“There’s nothing I love more than cooking for friends and family. 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 the summer, so I love creating these scones for a twist on an afternoon tea classic. They’re light and fluffy and the peaches add a beautiful sweetness.
“This butternut squash and pineapple curry 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 summer dinner.
“You can’t go wrong with a classic pavlova for the ultimate dessert, and this one is great for an impressive but easy-on-the-budget option and can be whipped together in a few steps.”
PEACH SCONES
INGREDIENTS
1 tin (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, plus a little extra Clotted cream, to serve
This story is from the July 31, 2023 edition of New UK.
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This story is from the July 31, 2023 edition of New UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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