Method

1. Preheat oven to 200C. Cook honey in a small sauce pan over medium-high heat until dark caramel in colour (10 minutes), remove from heat and let bubbles subside. Pour the caramel in a 25 cm-diameter cake form. Arrange pears over caramel, to fit snugly, and stand until cool.

2. Meanwhile, using a plate slightly larger than the cake form as a template, cut a round of pastry. Place over pears, tucking in edges, then bake until pastry is risen and dark golden (35 minutes).

3. Let the cake rest for 5-10 minutes, then place a large serving plate over the form and carefully invert onto plate (be very careful, the caramel will be hot).

4. Serve immediately with vanilla ice-cream.

Method

Make the galette crust:

1. In a large bowl, use a rubber spatula to mix together the flour, salt and sugar.
2. Add the butter and rub it with your fingertips into the flour until the mixture forms a soft, sandy texture.
3. Add 7 tablespoons of the ice-cold water, one tablespoon at a time, mixing it with a rubber spatula to incorporate, until the dough is no longer dry and crumbly, and there are no white streaks of flour visible. If the dough is still pretty crumbly, add the remaining tablespoon of water.
4. Form the dough into a ball with your hands, wrap into transparent click film and place in the refrigerator (for at least 15 minutes, or up to 1 hour) while you prepare the galette filling.

For the galette filling:

1. In a large bowl, mix together almond flower, egg, sugar and milk until into a thick, sticky paste.

For the topping:

1. Wash and cut the apricots, strawberries and blackberries.

To assemble:

1. Heat the oven to 200C. Place a large piece of parchment paper on a work surface and dust with flour. Flour a rolling pin. Transfer the chilled galette dough onto the parchment paper and roll it out into a circle. Trim the edges.
2. Transfer the parchment paper and the dough onto a sheet pan.
3. Spread the almond mixture onto the dough, leaving about 2cm of a border from the edge of the crust. Top with the apricot slices, forming a circular pattern. Add 2 strawberry circles in the middle and arrange the remaining fruit – apricot slices, blackberry slices and blueberries. Brush maple syrup on top of the fruit and sprinkle all over with vanilla sugar.
4. Fold over the edges of the crust and brush the exposed edges with milk. Sprinkle the crust with coconut sugar and place in the oven. Bake for 45 minutes, or until the edges are golden.
5. Once the galette has cooled, drizzle Agave syrup on top and serve.

Method

1. Put the carrots and fennel in a pan with the oil, sugar, wine vinegar, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender.

2. Peel and cut the potatoes. Put in a dish suitable for a microwave oven with a little water and boil for 10 minutes on 700W.

3. For each papillote, cut two aluminum foil sheets. Lay them one on top of the other like a cross. Divide the vegetables between each papillote, starting with the potatoes, then the carrots and fennel. Top each with a sea bass fillet and few thin slices of butter. Scatter a few marjoram leaves and a little lemon juice, then season the fish with a little salt and pepper. Fold the paper and seal in the fish, forming a square.

4. Heat oven to 200C. Put the parcels on a baking sheet and bake for 15-20 mins (depending on the thickness of the fish). Serve in their foil and top with some more fresh marjoram leaves.

You’ll start by mixing 3 cups white flour, 1 teaspoon salt, 1/2 teaspoon yeast, and 1.5 cups of warm water in a bowl. Use a wooden spoon and just mix until everything’s combined, probably less than a minute. No kneading, and no worries it if looks like a shaggy mess. It’s ok. Cover with plastic wrap and leave at room temperature for 8-24 hours. It will get all bubbly. About 90 minutes before you’d like to serve it, turn the dough out onto a well-floured surface. Form it into a ball by pulling the four sides into the centre and flipping the bread over. Let it rest for 30 minutes.

In the meantime, turn on the oven to 230C degrees and put whatever dish you’ll cook it in inside the oven to preheat. You can use a dutch oven, or the crock from your slow-cooker, or a casserole dish with high sides, or an oven safe pot…pretty much anything that’s oven safe and has high sides will work. After the dough has rested and oven has preheated 30 minutes, use a sharp knife to slash across the top of the dough. Spray your baking dish with nonstick spray, pick up the dough with floured hands, and plop it in. Cover the dish with a lid and put it in the oven.

Bake covered for 30 minutes, then uncover and bake 30 minutes more until top is nicely browned. I like to let it cool for at least 15 minutes before I slice, but sometimes I simply cannot wait. There is nothing like a warm slice of bread covered with home made strawberry jam!

Method