Easy Entertaining: Three 30-Minute Dishes

Slice the beets 1mm thin (a mandolin does this best). In a bowl, gently mix with a handful of finely chopped or blended tarragon, a generous pinch of salt and the lemon zest and juice. Set aside for a few minutes.

On two large plates, arrange the orange and beets and sprinkle over the remaining fresh herbs. Place the burrata balls in the centre of each plate. Sprinkle the orange blossom water carefully over the orange and beets.

Finish with a scattering of black onion seeds and walnuts.

Preheat the oven to 200°C. With a sharp knife, slice the bream three times on each side and rub plenty of sea salt and pepper into the incisions and across the fish.

Make the dill butter by mixing the finely chopped garlic, capers and dill with the butter.

Stuff the fish with the aromatic butter, and cover the exterior.

Place the fish on a tray on parchment paper with the tomatoes and pepper slices. Squeeze over the lemon juice or sprinkle over the wine.

Bake for 15 minutes until the bream is tender. Let it rest for a minute or so, and place foil and a tea towel over it to keep it warm.

Serve on two plates, making sure to pour all the delicious juices over it.

Toast the almond flakes by dry frying them for a few minutes in a pan.

In a large dry bowl, whisk the Disaronno, lemon juice and sugar, and then whisk in the cream, whipping it until it reaches soft peaks.

Spoon the mixture into four small glasses. Sprinkle biscuit crumbs across the top, and add roughly five raspberries per serving, a dusting of icing sugar and the toasted almond flakes.