This is my version of a classic Scottish dessert. It’s kind of a cross between a sundae and an Eton mess – perfect as a treat. TO DRINK…

These pears have been poached in sweet, white muscadel for a lovely golden colour, but you can also use a red muscadel for a pinker shade.

This layered fruit sorbet terrine with fresh berries and fruit coulis is great as it can be made days ahead and kept in the freezer. A wonderfully light…