FEEL GOOD FOOD Delicious treats for you and the family

Sweet treats to try this spring

1. Lucienne Tencel Shirt 2. Risso Organic Cotton Dress

BERRYLICIOUS SUMMER FRUITS ARCTIC ROLL

A classic dish best served with a splash of sunshine. This delicious Arctic Roll is the perfect dessert to enjoy on the porch with a chilled glass of white while watching the sunset on a warm Spring evening.

Method

1) Heat the oven to 180°C/160°C fan/gas 4. Crack the eggs into a stand mixer (or use a large mixing bowl and an electric hand mixer). Add 120g of the sugar and a pinch of salt, then whisk at a high speed for a few minutes until the mixture has tripled in volume and is nice and fluffy!

2) Take a large handful of blueberries (the more the merrier) and cut each in half (set aside the rest). Dot them around the lined baking sheet, cut-side down.

3) Add the lemon zest to the egg mixture and whisk for another minute. Sift in the flour, then fold in using a large spoon to keep in as much air as possible. Evenly spoon the batter over the blueberries, then transfer the tray to the oven. Bake for 13 minutes until golden and cooked through.

4) Sprinkle one of the 2 large sheets of baking paper with 10g of the remaining caster sugar. Flip out the cooked sponge onto the un-sugared paper, then flip it back onto the sugared paper so the blueberry-stained sponge faces down. Starting with the long side, roll up the spongelike a swiss roll, using the baking paper to help you. Leave to cool for 30 minutes. Put the ice cream in the fridge to soften slightly.

5) Once the sponge has cooled, unroll it and spread the jam all over. Put the frozen berries in a food processor and whizz with the remaining 60g sugar until smooth. Dot the frozen berry mixture over the sponge with generous spoonful’s of ice cream, fresh berries and the remaining blueberries (set aside some berries for serving). Leave a border around the filling,

INGREDIENTS

3 large free-range eggs 190g caster sugar 150g fresh blueberries Finely grated zest 1 lemon, plus a squeeze of juice 80g plain flour 500g tub good-quality vanilla ice cream 125g berry jam 250g frozen mixed berries 250g fresh mixed berries, any large ones halved 50g dark chocolate Fresh, unsprayed rose petals for decorating

so when you start to roll it up there’s room for the filling to spread out a little. Reroll the sponge around the filling so the 2 long edges meet. Wrap the baking paper around the roll and twist the ends so it looks like a big Christmas cracker, then pop in the freezer for 4 hours.

6) When ready to serve, toss the remaining berries in a bowl with a little lemon juice. Shave the chocolate into curls over the arctic roll, dot over the remaining berries and the rose petals, then enjoy.

BANANA SPLIT MINI PAVLOVAS

A great dessert to serve at birthday parties, BBQ’s and other gatherings, these Banana Split Mini Pavlovas are the perfect portion!

nests onto serving plates. Spoon the cream into nests. Top with sliced bananas and drizzle over the warm fudge sauce.

4) Sprinkle each with 1 teaspoon of crushed peanuts.

Method

1) Beat the cream in a small bowl with an electric mixer until soft peaks form.

2) Pour the fudge sauce into a small saucepan. Stir over low heat until warm.

3) Just before serving, place 8 meringue

INGREDIENTS

300 ml thickened cream 250 ml fudge ice cream sauce 8 meringue nests 2 firm, ripe bananas 8 tsp crushed peanuts

If you have a nut allergy, skip the nuts!

BLUEBERRY BREAKFAST ICE LOLLIES

These breakfast ice lollies are great for any time of day and are quick and easy to make on those hot Spring days! They are also a great option to help break the habit of skipping breakfast as they are light and delicious!

yoghurt and blueberry mixture into each mould. Take half of the Granola and sprinkle a little into each mould. Use another third of the yoghurt and blueberries to create another layer. Now it’s time to add the final layer of granola and last of all, add the final third of the yoghurt and blueberries, leaving enough space to insert the lolly sticks.

5) Place the breakfast ice lollies into the freezer for at least 4 hours, or until frozen solid.

6) Take the ice lollies from the freezer around 15 minutes before you are ready to serve. This will make it easy to remove them from the lolly moulds.

Method

1) Pour the blueberries into a small microwaveable bowl and heat in the microwave for 30-40 seconds, or until the blueberries have slightly softened but are still keeping their shape. Leave to one side for a moment.

2) Weigh the granola into a small bowl and place it to one side.

3) Now add the yoghurt to the bowl of blueberries and stir to combine. If you wish to use the optional honey, now is the time to add it.

4) Layer the ingredients into the ice lolly moulds. First of all, spoon a third of the

INGREDIENTS

100g blueberries 75g granola 225g plain natural yoghurt or Greek yoghurt 2tsp honey (optional)