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With the benefit of using a handful of our pre-made core ingredients, you could look like a professional when you serve up this Danish Festive Berry Sponge! Ingredients  1 Phillippa’s Sponge Cake 300 ml pure cream, whipped to firm peaks 3-4 Phillippa’s Hazelnut* Macaroons, very finely crushed 1⁄2 jar Phillippa’s Raspberry Jam or Phillippa’s Strawberry jewels punnet strawberries (about 10 large, hulled) A few sprigs fresh redcurrants 4 tbsps very coarsely grated dark chocolate Method Fold crushed macaroon crumbs into the whipped cream. Keep chilled. Using a long bread/ pastry knife, cut the sponge into 3 equal rounds, horizontally. Spread...

Add a pop of festive colour to your feast with this lovely Roast Cherry Tomato Salad with Burrata. The freshness of basil elevates this dish. A pot of well-tended basil, growing close to the kitchen will reward you with fresh basil all summer long! Ingredients 600g colourful cherry tomatoes 2 tbsp Salute Olive Oil 1 burrata cheese 1⁄2 cup loosely packed fresh basil 1 tsp sugar pepper & salt 100g rocket or baby spinach 3 tbsp Phillippa’s Dijon and Red Wine Vinaigrette. Method Put tomatoes in a single layer in a baking tray, toss in olive oil and pepper. Grill...

Fresh and festive, this Cured Zucchini Salad with Pickled Red Onion is simple and flavoursome. You'll also find the recipe for making the pickled onion below, which you can make and use in a variety of dishes, for weeks! Ingredients 3 medium zucchini – 650g, sliced into very thin circles 1 tbsp Flaky salt 1⁄4 cup Salute semi-dried black olives – halved and pitted 2 tbsps pickled red onion 3 tbsps Salute Extra Virgin Olive Oil (you can use the oil from the olives) fresh dill, chopped or picked into small pieces 180g crumbled barrel aged feta, optional 100g mixed...

This Candied Walnut Pear Salad is a lovely, simple summery salad. The candied walnuts are the hero and, as always, the success of a salad lies in the seasoning and in the quality and freshness of the ingredients - enjoy while pears are in season! Ingredients 1⁄2 cup Phillippa’s Soy-Candied Walnuts (see below) 1 medium firm ripe pear 1 tbsp lemon juice 100g rocket or mixed leaves 4 tbsp Phillippa’s Honey Vinaigrette 2 tbsp fresh mint Method Cut pears into quarters and slice thinly. Coat in lemon juice, set aside. Put leaves into the base of a shallow salad bowl, layer...