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Ravinder Bhogal’s Recipes For Cooking With Peaches | Summer food and drink

lIf you’re lucky enough to get a peach that’s rosy, spotless, and ripe, you’ll sink your teeth into it and instantly enjoy its sublime sweetness, without any embellishments. There’s little you can add to a perfect peach to enhance its uninhibited juiciness, fragrant perfume and luscious flesh, but peach-like perfection in the UK is a rarity as imported fruit is generally picked before ripe to to prevent bruising. For those pesky peaches that refuse to soften, apply heat: roasting, poaching, or roasting will help bring out their natural honeyed sweetness and aroma.

Grilled peach and feta fattoush (top photo)

This is a reworked classic salad that uses stale bread to eat frugally. Boosted by the addition of warm, roasted peaches and salty feta, it feels particularly luscious.

Preparation 20 minutes
Cook 5 minutes
Serves 4-6

About 250 ml rapeseed oilto fry
2 Lebanese one-day flatbreads or pittacut into shards
3 white peachesstoned and cut into wedges
sea ​​salt and black pepper
100 ml extra virgin olive oil
plus 1 tablespoon for sprinkling (I love Zaytoun’s Unfiltered)
300 g vine tomatoes or small cherry tomatoeshalved
2 Lebanese cucumbersminced meat
1 small bunch of flat-leaf parsleycoarsely chopped
1 small bunch of mint leavespicked and roughly chopped
8 radishesthin sliced
200g feta
1 tablespoon sumac
2 tablespoon lemon juice

Place the canola oil in a large pan over medium heat and, when hot, add half of the bread and cook for 15-20 seconds until golden brown. Drain on absorbent paper and repeat with the remaining bread.

Make a grill pan very hot. Season the peaches and drizzle with a tablespoon of extra virgin olive oil, grill on both sides until charred and streaked, then let cool slightly.

In a large bowl, combine the grilled peaches with the tomatoes, cucumber, parsley, mint and radish. Break the pieces of bread into coarse pieces, crumble the feta and mix both with the salad ingredients. Sprinkle over the sumac, season and dress with the remaining extra virgin olive oil and lemon juice. Mix gently to combine and serve immediately.

Fragrant chicken and peach pilaf with cashew nuts

Ravinder Bhogal's Chicken and Peach Pilaf.

The marriage of sweet peaches and juicy chicken thighs is a fragrant revelation.

Preparation 10 minutes
Cook 40 minutes
Serves 6

2 tablespoon of ghee
800g skinless and boneless chicken thighscut into bite-sized chunks
1 onionpeeled and cut into half moons
100 g cashew nutss
1 cinnamon quillsplit up
1
tablespoon honey
3 peaches
stoned and in fours
1
tsp ground ginger, coriander and cumin
300 grams basmati rice
Sea salttaste
750ml hot chicken stock
1 large pinch saffron threads soaked in 60ml hot milk

To serve
1 handful crispy shallots
1 handful finely chopped coriander

Melt a tablespoon of the ghee in a frying pan over medium heat and brown the chicken pieces on all sides. Place the chicken on a plate, add the onions to the pan and fry over low heat until caramelized. Add the cashews and cinnamon and cook, stirring, until toasted, then transfer to a plate.

Add another tablespoon of ghee and the honey to the pan, let them bubble for a minute, then gently add the peaches and cook for about three minutes, turning halfway through, until caramelized and tender but still holding their shape. Remove from pan and set aside.

Return the chicken and onion mixture to the pan, stir in the ground ginger, coriander and cumin and cook for about two minutes, until fragrant. Sprinkle over the rice, season and roast for about two minutes, until it starts to stick to the bottom of the pan, then pour in the hot stock, cover, turn the heat down and simmer for 10 minutes, until the rice has absorbed the stock. Remove the pan from the heat, put the peaches back in, cover again, and let the rice steam for another three or four minutes.

Drizzle over the saffron milk before serving so that some of the rice is colored and some is still white, then sprinkle over the shallots and coriander.