Peach cobbler by Louise Robinson Ingredients PEACH COBBLER FILLING 8 peaches, ripe, halved, stoned and cut into wedges 1 vanilla pod, split and deseeded 1 lime, zested 40g of light muscovado sugar 1 orange, zested and juiced TOPPING 420g of plain flour 30g of caster sugar 1 tsp baking powder, level 1/2 tsp fine sea salt 135g of unsalted butter, chilled, cut into 2cm cubes buttermilk, 200–270ml as needed 1 large egg yolk double cream, 1–2 tbsp 1 tbsp of...Read more

This recipe calls for small pearl tapioca, which is different in starch granule size from instant (more fine; requires no pre-soaking), large pearl (larger, of course; needs to soak overnight in the fridge) or those giant tapioca pearls used for bubble tea. It’s my favorite for pudding because it shows off the tapioca’s caviar-like charm without taking forever to cook. This pudding is moderately sweet, but if you, like me, like things even more lightly sweetened, you can drop the...Read more

Cardamom strawberries Shaun Hill's cardamom strawberries recipe represents a magnificent way to spice up this summer ingredient. Serve alongside ice cream, a summer dessert, or simply on their own with a dollop of cream. Ingredients 1 punnet of strawberries, hulled and halved 1 orange, juiced 1 tsp cardamom seeds 1 tbsp of caster sugar 1 tbsp of honey Add the strawberries to a heatproof bowl and set aside 1 punnet of strawberries, hulled and halved 2 Add the orange juice,...Read more

Ingredients For the Sweet Pastry: 250g plain flour 125g unsalted butter, soft cubes 75g caster sugar 2 medium eggs 1tbsp cold water For the Prune and Chocolate filling: 15 California Prunes 300mls light syrup 100mls Masala 200g butter 200g dark chocolate, broken into pieces 2 medium eggs 3 egg yolks 80g sugar Instructions First put the sugar, egg and cold water into a bowl. Whisk. Put the flour onto a work surface and make a hole with the underneath of...Read more

To add to their beautiful range of geeky chocolate including the pictured Dr. Who pieces, A Little Piece & Love have created a beautiful Dalek inspired dress for The Salon Du Chocolat last month. As expected, the dress received a lot of attention and was a huge success, with the BBC even sending a real size Dalek for a photo shoot. The dress was dreamt up & designed by Claire Smith, founder of social enterprise A Little Piece & Love,...Read more

Baked Pink Lady® apple stacks with red wine caramel sauce and honey madeleines Ingredients 4 - Pink Lady apples 250g - Butter 160mls - Apple juice 50g - Demarara sugar 150mls - Muscat wine 150g - Black or red grapes 125g - Fresh rasberries 100g - Ground almonds 150g - Icing sugar 80g - Plain flour 1 - Teaspoon baking powder 7 - Egg whites 100g - Butter 3 - Tablespoons of honey Full preparation Madeleines: Pre-heat oven to 180C/350F/gas...Read more

Sweet Eve Strawberry and Blackberry crumble Serves 6 Preparation time: 10 minutes Cooking time: 20 minutes You’ll need 50g muscovado sugar 65g ground almonds 50g plain flour 50g cold butter 200g Sweet Eve strawberries 200g fresh blackberries 120g caster sugar Juice of 1 lemon 2 tbsp rosewater 2 tbsp elderflower water Fresh cream for serving What to do Pre-heat the oven to 160°C. To make the crumble, pour the muscovado sugar, ground almonds and flour into a roomy bowl and...Read more

Sweet Eve Strawberry & Blackberry Clafoutis Monique Alex says “This is named after my French godmother – Monique – who makes a perfect baked Clafoutis. I love the way you can see the whole berries nestling in the buttery cake mixture. Served with crème fraiche, this is divine.” Serves: 6 Preparation time: 15 minutes Cooking time: 35 minutes You’ll need a little butter for greasing 150g Sweet Eve strawberries, halved 150g blackberries 1 tbsp brandy 60g plain flour 1\2 level...Read more

Cuckoo Halloween Bircher Muesli with Roasted Pumpkin Seeds For the Muesli • 1/2 cup jumbo rolled oats. • 1 tablespoon linseed. • 1/2 cup natural yogurt. • 1/2 cup water. • 1/2 cup puréed pumpkin. • 1 - 2 tablespoons maple syrup. • Pinch of cinnamon if desired. Topping • 3/4 cup natural yogurt. • 1/4 cup crystallized ginger pieces, chopped. • 1/4 tsp vanilla paste or vanilla essence. Serves 4 • Mix first five ingredients and put in individual...Read more

Light Blueberry Cheesecake from the Groovy Food Company Serves 4 Ingredients: Base: 60g nuts (almonds, hazelnuts) 20g The Groovy Food Company Virgin Coconut Oil, melted 1 tbspThe Groovy Food Company Agave Nectar Amber and Mild Filling: 150g light cream cheese 100g Greek yoghurt 30g The Groovy Food Company Agave Nectar Amber and Mild 100g fresh blueberries Blueberry sauce: 100g blueberries 1 tsp The Groovy Food Company Agave Nectar Amber and Mild 20ml water Small squeeze lemon juice Method: 1. Using...Read more