Nature

Nature

Ingredients 1 x Roasted rhubarb (see 'goes well with', below) 284ml carton double cream 500ml carton thick Devon custard Method Prepare the Roasted rhubarb and leave until cold (can be done a few hours

Ingredients 250g gooseberry , topped and tailed 3 tbsp caster sugar 200g Greek yogurt 1-2 tbsp icing sugar 1 tsp vanilla extract 200ml double cream Method Put the gooseberries and sugar in a pan with a

Ingredients 600ml tub whipping cream 3 tbsp icing sugar 6 tbsp lemon curd 200g blackberry few primroses or other edible flowers, to decorate (optional) For the meringues 2 large egg whites 140g caster

Ingredients 1 small jam-filled Swiss roll, sliced 450g strawberry, hulled seeds from 1 split vanilla pod (save the pod for the coulis, below) 2 tbsp icing sugar 500ml double cream 150ml pot natural full-fat

Ingredients For the peach base 4 peeled and stoned peaches juice of 1 lemon For the raspberry base 200g raspberries 3 tbsp golden caster sugar juice of ½ lemon The drink champagne or a good-quality sparkling

Ingredients 200ml vanilla vodka (or add 1 tsp vanilla extract to 200ml plain vodka) 100ml peach schnapps 500ml chilled peach juice chilled soda or lemonade, to fill splash of grenadine a few raspberries

Ingredients 300ml light ale (such as IPA) 1 star anise 140g light muscovado sugar 600g cherries , stoned and halved For the meringues 2 egg whites 100g caster sugar zest 1 lime For the chocolate mousse

Ingredients 2 large egg whites 120g caster sugar 500g strawberries , hulled and roughly chopped 450ml double cream 1 tbsp icing sugar Method Heat oven to 120C/100C fan/gas 1 and line a large baking tray

Drained liquid from a 400g can chickpeas (aquafaba) 100g golden caster sugar 500g mixed berries 2 tbsp icing sugar ½ tbsp rose water 400ml vegan coconut yogurt (we used COYO, vanilla flavoured) rose petals,

Ingredients 25g pitted dates 25g cashew nuts 25g dried apricots ¼ tsp mixed spice 100ml brandy 1 vanilla pod, seeds only 1l sweetened almond milk ice, to serve nutmeg , to serve Method Soak the dates,

Nature

Nature

Ingredients 400g Greek yogurt 4 spring onions , finely sliced 1 tbsp each dill and mint, chopped extra-virgin olive oil, for drizzling Method Tip the yogurt into a fine sieve set over a bowl, then leave

Ingredients 2 x 200g tubs hummus 400g can chickpeas, rinsed and drained 200g pack feta cheese, broken into chunks handful pitted black olives 1 crisp Romaine heart flatbreads, to serve For the tabbouleh

Ingredients 375g caster sugar 3 large eggs, separated 3 tbsp cornflour 800ml double cream 250ml full-fat milk 165ml brandy , marsala or sherry (or a mixture) 1 vanilla pod 35-40 cream-filled profiteroles

Ingredients 150ml Marsala, madeira or medium-sweet Sherry 2 x 300g packs cream cheese 600ml double cream 50g icing sugar, sifted 2 x 250g packs gingernut biscuits 2 x 200g punnets of raspberries Method

It's a festive favourite but with so many different people to please making a trifle is often more complicated than its name suggests.

Ingredients 500ml tub ready-made chilled custard – look for one with real vanilla seeds 100g plain chocolate, broken into pieces 400g chocolate brownies 2 x 390g jars cherries in kirsch or similar 300g