We love a clafoutis recipe for a fast and easy way to serve up a beautiful pudding any night of the week. Use any in-season fruit you like - stone fruit, especially, work well.
This beautiful celebration cake makes the most of delicious Middle Eastern flavours of pistachio and rosewater, and is piled high with tender Turkish delight pieces.
Crushed peanuts and a quick strawberry jam combine to create a classic pavlova inspired by the staple student food - peanut butter and jelly sandwiches.
Growing up, we called them “tree tomatoes”, a reference to their colour and shape. A name change to tamarillo and this tart, fleshy autumn fruit remains one of my favourites to eat and cook with
There's nothing quite like homemade ice cream, especially when it's topped with a tart rhubarb compote made from scratch. The orange undertone matches both these dishes wonderfully
There’s something amazingly comforting about a steamed pudding, especially when it’s drizzled with warm vanilla crème anglaise and served with poached seasonal fruit
Combining the tartness of rhubarb with the sweetness of meringue, this pie is a fresh, seasonal twist on the classic lemon meringue pie. Make ahead of time so you're prepared for any special occasion
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