Late summer is the perfect time to let seasonal produce take centre stage.
Sweet tomatoes bring depth and richness to a light risotto, while ripe peaches roasted with amaretto make an effortless dessert with a fragrant, caramelised finish. Both dishes rely on simple ingredients, careful cooking and fresh flavours rather than complicated techniques.
<h3>Tomato Risotto</h3>
Prep: 15 minutes
Cook: 1 hour 20 minutes
Serves: 4
For the stock:
4 shallots, peeled
2 celery sticks, trimmed
1 vine of tomatoes
2 carrots
For the roasted tomatoes:
500g datterini tomatoes, washed
Salt
Olive oil
4 garlic cloves, peeled
For the risotto:
Olive oil
2 shallots, peeled and finely diced
1 garlic clove, peeled and crushed
Salt and black pepper
350g risotto rice
2 tbsp tomato puree
150g pecorino romano, grated
30g fresh mint leaves, finely chopped
Begin with the stock. Roughly chop the shallots, celery, tomatoes and carrots, then place them in a saucepan. Pour in two litres of cold water and bring to the boil over a high heat. Reduce the heat and simmer gently for 20 minutes.
Meanwhile, heat the oven to 170°C, or 150°C fan. Place the tomatoes in a roasting tray, season with salt and drizzle with olive oil. Add the garlic cloves and roast for about one hour, until the tomatoes are soft, concentrated and jammy.
Set a large, heavy-based pan over medium heat. Add a generous splash of olive oil, followed by the diced shallots, crushed garlic and a pinch of salt. Cook until the shallots have softened.
Add the rice and stir well so that every grain is coated in oil. Season with another pinch of salt and toast for one to two minutes, until the edges of the rice begin to look translucent. Stir in the tomato purée and cook for a further two to three minutes.
Strain the vegetable stock and discard the solids. Add the hot stock to the rice one large ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
After about 18–20 minutes, the rice should be tender but still retain a slight bite. Remove the pan from the heat and stir in the roasted tomatoes and garlic, followed by the grated pecorino and chopped mint. The tomatoes should naturally break down as they are folded into the hot rice.
Season to taste, finish with another generous drizzle of olive oil if desired and serve immediately.
<h3>Amaretto-Roasted Peaches</h3>
Prep: 5 minutes
Cook: 25 minutes
Serves: 4
For the mascarpone cream:
250g mascarpone
50ml double cream
Seeds from ¼ vanilla pod
50g icing sugar
For the peaches:
4 ripe yellow peaches
75g icing sugar
150ml amaretto
Combine the mascarpone, double cream, vanilla seeds and icing sugar in a bowl. Beat well with a spatula until smooth and creamy, then refrigerate until needed. The cream helps loosen the mascarpone, giving it a softer, lighter texture. Heat the oven to 200°C, or 180°C fan. Halve the peaches and remove the stones, then cut each half into two pieces.
Arrange the peach quarters skin-side down in a roasting tray. Using a sieve, dust them evenly with the icing sugar, then pour the amaretto into the tray. Roast for about 15 minutes, until the peaches are tender and lightly caramelised. Serve the peaches warm, spooning the fragrant roasting juices over the top and adding a generous portion of chilled mascarpone cream alongside.
Together, these two dishes make an ideal late-summer menu: colourful, fresh and full of flavour, with just enough richness to feel special without becoming heavy.
