Tag Archive: Dessert

  1. Sea Bass with Piquillo Sauce and Celeriac

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    For a light, zingy, and relatively quick summer dinner, this dish is perfect. With the flaky seabass and flavoursome piquillo sauce, add some honey to cut through the earthiness of the celeriac for a real depth of flavour!

    Equipment

    Copper Tri-Ply 20cm Saucepan

    Copper Tri-Ply 24cm Sauté Pan

    Copper Tri-Ply 24cm Non-Stick Frying Pan

    Prep time: 30 minutes

    Cook time: 40 minutes

    Ingredients

    Serves 4 as a main

    • 300g celeriac, chopped into 4cm cubes
    • Maldon Sea Salt and Freshly Ground Black Pepper (any coarse sea salt will do)
    • 125ml olive oil
    • 2 large shallots, peeled and diced
    • 1.5 garlic cloves, peeled and chopped
    • 2 fresh bay leaves
    • 1 x 390g tin or jar of piquillo peppers, drained
    • 1 tbsp caster sugar
    • 50ml manzanilla sherry
    • 12 fresh sage leaves
    • 4 fillets of wild sea bass (approx. 180-200g each)

    Method

    1. Peel and cube the celeriac and cook in plenty of salted boiling water until tender (approx. 30 minutes). Drain, allow to cool.
    2. Heat 25ml of the oil in a Copper Tri-Ply 24cm Non-Stick Frying Pan. Add the shallots, garlic, and bay leaves and gently fry for 5 minutes, until just translucent.
    3. Finely slice the piquillo peppers and add to the pan with the caster sugar. Stir well.
    4. Add the manzanilla sherry and 125ml of water, bring to the boil and then reduce to a simmer and cook for a further 5 minutes.
    5. Remove from the heat and allow to cool a little.
    6. Put into a blender or food processor and blitz until smooth. Season with salt and pepper and set aside.
    7. Heat 75ml of oil in a heavy-bottomed frying pan (we used our Copper Tri-Ply 24cm Sauté Pan). Brown the celeriac, add the sage leaves and season.
    8. While the celeriac is browning, score the skin of the sea bass every 0.5cm or so, making sure you don’t score all the way to the edge of the fish.
    9. Heat the remaining 25ml of oil in a large, heavy bottomed non-stick frying pan until smoking and fry the sea bass (skin side down) for about 6 minutes. Season well and then carefully turn the fish and fry on the other side for another 2 minutes, seasoning again.
    10. Serve the fish as soon as it’s ready. We served it on a bed of the piquillo sauce and celeriac.

    Top Tip: We added a glaze of honey to our celeriac to cut through the earthiness. You could also use maple syrup.

    Recipe courtesy of Barrafina.

  2. Gazpacho Andaluz

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    We’d say there isn’t much better than a refreshing bowl of gazpacho on a hot summer’s day. We’re taking you to Spain with this gorgeous recipe.

    Originally made as a way of using up old bread by combining it with garlic, olive oil, vinegar and salt, gazpacho only became associated with tomatoes when they arrived in the 16th century!

    Our Top Tip is to let the ingredients infuse for a few hours before blending.

    Equipment

    A bowl for mixing

    Hand/Stick Blender

    Walnut Chopping Board

    Ingredients

    • 1 kg ripe tomatoes cut into large chunks
    • 200g cucumber, peeled and cut into large chunks
    • 1 medium onion cut into large chunks
    • 2 cloves of garlic, halved
    • 2 piquillo peppers
    • 100g bread (we used fresh Sourdough)
    • 2 tablespoons sherry vinegar
    • 200ml extra virgin olive oil
    • pinch of ground cumin
    • sea salt, to taste
    • 200g ice cubes

    To Serve:

    • Pieces of Sourdough, fried in olive oil
    • finely chopped cucumber
    • finely chopped red pepper

    Method

    1. Put the tomatoes, cucumber, onion, garlic and peppers into a bowl or container. Add the chopped bread, vinegar and half the extra virgin olive oil. Put in the fridge to infuse for 2 hours.
    2. Add the remaining ingredients, apart from the remaining olive oil, and begin to blend with a hand blender (use a slow setting). Add the rest of the oil a little at a time until you have a creamy, soup consistency. Pass through a sieve.
    3. Serve with the fried bread, cucumber and red pepper scattered on top.

     

    Recipe courtesy of Brindisa.

  3. Vanilla rice pudding, pistachio honeycomb & glazed summer fruits by Josh Angus

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    Looking for a summery pud for your next date night dinner, sunday lunch, or dinner party? Look no further! Michelin Starred Hide Restaurant‘s Head Chef Josh Angus has created a super light and completely delicious dessert for you.

    Equipment

    Copper Tri-Ply 18cm Saucepan (with lid)

    Copper Tri-Ply 12cm Mini Frying Pan (to serve)

    Ingredients (Serves 5)

    (For the Rice Pudding)

    • 1 vanilla pod
    • 35g sugar (to taste)
    • 150g pudding rice
    • 900g milk
    • 165 double cream
    • 4 figs halved
    • 2 peaches quartered
    • Red wine
    • 75g sugar
    • 75g water

    (For the Honeycomb)

    • butter, for the tin
    • 200g caster sugar
    • 5 tbsp golden syrup
    • 2 tsp bicarbonate of soda
    • 50g chopped pistachios
    • 20g chopped pistachios for serving

    Method

    Make the Honeycomb first so it can rest…

    1. Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
    2. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long) add your pistachios at this point, then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.
    3. The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

    For the Rice Pudding…

    1. Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan. Bring to the boil, then reduce to a simmer and cook gently with a lid on, stirring frequently, for 25-30 minutes or until the rice has absorbed most of the milk & cooked through. Remove the vanilla pod but save for presentation and stir in the cream. The rice  should be glossy now & fall off a spoon; leave to cool.
    2. Cut the figs in half & ripe peaches in to quarters, bring to boil the sugar & water in a frying pan to make stock syrup, once the sugar has dissolved add the peaches on a medium heat & cook for 1 minute either side just to soften the peach & glaze them up with stock syrup remove from pan.
    3. Add the figs & do the same but this time add two splashes of red wine & reduce to a syrup consistency. The figs & peaches should be slightly soft but hold their shape & not messy!
    4. To serve have the cooled  rice pudding on the bottom with the glazed fruit on top, sprinkle with chunks of honeycomb & chopped pistachios. Then drizzle with the red wine syrup.

     

    What a treat! We can’t thank Josh enough for this summer sensation. Check out his other recipes for us here.

  4. Coffee & Pistachio Soufflé by Josh Angus

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    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

    Equipment

    Copper Tri-Ply 10cm Mini Casserole

    Ingredients (coffee infusion)

    Nescafe granules 30g

    Whole milk: 625g

    Caster sugar: 45g

    Method (coffee infusion)

    1. Bring the milk and sugar to boil.
    2. Add the coffee, infuse for 30mins.
    3. Blitz in the blender and pass through the chinois.

    Ingredients (Coffee soufflé crème patissiere)

    500g Infused coffee milk

    4g Agar-agar

    12g Caster sugar (1)

    70g Plain flour

    50g Caster sugar (2)

    50g Soft butter

    70g Egg yolks

    Method (Coffee soufflé crème patissiere)

    1. Mix the agar and the cater sugar (1) together.
    2. Make a crumble with plain flour, soft butter and sugar (2)
    3. Bring the infused coffee milk to boil, add the agar/caster sugar.
    4. Bring back to boil and add the crumble. Stir well to make sure there is no lumps.
    5. Boil for 2 minutes then turn the stove off and add the egg yolks.
    6. Cool down quickly & put in the fridge to chill. Pass once cooled.
    7. This mix will make more than you need but will freeze well.

    Ingredients (Meringue for soufflé)

    Meringue: (for 1 portion makes 2 1/2 little copper pan soufflés)

    150g Egg white

    60g Caster sugar

    3g Albumina

    Method

    Mix Albumina and caster sugar together.

    If you can find albumina its fine to leave out.

    For the pistachio crumb…

    Blitz 50g of pistachios in a blender to a coarse crumb.

    Method (Soufflé process)

    1. Preheat oven at 190c
    2. Line the small copper pans with butter all around & add blitzed pistachios covering the bottom & side of the pan,
    3. Have 200g of coffee crème pat mix to the side warm.
    4. Start to whip the meringue to soft peaks, adding the sugar mix gradually.
    5. Add ¼ off the meringue and beat it with the warm coffee crème pat, then slowly add the rest of the meringue with the spatula. Until completely mixed through, it is key that this part is done very gently to come the soufflé light.
    6. Poor in a piping bag & fill up the copper pans ¾ full. Go around the pan with your thumb cleaning the sides. This will help the soufflé rise straight.
    7. Cook in the oven top shelf for 8 to 10 minutes, soufflé should have risen dramatically.
    8. Serve straight away with vanilla or pistachio ice cream.

    For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

  5. Star Anise Apple Croissant Tarte Tatin Recipe by Josh Angus

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    An international favourite dessert, Tarte Tatin is named after the Tatin sisters who served it as the signature dish in their hotel, the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher (105 miles south of Paris) in the 1880s.

    The story goes that Stéphanie Tatin set out to make a traditional apple pie but accidentally left the apples cooking in butter and sugar for too long. Trying to rescue it by placing a layer of pastry on top, baking it, and serving it upside down, Stéphanie created the world’s first Tarte Tatin!

    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

     

    Ingredients

    5 granny smith or brae burn apples

    120g caster sugar

    85g butter

    2-star anise

    1 vanilla pod

    50g water

    1 large sheet of croissant dough pastry or puff pastry, 200g pastry

    To serve vanilla ice cream or custard

     

    Equipment

    Copper Tri-Ply 24cm Non Stick Frying Pan

    Method

    1. Peel & quarter the apples, slice the apples evenly into wedges around 3cm thick.
    2. Pre heat oven at 170-180c
    3. In a copper pro ware frying pan over a medium heat, heat the water & sugar together cook until light amber colour. Stirring to avoid any lumps for 5 to 7 minutes.
    4. Once colour is achieved add in butter, scraped vanilla pod, whole vanilla pod & star anise stirring constantly to achieve a golden brown colour, add apples stirring until they are coated in thick layer of caramel. Cook on a low for minutes slowly turning the apples.
    5. In the meantime, roll the pastry out 2cm thickness, cut out a large circle to be placed on top of the apples. Use the top of copper frying pan as stencil to cut out.
    6. Take the pan off the heat now & Arrange the apples in a circle or a pretty design, with star anise & vanilla pod in the middle. Lay the circle of pastry on top of the apples & bake for 25 to 30 minutes until the pastry is golden brown. If you think the apples may need longer just cover the pastry with greaseproof paper & cook for 10 minutes longer.
    7. Cool for a good 45 minutes allowing to set slightly, then invert onto a serving plate (be careful when doing so). Serve with vanilla ice cream or custard.

    For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

  6. Pear & Plum Banana Bread by Ren Behan

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    This is the perfect recipe to get the kids involved and help towards their five a day. Quick and easy to make it can be rustled up in no time and provides a wonderful healthy snack. You can also use apples or blueberries for one of the layers.

    Kids in the Kitchen

    Mashing Bananas – Who doesn’t enjoy mashing stuff? Give your kids the task of peeling and mashing the ripe bananas in this recipe. Tip – here’s a fun song about bananas to sing along while your kids are prepping the bananas.

    Sifting Dry Ingredients – Bring on the mess! First measure how much flour you will need and let them go for it. A sieve will work but a handheld flour sifter if you have one would be really fun for the kids too.

    Recipe Courtesy of Ren Behan author of Wild Honey and Rye

    Serves: 6-8

    Prep time: 15 minutes

    Cooking Time: 1 hour

    Difficulty: Easy


    Equipment

    • Loaf Tin
    • Baking Paper
    • Electric Whisk
    • Sieve

    Ingredients

    • 150g unsalted butter (plus a bit extra for greasing)
    • 100g soft brown sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 200g self-raising flour
    • 1 teaspoon cinnamon (plus extra for dusting)
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 3 bananas, mashed
    • 120g sour cream
    • 1 pear, ripe, sliced
    • 2 plums, ripe, stone removed, sliced

    Cooking Method

    1. Preheat the oven to 180C/160 fan/gas 5. Grease the inside of a loaf tin with a little butter and line with a sheet of baking paper.
    2. Using an electric whisk, beat the butter with the sugar, eggs and vanilla.
    3. Sift in the dry ingredients and stir with a metal spoon. Stir in the mashed bananas and sour cream.
    4. Add one third of the mixture to the loaf tin and spread out using the back of a spoon. Next, add a layer of pear. Then a further third of the mixture followed by a layer of plum. Add the rest of the mixture and flatten the top. Dust with a little extra cinnamon.
    5. Bake the loaf for 1 hour. Leave the cake to cool in the tin for ten minutes before carefully taking it out to cool on a wire rack. Serve when warm or cold with extra fruit on the side.
  7. Salted Caramel Chocolate Oatmeal Bars by Ren Behan

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    If you love Salted Caramel and Chocolate these Oatmeal Bars are for you! You can be sure if there are any little ones around they will enjoy getting chocolaty for this recipe.

    Kids in the Kitchen

    Mixing – This has to be one of the best things to let kids do when baking or cooking with them. Even the smallest of youngsters can have a go!

    Pressing the Dough – Once everything is mixed together keep those little fingers busy by getting them to push the dough into the container.

    Recipe Courtesy of Ren Behan author of Wild Honey and Rye which she adapted from US blog Pinch of Yum

    Prep time: 10 minutes

    Cooking Time: 30-35 minutes in total

    Serves: 12


    Equipment


    Ingredients

    • 200g plain flour
    • 115g rolled oats
    • 220g soft brown sugar
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon sea salt
    • 125g unsalted butter, melted and cooled a little
    • 150g good quality (60%+) dark chocolate, chopped (Ren used Lindt 62%)
    • 180g caramel (Ren used Bonne Maman Confiture de Caramel)
    • An extra pinch of sea salt

    Cooking Method

    1. Preheat the oven to 180C. Melt the butter and leave it to one side to cool. Put the flour, oats, sugar, baking powder, and a pinch of salt into a mixing bowl. Pour in the butter and mix everything together with a spoon until a soft (but still crumbly) dough forms. If the dough feels sticky, add a little more flour.
    2. Take a 9 x 13 baking dish and press 2/3 of the dough into it, flattening it down. Save 1/3 for topping. Bake for 15 minutes or until the top is turning golden.
    3. While crust is baking, melt the caramel (adding an extra pinch of sea salt) in the microwave until it is runny and set to one side.
    4. Take the crust out of the oven and very carefully sprinkle over the grated or chopped chocolate. Next, pour the melted caramel over the chocolate chips. Then, crumble the remaining dough over the top of the bars. Bake for another 15-20 minutes, until the top layer is golden brown.
    5. The hardest part is letting it stand for an hour or so, until the caramel is cooled. Slice into bars with a sharp knife.
  8. Rhubarb and Custard Tart with Stem Ginger Ice Cream by Paris House

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    Forced Rhubarb is readily available just now and it makes a wonderful desserts. You might even have some in your garden!

    This vegetable that thinks it’s a fruit is so versatile and the cheering bright vibrant colours will definitely bring a ray of sunshine to your day. 

    This recipe doesn’t have to be eaten with home made ice cream but if you have the time the combination of the stem ginger and the tartness of the rhubarb is a match made in heaven. 

    Recipe Courtesy of Paris House

    Serves: 4

    Difficulty: Medium


    Equipment


    Ingredients

    Ginger Ice Cream:

    • 250ml milk
    • 75g whipping cream
    • 50ml King’s Ginger Liqueur
    • 40g egg yolks
    • 65g sugar
    • 50g stem ginger (minced)

    Vanilla Pastry Cream:

    • 285ml milk
    • 1tsp vanilla extract
    • 1½ eggs
    • 50g sugar
    • 28g flour
    • 7g cornflour

    Poached Rhubarb:

    • 600g bright red forced rhubarb
    • 640g Sugar
    • 400g orange juice
    • 1 tbsp orange zest
    • 15g arrow root

    Puff Pastry Disks:

    • 1 pack of all butter puff pastry sheets
    • 1 yolk
    • 2 tbsp milk
    • 1 tbsp brown sugar

    Cooking Method

    Ginger Ice Cream:

    1. First make the ice cream, this can be done well in advance. Once it has been churned store it in the freezer until ready to use.
    2. Bring the milk, cream and King’s Ginger Liqueur to the boil in a heavy based pan.
    3. Whisk the sugar, stem ginger and the yolks until pale in a medium bowl.
    4. Pour 1/3rd of the boiling milk onto the eggs whilst whisking and mix well.
    5. With the pan off the heat, return the milk and egg mix to the pan with the remaining milk and mix well.
    6. Return to the stove on a low heat and gently bring the mix up to 80°C, continuously stirring to prevent catching.
    7. Transfer the mix into a bowl, cover the surface with cling film and chill in the fridge.
    8. Once the ice cream mix is fully chilled, churn the mix in an ice cream machine as per the manufacturer’s instructions.

    Vanilla Pastry Cream:

    1. Bring the milk and vanilla extract to the boil.
    2. In a medium bowl mix the sugar, eggs, flour and cornflour together.
    3. Whilst whisking pour 1/3rd of the hot milk onto the egg mix and incorporate well.
    4. Transfer the egg mix back into the pan with the remaining milk.
    5. Place the pan on a medium heat and continuously mix until it starts to simmer.
    6. Cook out for a further couple of minutes, whisking to ensure all lumps are mixed through.
    7. Transfer to a bowl, cover the surface with cling film and chill in the fridge.
    8. When the pastry cream is cold transfer to a piping bag and keep in the fridge till ready to serve.

    Pouched Rhubarb:

    1. Chop the rhubarb sticks in half cross ways and stack into a heat proof dish small enough to snugly hold the rhubarb.
    2. Bring the juice, zest and sugar to the boil.
    3. Add the rhubarb, remove the pan from the heat and allow to cool for 5 The rhubarb should be just starting to soften, if not, return to the heat and cook a little further. Once cooked the rhubarb should be tender but not too soft.
    4. Once cooked and chilled, portion the rhubarb into 2cm chunks ready to be laid into the tart.
    5. Bring 250g of the rhubarb cooking liquid to the boil. Mix 15g of arrow root with a little water, once the liquid is boiling whisk in the arrow root and cook till thickened and allow to cool to room temperature.

    Puff Pastry Disks:

    1. Cut 4 x 12cm circles from the puff pastry sheet, use an espresso cup saucer or large cookie cutter.
    2. Then score a second circle 1cm from the outside edge but do not cut all the way through.
    3. With the prongs of a fork dock the inner circle to prevent it from rising when baked.
    4. Mix the yolk and milk to make an egg wash.
    5. Transfer the discs of pastry on to a paper lined baking sheet and lightly brush the tops with the egg wash.
    6. Bake at 220ºC for 7-10 minutes until puffed, golden and crisp.
    7. If the centres have risen push them back down.
    8. Allow to cool.
    9. To build the tart first pipe a layer of the pastry cream into the bottom of tart case, then stack the rhubarb chunks into the case with the cut sides facing up.Paris House Proware building up the Rhubarb Tart
    10. Glaze the top of the tarts with the thickened cooking liquid.

    To Serve:

    1. Flash through a medium oven for 3-4 minutes, place on a plate and top with a scoop of ginger ice cream. Serve immediately!
  9. Chocolate Fondue

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    Looking for a fun and easy chocolate dessert recipe? Look no further than this Chocolate Fondue! Perfect for an evening soiree or fun family gathering!  Dip marshmallows, biscuits or fresh fruit into the hot, melted creamy chocolate goodness. The best part – it only takes 10 minutes to make!

    Recipe by Chef Leslie Buddington from Brocco on the Park, Sheffield

     

    Makes:  Approx 1 litre
    Prep time: 1 minute
    Cooking time: 10 minutes


    Equipment


    Ingredients

    • 400g dark chocolate
    • 290ml double cream
    • 300ml whole milk
    • 80g unsalted butter

    Cooking Method

    1. Break the chocolate into smaller pieces and put it along with all the other ingredients in a pan. 
    2. Melt on a medium heat stirring constantly until all melted and glossy.
    3. Enjoy with marshmallow or seasonal fruits.
  10. Verdemanda Olive Oil & Pistachio Cake with Green Olive Ice Cream, Strawberries & Toasted Kasha By Josh Angus

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    We are so pleased to be sharing this delightfully fragrant Verdemanda Olive Oil and Pistachio Cake recipe with you by Josh Angus and in association with Belazu. We’re sure you will love it just as much as we do!

    Originally from Sheffield, Josh has worked in a string of Michelin starred restaurants including Le Manoir aux Quat’Saisons, Dabbous, L’Autre Pied and Elystan Street. Now head chef at Ollie Dabbous’ restaurant Hide, Josh is a driving force behind, what was deemed as the most exciting launch of last year.

    Serves: 8

    Baking Time: 25-30 minutes, plus cooling time and overnight chill


    Equipment


    Ingredients

    • 3 eggs
    • 200g caster sugar
    • 125ml Verdemanda Extra Virgin Olive Oil
    • 100g unsalted butter, melted
    • 2 lemons, juiced
    • 50g polenta
    • 200g pistachio nuts
    • 75g self-raising flour
    • 1tsp baking powder

    Ice Cream

    • 2L whole milk
    • 115g milk powder
    • 150g caster sugar
    • 75g atomised glucose
    • 5g stab 2000
    • 115ml Verdemanda Extra Virgin Olive Oil
    • 250g chopped rinsed Nocellara Olives

    Toasted Kasha

    • 100g Kasha
    • 25g icing sugar
    • splash of water

    Chantilly Cream

    • 500g whipping cream
    • 1/4 Tahitian vanilla pod
    • 20g caster sugar

    To Serve

    • Strawberry jam
    • Elderflower

     Cooking Method

    1. Pre-heat the oven to 180°C. Add the eggs and sugar to a heatproof bowl. Set over a pan of gently boiling water. Whisk over the heat until the mixture becomes light and fluffy. Gently mix in the Verdemanda, butter and lemon juice. Set aside. Blitz the polenta, pistachios, flour and baking powder into a fine crumb, then fold into the egg mixture. Line a cake tin and bake for 25-30 minutes. Leave to cool.
    2. For the ice cream, in a pan bring the milk to 45°C. Mix together the milk powder, caster sugar, atomised glucose and stab 2000. Add the powder to the milk and hand-blend to dissolve. Cook to 85°C, transfer to a gastro container or roaster, blitz the Verdemanda in, then blast-chill and leave overnight. Once chilled, blitz through a blender with the chopped and rinsed olives.
    3. Lightly toast the Kasha in a warm frying pan. Add the icing sugar and toast for a further minute then add a splash of water on the heat. Stir, remove from the heat and transfer to a non-stick baking sheet to dry out. Once fully dry break the kasha apart.
    4. Pour 100g of cream into a bowl, scrape out the vanilla and add, mashing to a paste; add the left-over cream and mix. Beat the cream with caster sugar to medium peaks, then transfer to a piping bag lined with the medium filling nozzle.

    To serve

    Place a slice of cake on the plate and spread some strawberry jam then pipe the Chantilly on top placing the strawberries pointing up with elderflower sprinkled on top and marigold. To the side of the cake add a scoop of ice cream on top of the Kasha.

    Photo of Josh using our Stainless Steel Tri-Ply pans to make this recipe at Taste of London 2019.