Serves 4

6 green cardamom pods

400ml can reduced fat coconut milk

75g castor sugar

150g Arborio Risotto rice

2 peaches, stoned then cut into 8 slices per peach

25g soft brown sugar

2Tbsp  Peach vinegar

25g shelled pistachios, chopped


1.  Split the cardamom pods and remove the seeds.  Discard the pods.  In a mortar and pestle or using the end of a rolling pin, crush the seeds to form a coarse powder.  Place the coconut milk with 400ml cold water in a pan, then stir in the cardamom powder and caster sugar.  Heat gently until the sugar dissolves, then bring to the boil.  Reduce the heat to a simmer.

2.  Place the rice in another pan and stir in a third of the warm coconut milk.  Bring to a simmer, stirring constantly until nearly all the coconut milk has been absorbed.  Gradually add the rest of the milk, a ladle at a time, stirring constantly making sure that each addition has been fully absorbed.  Continue until the rice is tender (about 20 minutes).

3.  Toss the peach slices gently with the brown sugar and vinegar to evenly coat, then place in a small hot frying pan for 2-3 minutes, turning so that the sugar begins to caramelise.  Spoon the rice pudding into bowls, then top each with 4  caramelised peach slices and sprinkle with the pistachios.





   Serves 4


   200g / 10oz asparagus spears

   1 litre / 1¾ pint vegetable stock

   2 Tbsp olive oil

   85g / 2 oz butter

   1 large onion, finely chopped

   2 cloves garlic, finely chopped

   350g / 12oz arborio rice

   150ml / 5 fl oz dry white wine

   115g / 4oz frozen peas

   grated zest and juice of 1 lemon

   55g / 2oz parmesan, freshly grated

   1  Tbsp  Peach Vinegar 

   1 Tbsp fresh thyme, plus extra to garnish

   salt & freshly ground black pepper

   freshly grated nutmeg

   200g / 7oz mascarpone


1.  Cut the asparagus spears into 5cm/2inch pieces.  Bring the stock to the boil, add the asparagus spears and cook for 2 minutes, then remove them from the stock with a slotted spoon and set aside.  Reserve the stock and leave on a very low heat.

2.  Heat the oil in a large frying pan, add the butter and, when foaming, stir in the onion and fry over a low heat until softened.  Add the garlic and cook for 1 minute.  Add the rice and stir until well coated with oil and butter. 

3.  Pour in the wine and cook stirring, until it has been absorbed.  Add the hot stock a little at a time, stirring constantly, allowing the rice to absorb the liquid before adding more.  When half the stock has been added, add the peas.  Continue to add the stock, stirring all the time, until the risotto is creamy, and rice is just tender (20-30 minutes).

4.  Add the lemon zest, lemon juice, vinegar, parmesan and thyme leaves, then season with salt, pepper and nutmeg.  Stir in three quarters of the mascarpone and the asparagus spears and cook for a further 1-2 minutes.  Serve with the remaining mascarpone dotted on top and a sprinkling of thyme leaves and pepper.     


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