Grilled peaches with whiskey brown butter
Place 60g butter in a saucepan set over a medium heat. Allow it to melt, then foam. After 2-3 minutes, the foaming will subside and the butter will have browned. Remove the pan from the heat and, standing back, carefully add 60ml whiskey. Stir in 100g brown sugar and return to a medium-high heat. Let the sugar dissolve and the sauce boil for five minutes. Preheat a barbecue or griddle pan to a medium-high heat. Halve 4 peaches and remove the pits. Place the peaches, cut side-down, into the sauce for 30-40 seconds to coat the surface. Move the peaches to the barbecue or griddle pan and cook for 3-4 minutes per side until they soften and their outsides begin to caramelise. Serve the peaches drizzled with the whiskey brown butter with whipped cream on the side. Scatter with chopped pistachios or pecan nuts, if desired.
In a blender, combine 250ml unsweetened almond milk, 4 tbsp oats, 6 hulled and chopped strawberries, 1 tsp chia seeds and 1 tbsp orange juice. Blend until smooth. Pour into two large glasses, filling them about halfway. Give the blender a quick rinse. In the blender, combine 120ml orange juice, 3 pitted, chopped apricots, 1 medium banana, 1 tbsp honey and ¼ tsp grated fresh ginger. Blend until smooth. Pour this mixture over the pink layer in the glasses to create a sunrise effect. Serve immediately.
Remove the zest from 1 orange in wide strips using a vegetable peeler. Place the zest in a saucepan and squeeze in the juice of the orange. Whisk in 4 tbsp rice vinegar, 6 tbsp honey and 200ml red wine. Add 6 sprigs of fresh mint, place over a medium-high heat and cook for 12-15 minutes until syrupy. Add 2 peeled, pitted and chopped plums and cook for 4-5 minutes longer until slightly soft. Remove from the heat and discard the mint. Stir in a knob of butter and season to taste with salt and black pepper. Serve the plum sauce with duck or pork.