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from Jamie Oliver

Summer fruit, elderflower and Prosecco jelly

This is a great dessert that is really tasty. It freshens the palate and you can make it before you need it − it keeps for about four or five days. You can make one large jelly in a tureen mould or dish, or you can do individual ones. Use any combination of fruit, but not pineapple or kiwi fruit, as the jelly won't set if you do.

Fruit & Prosecco Jelly | Fruit Recipes | Jamie Oliver Recipes

jamieoliver.com

Fillet of cod with a spicy red pesto

itv.com

from Food

Salmon with salsa verde and asparagus

Dean Edwards cooks up a delicious salmon dish seved with seasonal asparagus and a tangy salsa verde.

Salmon with salsa verde and asparagus

itv.com

from Food

Asparagus and gruyère tart

This recipe uses four cheeses and seasonal asparagus to create a creamy home-baked tart. Jon Rotheram serves it up with a fresh watercress and roasted tomato salad.

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