Method

Boil some water with a little salt and cook the broad beans which you will have podded for about 6-8 minutes. Drain and cool down the beans in cold water, then shell the broad beans by removing the thick outer skin, and put in a salad bowl.

Finely slice the fennel including the tops, wash the rocket and add to the salad bowl.
Slice the peaches in half, then cross-wise to create segments as you would with an orange. Add these to the bowl as well.

Shave the cheese, as much as you like, and finally dress with olive oil, lemon juice, salt and freshly milled pepper.

Method

1. In a hot pan, char-grill sliced onions, courgettes and fennel Put the cooked veg in a bowl with salt, pepper, olive oil, rosemary and lemon juice to marinate.

2. Grill or barbeque your burgers. Lay a slice of hard goats cheese on each burger and place in a fresh ciabattino. Top with the vegetables followed by mayonnaise, and serve.

Optional – any or combination:

Ginger, cinnamon, clove, cumin, vanilla bean or essence, toasted flaked almonds

Method

Cut up the rhubarb and fruit into large chunks, place into a saucepan and add about 250ml of water and all the sugar. If using any of the optional ingredients, add at this time (a few pinches is enough to give a gentle flavour). Turn on low heat and cook for about 15-20 minutes. Once cooked cool outside of the fridge and serve with plain yoghurt, ice cream or on its own with some good biscuits. It will keep in the fridge for a few days.

If you like, replace some of the water with a liquor of your choice – rum is very good, as is whiskey.