Summer berry pudding

Ingredients Blackberries, raspberries, pomegranate jewels, blueberries, sugar, bread

Preparation: 10 minutes (+4 hours)

A summer berry pudding is the kind of traditional English dessert that everyone knows how to make, but it's fallen somewhat out of fashion. Goodness knows why because it's so quick and simple to prepare and absolutely delicious. I prefer mine to look marbled with juice rather than saturated with it because it's prettier, but this is entirely your call.

1) Add the berries to a milk pan with a tablespoon of sugar and 3 tablespoons of water. Stir through for about 5 minutes until the sugar has dissolved and you are left with mostly intact berries, and a sweet fruit juice. Take off the heat and set aside.

2) Cut the crusts from slices of bread and dip into the juice from the pan. Then line your pudding bowl with bread, assembling a square piece at the bottom, triangles at the sides and a circle set aside for the top. Press the bread firmly together so that it forms a solid case. I like to line my timbale cases with cling film first to make it easier to slide the pudding out, but I've never had one stick yet so this is again, your call.

3) Slice the pomegranate in half and hold over a bowl, fruit side down. Bang sharply with a wooden spoon to release the jewels. Alternatively, if the pomegranate is very ripe, it's sometimes as quick to just break it in half and peel off the membrane.

4) Stir the pomegranate jewels into the pan of fruit and spoon into the bread cases, pressing down firmly. Add the circle of bread to the top, then close the cling film up and press a saucer onto the top of the pudding bowl. Refrigerate for 4 hours, then open the cling film, put back on the saucer and turn the pudding out.

Ruby salad

Ingredients Rocket, radish, pomegranate, red bell pepper, feta, beetroot, lime, basil oil, pumpkin seeds.

Serves: 1 Preparation: 35 minutes

This salad is not only absolutely beautiful to look at, it's marvellously healthy and absolutely delicious. The peppery hit of radish and rocket, the sweet juicey pomegranate and the sharp tang of the feta and lime really does make this one of those salads that can't quite ever be boring. Should you be in the mood for red-themed valentines treats, this should get you in the mood for love.

1) Wash the beetroot and slice off the stalks and leaves. Roast in the oven for 30 minutes. Carefully peel the beetroot with the nick of a knife, then once it's cool slice thinly.

2) Slice the top from the bell pepper and remove the core and seeds. Slice between the membrane segments (usually leaves 3 or 4 slices of pepper) and roast in the oven for 15-20 minutes, until slightly blackened.

3) Slice the pomegranate in half and hold over a bowl, fruit side down. Bang sharply with a wooden spoon to release the jewels. Alternatively, if the pomegranate is very ripe, it's sometimes as quick to just break it in half and peel off the membrane.

4) Finely slice the radish and add the rocket to a bowl and squeeze over the juice of 1 small lime and a drizzle of basil oil. Toss and transfer to your serving dish.

5) Dice the feta and layer with the beetroot and roast pepper, then sprinkle over the pomegranate and sunflower seeds.

Carrot, pomegranate & poppyseed salad

Ingredients     5 Carrots, 1 pomegranate, 2 oranges, 1 tbsp poppyseed

Serves: 4 Preparation: 5 minutes


I love the combination of carrot and orange but adding the crunch of poppyseed and the beautiful bursting texture of pomegranate jewels works perfectly. Great in sandwiches or just as a side salad.


1) Peel and grate the carrots. Squeeze the juice from the oranges and stir into the carrots. Personally I like to let this marinate for at least an hour so that the flavours infuse thoroughly but you can eat it straight away if you're in a rush.


2) Slice the pomegranate in half and hold over a bowl, fruit side down. Bang sharply with a wooden spoon to release the jewels. Alternatively, if the pomegranate is very ripe, it's sometimes as quick to just break it in half and peel off the membrane.


3) Stir the pomegranate into the carrots and add the poppy seeds.

Aubergine & pomegranate salad

Ingredients     6 baby aubergines, 1/2 pomegranate, 3 tablespoons Greek yoghurt, basil oil, salt, cumin, chilli flakes.

Serves: 2 Preparation: 30 minutes


Aubergine is one of my favourite vegetables, I love to roast it to melting perfection and the combination of cumin, chilli and pomegranate with the cool yoghurt makes this a great dish to serve with lamb.


1) Slice the tops from the baby aubergines and rest them skin side down in a roasting dish. Sprinkle with a little salt to draw out the bitter juices, then add a light dusting of cumin and ground chilli flakes. Drizzle with basil oil and roast in the oven for 20 minutes.


2) Slice the pomegranate in half and hold over a bowl, fruit side down. Bang sharply with a wooden spoon to release the jewels. Alternatively, if the pomegranate is very ripe, it's sometimes as quick to just break it in half and peel off the membrane. Stir into the yoghurt.


3) Remove the aubergine from the oven and top with the yoghurt. Serve hot or cold.

Pomegranate & chilli jelly

Ingredients 200ml pomegranate juice, 2 sheets gelatine, 1 chili pepper

Serves: 2 Preparation: 10 minutes (plus setting time)


This flavour combination was inspired by a gin cocktail that The Maven in Leeds made for me last night and I could quite easily become horribly addicted to. It reminded me of combining a spicy lamb tagine with chilled pomegranate jewels to cut the spice.


1) Soak the gelatine sheets in cold water for a few minutes until they are pliable.


2) Slice the chili pepper and remove the seeds. Crush the pepper in the bottom of the pan to release the juice and add the pomegranate juice.


3) Stir through and bring to the boil, then whisk in the gelatine until it has become completely incorporated.


4) Pour into moulds and allow to set in the fridge. These are perfect served as a garnish to lamb, or just eaten on their own!

Hazelnut & goats cheese salad

Ingredients Salad leaves, goats cheese, hazelnuts, balsamic glaze, basil oil, pomegranate jewels

1) Roll the goats cheese into pearls and crush a small handful of hazelnuts.


2) Wash the salad leaves and toss them in a little basil oil.


3) Add the goats cheese, hazelnuts and and pomegranate jewels and drizzle with balsamic vinegar.