Crab & tangled asparagus salad on toast
Shave asparagus into ribbons to top Tom Kerridge's crab on toast – it isn’t something you see often and gives the dish a chef's touch. It makes a lovely starter
Peach & raspberry fruit salad with mascarpone
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 2 ripe peachesor nectarines
- 50g caster sugar
- 1 tsp lemon thymeleaves
- 100g mascarpone
- 100ml double cream
- drop vanilla extract
- 16 raspberrieshalved
- small handful pistachiosroughly chopped
- 1 tbsp maple syrup
Nutrition: Per serving
- kcal337
- fat26g
- saturates16g
- carbs21g
- sugars20g
- fibre2g
- protein3g
- salt0.1g
Method
step 1
Stone and finely slice the peaches or nectarines and arrange the slices over four plates. Sprinkle over a little of the sugar and scatter over most of the thyme leaves.
step 2
Whisk together the mascarpone, cream, vanilla extract and the remaining sugar in a bowl until light and fluffy. Spoon or pipe blobs of the mixture over the peaches or nectarines and arrange the raspberries over the plates. Finish with a scattering of pistachios, the remaining thyme leaves and a drizzle of maple syrup to serve.
