Get daily celeb exclusives and behind the scenes house tours direct to your inboxMore Newsletters SubscribePlease enter a valid emailSomething went wrong, please try again later.More NewslettersWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More infoThank you for subscribing!We have more newslettersShow me See OurPrivacy Notice See OurPrivacy Notice×Group 28 Get daily celeb exclusives and behind the scenes house tours direct to your inboxInvalid emailSomething went wrong, please try again later.Sign UpNo thanks, closeWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info×Group 28Thank you for subscribing!We have more newslettersShow MeNo thanks, closeSee our
Privacy Notice“There’s nothing I love more than cooking for friends and family,” says Lisa, who won Masterchef in 2010. “When hosting dinner parties, I want to create something that is delicious, but quick and convenient so I can spend more time catching up with my loved ones. “Canned fruit is great for this, as there’s less preparation involved and less waste than with fresh fruit. I’ve always been a big fan of using everyday ingredients to create inspiring recipes that are real crowd-pleasers and that deliver quality taste, while still being great value for money. “Peaches feature a lot on my menu during summer, so I love my peach scones recipe for a twist on an afternoon tea classic. They’re light and fluffy and the peaches add a beautiful sweetness.” Lisa, who’s married to chef John Torode, also shares a tasty butternut squash and pineapple curry, which she says “is a brilliant way of introducing some vegan meals into your diet. With aromatic Thai flavours, juicy pineapple and creamy coconut, it makes for a refreshingly perfect dinner.”
“There’s nothing I love more than cooking for friends and family,” says Lisa
And her final offering is a classic pavlova. “You can’t go wrong with it for the ultimate dessert, and this one is great for an impressive but cheap option and can be whipped together in a few steps.” Peach scones
“Peaches feature a lot on my menu during summer, so I love these scones,” says Lisa
(Image: Box River Studios Ltd)
Read More
Related Articles
Joyful summer berry pudding recipes from dreamy cheesecakes to refreshing ice cream
Read More
Related Articles
Nail summer breakfast with the ultimate berry smoothie bowls
Makes 10 INGREDIENTS ■ 1 can (415g) Del Monte peach slices in juice (or use peach halves and slice them) ■ 175g self-raising flour ■ 1 tsp salt ■ 2 tsp baking powder ■ 75g cold butter, cubed ■ 2 tbsp caster sugar ■ 175ml milk ■ Clotted cream to serve 1 Drain the peaches. Save the juice for use in another recipe. 2 Place half the peaches on kitchen paper and pat to soak up any excess liquid. Cut the slices into small cubes. Reserve the remaining peaches. 3 Preheat the oven to 200°C/180°C fan/gas mark 6 and line a baking tray. 4 Sieve the flour, salt and baking powder into a mixing bowl, add the cubed butter and rub together until the mixture develops a breadcrumb-like consistency. Stir in the caster sugar. Add the peaches and mix together with your hands so they are coated in the flour and butter mixture. 5 Add the milk to make a dough and mix until just combined. 6 On a floured surface, roll the dough to about 2½cm thick and, using a circular cutter of about 5-6cm, cut out 10 scones. 7 Brush each with a little milk and place on the baking tray. Bake for 12-14 minutes until risen and slightly golden. 8 Serve warm or at room temperature with a dollop of clotted cream decorated with a couple of reserved peach slices. Mini fruit cocktail pavlovas
“A classic pavlova makes for the ultimate dessert – and this one’s economical too,” says Lisa
Makes 4 INGREDIENTS For the cream ■ 2 tins (415g) Del Monte Fruit Cocktail – 1 for the fruit cocktail cream and 1 for topping the pavlovas ■ 300ml double cream ■ 1 tsp vanilla extract ■ 1 tbsp icing sugar ■ Fresh mint, to serve For the pavlovas ■ 3 egg whites ■ A pinch of salt ■ 150g caster sugar ■ 1 tsp vinegar 1 Preheat the oven to 130°C/110°C fan/gas mark ¾ and line a baking sheet with greaseproof paper. 2 Drain the fruit cocktail and reserve the juice for later. 3 With an electric whisk, beat the egg whites and salt to stiff peaks. Gradually whisk in the sugar, then the vinegar, until the mixture is glossy. 4 Drop four serving spoon-size scoops of mixture onto the baking sheet. Make a little dent in the middle of each. 5 Cook in the oven for about 45 minutes. Turn the oven off and leave the meringues in for another half an hour. 6 Whip the double cream until it holds its shape. Stir in the vanilla extract and icing sugar, then fold through a tin of fruit cocktail. Spoon the cream onto the meringue nests, top with spoonfuls from the second tin and a sprig of mint. Drizzle with juice from the can. Pineapple vegan curry
“This butternut squash and pineapple curry is a brilliant way of introducing vegan meals into your diet,” Lisa says
(Image: Box River Studios Ltd)
Makes 6 INGREDIENTS ■ 1 packet creamed coconut ■ 1 tbsp vegetable oil ■ 2 tbsp red curry paste ■ 300ml water ■ 1 tbsp soy sauce ■ 2 sticks of lemon grass, bashed ■ 12 lime leaves, torn ■ Half a butternut squash, peeled and cut into small cubes. Alternatively, use a block of tofu, cubed ■ 1 tin coconut milk ■ 1 (435g) tin Del Monte Pineapple Chunks, drained and juice reserved ■ Rice or noodles, to serve For the garnish ■ 100g bean shoots or mung bean sprouts ■ 1 small bunch of coriander, picked 1 Mix the water with the juice from the 435g tin of pineapple. Place a pan over a low heat, grate the coconut cream into it and add the vegetable oil. It will toast very quickly so if it starts to brown, remove it from the heat. 2 When the cream has split, add the curry paste and fry, stirring continuously. 3 After a few minutes the paste should be fragrant. Add 100ml of the water and pineapple juice mix and bring to the boil. The colour will change to terracotta. 4 Add the soy sauce, lemon grass, lime leaves and the butternut squash. Coat in the sauce and cook for a few minutes. Stir well. 5 Add the coconut milk and the remaining water and pineapple juice mix. 6 Bring back to the boil and simmer for 10-15 minutes until the squash is tender. The sauce shouldn’t be too thick. Stir in the pineapple chunks. 7 Top with a garnish of picked coriander and bean shoots and serve with rice or noodles. Lisa Faulkner has partnered with Del Monte to offer inspiring recipes using convenient canned fruitStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
