Healthy Fruity recipes

For August our Chefs have created these exciting recipes incorporating more uncommon fruits in new ways. Both sweet and savoury these recipes will help you achieve your five a day.

Pomegranate Pimm's

Add an extra fruity twist to this classic summer drink with pomegranate juice and seeds - double up the quantities to please a crowd.


200ml Pimm's

200ml pomegranate juice

15cm chunk of cucumber

100g pomegranate seeds

600ml chilled lemonade


Mix the Pimm’s and pomegranate juice in a big jug and leave in the fridge to chill. Dice the cucumber. Tip the cucumber and pomegranate seeds into a jug. When you’re ready to serve, stir the chilled lemonade into the Pimm’s mix and add some ice to the prepared glasses.


Chopped herb & pomegranate salad

A deep green side salad of parsley, dill and mint scattered with sweet fruit and crunchy cucumber.


Juice and zest 1 lemon

1 tbsp pomegranate molasses

1 tbsp olive oil

1 tsp sugar

1 Cucumber, deseeded and finely chopped

2 large tomatoes, deseeded and finely chopped

Seeds from 1 pomegranate

Small bunch parsley, chopped

Small bunch dill, chopped

Small bunch mint, chopped


In a large bowl, whisk together the lemon zest and juice, pomegranate molasses, olive oil, sugar and some seasoning.

Add cucumbers, tomatoes, deseeded and finely chopped, pomegranate seeds and parsley, dill and mint. Toss everything together and serve.


Sticky cinnamon figs

 A simple and stylish nutty fig pudding ready in just 10 minutes.


8 ripe figs

1 large knob of butter

4 tbsp clear honey

1 handful shelled pistachio nuts or almonds

1 tsp ground cinnamon or mixed spice

Mascarpone or Greek yogurt, to serve


Heat grill to medium high. Cut a deep cross in the top of each fig then ease the top apart like a flower. Sit the figs in a baking dish and drop a small piece of the butter into the centre of each fruit. Drizzle the honey over the figs, then sprinkle with the nuts and spice.

Grill for 5 mins until figs are softened and the honey and butter make a sticky sauce in the bottom of the dish. Serve warm, with dollops of mascarpone or yogurt.


Moroccan roast chicken with apricots

Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment.


2 small chicken

6 tbsp olive oil

1 small bunch coriander

2 tbsp sumac

1 tbsp cumin seed

1 tbsp fennel seed

1 tbsp Fennel seeds

2 tsp chilli flakes

2 garlic cloves

2 lemons, zest and juice

4 tbsp pomegranate molasses

250g natural yogurt, mixed with 1-2 pinches saffron, to serve

For the apricots

12 apricots, halved and stoned

2 preserved lemons, rinsed, seeds removed, finely chopped

3 tbsp clear honey

1 tbsp orange blossom water

4 tbsp white wine vinegar


Spatchcock the chickens – see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.

Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.

Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.