Recipes: Natasha Corrett

Summer pudding (pictured above)

Serves 6-8

Ingredients:
250g raspberries
250g strawberries
120g blackcurrants
120g blueberries
3 tbsp agave syrup
zest and juice of 1/2 lime
6–8 slices gluten-free bread

Place the fruit, agave syrup and lime juice in a pan with 2 tablespoons water and simmer over a gentle heat for 4 minutes. The raspberries should have broken down and lots of delicious juice should be gathering at the bottom of the pan. Set a sieve over a bowl and drain the fruit.

Cut the crusts off the bread so that you have rectangles about 5cm wide and 10cm long. These will be used to line a 1 litre pudding bowl. Take one piece of bread at a time, dip it in the fruit juice and then place it up the side of the bowl. Repeat until you have gone all around the bowl, making sure that there are no gaps between each slice of bread. You might need to push the sides of each slice together a bit or cut some smaller fingers of bread to bridge any gaps. Finally, using a cutter, cut a circle of bread to fill the base of the bowl – use any offcuts to bridge further gaps as you don’t want any of the fruit to escape.

Once the bowl is lined, pour the fruit and remaining juice into the centre of the bowl, then cover with more bread so as to seal the pudding.

The next step is to refrigerate the pudding overnight with a weight on top. I use a sideplate with an apple or two on top. The liquid should not overflow from the pudding, but put a plate under the bowl in the fridge just in case – you can always drizzle any overflow on top of the pudding when you serve.

Remove the pudding from the fridge when you are ready to serve and carefully flip it onto a plate. Drizzle any leftover juice on top and scatter the plate with some more berries and chopped mint.

Serve with a dollop of yoghurt.

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Middle eastern potato salad

Serves 2-4