Sweet and salty has become a popular combination in recent years, and for good reason. My first experience of these opposite flavours colliding was through fruit when, in the 1990s, my mum would make a rich, slow-cooked Californian beef dish with salty kalamata olives and juicy orange slices, and I remember fixating on how moreish the combination was. There was also one particularly mind-blowing feta, fennel and peach salad from a tattered old Mediterranean cookbook that I was allowed to make from when I was about eight, and I usually ate handfuls in the process. Here are two new recipes with fruit that I hope will make you feel bold enough to combine fruit into savoury dishes more often.
