Prep time:

Cooking time:

Total time:

Serves: 6

4 ripe nectarines (sliced into wedges)

80g Parma ham or Prosciutto

100g salad leaves/rocket

50g toasted pine nuts

6tbsp rapeseed or olive oil (we like Pure Kent Oak Smoked Rapeseed Oil)

125g local goats’ cheese (we like The Traditional Cheese Dairy’s ‘Stonegate’)

A delightful combination of summer flavours from Nicci Gurr.

Wash and spin the salad leaves. Wrap the wedges of nectarine with the strips of Parma ham and place randomly over the leaves. Crumble the goats’ cheese on top and sprinkle with the toasted pine nuts. Serve with a simple dressing of rapeseed or olive oil.

Rhubarb & pistachio loaf cake

Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...

Spring onion, walnut & sundried tomato sourdough

Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...

Rhubarb & pistachio scones

Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...