This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it’s left to stand for an hour or two.
A recipe for the perfect layered trifle. One of our favourite ways to cook peaches is to gently poach them in prosecco. Then it's simple to transform it into a jelly that's even better when set between layers of almond dacquoise and whipped mascarpone.
What's not to love about a bourbon-spiked fruity glaze for your Christmas ham? We've doubled the peach goodness by pairing it with a tangy peach relish and cooking the fruit only briefly to maintain its fresh flavour.
Peach, basil, jamón and pumpernickel salad recipe - Heat oil in a frying pan over medium-high heat, add pumpernickel and fry, turning with a spatula, until crisp (6-8 minutes). Drain on paper towels and leave to cool.