Red mullet with saffron baked orzo & broad beans
Add a touch of luxury to a weekend meal with red mullet and saffron-tinted orzo pasta. Peel the broad beans, too, if you really want to wow dinner guests
Fino & butter poached peaches with ginger pecan crunch
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 110g plain flour
- 2 tsp ground ginger
- 50g unsalted butterdiced and chilled
- 50g muscovado sugar
- 50g pecan nutsroughly chopped
- 1 tbsp pumpkin seedsroughly chopped
- 4 ripe peaches
- 1 vanilla pod
- 200ml fino sherry
- 60g unsalted butter
- 2 tbsp maple syrup
- 100g thick Greek yogurtto serve
Nutrition: Per serving
- kcal582
- fat34g
- saturates15g
- carbs50g
- sugars27g
- fibre4g
- protein6g
- salt0.1g
Method
step 1
Heat the oven to 200C/180C fan/gas 4. Line a baking sheet with baking parchment. To make the crunch, put the flour in a bowl with the ginger and a pinch of salt and rub in the butter until you have a breadcrumb consistency. Mix in the sugar, pecans and pumpkin seeds. Throw in a splash of water and clump some of the mixture together using your fingers (this will make lovely crispy chunks). Tip the mix onto the baking sheet and bake for 15-20 mins until golden and crunchy. Remove from the oven, allow to cool slightly, then break it up. You can do this stage a few hours ahead of time.
step 2
Slice the peaches in half and remove (but keep) the stones. Slice open the vanilla pod and put the seeds in a pan with the sherry, butter, maple syrup and peach stones (they add a lovely almond note), along with the vanilla pods. Gently heat up, stirring, until the butter has melted and the mixture is gently simmering. Add the peach halves and poach for 20-30 mins until tender. Serve the peaches in little bowls with a splash of the poaching liquor, a dollop of natural yogurt and some of the crunch on top.
