This quick and easy dessert feels refined and tastes divine. They say oppposites attract and the  blood orange is a perfect partner for the creamy Panna Cotta. With only a handful of ingredients, it's deliciously simple, although a chill time of at least 4 hours is needed to make sure it sets.

This is a deliciously simple recipe in which veg can be substituted based on what you have in the fridge, and you can use salmon instead of trout if preferred. The veg will cook in the tart so must be cut small.
INGREDIENTS: 
4 medium eggs beaten
5 medium new potatoes, halved
Edamame beans (or any chopped green veg like broccoli)
120g smoked trout
a handful of chopped parsley or dill
​75ml soured cream

METHOD:
Pre heat oven to 150 degrees Celcius
Cook the potatoes in boiling salted water for 10 minutes, strain and set aside to cool for a few minutes. Cook any frozen veg for 7 minutes in the potato water.
If using fresh veg add to the beaten egg along with half the trout and fresh herbs. 
Slice potatoes into disks and layer in an oven proof dish or frying pan with metal handle that has been lightly greased.
Carefull pour over the egg mixture.
Bake in oven for 15 minutes or until set. Cool for 15 minutes and then top with the soured cream, remaining trout and a sprinkle of herbs before serving.  

These are incredibly easy to bake, and perfect for picnics or as a savoury element to afternoon tea. 
Ingredients:

• 160g sweetcorn or peas - either from frozen, tinned or fresh.
• 60g butter
• 100g polenta
• 100g plain flour
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 1/2 tsp salt
• 80g strong hard grated cheese
• 25g pack of chives - chopped
• 2 eggs
• 284 ml of buttermilk
• grind of pepper

Method:

• Pre-heat theb oven to 200 degrees C (180 fan) or Gas Mark 6. 
• melt the butter
• use a balloon whisk to combine this with the eggs and milk
• Mix the polenta, flour, baking powder, bicarb of soda and salt and then add the chesse, chives, sweetcorn/peas
• Add the wet ingredients to the flour mixture
• Stir and spoon into about 12 muffin cases
• bake for about 20 minutes
• eat when cooled a little or cold. Add a smear of butter for luxury.

I'm all for making use of seasonal ingredients right now, and spending less time at the stove too - got to make the most of the sunshine! Here's a delicious, simple and fresh mousse. the recipe is based on one from Waitrose - hope you enjoy.

Do you like the glasses? They belonged to my grandmother and came from a punch bowl set. Cute aren’t they! 
Recipe:
300g strawberries, 200g raspberries, 100g caster sugar, 3 leaves gelatine, 250ml double cream, zest of 1 lemon. Some spare fruit to serve, along with mint leaves and 2 crumbled shortbread fingers. 
Method: put raspberries and strawberries into a food processor or blender and whizz to purée. Push though a sieve into a pan, stir in sugar and heat until simmering. (Do not boil)
Soak gelatine in cold water for 5-7 min. 
Remove purée from heat and add the gelatine leaves (squeeze out water) and stir until dissolved. Cool in a bowl for about an hour. Whisk the double cream and lemon zest until forms soft peaks and stir into the berry mixture. Divide into 4 glasses and chill overnight. Serve with fresh fruit, mint and crumbled shortbread