Pear Tarte Tatin

Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding

• Cooking Time Prep 10 mins
  Cook 50 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  429

• Protein

  4g

• Carbs

  48g

• Fat

  25g

• Saturates

  12g

• Fibre

  2g

• Sugar

  25g

• Salt

  0.69g

Ingredients

• 8 pears
• 100g caster sugar
• 100g butter
• 2 star anise
• 3 cardamom pods
• 1 large cinnamon stick
• 2 tbsp brandy
• 500g block all-butter puff pastry

Directions

1. Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
2. Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
3. Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning-they won't-but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
4. Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
5. When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
6. Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

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Braised Pork With Plums

Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress

• Cooking Time Prep 25 mins
  Cook 2 hrs
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  530

• Protein

  40g

• Carbs

  11g

• Fat

  36g

• Saturates

  13g

• Fibre

  1g

• Sugar

  10g

• Salt

  2.87g

Ingredients

• about 1.6kg/3lb 8oz pork shoulder
• 5 tbsp rice wine
• 5 tbsp light soy sauce for flavour, 1 tbsp dark for colour
• generous thumb-size piece fresh root ginger
• 5 garlic cloves
• 1 red chilli, deseeded and finely chopped
• 2 tbsp vegetable oil
• bunch spring onions, finely sliced
• 2 star anise
• 1 ½ tsp five-spice powder
• 1 cinnamon stick
• 2 tbsp sugar, any type
• 1 tbsp tomato purée
• 500ml chicken stock
• 6 ripe plums, halved and stoned

Directions

1. Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
2. Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
3. After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.

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Shredded Duck Watercress & Orange Salad

A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper

• Cooking Time Prep 15 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  307

• Protein

  27g

• Carbs

  23g

• Fat

  16g

• Saturates

  4g

• Fibre

  5g

• Sugar

  18g

• Salt

  3.8g

Ingredients

• 2 duck legs
• 1 tsp five-spice powder
• 5 tbsp rice vinegar
• 5 tbsp soy sauce
• 2 big oranges, segmented, juice reserved
• 2 x 100g bag watercress
• 200g bag radishes, thinly sliced
• 140g pack chicory, leaves separated
• small bunch spring onion, sliced diagonally

Directions

1. Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
2. Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.

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Toffee & Sesame Bananas

Traditional toffee bananas are deep-fried, but this is a lighter version, served with caramel sauce

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  312

• Protein

  2g

• Carbs

  37g

• Fat

  19g

• Saturates

  10g

• Fibre

  1g

• Sugar

  35g

• Salt

  0.09g

Ingredients

• 6 large bananas, peeled and quartered
• 8 tbsp light muscovado sugar
• 2 tbsp butter
• 200ml double cream
• 2 tbsp sesame seeds, toasted
• good-quality vanilla ice cream, to serve

Directions

1. Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the bananas, a few pieces at a time, until sticky and showing griddle marks. Keep warm in a low oven.
2. For the sauce, put the remaining sugar, the butter and cream into a saucepan and stir over a gentle heat until the sugar has melted. Stir in the sesame seeds. Can be made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes, spoon over some of the caramel, then top with a scoop of ice cream.

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Sausages With Apple Mash

Give your bangers a spring makeover with the addition of apple mash, comfort food doesn't get much better than this

• Cooking Time Prep 10 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  513

• Protein

  23g

• Carbs

  52g

• Fat

  25g

• Saturates

  11g

• Fibre

  4g

• Sugar

  12g

• Salt

  1.78g

Ingredients

• 700g floury potatoes, cut into chunks
• 8 Cumberland sausages
• 25g butter
• 1 onion, thinly sliced
• 2 tsp plain flour
• 250ml beef stock
• 2 apples (about 280g/10oz), peeled and chopped into small chunks
• 3 tbsp milk

Directions

1. Cook the potatoes in boiling, salted water for 15 mins until tender. Meanwhile, heat a non-stick frying pan and add the sausages. Cook over a medium heat for 15-20 mins, turning occasionally, until cooked through. Remove from the pan and keep warm.
2. Add a knob of the butter and the onion to the pan, then cook for 15-20 mins until soft. Stir in the flour, then gradually add the stock, stirring to make a sauce. Simmer for 2 mins, then pour into a jug and keep warm.
3. Cook the apples in half the remaining butter for 5-10 mins until softened. Drain the potatoes and mash well with the rest of the butter and the milk. Fold in the apple, then serve with the sausages and onion gravy.

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Peach & Blueberry Grunt

A cobbler-esque American favourite - this grunt has a bit of hidden sugar and spice, and is very very nice!

• Cooking Time Prep 35 mins
  Cook 20 mins - 25 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  352

• Protein

  5g

• Carbs

  65g

• Fat

  10g

• Saturates

  6g

• Fibre

  4g

• Sugar

  38g

• Salt

  0.47g

Ingredients

• 1 tbsp cornflour
• juice 2 oranges and zest from ½
• 2 tbsp caster sugar
• 6 ripe peaches
• 250g blueberries
• For the grunt
• 200g self-raising flour
• 50g butter, cut into small pieces, plus 15g/½oz, melted
• 100g light muscovado sugar
• 1 tsp ground cinnamon
• 5-6 tbsp milk

Directions

1. Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
2. Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
3. Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
4. Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.

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Key Lime Pie

Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal

• Cooking Time Prep 30 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  695

• Protein

  8.8g

• Carbs

  51g

• Fat

  50.8g

• Saturates

  27.8g

• Fibre

  2.1g

• Sugar

  37.4g

• Salt

  0.8g

Ingredients

• 300g Hob Nobs
• 150g butter, melted
• 1 x 397g tin condensed milk (we used Nestlé)
• 3 medium egg yolks
• finely grated zest and juice of 4 limes
• 300ml double cream
• 1 tbsp icing sugar
• extra lime zest, to decorate

Directions

1. Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
2. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
3. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

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Pear & Blackberry Crumbles

Use pear instead of apple in these individual versions of the classic pud with a crunchy pistachio topping

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  768

• Protein

  10g

• Carbs

  115g

• Fat

  33g

• Saturates

  15g

• Fibre

  0g

• Sugar

  76g

• Salt

  0.05g

Ingredients

• 700g (or 4 large) ripe English pears, peeled and cubed
• 100g golden granulated sugar
• 250g blackberries
• 200g plain flour
• 100g unsalted butter, cold, cut into small pieces
• 85g shelled pistachios, roughly chopped
• 100g demerara sugar
• ice cream, to serve (optional)

Directions

1. Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
2. Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
3. Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.

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Pear Parkin Pudding With Custard

This easy and comforting pud is the perfect way to round off a family lunch

• Cooking Time Prep 25 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  538

• Protein

  9g

• Carbs

  81g

• Fat

  22g

• Saturates

  13g

• Fibre

  5g

• Sugar

  45g

• Salt

  0.91g

Ingredients

• 200g porridge oats
• 200g self-raising flour
• 2 tsp ground ginger
• ¼ tsp salt
• 175g treacle
• 140g butter, plus extra for the dish and dotting over
• 140g light muscovado sugar, plus a bit more
• 2 balls stem ginger from a jar, chopped, plus some of the syrup to serve
• 1 large egg
• 150ml milk
• 4 ripe pears, peeled, stalks cut off, cored and halved
• custard, to serve (see recipe below)

Directions

1. Heat oven to 160C/140C fan/gas 3. Butter a 30 x 20cm baking dish. Mix the first four ingredients together. Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to give a smooth batter.
2. Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar. Bake for 1 hr until risen all over and a skewer inserted into the middle of the pudding comes out clean.
3. To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar. Serve in rectangles with custard, below.

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Pear & Chocolate Pudding

A comforting and seasonal pudding for autumn, perfect with a spot of vanilla ice cream

• Cooking Time Prep 15 mins
  Cook 25 mins - 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  557

• Protein

  5g

• Carbs

  83g

• Fat

  25g

• Saturates

  15g

• Fibre

  5g

• Sugar

  65g

• Salt

  0.6g

Ingredients

• 100g dried breadcrumbs
• 100g dark chocolate, chopped
• 100g demerara sugar
• 85g butter
• 3 tbsp maple syrup
• 4 ripe pears, peeled, cored and cut into chunks

Directions

1. Heat oven to 190C/170C fan/gas 5. Mix the crumbs, chocolate and sugar. Melt the butter with the maple syrup, then stir into the dry ingredients.
2. Put the chopped pears in a 1-litre shallow ovenproof dish. Spoon over the chocolate mixture, then roughly spread to cover the pears. Bake for 25-30 mins. Cool for 10 mins, then serve on its own or with vanilla ice cream or yogurt.

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Rhubarb Steamed Pudding

A delicious classic.

• Cooking Time Prep 20 mins - 25 mins
  Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  416

• Protein

  6g

• Carbs

  58g

• Fat

  20g

• Saturates

  11g

• Fibre

  2g

• Sugar

  35g

• Salt

  0.34g

Ingredients

• 350g fresh rhubarb, cut into 4cm lengths
• 200g caster sugar
• 1 tsp ground ginger
• 125g unsalted butter
• few drops natural vanilla extract
• 2 medium eggs, beaten
• 175g self-raising flour

Directions

1. Cook the rhubarb with 75g/2¾oz of the sugar and the ginger over a gentle heat for 2-3 mins until just starting to soften. Remove from heat.
2. Grease a 900ml pudding basin. Put butter and remaining sugar in a bowl and cream together. Stir in vanilla extract, then beat in eggs, a little at a time. Sift in flour and carefully fold into the mixture.
3. Spoon rhubarb into the bottom of the basin, then spoon the sponge mixture on top and level off surface.
4. Butter a piece of greaseproof paper slightly bigger than the top of the pudding basin. Make a pleat in the centre and secure over the top of basin. Repeat with a piece of foil, then secure the whole thing with string. Place in a pan half filled with simmering water. Cover and cook for 1½ hrs, checking regularly that the pan does not boil dry. Remove cover, invert the pudding onto a plate, then carefully lift off the pudding basin. Serve with crème fraîche or single cream.

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Classic Plum Pie With Custard

This traditional favourite is an ideal post-Sunday lunch pud

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  681

• Protein

  9g

• Carbs

  75g

• Fat

  41g

• Saturates

  19g

• Fibre

  0g

• Sugar

  42g

• Salt

  0.77g

Ingredients

• 900g plums, stoned and thickly sliced
• 140g golden caster sugar, plus extra
• tsp ground cloves
• 1 heaped tbsp cornflour
• flour, for dusting
• 500g pack shortcrust pastry
• 1 egg, beaten, to glaze
• For the custard
• 4 egg yolks
• 85g caster sugar
• 250ml milk
• 250ml double cream
• seeds scraped from 1 vanilla pod

Directions

1. Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
2. For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
3. Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.

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Sussex Puddle Pudding

This twist on a classic steamed pud has a sweet sponge topping with a puddle of sticky lemon sauce underneath. Finish with a splash of cream

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  455

• Protein

  5g

• Carbs

  51g

• Fat

  26g

• Saturates

  15g

• Fibre

  1g

• Sugar

  33g

• Salt

  0.5g

Ingredients

• 6 juicy lemons, 3 of them zested
• double cream, to serve
• For the puddle
• 85g unsalted butter, cubed
• 85g golden caster sugar, plus 50g, weighed separately
• For the topping
• 140g self-raising flour
• 85g shredded suet
• 50g golden caster sugar, plus 1 tsp to sprinkle (optional)
• 2 large eggs
• ½ tsp vanilla paste or extract
• 4 tbsp milk

Directions

1. Heat the oven to 180C/160C fan/gas 4. Put half of the lemon zest into a medium, deep (about 2-litre) baking dish and half into a large mixing bowl. Using a serrated knife, cut the peel and pith away from the zested fruit, then slice the flesh into thin rounds. Add to the baking dish, along with the cubed butter and 85g sugar.
2. Cut a few thin slices of skin-on lemon to decorate the pudding later, then squeeze the juice from the remaining lemons (you'll need about 150ml in total). Mix the juice with the 50g sugar, then set aside.
3. Add the flour, suet, sugar, a pinch of salt, eggs, vanilla and milk to the mixing bowl, then beat to make a smooth batter. Spoon this over the lemons, butter and sugar, then level the top. Scatter with the skin-on lemon slices.
4. Gently pour the lemon and sugar mixture over the top of the pudding (it will sink down as it cooks), then carefully put in the oven. Bake for 40 mins or until the sponge is risen, golden and the syrup is bubbling up around the edges. Scatter over 1 tsp sugar, if you like, then serve with a splash of cream to counter the zing of the sauce.

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Roasted Carrots With Goat's Cheese & Pomegranate

A lovely combination of sweet carrots, fresh cheese and juicy seeds - interesting enough for a main, starter or side

• Cooking Time Prep 10 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 6 as a starter or side, or 4 as a main

Nutrition per serving

• Kcalories

  190

• Protein

  8g

• Carbs

  20g

• Fat

  10g

• Saturates

  4g

• Fibre

  5g

• Sugar

  11g

• Salt

  0.5g

Ingredients

• 750g/ 1lb 10oz carrots
• 2 tbsp olive oil
• 2 tsp cumin seeds
• grated zest and juice 1 small orange
• 400g can chickpeas, drained and rinsed
• 100g/ 4oz white-rinded vegetarian goat's cheese
• small bunch oregano or mint, roughly chopped
• 75g/2½oz pomegranate seeds
• warm flatbreads, to serve

Directions

1. Heat oven to 190C/170C fan/gas 5. Toss the carrots with 1 tbsp of the oil, sprinkle with the cumin seeds and orange zest, and season with salt. Spread onto a large baking sheet and roast for 50 mins until tender and catching some colour on the edges.
2. Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat's cheese and scatter with the herbs and pomegranate seeds. Serve warm with toasted flatbreads.

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Fennel & Lemon Risotto

This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  477

• Protein

  13g

• Carbs

  69g

• Fat

  16g

• Saturates

  9g

• Fibre

  7g

• Sugar

  12g

• Salt

  1.12g

Ingredients

• 1 large fennel bulb, base trimmed
• 1 tbsp butter, plus a knob
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 140g risotto rice
• 175ml white wine
• 550ml hot vegetable stock
• zest 1 lemon
• 25g parmesan or vegetarian alternative, grated
• Make it non-veggie
• small handful cooked, peeled prawns per portion

Directions

1. Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
2. Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
3. Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
4. When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.

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Peach & Almond Tart

Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

• Cooking Time Prep 25 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  537

• Protein

  10g

• Carbs

  45g

• Fat

  37g

• Saturates

  16g

• Fibre

  3g

• Sugar

  22g

• Salt

  0.29g

Ingredients

• For the pastry
• 175g plain flour, plus extra for rolling
• 85g cold unsalted butter, cut into small pieces
• 1 tbsp caster sugar
• 2 egg yolks
• For the filling
• 100g caster sugar
• 140g butter
• 2 eggs, beaten
• 140g ground almonds
• 50g plain flour
• 3 peaches, sliced
• peach preserve or apricot jam
• cr�me fra�che, to serve

Directions

1. To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
2. Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
3. While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of cr�me fra�che on the side and eat it quick before anyone else gets their hands on it!

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Lemon Syllabub

A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  329

• Protein

  2g

• Carbs

  15g

• Fat

  29g

• Saturates

  18g

• Fibre

  0g

• Sugar

  15g

• Salt

  0.05g

Ingredients

• 284 tub whipping cream
• 50g caster sugar
• 50ml white wine
• zest and juice from ½ lemon
• almond thins or berries, to serve

Directions

1. Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

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Blueberry & Coconut Cake

This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly

• Cooking Time Prep 20 mins
  Cook 1 hr - 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  387

• Protein

  5g

• Carbs

  47g

• Fat

  24g

• Saturates

  7g

• Fibre

  2g

• Sugar

  22g

• Salt

  0.3g

Ingredients

• 250ml rice bran oil, plus extra for the tin
• 3 eggs
• 225g caster sugar
• 2 tsp vanilla extract
• 300g self-raising flour
• 50g desiccated coconut
• 175ml soya milk
• 140g fresh or frozen blueberries, plus extra to serve
• icing sugar, to dust

Directions

1. Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
2. Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
3. Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.

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Lemon Posset With Sugared-Almond Shortbread

Making your own, individual citrus set puddings is even more impressive when served with homemade biscuits for scooping out the cream

• Cooking Time Prep 35 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  843

• Protein

  5g

• Carbs

  55g

• Fat

  68g

• Saturates

  39g

• Fibre

  1g

• Sugar

  43g

• Salt

  0.3g

Ingredients

• 600ml double cream
• 200g golden caster sugar
• zest 3 lemons, plus 75ml juice
• For the shortbread
• 140g cold butter, diced
• 140g plain flour
• 85g golden caster sugar, plus extra for dusting
• 50g ground rice (or more flour if you can't find it)
• 85g flaked almonds

Directions

1. Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
2. To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
3. Cut the shortbread into shards and serve with the possets and little spoons.

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Apple Pear & Cherry Compote

Great as an easy dessert for Sunday lunch, then use for breakfasts and midweek puds

• Cooking Time Prep 30 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 12 portions

Nutrition per serving

• Kcalories

  199

• Protein

  1g

• Carbs

  51g

• Fat

  1g

• Saturates

  0g

• Fibre

  4g

• Sugar

  47g

• Salt

  0.03g

Ingredients

• 8 eating apples, peeled, cored and cut into chunks
• 4 medium Bramley apples, peeled, cored and cut into chunks
• 8 firm pears, peeled, cored and thickly sliced
• 6 tbsp sugar, or to taste
• 280g dried sour cherries (or dried cranberries)

Directions

1. Put the apples and pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 mins or so until the Bramley apple has collapsed to a purée and the eating apple and pear are tender (stir to make sure it doesn't catch on the bottom).
2. Stir in the cherries or cranberries for 1 min, taste and add a little more sugar if necessary. Can be chilled for 3-5 days. Serve with vanilla ice cream, if you like. See 'Goes well with' for ideas for using up the compote.

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