CHICKEN AND NECTARINE SALAD WITH CUMIN

This sweet and savoury mixture is also tasty on a bap, pitta, ciabatta, or flour wrap. Serves 4 as a salad.

2 teaspoons cumin seeds
3 tablespoons mayonnaise or plain yoghurt
2 tablespoons fresh lemon juice
4 big handfuls shredded or diced cooked chicken
2 nectarines, diced
1/2 red onion, finely chopped
1 handful slivered almonds, toasted
Chopped lettuce (enough for 4 salads)
Salt and pepper to taste

Toast the cumin in a small frying pan over medium heat until slightly darkened and fragrant, about 1 minute. Transfer to a small bowl. Add the mayonnaise and lemon juice, and mix until smooth. Toss the chicken, nectarines, and onion in a separate bowl, then stir in the dressing. Season with salt and pepper. Spoon the mixture over the lettuce leaves and sprinkle with the almonds.

SPICED NECTARINE CAKE

This can also be made with peaches or apricots.

150 g unsalted butter, room temperature 100 g & 3 tablespoons sugar 2 eggs, 1 tablespoon fresh lemon juice 1 ½ teaspoons grated lemon peel 125 g & self-raising flour 3 medium nectarines, halved and thinly sliced ¾ teaspoon ground cinnamon

Preheat your oven to 180°C, 350°F, gas mark 4. Butter a 9-inch springform pan. With a whisk or electric mixer, beat the butter in a large bowl until it is fluffy. Add 100 g sugar and beat until it is blended. Beat in the eggs 1 at a time, then add the lemon juice and peel. Beat in the flour until the mixture is smooth. Spread the batter evenly in the buttered pan. Arrange the nectarine slices on top of the batter in concentric circles, covering the cake completely; press the pieces in a bit to make sure they stick. Mix the cinnamon and remaining sugar in a small bowl and sprinkle them over the cake. Bake the cake until golden and a skewer or knife comes out clean: it should take about 1 hour to cook through. Once it’s done cut around the cake to loosen it from the tin and remove the pan sides. Serve it slightly warm or at room temperature, with cream.