Serves 4

1. Core the apples and pears using an apple corer, then peel off the skins. Cut the apples into quarters and halve the pears.

2. Scatter the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan. Add the spices, followed by the butter. Tip the pan from side to side to mix the caramel and butter together. Take care as the caramel may spit and splatter.

3. Add the apples and pears, cut side down. Fry for about 5–7 minutes until evenly caramelised, turning them several times. Add a splash of Calvados and stand back as the alcohol may flambé.

4. Pour in the apple juice and let bubble until the liquid has reduced and thickened to a syrupy sauce. Take off the heat and leave to cool slightly.

5. Divide the fruit among warm plates and spoon over the caramel sauce. Serve with Madeleines and vanilla ice cream.

6. For the Madeleines, use an electric beater to whisk the eggs, sugars, honey and vanilla seeds together in a bowl until the mixture is pale and thick enough to leave a ribbon trail.

7. Sift the flour, baking powder and spices into another bowl. Gradually fold into the whisked eggs until evenly incorporated. Slowly slip the cooled butter down the side of the bowl and fold in very gently and carefully. Cover and set aside.

8. Meanwhile, preheat the oven to 190˚C/gas 5. Lightly grease a 12-hole Madeleine or bun tray with a little butter. Dust with flour and shake out the excess. Spoon the Madeleine mixture into the prepared tins, making sure the moulds are only two-thirds full.

9. Bake for 7-8 minutes until the tops are just firm and springy to the touch, Leave in the tins for 2 minutes before tipping them out onto a wire rack to cool. Repeat with the remaining mixture. Dust lightly with icing sugar to serve. Madeleines are best served freshly baked.

Serves 150ml dishes would make 4

1. Pre-heat the oven to 190°C.

2. Brush 6 – 8 deep ramekins with a generous layer of melted butter, using upward strokes. Dust the insides either with the grated chocolate and chill to set.

3. For the crème patissière base, heat the milk and cream in a heavy-based saucepan until almost boiling. Sift the flour and cornflour together. Beat the egg yolks and sugar together in a large bowl, then mix in the flour. Add a splash of the hot creamy milk and whisk well until the mixture is smooth, then gradually whisk in the rest of the milk. Pour back into the pan and whisk over a medium-low heat for 3-5 minutes until thickened and smooth. Transfer to a bowl, cover and cool to room temperature, stirring occasionally to prevent a skin forming.

4. Put the raspberries in a saucepan with half the caster sugar, the vanilla pod and seeds and heat slowly, stirring until the sugar dissolves. Cover and simmer for about 5 minutes until the fruit has softened into a puree. Sieve the puree through a sieve, pushing it through with the back of a ladle. Discard the raspberry seeds and vanilla pod and leave the puree to cool. Mix the raspberry puree into the crème patissière.

5. Soak the crushed raspberries with the eau de vie. Place the amaretti biscuit in the bottom of the ramekin and scatter the raspberries round it.

6. Whisk the egg whites in a clean bowl to firm peaks, then gradually whisk in the 50g caster sugar a spoonful at a time to make a firm, glossy meringue. Whisk a third of the meringue into the crème patissière base, then very carefully fold in the rest, using a large metal spoon or spatula.

7. Divide the soufflé mix among the prepared dishes and tap them on the work surface to level the mixture. Smooth the tops with a palette knife, then run the knife around the edge (this helps the soufflé to rise evenly). Sit the ramekins on a wide baking tray and bake for 10-12 minutes until well risen and lightly golden on top. The soufflés should wobble gently in the middle when ready, dust with icing sugar and serve at once.

Serves 8
Ingredients
For the topping:

• 8 digestive biscuits
• 6 tbsp caster sugar
• 75g unsalted butter

For the berries:

• 200g blueberries
• 100g strawberries, sliced
• 2 tbsp caster sugar
• Splash of crème de cassis

For the vanilla cream cheese:

• 400g cream cheese
• 6 tbsp icing sugar
• Juice ½ lemon
• 1 vanilla pod, split
• 600ml double cream
• Icing sugar to dust
• Fresh mint to garnish

Method: How to make vanilla cheesecake with berry compote

1. For the topping: grind the biscuits in a food processor. Melt the sugar in a heavy-based non-stick pan until it begins to caramelise, then carefully add the butter, shaking the pan to mix the caramel with the butter as it melts. Add the crushed biscuits and toss to coat in the caramel. Tip on to a plate, chill for 5 minutes until firm, then bash into rough crumbs.

2. Put 2 tbsp of sugar in a pan and tip in the blueberries and strawberries, add a splash of cassis. Cook over medium-high heat for a minute until the blueberries are slightly soft.

3. For the vanilla cream cheese, put the cream cheese in a large bowl. Add the seeds from the vanilla pod and icing sugar and beat until smooth, next add the lemon. In another bowl, lightly whip the cream to soft peaks, then fold into the cream cheese mixture.

4. Spoon the cream cheese mixture into the chef’s ring and carefully remove the ring, using a blowtorch to loosen if necessary. Spoon the crumb mix on top of the cheese cakes and dress the fruit compote around the plate. Garnish with fresh mint.

• 2 pears, slightly under-ripe
• 4 star anise
• 1 – 2 vanilla pods, sliced into approx 2 inch pieces
• 600g puff pastry
• Icing sugar to dust
• Vanilla ice cream to serve

For the caramel:

• 100g caster sugar
• 100g butter
• Splash of dark rum

Method: How to make pear & rum tatin with vanilla ice cream

1.Preheat the oven to 200˚C /Gas 6.

2.Peel the pears, halve them and scoop out the cores with a melon baller to create a small, even circular hole.

3.Insert a star anise into each hole. Use a small knife to cut out the stalks at the top of the pears and replace them with the pieces of vanilla pod.

4.Roll out the pastry to a large sheet. Divide into 4 pieces. Mould each piece of pastry around the peeled side of each pear and trim away the excess pastry. Place the pears in the fridge to rest for 10 minutes.

5.To make the caramel melt the sugar and butter in a large heavy-based ovenproof pan. Finish with a splash of rum to deglaze the pan and loosen the caramel.

6.Remove the pears from the fridge and place them cut-side down on top of the caramel. Generously dust the pastry with icing sugar.

7.Bake the tatins for 8-10 minutes until the pastry is golden and crisp. Leave to stand for a minute or so, then slide a palate knife under each pear and carefully lift and flip over on to a warmed plate.

8.Trickle over the caramelised pan juices and serve with scoops of vanilla ice-cream.

• 4 ripe firm peaches
• 80g caster sugar
• 40g unsalted butter, cut into cubes
• Handful of basil leaves, finely chopped
• 250g fresh raspberries
• 4 tbsp icing sugar
• Squeeze of lemon juice
• 3 large eggs, beaten
• 4 tbsp milk
• 4 tbsp double cream
• 1/2 a vanilla pod
• Handful of mint leaves, roughly chopped
• 4 slices brioche

Method: How to make Pain perdu with caramelised peaches

1. Halve the peaches and remove the stones, then halve again into quarters. Heat 2 tablespoons of the sugar in a heavy-based ovenproof pan, when it begins to caramelize place the peaches, cut-side down in the caramel. Add another tablespoon of sugar on top and cook for a few minutes. As the sugar starts to disappear add 15 grams of butter and let it cook down in the sauce. Add the finely chopped basil and when the sauce is thick and syrupy, take off the heat and set to one side

2. Place 250g of raspberries in a blender and puree with the icing sugar and lemon juice to taste. Push through a sieve into a bowl, using the base of a ladle and discard the seeds

3. Melt the remaining butter in a wide pan until it begins to foam. Whisk the eggs, milk, cream and remaining sugar together. Scrape the seeds from the vanilla pod into the egg mixture with the finely chopped mint and mix together. Dip the brioche into the egg mixture and fry in the butter for a minute or two on each side until golden brown. Place each slice on a serving plate

4. To serve, lift the peaches onto the pain perdu. Drizzle with the raspberry sauce then garnish with the basil, the remaining raspberries, a dusting of icing sugar and crème Chantilly to serve

Serves 8
Ingredients
Topping

• 8 digestive biscuits
• 6 tbsp caster sugar
• 100g unsalted butter

Berries

• 300g blueberries (or blackberries)
• 2 tbsp caster sugar
• Splash of crème de cassis or water

Vanilla cream cheese

• 400g cream cheese
• 6 tbsp icing sugar
• Juice of 1/2 lemon
• 1 vanilla pod, split
• 600ml double cream

To finish

• Icing sugar to dust

Method: How to make no-bake berry cheesecake

1. Make the topping first. Coarsely grind the biscuits in a food processor. Melt the sugar in a heavy-based non-stick pan until it begins to caramelise, then carefully add the butter, shaking the pan to mix the caramel with the butter as it melts. Add the ground biscuits and toss to coat in the caramel. Tip on to a plate, chill for 5 minutes until firm, then break into pieces. Wipe out the pan with kitchen paper.

2. Tip the blueberries into the pan and sprinkle with the 2 tbsp sugar and a splash of cassis or water. Cook over medium-high heat for a minute until the blueberries are slightly soft. Spread out on a plate and leave to cool.

3. For the vanilla cream cheese, put the cream cheese, icing sugar and lemon juice in a large bowl. Add the seeds from the vanilla pod and beat until smooth. In another bowl, lightly whip the cream to soft peaks, then fold into the cream cheese mixture.

4. To shape individual cheesecakes, line 8 ramekins with cling film. Fill with the cream cheese mixture and level the tops with the back of a knife. Chill until ready to serve.

5. Sprinkle the crumbly topping on top of the cheesecakes and spoon the blueberries around the plate. Dust with icing sugar and serve immediately.

Serves 4
Ingredients
Shepherd’s pie

• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• 500g minced lean lamb
• 1 large onion, finely grated
• 1 large carrot, finely grated
• 2 cloves garlic
• 1-2 tbsp Worcestershire sauce
• 1 tbsp tomato puree
• Handful of thyme sprigs, leaves picked
• 1 sprig of rosemary, needles chopped
• 250ml red wine
• 300ml chicken stock
• 1kg Desiree potatoes, peeled and cut into chunks
• 50g butter
• 2 egg yolks
• Parmesan, for grating
• Olive oil
• Sea salt & freshly ground black pepper

Pan-roasted carrots

• 2 sprigs of rosemary
• Small handful of thyme sprigs
• 1 garlic clove
• 500g medium sized carrots, peeled and trimmed
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• Few knobs of butter

Method: How to make shepherd’s pie

1. Preheat the oven to 180˚C/gas 4

2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened

3. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning

4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown

5. For the carrots bring a pan of water to the boil with the rosemary, thyme and garlic. Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry. Heat the oil in a large non-stick sauté pan then add the carrots and some seasoning. Brown the carrots all over until just tender, adding the butter towards the end of cooking

• 150g dark chocolate
• 250ml crème fraiche
• 284ml double cream
• 25g icing sugar, sifted
• 1-2 tbsp coffee liquer (optional)
• 2 chocolate covered honeycombs (frozen for 10 minutes)

Method: How to make chocolate mousse

1. Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside.

2. Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the coffee liquer and stir to combine.

3. Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve.

Serves 4-6
Ingredients
Apple tart

• 200g puff pastry
• 8-10 Pink Lady apples, depending on size

Apple purée

• 150g Pink Lady apples
• 1 vanilla pod, seeds only
• 1 knob butter, unsalted
• 1 tbsp Calvados
• 3 tbsp caster sugar
• ¼ tsp ground cinnamon
• squeeze of lemon juice

Vanilla sugar

• 2 vanilla pods, seeds only
• 4 tbsp caster sugar
• 1 tsp cinnamon
• clotted cream to serve

Method: How to make Gordon’s apple tart Thierry

1. Preheat oven to 200°C/Gas 6

2. For the tart, peel, core and quarter the apples. Finely slice into each quarter and gently fan out the slices whilst still keeping them all together. Repeat until all the apples are done

3. To make the apple purée, peel, core and chop the apples (you may also use any leftover trimmings from the other apples). Scrape the vanilla seeds into a pan together with the butter. Add the Calvados, caster sugar, cinnamon and lemon juice. Allow to heat through then add the apple pieces and leave to soften. Add a little water if necessary. When the apples have softened, spoon the mixture into a blender and pulse until smooth. Spread the mixture out on a baking tray and allow to cool

4. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. The tart base should be roughly 30cm wide. Transfer to your baking tray and prick all over with a fork. Using your fingertips, pinch all the way around the sides of the pastry to form a slightly risen edge – this will help to hold the apples in. Spread the purée over the pastry base, not too thick, but enough so that it will provide a hold for the apple wedges to stand upright

5. Tightly pack the fanned out apple wedges into the tart in concentric circles – starting from the outside in. Packing them tightly together will also help them to hold their shape. Once the entire tart has been covered, whisk together three quarters of the caster sugar with the vanilla seeds and cinnamon. Sprinkle half this vanilla sugar over the top of the apples. Using a pastry brush, brush some softened butter over the apples and sprinkle the remaining vanilla sugar on top

6. Repeat the process, brushing again with butter and finish with some plain caster sugar

7. Cook in the oven for 10 minutes then cover the tart with lightly greased baking parchment and weigh down with another baking sheet. Holding the sandwiched baking sheets tightly, flip them so the pastry is now on top of the apples. Bake for another 10 minutes until the pastry is brown and crisp

8. Serve in slices with a spoonful of clotted cream

Serves 2
Ingredients

• 50g unsalted butter, plus extra to grease
• 2 tsp cocoa powder, to dust
• 50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
• 1 free range egg
• 1 free range egg yolk
• 60g caster sugar
• 50g plain flour
• Icing sugar to dust
• Vanilla ice cream to serve

Method: How to make hot chocolate fondant

1. Preheat oven to 160˚C/Gas 2.

2. Butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess.

3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.

4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.

5. Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a spoonful of vanilla ice cream.

Serves 4
Ingredients

• 100g dark chocolate (70% cocoa solids)
• 300ml double cream
• 2 tbsp Amaretto or other liqueur (optional)
• 1 large egg white
• 50g caster sugar
• handful of amaretti biscuits, to garnish
• white or dark chocolate shavings, to garnish

Method: How to make four-minute chocolate mousse

1. Break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.

2. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using. Using a handheld electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.

3. Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.

4. Place the amaretti into a bowl and lightly crush with the tip of a rolling pin. Sprinkle over the chocolate mousse and garnish with chocolate shavings, if you like. Serve immediately or chill for up to two days.

Serves 4
Ingredients

• 4 large ripe but firm plums
• 60g cold butter
• 60g caster sugar
• 300g puff pastry
• clotted cream, to serve

Method: How to make plum tatin with clotted cream

1. Preheat oven to 200°C/Gas 6.

2. Make sure the plums aren’t too ripe or they’ll fall apart when you try to cook them. Halve the plums and remove the stones. Cut into quarters and arrange, cut side down, on a tray lined with kitchen paper. If you have time, refrigerate the plums overnight to dry them out a little (this will help prevent the plums from releasing too much juice during cooking).

3. Cut the butter into thin slices and use to cover the base of a 21cm ovenproof pan (or four small separate pans if you’re making individual tarts), no deeper than 6cm. Sprinkle over the sugar evenly, then arrange the plum quarters in a circle around the pan, cut side down, adding one or two quarters in the centre.

4. Place the pan over a medium heat and let the butter and sugar melt, gently shaking the pan once in a while to encourage the caramel to form. When the syrup has caramelised to a terracotta colour, after about 10 minutes, take the pan off the heat. Set aside.

5. Roll out the puff pastry on a lightly floured board to a 24cm round (or into four 6cm rounds if you wish to make individual tarts), using a cake tin as a template. Prick the pastry all over with a fork, then lift it up using a rolling pin and lay over the plums. Carefully tuck the pastry edges down the side of the pan. Prick a hole in the top of the pastry.

6. Bake for 15 minutes, reduce the heat to 180˚C and cook for another 10-15 minutes until the pastry is golden brown and crisp.

7. Leave the tart to cool for 10 minutes, then invert onto a large serving plate. Slice into individual portions and serve warm with dollops of clotted cream.

Serves 4
Ingredients:
Crêpes

• 125g plain flour
• ¼ tsp fine sea salt
• 2 medium eggs, beaten
• 1 tbsp melted butter
• 300ml milk
• few knobs of unsalted butter
• finely grated zest of 2 oranges

Sauce

• 6 large oranges
• 50g demerara sugar
• 100ml Grand Marnier or Cointreau
• few knobs of unsalted butter

Method: How to make crêpes suzette

1. Sift the flour and salt into a bowl and make a well in the centre. Tip in the beaten eggs, butter, milk and orange zest. Whisk the ingredients just enough to combine into a smooth batter, but try not to overwork the batter. Leave to rest while you prepare the oranges.

2. Finely pare the zest of two oranges using a vegetable peeler. Cut into fine julienne strips. Blanch these in boiling water for 1 minute, then drain and pat dry (this will help to remove the bitterness from the zest). Squeeze the juice of three oranges and strain to remove the pips.

3. Peel and segment the remaining oranges. Working with one at a time, use a small sharp knife to slice off the top and bottom of the fruit. Standing it firmly on the chopping board, cut along the curved sides of the fruit to remove the remaining peel and pith. Holding the orange with one hand over a sieve set on top of a bowl, cut along each side of the membranes to release the segments. Let each segment fall into the sieve as you continue segmenting. Remove any membrane or pips left on the segments. Add the strained juice to the squeezed orange juice. Set aside.

4. Slowly heat the sugar in a heavy-based pan, stirring a little to help the sugar dissolve. Add the julienned orange zest and increase the heat. Simmer until the syrup forms a light caramel. Carefully add the Grand Marnier and stand back as it will spit. Tip the pan slightly to flambé the alcohol, if you wish. Pour in the orange juice and boil until reduced by half. Remove from heat, tip in the orange segments and leave to cool.

5. Heat a non-stick crêpe pan with a knob of butter over medium heat. Swirl the butter to evenly coat the pan, then add a small ladleful of batter and swirl again to evenly coat the base of the pan with a thin layer of batter. Cook for about 1½ minutes until the batter is set and golden brown underneath. Flip over to cook the other side for a minute. Transfer to a warm plate, keep wrapped in a tea towel and repeat with the rest of the batter.

6. For each individual serving, melt a little butter in a large frying pan and add a cooked crêpe. Reheat for a few seconds and fold into quarters. Repeat with another crêpe. Spoon over a portion of orange sauce, making sure to include some segments and julienned zest. Slide onto a warm plate and serve immediately. Repeat for the remaining servings.

Serves 4-6
Ingredients
Rhubarb

• 300g pink rhubarb, trimmed
• 100g caster sugar
• 1 tsp ground ginger (optional)

Crème patissière

• 150ml milk
• 100ml double cream
• 50g caster sugar
• 15g plain flour
• 10g cornflour
• 3 large egg yolks
• 2 large egg whites

For coating the dishes

• 30g unsalted butter, softened
• 4-6 tbsp ground almonds
• icing sugar, to dust

Chocolate sauce

• 100ml double cream
• 60g white chocolate, broken into pieces

Method: How to make rhubarb souffle with chocolate sauce

1. Preheat the oven to 190˚C/Gas 5.

2. Wash and chop the rhubarb into small pieces. Tip into a wide non-stick pan along with the sugar and ground ginger, if using. Stir over gentle heat until the sugar has dissolved, then cook over medium heat for about 5 minutes until the rhubarb has softened. Transfer to a food processor and whiz to a smooth purée. Return the rhubarb purée to the pan and place over high heat to cook off the excess liquid. You want the final paste to be quite dry. Transfer to a bowl and set aside to cool.

3. To make the crème patissière, heat the milk and cream in a heavy-based pan with 1 tablespoon of sugar. Meanwhile, sift the flour and cornflour together. In a separate bowl, beat the egg yolks with half of the remaining sugar, then gradually beat in the flour.

4. When the milk and cream begin to scald, remove from the heat and slowly trickle the hot liquid over the egg mixture, whisking thoroughly as you do so. Transfer the mixture back into the pan and stir over gentle heat for about 3-5 minutes until it is smooth and thick. Transfer the crème patissière to a bowl and leave to cool, stirring occasionally to prevent a skin from forming on the surface.

5. To prepare the dishes, brush the base and sides of 6-8 individual dishes or ramekins with a layer of butter. Chill the dishes for 5-10 minutes, then brush again with another layer of butter before coating with ground almonds and icing sugar.

6. Mix the rhubarb paste into the crème patissière. Place the egg whisk in a clean bowl and whisk with an electric beater until they form stiff peaks. Gradually whisk in the rest of the sugar until you have a glossy meringue. Fold this into the rhubarb mixture. Quickly divide the mixture into the prepared ramekins and level with a palette knife. Rub your thumb around the inside of the dish to give the mixture a ‘lip’, this will help it to rise. Place the dishes on a baking tray and bake for 12-15 minutes until risen and golden on top. (Do not be tempted to open the oven door halfway through or the soufflés may collapse).

7. Meanwhile, make the white chocolate sauce. Place the cream and chocolate into a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate has melted and the sauce is smooth.

8. As soon as the soufflés are ready, dust with a little icing sugar. Using the handle of a teaspoon, create a hole in the top and pour in a drizzle of the warm chocolate sauce. Serve immediately.

Serves 4-6
Ingredients
Pudding

• 100ml crème fraîche
• zest of 1 lime
• 1-2 tbsp icing sugar, plus optional extra for dusting
• 1 loaf of brioche
• 200g ripe strawberries
• 100g ripe blackberries or redcurrants
• 100g ripe blueberries
• 50g caster sugar
• 100g raspberries

Blackcurrant coulis

• 250g ripe blackcurrants
• 100ml stock syrup
• Sprig of mint

Method: How to make summer pudding with lime crème fraîche

1. First, make the blackcurrant coulis. Place the blackcurrants into a pan with the stock syrup and mint and simmer for a few minutes until the fruit has softened and starts to bleed. Remove the mint, whiz the mixture in a food processor or blender, then rub through a fine sieve. Leave to cool completely, then chill in the refrigerator for at least two hours or overnight

2. In a bowl, mix the crème fraîche with the lime zest and a little icing sugar to taste. Cover the bowl with cling film and chill until ready to use

3. Cut off all the crusts from the brioche loaf then cut the loaf into eight long thin slices. (You can chill the loaf overnight to make it easier to slice). Using a 5-6cm deep round cutter, cut out 12-18 rounds from the brioche

4. Hull and slice the strawberries crossways into rounds. Halve the blackberries and blueberries (this will enable them to lie flat between the brioche layers). Taste the fruit and dust with a little icing sugar if they are too tart

5. Lay a small square of baking parchment on a board and place the pastry cutter on top. Quickly dip a brioche round into the blackcurrant coulis to coat all over, then place in the base of the cutter. Arrange a layer of strawberry slices in the cutter, then cover with another coulis-dipped brioche round. Make a layer of blueberries and blackberries on top, followed by a final piece of dipped brioche. Press down lightly to set the shape of the pudding stacks

6. Using a palette knife, slide the stack onto a serving plate, discarding the paper. Remove the cutter and use to make the other stacks. Top each stack with a quenelle of the crème fraîche and a final drizzle of blackcurrant coulis. Garnish the plates with a few raspberries and serve

Ingredients

• 125g blackberries
• 125g blueberries
• 125g redcurrants
• 125g raspberries
• Handful of mint leaves
• 2-3 tbsp caster sugar
• 200ml natural yoghurt
• 200ml double cream
• 300ml Champagne or sparkling wine, chilled

Method: How to make berry and Champagne soup

Tip:This is a great way to use up the last of the season’s berries, particularly if you have some over-ripe fruit in the fridge. Freeze them before blending for a refreshing ice-cool dessert.

1. Tip all the berries into a blender and whiz to a purée. Add the mint leaves and sugar to taste, and blitz until the mint is finely chopped. Pour in the yogurt, cream and Champagne and whiz until evenly blended and frothy.

2. Pour the soup into serving glasses or individual bowls and serve immediately.

4 – 6 servings
Ingredients
For the custard

• 400ml milk
• 120ml double cream
• 1 vanilla pod, split
• 6 egg yolks
• 60g caster sugar
• 1 tbsp cornflour

For the trifle

• 2 tbsp muscovado sugar
• 4 peaches, stoned and sliced into wedges
• Few knobs of unsalted butter
• 4-5 tbsp Grand Marnier, or to taste
• 1 large jam-filled Swiss roll, cut into 1cm slices

For the topping

• 2 x 200g tubs of crème fraîche
• 1 tbsp muscovado sugar
• 1 vanilla pod, split
• A little oil
• 2 tbsp caster sugar
• 100g salted peanuts (or unsalted if you prefer)

Method: How to make Gordon’s trifle

1. To make the custard, put the milk and cream into a heavy-based saucepan with the seeds from the vanilla pod. Heat gently to infuse. In a large bowl, whisk together the egg yolks, sugar and cornflour. When the cream begins to bubble up the sides of the pan, take off the heat and slowly pour on to the eggs, whisking all the time. Pour through a fine sieve back into the hot pan. Return to a medium-low heat and keep whisking until the custard thickens. Set aside to cool.

2. For the trifle, melt the muscovado sugar in a wide non-stick pan over a medium heat, swirling it around as it begins to caramelise. Add the peaches, toss to mix and allow to take on a little colour before adding a few knobs of butter. Sprinkle with 2 tbsp Grand Marnier and let bubble until the liqueur has reduced right down and the fruit is tender, but retaining its shape. Leave to cool.

3. Line the bottom of a large serving bowl with the Swiss roll slices and drizzle with 2 – 3 tbsp Grand Marnier. Spoon the caramelised fruit on top, followed by the custard. Cover the bowl with cling film and chill for least 2 hours or overnight (the longer the better).

4. For the topping, mix the crème fraîche with the muscovado sugar. Add the seeds from the vanilla pod and stir until evenly combined. Spread on top of the trifle and refrigerate while you prepare the peanut brittle. Have a lightly oiled baking sheet ready. Toss the caster sugar and peanuts in a dry non-stick pan over a high heat to caramelise the sugar and toast the peanuts. When the caramel turns golden brown, tip the mixture on to the baking sheet in a single layer. Leave to cool and set, then crush roughly in a large bowl with the end of a rolling pin. Just before serving, scatter the peanut brittle evenly over the top of the trifle.

• 250g mascarpone
• 3 tbsp icing sugar, plus extra for garnish
• 4 tbsp cream liqueur
• Pinch of ground cinnamon
• 1 orange, zest only
• 200ml double cream
• Approx 100g panettone
• 1 tbsp brandy
• Small piece of dark chocolate to grate

Method: How to make quick Christmas trifle

1. Sift the icing sugar into the mascarpone and whisk together with the cream liqueur, cinnamon and orange zest.

2. In a separate bowl, beat the double cream until three-quarters whipped. Fold the cream into the mascarpone mixture.

3. Cut the panettone into small cubes, place in a large bowl and sprinkle over the brandy. Toss to coat evenly.

4. Place a spoonful of the cream mixture into the bottom of 4 serving glasses/bowls. Layer half the panettone on top, followed by another layer of cream. Scatter over with the remaining panettone. Warm a dessert spoon in some hot water and use it to shape four quenelles of the cream to place on top of each dessert.

5. Finally, dust over a little icing sugar and finish with some grated chocolate.