Feeling peachy? Then look no further! This fabulous fruit can be used to create a vast array of tasty and colourful dishes, as Craft Guild of Chefs National Young Chef of the Year 2014 finalist April Lily Partridge demonstrates…

1. Peach, Raspberry and Almond Pavlova

1 meringue nest

½ tsp icing sugar

50ml whipping cream

⅕ vanilla pod

8 peach slices

7 raspberries

1 tsp toasted almonds

Whip the cream, vanilla pod and icing sugar until at soft peaks then spoon onto your meringue nest. Place the peach slices alternately onto the cream between the raspberries. Finish by sprinkling some toasted almonds on top.

2. Non-alcoholic Peach Mojito

50ml blended peach slices

100ml ginger ale

6 mint leaves

3 ice cubes

1 peach slice

Mix the blended peach puree, ginger ale, ice cubes and mint leaves well and put in a cocktail glass. Garnish with a peach slice.

3. Peach, Parma Ham and Gorgonzola Rolls

1 slice of Parma ham

Large pinch of rocket leaves

Pinch of toasted pinenut

1 peach slice

10g Gorgonzola

Drizzle of olive oil

Lay your Parma ham out flat and then towards the left hand side in a straight line neatly place all your other ingredients, season and then roll tightly, holding together with a cocktail stick.

4. Peach, Baby Leaf, Pomegranate and Goat’s Cheese Salad

Small handful of mixed baby leaf (baby spinach, watercress, rocket)

1 tsp toasted pinenuts

12 peach slices

2 tsp pomegranate seeds

30g goat’s cheese

½ tsp pomegranate molasses

½ tsp warm water

½ tsp rapeseed oil


Start by making your dressing. In a bowl whisk your pomegranate molasses, rapeseed oil and emulsify with warm water. Season to taste. Put the peach slices in another bowl with the leaves, pomegranate seeds, cheese and pinenuts. Season to taste then serve beautifully in a nice bowl.

5. Peach and Cardamom Soufflé

100g blended peaches to purée

1 cardamom pod

2 large free range egg white

2 tbsp caster sugar

Butter to line ramekins

Blend your peaches with the cardamom and pass through a sieve into a bowl, leave aside for now. Whisk your egg whites into soft peaks, then add your sugar and whisk again. Then gently fold the purée into the peaky egg whites. Don’t over mix.

Put into buttered ramekins and bake at 200 degrees for 12-15 minutes. Finish by dusting with icing sugar.

About April Lily Partridge

April Lily Partridge is chef de partie at The Club at the Ivy. Her love of cooking began at the age of 15, following two weeks of work experience at The Reform Club in Pall Mall. There she fell in love with the passion and creativity of the kitchen. Soon after she entered into a young chef competition and it was at the London finals of the competition that she met Gary Lee (executive head chef at the Ivy).

April won a day of work experience at The Ivy and spent a year working as a ‘Saturday Girl’, following which Caprice Holdings offered her a scholarship to Westminster Kingsway College. During her time at college April was nominated and shortlisted for the apprentice chef of the year award and for Hotelympia’s Hot Talent Award, which she won in 2012.

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