Sarah's HEALTHY APPETITE

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Spiced Orange Friand

A Friand is a delicious, moist, little French cake make with butter and almonds. I often make Lemon Friand which are really good. This time I used orange, and plenty of it, which to me is an evocative aroma and flavour of Christmas. Combined with a little mixed spice, your kitchen will begin to smell so good! I’ve also spiced them up with a little dried crushed chilli flakes which gives the cake a gorgeous warmth and depth of flavour and leaves a warm tingle on your tongue long after the cake has been eaten. Don’t worry though, it doesn’t make them spicy, its a bit like having strawberries and black pepper, it only enhances the flavour!

I make no apologies for including a recipe that contains sugar and butter on my blog! The butter adds a massive amount of flavour and I’m a strong believer in using good quality butter and not processed fats when needed. Having the occasional treat is OK and if you can’t at Christmas then when can you?!! The icing sugar is necessary for texture and flavour and actually this recipe isn’t overly sweet so I hope you can enjoy it guilt free!! I’ve used buckwheat flour in this recipe to make sure they are gluten free, however do check the label to make sure its been processed in a gluten free environment. If you’re not worried about gluten, you can substitute plain white flour here and they will work absolutely fine.

Enjoy your Spiced Orange Friand with a cup of tea or coffee or serve as a great pudding with a spoonful of thick cream or creme fraiche. You could also accompany them with some delicious vanilla poached plums.

Makes 12

200g butter

200g icing sugar

75g buckwheat flour

140g ground almonds

1/2tsp ground mixed spice

1/4tsp dried crushed red chilli flakes

6 large egg whites

coarsely grated rind of 2 oranges

a little icing sugar for dusting

Preheat the oven to 190ºC. Melt the butter and use a little to grease the insides of 12 deep muffin tin.

Sift the icing sugar and buckwheat flour into a bowl. Mix in the ground almond, mixed spice and chilli flakes.

Lightly beat the egg whites until they begin to loosen and become slightly bubbly. Fold the egg whites into the dry ingredients with a large metal spoon. Add the remaining melted butter and orange rind and fold in until well combined. Divide the mixture equally between the muffin tins, they should be about three-quarters full.

Bake in the oven for 10
minutes. Turn the tray around and cook for a further 10 minutes or until they are golden brown, springy to the touch and are coming away lightly from the sides of the tin

Leave to cool for 5-10 minutes, run a small palate knife around the outside of each Friand and remove from the tins. Dust with icing sugar and serve immediately or transfer onto a wire rack to cool completely.

Store the Friand in an airtight container for up to 3 days or layer between sheets of greaseproof paper in an airtight container and freeze. Defrost slowly at room temperature.

Variation; To make simple lemon Friand, omit the mixed spice, chilli and orange rind and add the grated rind of a lemon with the butter.

Mocha Truffles, Brandy Truffles & Orange Truffles

Published by sarahshealthyappetite

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These little balls of deliciousness won’t fail to satisfy the need for a festive treat! They are so good!! You can relax slightly in the knowledge that they’re packed with dates and nuts, so definitely a much healthier option than a tin full of sweets!! I’ve used cashew nuts here as they are so creamy, making the final texture so deliciously indulgent and smooth that its hard to believe they don’t contain tons of cream and sugar! I have used a tiny amount of chocolate to dust them so if you prefer to avoid it then use the raw cacao powder or coconut options instead.

I couldn’t stop at one flavour, so there are 3 for you to try! I love mocha, the warm smokiness of coffee mixed with a satisfying chocolate hit. Subtle in flavour, these are dusted very lightly in raw cacao powder….pure and simple! Then….Brandy! I’ve always had a bit of a weakness for Brandy Butter and when growing up would always try to get away with having more Brandy Butter than pudding!! (Some will say I still haven’t grown up!) With a subtle hint and warmth of brandy these truffles taste amazing dusted in some very finely grated dark chocolate….so festive! The final flavour a classic…chocolate orange, one I know the children love! Well I have to say, these were such a hit all round. What a great combination chocolate and orange is and when dusted in a little finely grated milk chocolate, in my opinion, these are better than those sweet chocolate oranges you have to break open!!

They really are the quickest to whizz together, you could have them made in 20 minutes! Serve them piled in a bowl or wrapped in beautiful cellophane bags with pretty ribbons they make a great homemade gift. Believe me, everyone will think you’ve spent hours making them!!

1 quantity of the basic recipe makes 16-18 truffles

Basic Truffle Recipe;

200g pitted Medjool dates (weight without the stones)

150g cashew nuts (you can use pieces here as they will be blended)

a generous pinch of pink himalayan salt

2tbsp raw cacao powder

For the Mocha Truffles;

2tsp instant coffee dissolved in 1tbsp boiling water

extra raw cacao powder for dusting

Place all the truffle ingredients in a food processor with 1tbsp of the dissolved coffee. Blend for about 1 minute or until the mixture is well combined and holds together in a ball. The longer you let the mixture blend the creamier the truffles become. You may find your food processor begins to labour over the mixture, this is a good sign that its ready!

Truffles rolled and ready for dusting with cacao, chocolate or coconut.

Dampen your hands very slightly and roll heaped teaspoons full of the mixture into a ball. The mixture should make 16-18 truffles depending on size. Place on a piece of greaseproof paper.

Roll each truffle lightly in a little raw cacao powder and dust off gently with your fingers to give a light coating. Chill in the fridge for at least 1 hour before eating.

Pack the truffles between sheets of greaseproof paper in an airtight container and store in the fridge for up to 2 weeks.

Brandy Truffles lightly dusted with dark chocolate.

For the Brandy Truffles;

Prepare the basic truffle recipe as above and add 2tbsp brandy to the food processor instead of the coffee.

Use finely grated 80% cocoa solids dark chocolate or unsweetened desiccated coconut to coat the truffles. Brush off any excess to give a light dusting. You should only need about 4 squares of chocolate to coat all the truffles.

Rum or Cointreau would work well here too! Rum truffles would be great lightly rolled through unsweetened desiccated coconut.

Orange Truffles lightly dusted with milk chocolate.

For the Orange Truffles;

Prepare the basic truffle recipe as above and add the finely grated rind of 1 orange and 1tbsp juice to the food processor instead of the coffee.

Finely grate about 4 squares of good quality milk chocolate to lightly coat the truffles. Brush off any excess with your fingers to give a light dusting and chill in the fridge as above.

Wrap the truffles in cellophane bags and tie with colourful ribbons. Make a batch of your favourite flavour or make all three flavours and give a selection. I also found some really small bags that perfectly fit 3 truffles, they make great little gifts too. Remember once they are wrapped that its still best to store them in the fridge. If you roll each flavour in a different coating you’ll be able to tell them apart.

Lemony Beetroot Dip

Published by sarahshealthyappetite

Ok, so if you’ve got over the colour of this and are reading this post then I’m impressed!! I’ve been trying to introduce more beetroot into my diet whether roasted and tossed into salads or in this delicious vibrant recipe! A great alternative to humous, this nutritious dip blends cooked beetroot with borlotti beans which have a deliciously nutty flavour and are amazingly creamy. Make sure you season well with plenty of salt pepper and lemon juice to help bring out the flavours. This recipe couldn’t be easier to make, everything goes in a food processor and is whizzed until smooth!

This dip would add a splash of colour to any drinks party over Christmas and is perfect to serve with the traditional Boxing Day cold cuts. When the weather gets warmer and the sun begins to shine again, it makes a great accompaniment to a summer barbecue! Have a look below for a few more serving suggestions.

1 lemon

250g cooked beetroot, not pickled (see below)

400g tin borlotti beans, rinsed and drained

2tbsp tahini

1 large garlic clove, crushed

2tbsp olive oil

salt and pepper

Grate the rind and squeeze the juice of the lemon. Place in a food processor with the remaining ingredients and season well. Blend until smooth. Taste and adjust seasoning with salt, pepper and a little more lemon juice if necessary. Serve immediately or chill until ready to serve with plenty of chopped vegetables and seeded crackers.

Store in an airtight container in the fridge for up to 5 days.

Beetroot. I used the prepacked cooked organic beetroot for this recipe as its more readily available all year round. For a really intense, delicious flavour, roast some fresh beetroot (as shown below), peel and continue as above.

Roasting Beetroot Wash and place the whole beetroot in a roasting tin and cook at about 200ºC for about an hour or until a knife inserted into the centre comes out easily. Allow to cool before using in this recipe. Remember to roast slightly larger beetroot than the quantity you need for the recipe to allow for cooking and peeling.

Serving Suggestions For a delicious lunch, spread a soft wrap with Beetroot dip, top with crumbled goats cheese and watercress and roll up. I’m trying to come up with a recipe for a gluten free wrap, so watch this space!

Thinly slice a mixture or courgettes, aubergine and red
peppers, roast in a little olive oil, balsamic vinegar, chilli flakes and plenty of seasoning until browned and caramelised. Serve with a spoonful of Beetroot Dip and a sprinkling of crumbled feta cheese with salad leaves on the side.

Top your favourite burger or falafel with a spoonful of Beetroot dip.

Curried Butternut Squash Soup

Published by sarahshealthyappetite

A deliciously smooth soup with a hint of spice and the creamy texture of coconut milk. I always think its amazing how few ingredients combined together can taste so amazing. All to often we add more and more thinking it will help the flavour when really a case of less is more often wins the day. I’m a big fan of recipes that don’t take too long to prepare and don’t have an ingredients list the length of your arm! I whizzed up a batch of this when some friends popped round and the temperature was still mild enough to stand in the garden with the help of a fire pit to gather around! Served in cups, everyone could sip the soup and keep warm inside and out! It went down so well that I made it for the family a few nights later and wrote the recipe up! Perfect for lunch or supper and if there’s any left it also freezes really well. This makes enough for 4-6 servings.

25g coconut oil

100g onion, finely chopped

350g carrots

2 garlic cloves, crushed

about 900g butternut squash

2tsp curry powder (see note below)

2tsp marigold Swiss vegetable (vegan) bouillon powder

salt and pepper

200ml coconut milk

Heat the coconut oil in a large saucepan and cook the onion over a medium heat and cook for about 5 minutes or until beginning to soften and turn golden brown.

Whilst the onions cook, peel and quarter the carrots lengthways and chop into small pieces. Add to the onions with the crush garlic and cook for a further 3-4 minutes, stirring occasionally.

Meanwhile, peel, deseed and cut the butternut squash into small chunks, add to the onions and carrots and cook for a further 5 minutes, stirring occasionally. Taking the time to cook the vegetables here helps to bring out all the delicious sweet flavours.

Add the curry powder and cook with the vegetables before adding the stock powder with 11/2pints water and plenty of seasoning. Bring to the boil and simmer for 30 minutes or until the vegetables are soft.

BS soup1 Puree the soup with a stick blender. Add the coconut milk and continue to blend until the soup becomes smooth and creamy. If you’re using a blender, add the coconut milk after you’ve blended the soup.

Reheat the soup, check the seasoning and serve in cups, mugs or bowls with a drizzle of coconut milk and a sprinkling of black pepper.

Use any left over coconut milk in a morning smoothie!

I used Daylesford Curry Powder in this recipe which smells and tastes amazing. It contains a delicious blend of cumin, coriander, onion, turmeric, garlic, fenugreek, ginger, yellow mustard, black pepper, chilli, cinnamon, cardamom and cloves. I would highly recommend trying this as its so good, but unfortunately you can only get it in Daylesford farmshops or order it from Ocado. If you can’t find it try using Barts Medium Curry Powder instead.

Herby Baked Mushrooms

Published by sarahshealthyappetite

If you’re looking for a quick lunch or supper recipe that takes about 30 minutes to make then try this! These Herby Baked Mushrooms are a real family favourite whether served as a meal or an accompanient. They tend to vary a little each time I make them, depending on what is in the fridge and store cupboard and, to be honest, I don’t really measure everything out accurately for this one, as it really doesn’t matter! So, take the quantities as a guide and don’t be afraid to take the basic recipe and run with whatever you find or fancy! I’ve given a few of our favourite variations at the end of the recipe.

4 large flat mushrooms

4tbsp houmous

1/2 red pepper

4tbsp finely chopped fresh coriander

4tsp finely chopped fresh chives

handful baby spinach leaves, finely chopped

juicer of 1/2 lemon

1tbsp balsamic vinegar

freshly ground black pepper

4tbsp finely grated Parmesan cheese

a generous pinch chilli flakes

Preheat the oven to 180ºC. Wipe the mushrooms with a damp piece of kitchen paper and place in an ovenproof dish open side facing up. Divide the houmous between the mushrooms and spread out to fill the cavity.

Deseed and finely chop the red pepper and scatter over the houmous. Mix together the chopped fresh herbs and spinach and divide this mixture between the four mushrooms. Pile it high as it flattens a lot when its cooked

Drizzle the lemon juice and balsamic vinegar over the mushrooms and season with black pepper. Sprinkle the grated cheese over each mushroom and scatter over some chilli flakes. Bake in the oven for about 15 minutes or until the mushrooms are tender and juicy and the cheese has turned golden brown. Serve immediately.

My family love this with pesto rice and salad. Use brown rice for extra fibre, they’ll never notice!

Variations

Add a mixture of pumpkin and sunflower seeds or pinenuts before sprinkling over the cheese.

For a more substantial meal, drain a can of chick peas or black eye beans and crush half of them with a fork before mixing with the red pepper, herbs, spinach, lemon juice and balsamic vinegar. Season well and pile on top of the houmous. Top with cheese and chilli flakes as above.

Try a little crumbled blue cheese or goat’s cheese in place of the Parmesan.

Very Berry Smoothie

Published by sarahshealthyappetite

I’m really enjoying this smoothie packed full of zingy berries, kefir and subtly flavoured with a hint of coconut. It makes a perfect breakfast, is great after a run or I have may have one as a quick lunch when I feel like something light and refreshing. It perfect for those times when you need a little energy boost or pick me up.

I’ve recently discovered kefir after being told to try it by a good friend of mine. It’s a cultured milk packed full of good bacteria which are amazing for your gut and supports digestion, metabolism and your immune and nervous systems as well as being beneficial for skin, bones and muscles! So if it does all that then I felt I had to try it!

You can make your own kefir by using live kefir cultures, mine were passed onto me by the same friend, but you can buy them online where there is loads of information and videos to help you learn what to do. I’m having mixed results at the moment, but I’ll keep trying! Alternatively, and maybe more conveniently, you can buy kefir. The Bio-tiful Dairy kefir, pictured below, is produced from the Organic Riverford Farm Dairy and tastes absolutely delicious. I found it in Ocado but if you have Riverford deliveries you can add it to those. Health food shops are stocking kefir and many more supermarkets are beginning to.

It can be used as a drink, is great for breakfast on cereals and in smoothies, makes a healthy snack and can be used in baking. I’ll often have a small glass in the evening before I go to bed. If you can’t find kefir to use in this recipe then substitute a good quality unsweetened live yogurt instead.

A quick word on seeds! I’ve tried this recipe with a variety of seeds, so you can use any of those listed in the ingredients list or a combination of them. My favourite is probably the flax and chia seeds mixed together but all work well. The hemp seeds being a little larger may not break down so well in a low power blender, so if this is the case you could use milled flaxseed instead.

100g frozen mixed berries

handful baby spinach about 25g

3 Medjool dates, pitted

2tbsp unsweetened desiccated coconut

1tbsp either hemp, flax or chia seeds

ground cinnamon

200ml kefir or live natural yogurt

150ml water

Place all the ingredients in a nutribullet or blender making sure you’ve removed the stones from the dates. Whizz the ingredients until smooth. Pour into glasses and enjoy. This makes enough for two servings or one very large one!

You can use fresh berries instead of frozen ones just add a few cubes of ice to the ingredients before blending to keep the smoothie nice and cool.

Ginger Banana Bread

Published by sarahshealthyappetite

We all like a sweet treat every now and then, and some of us more than others! But what if that sweet treat became a nutritious snack that delivered benefits to our bodies as well as instantly satisfying that sweet craving?

Having tried other gluten free cakes I’ve often been disappointed either by a dry solid texture or discovering that the wheat flour alternatives will have your blood sugar levels reaching sky high! It makes it all the more exciting to share this Ginger Banana Bread, it has an amazingly moist texture and great flavour. This really is so quick and easy to make and I don’t think anyone will realise its gluten free!

So these nutritional benefits? Well it doesn’t contain any refined sugars (no blood sugar peak and slump to deal with), is gluten free and can be dairy free if you opt for the coconut oil in place of the butter. We get added fibre from the flax seeds, good fats and protein from the nuts and antioxidants from the cacao. Buckwheat flour is a great addition to baking, it contains essential amino acids and is a good source of fibre. Add all the good minerals and vitamins in the bananas and we’re really winning! Just one quick extra on Buckwheat flour, although it doesn’t contain gluten, if you need to avoid gluten then please check the labelling carefully as some of the buckwheat flour I found was processed in a factory where gluten containing grains are processed and could therefore not be guaranteed gluten free.

Make sure you use really ripe bananas in this recipe as the flavour is so much better, the perfect ones are those brown speckled ones on the fruit bowl that nobody will touch! It’s also best to use Medjool dates as they are so soft and squishy they will blend down perfectly in the food processor.

Although this cake packs a nutritious punch its important to remember that it’s still a sweet treat, but so reassuring to know its a good one!! Hope you enjoy it as much as we do!

200g Medjool dates (weight without stones)

1tsp vanilla essence

50g butter or coconut oil, softened

2 large eggs

3 bananas about 500g total weight

100g ground almonds

100g buckwheat flour

2tsp ground ginger (increase to 1tbsp if you love a stronger ginger flavour)

2tbsp cacao powder

2tsp gluten free baking powder

4tbsp milled flaxseed

good pinch salt

runny honey to glaze, optional

Preheat the oven to 170ºC. Lightly grease and line the long sides and base of a 2pint loaf tin with non-stick baking parchment or greaseproof paper.

Place the dates, vanilla essence, softened butter or coconut oil, eggs and peeled bananas in a food processor. Blend for about a minute until well combined, smooth and creamy This helps introduce air into the mixture to make the final texture of the cake a little lighter.

Measure the remaining dry ingredients into a large bowl. Mix together until well combined and make a well in the centre of the mixture.

Pour the banana mixture into the centre of the well and using a large metal spoon, gently fold the ingredients together until combined. Try not to over beat or stir the mixture as you will lose some of the air that has been whisked in earlier.

Spoon the mixture into the prepared tin and bake in the oven for 55min-1hr or until a skewered inserted into the centre comes out almost clean. Lightly cover with foil halfway through cooking if it starts to brown too quickly. The banana bread should be lightly browned and still slightly springy to the touch.

Allow to cool slightly before removing from the tin to cool on a wire rack.

If you’d like to glaze the bread, simply warm a little runny honey and lightly brush over the surface of the cake before it cools completely. This is completely optional as its still great without the honey!

There are so many great ways to serve the Ginger Banana Bread for breakfast, lunch or tea. You can enjoy it on its own warm or cold, spread with a little butter or nut butter, serve with a spoonful of natural yogurt, the choice is yours! Its also make a great post workout snack or wrap up a piece and take it to work or school for when those sugar cravings begin to hit!

Store the whole Banana Bread wrapped in greaseproof paper and foil in an airtight container for 4-5days.

Blueberry, Spinach & Chilli Smoothie

Published by sarahshealthyappetite

This is the Autumn version of my Feel Good Smoothie! It’s such a great way to start the day, grab a quick nutritious snack after some exercise or maybe even a quick lunch! I’ve packed it full of goodness with a warming hint of chilli to kick start my metabolism in the morning. Don’t worry this doesn’t make a spicy smoothie, the warmth kind of creeps up on you very slowly and gently!!

I’ve tried to create a smoothie that contains a good amount of protein to keep me full, isn’t too sweet and is packed full of antioxidants, vitamins and minerals as well as some good fats to keep me healthy as the days get shorter and weather cooler. Having spinach for breakfast isn’t everyones cup of tea (sorry!!) but its a great way to increase your daily vegetable intake alongside the banana and blueberries. I also add a generous half teaspoon of broccoli powder for an extra boost but this is completely optional.

Maca powder is a great to include in your diet especially in the mornings. Its full of B vitamins, calcium and iron to help promote good energy levels and I’m up for all the kick starts I can get in the morning! Its also high in zinc which helps balance our hormones and assists in reducing fatigue and tiredness. It adds a delicious malty flavour and if you’re extra tired you can increase this to a tablespoon. You can find it in health food shops and some good supermarkets.

1 banana

a good large handful of young spinach, washed

handful of blueberries

1tbsp chia seeds

1tbsp hemp seeds

1tbsp almond butter

2 teaspoons maca powder

1/4tsp ground cinnamon

a generous pinch each of chilli flakes and pink himalayan salt

Place all the ingredients in a nutribullet or blender. Add 3 or 4 cubes of ice and about half a pint of cold water, or up to the line in a medium nutribullet cup. Blend until the mixture looks smooth and creamy. Enjoy immediately whilst still fresh and packed full of goodness! This make a very generous serving for one but could also be shared!

If you find your blender isn’t powerful enough to process the seeds then use milled flax seeds instead of whole ones.

Find a link to NutriBullet on my Favourite Equipment page

Baked Cherry Tomatoes

Published by sarahshealthyappetite

Here’s another quick post to use up the end of another summer favourite before we reap the autumn harvest of earthy squash, root vegetables and orchard fruits.

If like me you’re lucky enough to occasionally be handed delicious fresh homegrown produce from family and friends gardens then this recipe could be for you! My parents gave me a bag full of tomatoes last weekend as they’ve had a bumper crop this year. They were cherry tomatoes, so I decided to roast them for supper to serve with a quinoa salad and some chargrilled vegetables. The flavour is so amazing as the roasting really enhances the natural sweetness of the tomatoes and the delicious garlicky juices soaked into the quinoa and was eagerly mopped up with some warm crusty bread.

Sadly the home grow tomato season is very nearly over so I’ll be making these with bought tomatoes when my supply has run out!

The recipe is so simple and quick. Wash and dry the tomatoes and pile them into an ovenproof dish. Drizzle over a little olive oil and balsamic vinegar, season well with sea salt and freshly ground black pepper. Peel and thinly slice a couple of garlic cloves and scatter over the tomatoes with a generous pinch of dried thyme. Bake in a hot oven about 220ºC for about 25 minutes until the tomatoes are cooked through but still retaining their shape and beginning to brown on top. There should be a lot of delicious bubbling juices pooled around the tomatoes.

These Baked Cherry Tomatoes are perfect for breakfast or a simple lunch served on a chunk of lightly toasted crusty bread. Try them with a quinoa or lentil salad, or as a perfect alternative to a bought tomato ketchup with grilled meats or sausages. If you don’t manage to eat them all, cool completely and store in the fridge to eat the next day.

Roasted Strawberries (& Figs)

Published by sarahshealthyappetite

Not a throw back to summer but rather an attempt to make it last longer! My aim with this recipe was to try to jazz up some end of season strawberries that are beginning to lose their flavour and colour, then I noticed a couple of ripe figs in the garden. Now I’m not usually very lucky at timing picking the figs as most of them get eaten by birds and insects before I realise they’re ripe! But having picked them I was determined they weren’t going to sit on the fruit bowl, so they became the perfect addition to the strawberries in this recipe, adding some valuable fibre too. This is completely optional so please don’t go hunting around for figs to include here as the recipe is perfect with just strawberries.

I think the whole family was amazed by the result of roasting the strawberries for such a short time. The secret ingredient, a sprinkling of balsamic vinegar, helps to caramelise the juices into a rich syrup and adds an amazing flavour. There is no added sugar in this recipe but its amazing how juicy and sweet the strawberries become.

We had them with a delicious Yeo Valley organic Greek yogurt and a sprinkling of chopped pistachio nuts but there are so many ways you could serve them. They make the most amazing topping for your morning porridge with some nuts and seeds or a spoonful of almond or cashew nut butter and a sprinkling of ground cinnamon, the perfect no added sugar breakfast. Try spooned over ice cream (as a treat) or better still a coconut yogurt or coconut ice cream from Coconut Collabrative. For a great savoury idea sprinkle over a salad leaves with a crumbly goats cheese and toasted pinenuts.

So don’t avoid those less than rosy strawberries, try this instead. Your kitchen will fill with the delicious smell, like homemade strawberry jam and you may even begin to believe that summer could last a little longer!

This recipe is so simple. Preheat your oven to about 220ºC. Wash, dry and remove the stalks from a large punnet of strawberries. Wash and quarter the figs if you’re using them. Scatter the fruit over a small baking sheet.

Drizzle over about 1tbsp balsamic vinegar and place on the top shelf of the hot oven for about 10 minutes. The strawberries will begin to soften but still retain their shape and the juices begin to caramelise a little around the fruit. Don’t be tempted to leave them in too long as the berries continues to soften when they’re moved from the oven. The image at the top of the recipe shows what they should look like as they come out of the oven.

Leave the fruit on the baking sheet for about 10 minutes and you’ll notice that even more juices will come out of the strawberries and turn into a delicious syrup. Transfer to a bowl with all the juices and serve warm.

If you add a little fresh mint to the fruit as you transfer them to a bowl it gives the syrup an amazing freshness and warmth.

I would try and serve these on the day they’re made as the strawberries begin to lose their colour.

We enjoyed our Roasted Strawberries & Figs with Greek yogurt and pistachio nuts. I may also make some more this weekend and try putting one in the bottom of a glass with a little Prosecco! I’ll let you know how that goes! Cheers!

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