Making the most of fresh eggs and summer fruit

Henrietta Balcon celebrates the season of abundance

At last summer has arrived. We now have an abundance of wonderful vegetables and fruit. Asparagus are still in season until the longest day this month, the Summer Solstice. It’s a wonderful time of year to forage for fruit and veg. Elderflowers are blooming and syrup or wine can be made. Samphire and blackcurrants redcurrants. So much fruit to enjoy. Get your BBQ’s out and enjoy all the summer sun and the wonderful long evenings.

DAIRY-FREE IS DELICIOUS

Not everyone can eat dairy, nuts and wheat and there are other allergies and intolerances. All my recipes can be adjusted for people with food intolerances. I cannot tolerate any dairy so all my recipes that I am going to eat, are cooked with Dairy- free products. I am sure that you would never guess the difference. The Editor has tasted some recipes and she couldn’t tell.

Meringues are a favourite with leftover egg whites from my eggs. I love making them. l hate wasting food. They are a wonderful base for using all that summer fruit such as in Pavlova. (You can freeze surplus egg whites as well).

MERINGUES

Method

Set the oven at 100C fan gas mark 1

Line a baking sheet with Greaseproof paper