Discover Peter Sidwell's New Summer Berry Recipes
Known for his vibrant approach to cooking, Living North's chef Peter Sidwell creates special seasonal recipes using local ingredients to share with our readers every month
Cherry & Balsamic Sausages
A simple yet delicious dish that pairs the sweetness of cherries with the tang of balsamic vinegar, making your sausages even more irresistible.
- 2 red onions, sliced
- 1 tbsp olive oil
- 1⁄2 tsp salt
- 8 sausages
- 200g cherries, pitted
- 2 tbsp balsamic vinegar
- 1 tsp fresh thyme
Preheat a large frying pan over medium heat. Add the olive oil and sliced onions, then season with salt. Cook for five to seven minutes until softened.
Add the sausages to the pan and cook for 10–15 minutes, turning occasionally, until browned all over.
Stir in the cherries and balsamic vinegar, then sprinkle over the fresh thyme. Cook for another five minutes, allowing the cherries to soften and the sauce to become glossy.
Serve hot with creamy mashed potatoes or crusty bread to mop up the delicious juices.
Pavlova with Honey Cream & Strawberries in Prosecco
A show-stopping dessert with a crisp, chewy meringue, luscious honey cream, and strawberries soaked in Prosecco.
- 4 large egg whites
- 225g caster sugar
- 1 punnet of strawberries
- 200ml Prosecco
- 180ml double cream
- 2 tbsp honey
- 2 passion fruits
- A few small fresh basil leaves
Preheat the oven to 100C (fan). Line a large baking tray with baking parchment.
In a clean mixing bowl, whisk the egg whites with an electric whisk on medium speed until light and fluffy.
Increase the speed and gradually add the caster sugar, one dessert spoonful at a time, whisking for a few seconds between each addition. This slow incorporation prevents the meringue from weeping later.
Continue whisking until the mixture is thick and glossy.
Spoon the meringue onto the lined baking tray, shaping it into a circular nest with a slight dip in the centre.
Bake for 90 minutes, then turn off the oven and leave the meringue to cool inside.
While the meringue cools, hull the strawberries and place them in a bowl. Pour over the Prosecco and leave to soak for 20 minutes.
Whip the double cream until soft peaks form, then fold in the honey and the pulp from the passion fruits.
Spread the honey cream over the cooled meringue, then lift the strawberries from the Prosecco and arrange them on top.
Scatter the basil leaves over the strawberries and serve immediately.
Baked Raspberry & Grasmere Gingerbread Cheesecake
A rich and creamy cheesecake with a spiced gingerbread base, swirled with fresh raspberry sauce for a beautifully marbled finish.
- 6 Grasmere-style gingerbreads (or ginger nut biscuits)
- 50g butter, melted
- 600g cream cheese
- 2 tbsp plain flour
- 175g golden caster sugar
- A few drops of vanilla extract
- 2 eggs plus 1 egg yolk
- 150ml soured cream
- 200g raspberries
- 2 tbsp icing sugar
Preheat the oven to 180C (fan 160C) / gas mark 4.
Crush the gingerbread biscuits in a food processor, or place them in a plastic bag and bash with a rolling pin until fine.
Mix the crumbs with the melted butter and press into the base of a 20cm springform tin.
In a large bowl, beat the cream cheese with the flour, sugar, vanilla extract, eggs, yolk, and soured cream until smooth and fluffy. Pour into the prepared tin.
Blend the raspberries and icing sugar together, then pass through a sieve to remove the seeds.
Drizzle half of the raspberry sauce into the cheesecake filling, then gently swirl with a teaspoon to create a marbled effect.
Bake for 40 minutes, then check—it should be set but slightly wobbly in the centre.
Turn off the oven and leave the cheesecake inside to cool for one hour before transferring it to the fridge to chill completely.
Serve with the remaining raspberry sauce.
