This simple but special fruit salad is bursting with the wonderful colours and fragrance of exotic fruits – papaya, mango, kiwi fruit and passionfruit. It's rich in vitamins, too, making a delightfully refreshing and nutritious end to a meal. Arrange the fruit on a platter or mix together in a bowl.
1 large papaya
1 large mango
2 kiwi fruit
100 ml orange juice
2 tablespoons lime juice
Peel and halve the papaya and scoop out the seeds.
Slice the fruit crosswise and arrange the slices in 2 rows on a serving platter, or cut into chunks and put into a large serving bowl.
Stone and peel the mango and cut lengthwise into wedges. Arrange the wedges in a row between the papaya slices. Or cut into chunks and add to the serving bowl.
Peel the kiwi fruit and cut lengthwise into wedges or chunks. Scatter them over the slices of mango and papaya.
Mix the orange juice with the lime juice.
Halve the passionfruit and scoop out the seeds and pulp into the juice mixture.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.
For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.