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Leiths’ Raspberry Meringue Millefeuille

Leiths School of Food and Wine have created a raspberry meringue millefeuille that makes a wonderfully refreshing end to a meal. Best assembled shortly before serving, it can also be made with Swiss...
Ice Box cake James Martin

James Martin’s Ice Box Cake

Speedy to make, this Ice Box cake from James Martin is ideal for a simple yet sumptuous slice - especially on a warm afternoon. Ingredients 400g raspberries, (optional) 2 litres double cream 70 chocolate...
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Karen Burns-Booth’s Coffee Mousse Pots

These fantastic little coffee mousse pots from Karen Burns-Booth are simple to make, yet ideal for a luscious dessert. Ingredients 4 large eggs, free-range, separated 150g of golden caster sugar 4...
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Simon Hulstone’s Rose And Almond Tansy Pudding

Tansy is a wild herb and a somewhat forgotten ingredient. Simon Hulstone has had great success with this floral recipe in competitions – so much so that he decided to name his first daughter...
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Trine Hahnemann’s Easter Eggs

Eggs have long symbolised fertility, health and life - and are therefore ideal as a sweet gesture. These marzipan Easter eggs make a wonderful edible gift or post-main treat. Ingredients 300g good-quality...
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Helen Best-Shaw’s Creme Egg Fudge

A delicious, soft, creamy and indulgent Creme Egg fudge - this sweet treat is perfect for using up any squished eggs this Easter. Ingredients 200ml of semi skimmed milk 200ml of double cream 700g of...