Peach

With blanched peaches, elderflower liqueur and rye whiskey, this is better than your average Christmas punch. Recipe and photography by Bauer Syndication.

This non-alcoholic Appleini is a clever take on a timeless classic cocktail known as the Bellini. This brunch starter is perfect for any gathering of friends and family.

Ice ice cold... baby. Refreshing and delicious smoothie with papaya, peaches and raspberries - perfect for summer!

When peaches aren’t dangling from trees or being bitten into they should be waiting for you like golden orbs of summertime carefully packed into jars for enjoyment all year round. Sadly with the pace of life for most of us, time to pack and preserve them is scarce. This peachy chutney, however, can be made and eaten all year round thanks to the convenience of tinned peaches in juice. Serve this chunky peach chutney with a large wedge of Dutch walnut gouda, grilled peach halves if they are in season, and plenty of salty pancetta or dried ham. Photograph by Jani Shepherd

We’ve been brushing up on our bruschetta skills with help from master Italian chef Crusoe the dachshund. Four adorable minutes is all it takes to make authentic bruschetta – and learn how to pronounce it properly, too. Enjoy.

I’ve designed these little open grilled-bread sandwiches or bruschetta (pronounced brusketta in Italian) around the common French practice of wrapping salty air-dried ham around fruit, usually melon. I’ve given it a Kiwi twist by chucking peach slices on the barbecue, which lends a wonderful, smoky, caramel note. Add peppery rocket, creamy goat’s cheese and salty cured ham and you’ve got one swanky wee dish. Photograph by Jani Shepherd. This is a light meal in the French Pro­vençal style; just add a balmy evening, your sweetheart and a glass or two of chilled rosé.