Explore - Page 11

Cream, sugar and fresh lemon juice make a softly set dessert with a smooth, rich texture.

Thin beef strips and browned mushrooms sit in a gently tangy sour-cream sauce.

Fresh fig wedges soften on a butter and almond cake sweetened with honey.

Large ripe tomatoes become tender shells for a savoury filling of spinach, feta and breadcrumbs.

These chilled bars have a pressed biscuit base, a chewy coconut and condensed-milk centre, and a thin dark-chocolate topping.

Roasted cauliflower and chickpeas bring warm cumin and paprika flavour to quick couscous.

Raspberries bake directly in a simple vanilla egg custard.

White beans make this creamy broccoli pasta more substantial and help thicken the sauce when a few are mashed.

Firm ripe pear adds soft little pockets of fruit to these ginger-scented muffins.