfully moist, delicate and fudgy; they do not become firm like traditional brownies made with butter and chocolate.
A timeless apricot classic – honey-roasted apricots with flaked almonds. Soft, lightly caramelised fruit paired with crunchy toasted almonds makes for an effortlessly elegant dessert. If you like, drizzle the apricots with a little Amaretto before baking
A gluten-free brownie with millet as its main ingredient. The health benefits of millet have long been appreciated – it supports healthy digestion, helps the body eliminate toxins and has warming properties. It’s also rich in valuable nutrients, including silica
Do you like kiwi? In our house, opinions are rather divided. 🙂 I’m not a fan of peeling the fuzzy skins, although I certainly appreciate how much vitamin C these little fruits contain. My husband loves anything tart, Pola is allergic to kiwi, and Wiktoria enjoys them
I love the Welsh climate for its gentle nature. In winter, temperatures rarely drop below freezing, and summers are usually mild, with highs of around 20–23°C… until now! My body really doesn’t cope well with hot weather, and the thin walls of our house
A comforting winter dessert, perfect for the time of year when apples are one of the few locally grown fruits still in season. It’s quick to prepare and, served warm with a scoop of vanilla ice cream, makes an elegant and delicious dessert.
Pear and cinnamon sorbet is a sweet, intensely pear-flavoured frozen dessert. The cinnamon isn’t essential, but it works wonderfully here, making the sorbet taste almost like a traditional apple pie… You can also replace the cinnamon with freshly grated ginger
A refreshing apricot sorbet, perfect for hot summer days :). Homemade sorbets are wonderfully light and packed with fruit, so it’s worth making the most of summer’s bounty. For sorbets, we use sugar syrup (or an equivalent such as corn syrup or golden syrup)
Strawberry sorbet is light, intensely fruity, refreshing and… low in calories ;). Frozen strawberry purée with the addition of lemon juice, which helps the sorbet retain its vibrant colour. A strawberry sensation!
You won’t be disappointed. These whole wheat bran muffins are wholesome, nourishing, moist and delicious. And you won’t feel guilty if you eat two at once ;).
Oat pancakes for breakfast or dessert. Made without flour or refined sugar. Instead of flour, the batter uses finely ground oats, which absorb moisture very well, making the pancakes slightly drier in texture. What makes them truly delicious are the toppings
Strawberry banana ice cream is incredibly quick to make, wonderfully simple and naturally healthy. No ice cream maker required – just a food processor and a handful of ingredients. Made without eggs or refined sugar, it can easily be made vegan by using coconut
Another classic British dessert, alongside trifle, and perhaps the most famous dessert made with gooseberries. This version is a little lighter than the traditional recipe, as the whipped cream is combined with Greek yoghurt for a fresher, lighter texture.