Desserts
Crepe Passion

Crepe Passion

In Brazil, the passion fruit is incredible—my favorite fruit. I first created this dessert for a special dinner for Bill Clinton in Brasília and then began serving it in my restaurant. It’s definitely a signature, and my customers love it. Passion fruit is available...

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Lemon and lime meringue with coconut crumble

Lemon and lime meringue with coconut crumble

This is one of those dishes which make you look really smart, but is actually really easy to make. Lemon, lime and coconut are good friends and this is an interesting way to present them. The dish is assembled at the last minute so that, when your guests jump in, it...

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Boozy prune and honey cake

Boozy prune and honey cake

Soaking prunes in brandy (we like to use Somerset cider brandy) makes this a great dinner party dessert, and it can be made the day before. Serve it with good-quality vanilla ice cream or crème fraîche. If you want to add a further touch, soak a few more prunes, say...

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Peanut butter cheesecake with salted toffee sauce

Peanut butter cheesecake with salted toffee sauce

A very bad dessert, almost an overload of naughtiness, if there is such a thing. We have included cocoa nibs, which are roasted cacao beans; they are quite bitter, yet have a deep chocolate flavour that helps to give the base an intriguing taste. As there is no baking...

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White chocolate, apricot and coconut scones

White chocolate, apricot and coconut scones

Scone-making requires a gentle touch. Any heavy handling will result in flat, dense scones, because it risks overworking the protein (gluten) in the flour and that makes the scones tougher.Don’t be a slave to this recipe; if you want to use dark chocolate, or to...

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Sally Lunn buns

Sally Lunn buns

As the story goes, Solange Luyon (or Sally Lunn from an English tongue) was a young French Huguenot refugee who fled to Bath in the late 17th century and began baking the brioche-like buns that became her namesake. They’re very delicious and should be eaten the day...

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