Raspberry, pomegranate & rose Eton mess
Whip up a speedy, no-cook summer dessert with this twist on an Eton mess, with rosewater, pomegranate and raspberry. Top with dried rose petals for the wow factor
Whip up a speedy, no-cook summer dessert with this twist on an Eton mess, with rosewater, pomegranate and raspberry. Top with dried rose petals for the wow factor
Combine meringue, cream, tahini, bananas and salted caramel to make this quick dessert that's a twist on Eton mess. It's the perfect no-cook pudding for summer
Pair this salad with barbecued chicken as part of a summer menu. Made with peaches, mozzarella and a lemon and caper dressing, it’s also great on its own
Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard
Bake this sophisticated dessert to end your dinner party on a high. A chocolate pastry crust is filled with unctuous ganache filling and topped with caramelised salted pecans
Indulge in our dairy-free and egg-free vanilla ice cream, the perfect dessert for summer as part of a vegan menu. Serve on its own or try with fresh berries
Indulge in homemade chocolate ice cream as the dessert course on a vegan menu. It's dairy free, egg free and gluten free, but still tastes delicious
Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream
Choose a lighter lunch with this easy, no-cook salmon salad packed with courgettes, peas, pea shoots and radishes. It's healthy and takes just 15 minutes to prepare
A mix of garlic, chilli, parsley and smashed cannellini beans top these no-cook tartines along with feta and tomatoes. They're quick and easy, and healthy, too
Shave asparagus into ribbons to top Tom Kerridge's crab on toast – it isn’t something you see often and gives the dish a chef's touch. It makes a lovely starter
Get the best out of fresh produce with this lovely peach and raspberry fruit salad. Serve with a scattering of pistachios, mascarpone and maple syrup