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Recipe Of The Month: Sweet Granadilla

Dairy-free granadilla-and-ginger cheescake (Serves 4-6)

For the base:
150g pitted Medjool dates
200g almonds
2cm piece root ginger, peeled and roughly chopped

For the cheesecake mixture
300g unroasted cashew nuts, soaked in water overnight
185ml almond milk
Juice of 1 lemon
75g coconut oil, melted
4 tbsp dark agave syrup or honey
Seeds from 1 vanilla pod
Pulp of 4 granadillas

1- Line a 20cm springform cake tin with baking parchment. Blitz dates, almonds, ginger and a pinch of salt in a food processor until crumb-like in texture.
2- Tip into the tin, press down firmly to make an even base, then place in the fridge.
3- Drain and rinse cashews, then combine them with the almond milk, lemon juice, coconut oil, agave syrup/honey, and vanilla in a blender, and blend until smooth and creamy. Pour the mixture into the tin, then swirl the granadilla pulp through it, not to completely mix it in.
4- Place in freezer for about 4 hours, until set. Remove from freezer 10-15 minutes before serving, to allow the cheesecake to thaw slightly.

Seared duck breasts with granadilla sauce and wilted leafy greens (Serves 4)

4 duck breasts
2 tbsp soy sauce, plus extra for seasoning
1 garlic clove, crushed
Olive oil
Pulp of 6 granadillas
Juice of 1 orange
1 star anise (optional)
1 tsp honey
500g in-season leafy green (chard, spring greens, cabbage, spinach or kale), with thick stalks removed and leaves roughly chopped

1- Marinate duck breasts in soy sauce for a minimum of 20 minutes. Preheat the oven to 180ºC/350ºF/Gas 4.
2- Remove the duck from the marinade, then score the skin with a knife. Place the duck skin side down in a cold frying pan, then place over a medium heat and fry for 6-8 minutes. Turn over and cook for another 2-3 minutes, then finish cooking the duck in the oven for 5-10 minutes. Remove the pan and cover with foil for 10 minutes.
3- Fry the garlic until soft. Add the granadilla pulp, orange juice, star anise (if using) and honey. Bring to a boil and simmer for 5 minutes. Pass the sauce through a metal sieve, then pick out some of the black seeds and add back for decoration.
4- Before serving, take leafy greens and plunge into a pan of into boiling water. Leave in pan until just wilted. Drain and return to pan, adding olive oil, salt and pepper.
5- Slice each duck breast at an angle and serve with the greens, drizzled with some of the sauce.

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Recipes developed by Lucy-Ruth Hathaway.

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