Baked apple and rhubarb with vanilla-honey yoghurt - Nathan Outlaw

Fun to put together and satisfying to eat, baked apples makes a great kids recipe . If your child has other ideas as to how to fill the apples , let them raid the store cupboard - raisins, sultanas and ground almonds would be good additions

Ingredients

• 6 apples
• 150g of rhubarb , finely chopped
• 2 tbsp of muscovado sugar
• 1 tsp of ground cinnamon
• 15g of butter
• 200g of Greek yoghurt
• 40ml of honey
• 1 vanilla pod
• 1 tbsp of Demerara sugar, to sprinkle

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Method

1.

Preheat the oven to 200°C/gas mark 6

2.

Score each apple horizontally to slightly pierce the skin - this allows the flesh to expand while cooking

3.

Core the apples by pushing an apple corer down through the apple until it pierces the bottom, discard the core. Repeat for all apples

4.

Mix the rhubarb, brown sugar and cinnamon together in a bowl. Stand the apples up side by side in a baking dish

Room for a little one

Children can mix together the rhubarb filling while an adult prepares the apples on a baking dish

5.

Use your fingers to push the rhubarb mixture into each apple, dividing the mix evenly

Room for a little one

Show your kids how to push the rhubarb filling into the centre of the apples

6.

Add a blob of butter to the top of each and sprinkle over the Demerara sugar

7.

Bake in the oven for 20-25 minutes or until the apples are cooked through - you can check this by piercing the apples with a skewer

8.

Meanwhile, split the vanilla pod in half with a small knife. Scrape out the seeds and add to a bowl with the yoghurt and honey, whisk to combine

9.

Remove the apples from the oven and allow to cool slightly. Serve on plates with the yoghurt. Drizzle over the juices from the baking tray

Source: http://www.greatbritishchefs.com/recipes/baked-apples-with-rhubarb-recipe

Dark cherry soufflé with clotted cream ice cream and dark chocolate sauce - Matthew Tomkinson

This cherry soufflé recipe from Matthew Tomkinson combines chocolate and cherry. You can make the Morello cherry purée if you prefer, but if tight on time and you don’t have a cherry stoner, then you can easily buy it online

Ingredients

Cherry soufflé recipe

• 250g of Morello cherry purée
• 60g of caster sugar
• 20g of cornflour, thinned to a paste with a little water
• 6 egg whites
• 10g of caster sugar
• 50g of butter
• 20g of 70% cocoa powder

Chocolate sauce recipe

• 40g of dark chocolate , roughly chopped
• 40g of caster sugar
• 10g of cocoa powder
• 1 dash of double cream
• 42ml of water

Clotted cream Ice cream recipe

• 280ml of milk
• 6 egg yolks
• 250g of clotted cream
• 140g of sugar

Cocoa tuile recipe

• 40g of unsalted butter
• 90g of caster sugar
• 10g of cocoa powder
• 45ml of orange juice
• 15g of plain flour

To plate

• 20 kirsch-cured cherries

Method

1.

To make the clotted cream ice cream, heat the milk until it just comes up to the boil. In a separate bowl, whisk the eggs and sugar together. Add the warm milk to the egg mix whilst still whisking

2.

Return the mixture to the pan and cook gently until thick. Add the clotted cream and mix in well, then remove from the heat and chill. Churn in an ice cream machine and place in the freezer until needed

3.

For the cherry soufflé recipe, bring the purée and the sugar to the boil, add the corn flour mixture and allow to thicken. Pass through a sieve and chill

4.

To prepare the soufflé ramekins start by melting the butter and brushing two thin coats of butter ion the sides of the ramekins. Then dust with cocoa powder place in the fridge. Make sure the cocoa powder is evenly covering the sides of the ramekin as this will help the cherry soufflés rise

5.

For the chocolate sauce, mix together all of the ingredients and slowly bring to the boil. Pass the mixture through a fine sieve and chill

6.

To make the cocoa tuile, preheat the oven to 175°C/Gas mark 3 ½. In a food processor blend together the butter and sugar until very smooth. Add the cocoa and flour and mix well. Add the orange juice and mix until smooth and shiny

7.

Spread the mixture over a non-stick silicone baking mat and place on a baking tray. Bake for 12 minutes until dry. Then, remove from the oven, cool and break into shards

8.

To finish the cherry soufflés, take 4 large tablespoons of the base mixture and place in a bowl. In a separate bowl, whisk the egg whites with the caster sugar to stiff peaks but not dry, fold into the base mix and add the cherry pieces

9.

Divide this mixture between the coated ramekins and place in a 180°C/Gas mark 4 oven for 8 minutes until well risen

10.

Serve immediately with a scoop of the ice cream, a piece of tuile and some of the chocolate sauce

Corney & Barrow matching wine

Find out why Corney & Barrow match this Cherry soufflé recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/dark-cherry-souffle-recipe-ice-cream

Caramel mille feuille, mango and gold leaf press and crystalised chilli - Frances Atkins

Mille feuille translates as 'a thousand layers', although traditionally this dessert is made with just three layers of puff pastry, and two layers of cream. In this Frances Atkins mille feuille recipe, sweet caramel, zingy mango and gold leaf are added to lend an exciting edge to a classic French dish

Ingredients

Pastry

• 250g of puff pastry
• 60g of icing sugar

Caramel mousse

• 2 gelatine leaves
• 70g of caster sugar
• 35ml of double cream
• 175ml of whipping cream, whipped

Caramel topping

• 60g of caster sugar
• 40ml of double cream
• 20g of butter

Mango slices and coulis

• 2 mangoes , ripe
• 1 tbsp of verjus
• 1 tbsp of caster sugar
• 1 tbsp of brandy
• 1 tsp of grenadine syrup
• 30g of caster sugar

Chilli

• 1 chilli , seeds removed
• 2 tbsp of caster sugar

To plate

• 6 sheets of gold leaf
• 4 tbsp of crème fraîche
• 100g of mango sorbet , for decoration

Method

1.

To make the pastry, heat the oven to 200°C/Gas mark 6. Roll the puff pastry out into a square. Sprinkle half the icing sugar over the pastry and fold it in half

2.

Repeat this process twice. Roll it back into a square and lift onto a baking sheet. Put another sheet on top and bake for 10 minutes

3.

Cut into 8 squares approximately 5 x 5 cm while still warm

4.

To make the caramelised chilli, cook the chilli in 30ml of water until soft. Lift the chilli out, setting the liquid aside, and finely shred it

5.

Place on silicone paper, sprinkle with a little sugar and leave to air dry

6.

To make the mousse, soften the gelatine in the cold reserved chilli water until soft. This will take around 5 minutes

Soaking gelatine

To soak the gelatine leaves, put in cold water for about four minutes

7.

Add the sugar into a small saucepan and place over a medium heat until the sugar melts and forms a medium to dark caramel. As soon as this happens add the double cream and stir to form a caramel sauce. Remove from the heat and allow to cool slightly

8.

Squeeze any excess water out the softened gelatine and stir through the warm caramel to dissolve. Whip the double cream to medium, stiff peaks and gently fold through the luke warm caramel mixture, taking care to keep as much air in the cream as possible. Pour into 8 small oval moulds and leave to chill and set

9.

To make the topping, sprinkle 60g caster sugar into a large pan and put over a low heat to melt. Turn the heat up and bubble until it turns a dark gold

10.

Add 40ml of the cream and the butter and stir until smooth. Cool

11.

To make the mango, peel and thinly slice the mangos lengthways. Add 30g of sugar to the verjus, heat together and drop in 16 mango slices to glaze them

12.

Make a mango coulis by blitzing the trimmings of mango with sugar and brandy to taste. Add a few drops of grenadine for colour. Pass through a fine sieve

13.

Place the coulis in the centre of 4 plates

15.

Pipe caramel topping on top of the mousse and add 2 mango slices

16.

Add some crème fraiche to the middle of each, and position another square of pastry on top. Finish with some more gold leaf

17.

Add the rest of the mango slices to the top, and decorate the plate with small balls of mango sorbet, crème fraiche, chilli shreds and more gold leaf

Corney & Barrow matching wine

Find out why Corney & Barrow match this Mille feuille recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/caramel-mille-feuille-recipe-mango-chilli

Caipirinha sorbet - Marcello Tully

This refreshing caipirinha sorbet is strictly an adults-only affair. At Kinloch Lodge, where Marcello Tully is Head Chef, this sorbet is offered on its own as a brightener between courses, but also in a dessert of crème fraîche panna cotta with raspberry coulis – so don’t hesitate to pair this caipirinha sorbet recipe with other sweet favourites in your own kitchen for a summertime treat

Ingredients

Caipirinha sorbet recipe

• 100ml of water
• 100g of caster sugar
• 4 limes , juiced
• 50ml of Cachaça

To serve

• 1 handful of young mint leaves

Method

1.

Heat the water and caster sugar together in a saucepan, stirring until the sugar has dissolved

2.

Remove from the heat and allow to cool to room temperature. Add the lime juice and Cachaça and mix well

3.

Churn in an ice cream machine; alternatively, pour the mixture into a large plastic bowl and freeze, beating frequently with a wooden spoon to break up the ice crystals

Churning ice cream and sorbet

If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use

4.

Serve in tiny scoops (it is very strong) with an edible flower or sprig of mint to decorate

Corney & Barrow matching wine

Find out why Corney & Barrow match this Caipirinha sorbet recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/caipirinha-sorbet-recipe

Coffee meringue with passion fruit cream and summer fruits - Galton Blackiston

Galton Blackiston shows how meringue makes the perfect ending to a meal, satisfyingly sweet yet light and crisp too. This is a unique way to combine after-dinner coffee with dessert that still maintains the flavour of coffee, but pairs with with fruit flavours like passion fruit . With this coffee meringue recipe, make sure your bowl and whisk are spotlessly clean as any traces of fat will prevent the egg whites from fluffing up properly

Ingredients

Coffee meringue

• 4 free-range egg whites
• 75g of icing sugar
• 2 tsp of instant coffee granules
• 110g of caster sugar

Passion fruit cream

• 4 passion fruits , seeds and pulp sieved
• 450ml of double cream, whisked to soft peaks
• 1 tbsp of icing sugar

To plate

• 500g of mixed summer berries

Method

1.

For the coffee meringue, preheat the oven to 140ºC/Gas mark 1. Line a large baking sheet with baking parchment. Place the egg whites in a large, clean bowl. Sift the icing sugar and the instant coffee into the egg whites

Saving leftover egg whites

Save egg whites left over from custard or other sauce recipes that call for yolks only in ice cube trays in the freezer

2.

Beat with an electric hand whisk until soft peaks form. Add the caster sugar a little at a time while continuing to whisk until the mixture is thick and glossy and stands in peaks

3.

Spread the mixture into a circle on the lined baking tray (alternatively you can make four smaller merinuges) and smooth the top with a palette knife

4.

Transfer the tray to the oven and bake for 45-60 minutes until the surface is crisp, then turn off the oven and leave to cool with the door ajar for at least 30 minutes. Remove from the oven and peel off the paper

5.

For the passion fruit cream, gently fold the passion fruit into the whisked cream. Stir in the icing sugar

6.

To assemble the meringue, cover the coffee meringue base (or bases) with the passion fruit cream and top with the summer berries

Corney & Barrow matching wine

Find out why Corney & Barrow match this Coffee meringue recipe with a champagne or sparkling white wine , or a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/coffee-meringue-recipe-passion-fruit-cream

Classic apple tarte Tatin - Richard Davies

Tarte tatin is a French classic, spectacular to present and fun to prepare. Richard Davies' classic tarte Tatin recipe is laced with some expert tips for nailing this old favourite. Serve simply with clotted cream or ice cream

Ingredients

Apple tarte Tatin

• 400g of puff pastry, good quality, all butter
• 5 Braeburn apples
• 100g of caster sugar
• 100g of unsalted butter
• plain flour, for dusting

Caramel sauce

• 125g of caster sugar
• 125g of double cream

Method

1.

Peel the apples, cut in half and then into quarters. Use a small turning or paring knife to remove the seeds. Soften the butter slightly (so it is pliable, but not too soft) and press into the base of a non-stick 20-24cm ovenproof frying pan so it covers the flat surface of the pan

2.

Sprinkle over the sugar to evenly cover the layer of butter, then arrange the apples neatly on top, cut-side up, overlapping in a fan style pattern

3.

Dust a clean work surface with a little flour and evenly roll out the puff pastry until it is just over 0.5cm thick - this should be enough to cover the ovenproof pan with 5cm excess

4.

Use the back of a spoon to gently press the excess pastry into the edge of the pan - this will help to keep the apples in place. Place in the fridge for 30 minutes for the pastry and butter to firm up

5.

Preheat the oven to 190°C/gas mark 5

6.

Once firm, place the pan over a medium-high heat to caramelise the sugar and butter, gently shaking the pan every few minutes to ensure that the butter and sugar have mixed together and do not burn

7.

Once the sugar is caramelised and golden (you can check this by lifting the pastry slightly to check underneath), transfer to the oven for 25-30 minutes, or until the pastry is dark golden and crispy.

8.

Remove from the oven and carefully lift away the edge of the pastry to check that the apples are lightly browned - if not, return to the oven for a further 5 minutes. Set aside to cool slightly while you make the caramel sauce

9.

Place the sugar in a non-stick saucepan and place over a medium heat until the sugar is golden in colour. Add the cream, taking care as it will spit. Stir well to dissolve the sugar and make a smooth caramel sauce

10.

Serve the sauce with the tarte Tatin, along with a scoop of clotted cream or ice cream

Corney & Barrow matching wine

Find out why Corney & Barrow match this Classic tarte Tatin recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/classic-apple-tarte-tatin

Catalan crème - Nuno Mendes

A classic Catalan pudding, similar to a crème brûlée, flavoured with citrus zest and cinnamon, Nuno Mendes serves this catalan crème in shot glasses as a little petit four

Ingredients

• 2 tbsp of orange zest
• 1 tsp of lemon zest
• 125ml of whole milk
• 125ml of cream
• 1 vanilla pod
• 100g of caster sugar
• 6 eggs
• 1 sheet of gold gelatine
• 1 cinnamon stick

Method

1.

Combine the zest of the orange and lemon, milk, cream and vanilla pod in a suitable pot. Bring to the boil, allow to cool, cover and refrigerate overnight

2.

Remove the milk mixture from the fridge, add the sugar and bring it up to the boil. Separate the eggs and place the yolks into a large mixing bowl. Slowly pour the hot cream mixture over the egg yolks while constantly whisking

3.

Return the mixture back to the pot and bring up to 85°C, stirring constantly. Remove from the heat, continuing to stir for a further 2 minutes

Making crème anglaise or custard

When stirring the mixture on the heat be sure to use a flat edged spoon, moving it continuously along the base of the pan so the mixture does not catch

4.

Soften the gelatine in cold water for 2 minutes. Gently squeeze free from water and add to the custard

5.

Pass the mixture through a fine sieve, allow to cool and store into 8 shot glasses. Refrigerate to set and when ready to serve, pour a little creme into the shot glasses and grate some fresh cinnamon over each and serve

Source: http://www.greatbritishchefs.com/recipes/catalan-creme-recipe

Biscotti - Theo Randall

These twice-cooked, classic Italian biscuits are a fantastic accompaniment to after-dinner coffee. Traditionally biscotti are made with just hazelnuts, but this biscotti recipe from Theo Randall features a combination of almonds, pistachios and hazelnuts, making a wonderfully nutty partner for coffee, tea and desserts

Ingredients

Ingredients

• 2 eggs
• 180g of caster sugar
• 1 orange , zested
• 300g of plain flour
• 1 tsp of baking powder
• 140g of mixed whole nuts, roughly chopped
• plain flour for dusting

Method

1.

Heat the oven to 150°C/Gas mark 2. Beat the eggs with the sugar until pale and doubled in size. Stir in the nuts, flour and baking powder until the mixture forms a dough

2.

Tip out onto a lightly floured work surface and roll out two flattened logs 4cm wide, 2cm high. Place on a baking sheet, bake for 12-15 minutes or until pale golden and firm

3.

Once cooked, slice into 1cm thick pieces on the diagonal, lay flat on a baking sheet and bake again for 10 minutes or until crisp

4.

Allow to cool slightly and serve. Any leftover biscuits can be stored in an air-tight container

Source: http://www.greatbritishchefs.com/recipes/biscotti-recipe

Banana parfait - Dominic Chapman

Celebrating the vibrant flavours of the Caribbean, this banana parfait recipe from Dominic Chapman makes a joyful - if slightly naughty - dessert. Commenting on the dish, Chapman says: "The UK is a melting pot and so multicultural. This has given us access to ingredients from all over the world - the Caribbean community uses loads of tropical fruit which I love. This banana and caramel parfait is something that demonstrates the years of exotic ingredients we have had the pleasure of working with."

Ingredients

Banana parfait

• 250g of banana purée
• 112g of sugar
• 75ml of water
• 4 egg yolks
• 185ml of double cream
• 1 vanilla pod, seeds scraped

Biscuit base

• 250g of digestive biscuits
• 125g of butter, melted

Toffee sauce

• 62g of Demerara sugar
• 15g of glucose syrup
• 15g of golden syrup
• 55g of unsalted butter
• 85g of whipping cream

Lime cream

• 1/2 lime , zested and juiced
• 125ml of double cream
• 50g of sugar

To serve

• chocolate , for grating
• lime zest
• 1 banana
• caster sugar for dusting

Method

1.

Begin by preparing the biscuit base. Using a rolling pan, smash up the biscuits to form a fine, even crumb. Add the melted butter, mix well and spread evenly across the bottom of each mould. Pat down firmly and allow to set

2.

To prepare the parfait, add the sugar and water to a pan and bring to 118°C. Semi-whip the double cream and vanilla seeds until almost at the soft peak stage

3.

Add the egg yolks to the bowl of an upright electric mixer and whisk on full speed until pale and creamy in appearance. Once the sugar mixture has come up to temperature, gradually pour onto the egg yolks in a steady stream, then keep whisking on full speed until the mixture is cool and has doubled in size

4.

Once cool, gently fold in the cream followed by the banana purée. Pour on top of the set biscuit bases, then freeze for at least 12 hours to set

5.

To prepare the toffee sauce, add the sugar, glucose syrup, golden syrup and butter to a thick-bottomed pan. Heat gently to 160°C, stirring constantly. Meanwhile, warm the cream in a separate pan until hot but not boiling

6.

Once the sugar has reached 160°C, slowly and carefully whisk the hot cream into the sugar mixture, stirring continuously until incorporated. Pass and allow to cool - the sauce should be dark and have a good balance between bitter and sweet

7.

For the lime cream, whisk the cream and sugar to soft peaks and finish with the lime zest and juice

8.

Just before serving, peel and slice the banana diagonally. Dust the cut side with caster sugar and use a blowtorch to caramelise

9.

To serve, run a hot knife around the edge of the parfait moulds and turn out onto plates. Warm the toffee sauce in a pan, then drizzle onto each plate. Spoon the cream onto the parfait and finish with a little lime zest, grated chocolate and caramelised banana

Corney & Barrow matching wine

Find out why Corney & Barrow match this Banana parfait recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/banana-parfait-recipe

Apple tarte Tatin with crème Normande - Galvin Brothers

Packed with sumptuous caramelised apples and served with a Calvados-laced crème Normande, Galvins' tarte Tatin recipe is a staple on the menu at Bistrot de Luxe . The brothers' secret to a good tarte Tatin is to stack the apple halves on their sides and to cook slowly - this adds a satisfying depth to the tarte and concentrates the flavour of the apples

Ingredients

Tarte Tatin

• 120g of puff pastry
• 110g of salted butter, softened
• 130g of caster sugar
• 7 Braeburn apples , peeled, halved and cored

For the crème Normande

• 120ml of crème fraîche
• 40g of icing sugar
• 1 1/2 tbsp of Calvados

Method

1.

Begin by preparing the base of your tart. On a lightly floured surface, roll out the puff pastry to a 21cm round. Using a fork, prick the pastry all over then leave in the fridge to rest for 40 minutes

2.

Preheat the oven to 160°C/gas mark 3

3.

In a 20cm ovenproof frying pan - or tarte Tatin mould, if you have one - spread the softened butter in an even layer, followed by the caster sugar. Arrange the apple pieces over the sugar, standing on their sides, with two halves lying flat in the centre of the dish

4.

Remove the pastry round from the fridge and lay it carefully over the arranged apple halves, tucking any overhanging pastry edges down the sides of the pan. Place the pan on the hob and caramelise the sugar over a medium heat for approximately 10 minutes, before transferring to the preheated oven. Bake for 90 minutes

5.

Meanwhile, make the crème Normande. Combine the crème fraîche, icing sugar and Calvados together in a bowl and mix well. Cover with cling film and refrigerate for 1 hour before serving

6.

Remove the tarte Tatin from the oven and leave to cool for at least 30 minutes, before turning out onto a chopping board. Cut into 4 portions and serve with a generous spoonful of the crème Normande

Corney & Barrow matching wine

Find out why Corney & Barrow match this Galvins' tarte Tatin recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/galvin-tarte-tatin-recipe