Summer wouldn’t be summer without peaches and nectarines. Juicy and packed with flavour, they are hard to beat when 
they are just served fresh, simply sliced. But they are also incredibly versatile when cooked and a great accompaniment to a variety of savoury dishes.

At our restaurants, we make jars of peach chutney to serve as a relish with foie gras or pâté on walnut bread. It’s a real indulgence and absolutely delicious. Peaches also go perfectly with duck, goose or lamb, pan-fried and glazed with a little sugar and a splash of vinegar. If you are cooking with them, select slightly underripe fruits – they will hold their shape better.

In the last series of The F Word, I was challenged by Graham Norton to a peach recipe contest. Graham’s roasted peaches with amaretto were pitched against my roasted peaches with lemon, lime and basil crème fraîche. Although my dish won the contest, I’ve included a lighter version of Graham’s dessert as part of this week’s recipes – it is a distinct improvement on his original version, of course…

Poached nectarines with amaretti cream

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If you’ve never cooked with artichokes before, now is as good a time as any

• Globe artichoke soup

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• Mushroom-stuffed artichokes

Related Links

• Gordon Ramsay's best berry recipes

Serves 4

Poaching is a great way to get 
the best out of underripe stone fruits such as nectarines and peaches because the gentle heat 
and sugar syrup help intensify their natural flavour. Once they are ready, I reduce the syrup 
to a viscous consistency, allow 
it to cool and then use it to 
coat the poached fruit. A garnish of amaretti cream lends a touch 
of decadence and serves to balance out the sweetness of 
the fruit and syrup.


• 150ml white wine

• 150g caster sugar

• Juice and thinly pared zest 
of half a lemon



• 4 firm but ripe nectarines

For the amaretti cream

• 150ml double cream

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