Simply peachy

Indulge yourself in these lusciously sweet and savoury dishes that combine seasonal peaches with creamy combos of soft cheeses, yogurt or double cream

Peach & raspberry trifle

Serves 6-8 Prep 30 mins plus chilling No cook VEGETARIAN

4 peaches, destoned, 1 cut into wedges and the rest chopped

200g raspberries

100ml rum

200ml peach juice

1 madeira cake

2-3 tbsp seedless raspberry jam

250g mascarpone

4 tbsp lemon curd

300ml double cream

1 Mix the chopped peaches with the raspberries, rum and peach juice. Cut the cake into slices and make sandwiches with the jam, then cut these into cubes. Divide the cake cubes between six or eight small glasses and spoon some fruit mixture into each, letting the juice soak into the sponge.

2 Beat the mascarpone and lemon curd together in a bowl. In a separate bowl, whip the cream into soft peaks. Fold half of the cream into the mascarpone mix and spoon some onto the fruit. Whip the cream a little more and finish off the trifles with a spoonful of cream and the remaining peach wedges. Chill until ready to serve.

PER SERVING (8) 527 kcals, fat 35g, saturates 22g, carbs 39g, fibre 2.3g, protein 5g, salt 0.4g

Italian flatbreads with peach, prosciutto & mozzarella

Serves 6 Prep 35 mins plus proving Cook 15 mins

2 red onions, cut into thin wedges, then layers separated

olive oil, for drizzling

1 tsp golden caster sugar

1 tbsp balsamic vinegar, plus a few extra drops (optional)

200g crème fraîche

25g parmesan, finely grated grating of nutmeg

2 ripe peaches, destoned and thinly sliced

100g prosciutto

2 x 125g balls mozzarella

½ small bunch of basil

FOR THE DOUGH

7g sachet fast-action dried yeast

½ tsp golden caster sugar

350g strong bread flour, plus extra for dusting

50ml olive oil, plus extra for the bowl