Ingredients Guinness champagne Method Half fill Champagne flutes with Guinness, then slowly top them up with chilled Champagne.

Ingredients For the dark chocolate mousse 150g dark chocolate (at least 60% cocoa solids) 2 free range organic egg yolks 50g caster sugar 142ml carton double cream 3 tbsp milk For the white chocolate base

Ingredients 1 large ripe pineapple 100g golden caster sugar 500g carton sweetened whole milk yogurt (we used Müller Thick and Creamy Yogurt) Frosted coriander sprigs and Coconut tuiles, to serve

Ingredients For the ice cream 500ml full-fat milk 500ml double cream 3 vanilla pods 100g golden caster sugar, plus 1 tbsp 12 free range egg yolks 40g poppy seed 150ml Kümmel liqueur For the fruits 3-4

Ingredients 4 tbsp granola handful blueberries 2 tbsp clear honey or maple syrup 2-4 scoops raspberry sorbet 1 small ripe mango, peeled and sliced 2 scoops frozen natural yogurt

Ingredients 300g raspberries 50g caster sugar 200ml double cream 4 ripe peaches , halved, stones removed 8 scoops good-quality vanilla ice cream handful flaked almonds

Ingredients red and green grapes crushed amaretti biscuits low-fat natural yogurt low-fat soft cheese light muscovado sugar

Ingredients 350g mixed berry, fresh or frozen (we used raspberries, blackberries, redcurrants, blueberries and strawberries) 2 tbsp golden caster sugar zest 1 lemon sunflower oil, for greasing 3-4 slices

Ingredients 500g mixed berries (blackcurrants, blueberries, raspberries, redcurrants, strawberries) 50-85g/2-3oz golden caster sugar Flavourings to choose from 1 vanilla pod 1 cinnamon stick 2-3 sprigs

Ingredients 4 large plums , stoned and cut into wedges 200g punnet blueberry zest and juice 1 orange 25g soft light brown sugar 150g punnet raspberry thick yogurt and honey, to serve (optional)

Ingredients knob of butter 2 tbsp caster sugar 1 tsp vanilla extract 200g punnet raspberry 200g punnet blueberry vanilla ice cream, to serve Method Melt the butter over a low heat. Stir in the sugar and

Ingredients 25g crunchy amaretti biscuit 140g Madeira loaf cake ½ x 225g jar cocktail or maraschino cherries , drained, plus extra to serve 200g cherry compote or jam 2 x 150g pots custard 300ml double

Ingredients 25g crunchy amaretti biscuit 140g Madeira loaf cake ½ x 225g jar cocktail or maraschino cherries , drained, plus extra to serve 200g cherry compote or jam 2 x 150g pots custard 300ml double

Ingredients 390g jar cherries in kirsch 2 tbsp dark brown sugar 4 big scoops of vanilla ice cream 50g amaretti biscuits Method Tip the cherries and sugar into a small saucepan. Bring to a simmer over a

Ingredients 284ml pot double cream 300ml full-fat milk 6 egg yolks, beaten 50g Horlicks powder 200g milk chocolate , chopped into small chunks 3 tbsp Irish cream liqueur small pack Maltesers, to serve

Ingredients 50g unsalted butter, softened, plus extra for the tin 2 tsp espresso powder, dissolved in 2 tsp hot water, plus extra for the tin 100g chocolate (70% cocoa solids), broken into squares 45g

Art

Beautiful painting

Nature painting

Nature painting