Ingredients:

500g strawberries (hulled and halved)
300g jam sugar
1 vanilla pod (split and seeds scraped)
1/2 tsp freshly ground black pepper
1 tbsp lemon juice

Method:

• Mix all ingredients in a pan and leave to macerate for 30 mins.
• Slowly bring to the boil, then boil for 5-10 mins until it reaches setting point (105°C).
• Pour into sterilised jars and cool.
• Serve with warm scones and clotted cream.

Ingredients:

300ml strong Earl Grey tea (cooled) 50g caster sugar 1 tsp vanilla extract or seeds from 1/2 vanilla pod 3 gelatine leaves (or vegetarian alternative) 150ml double cream 2 tbsp icing sugar Optional: Crushed nuts & a dusting of cinnamon or nutmeg

Method:

• Soak gelatine leaves in cold water for 5 minutes.
• Gently heat tea, sugar and vanilla until sugar dissolves. Remove from heat.
• Stir in gelatine until dissolved. Pour into mini dessert cups.
• Chill for 3–4 hours until set.
• Whip cream with icing sugar and pipe on top. Garnish with crushed nuts and a light dusting of spice.

Ingredients:

225g self-raising flour
50g unsalted butter
25g caster sugar
1 vanilla pod (seeds scraped) or 1 tsp vanilla paste
1 tsp rosewater
150ml milk
Clotted cream (for filling)
Chopped pistachios
Runny honey

Method:

• Rub flour and butter together until it resembles breadcrumbs. Stir in sugar and vanilla.
• Mix rosewater into milk, then add to dry ingredients to form a dough.
• Roll out and cut into small rounds. Bake at 200°C for 10-12 minutes until golden.
• Slice scones in half and fill with clotted cream, a drizzle of honey and chopped pistachios.
• Dust with icing sugar and edible rose petals (optional).

Ingredients:

2 ripe peaches, peeled, pitted, and chopped
1 cup fresh or frozen raspberries
1 cup Greek yoghurt or coconut yoghurt
2–3 tbsp honey or maple syrup (adjust to taste)
1 tsp vanilla paste
Juice of 1/2 lemon

Method:

• Blend the chopped peaches with half the yoghurt, 1 tbsp honey, and 1/2 tsp vanilla until smooth. Set aside.
• In a separate bowl or blender, mash or blend the raspberries with the remaining yoghurt, lemon juice, and sweetener.
• For a marbled effect, alternate spoonfuls of peach and raspberry mixtures into popsicle moulds.
• Use a skewer or knife to gently swirl the mixtures together.
• Insert sticks and freeze for at least 4–6 hours, or until completely solid.
• To release, run moulds briefly under warm water and gently pull out the popsicles.

Ingredients:

For the choux pastry

75g plain flour
60g unsalted butter
2 large eggs
150ml water
Pinch of salt

For the filling

500ml thick Greek yoghurt or vanilla frozen yoghurt
2 tbsp honey or maple syrup (optional, if using plain yoghurt)
1 tsp vanilla extract

For the chocolate sauce

100g dark chocolate, chopped
75ml double cream
1 tbsp golden syrup or honey
1/2 tsp vanilla extract

Method:

• Preheat oven to 200°C (180°C fan). Line a baking tray with parchment.
• In a saucepan, heat water, butter and salt until the butter melts and the mixture boils.
• Remove from heat, add flour all at once and beat vigorously until the dough forms a ball and pulls away from the sides.
• Let cool for 5 minutes, then beat in eggs one at a time until the mixture is smooth and glossy.
• Spoon or pipe small mounds (about 1 tbsp each) onto the tray, spaced apart.
• Bake for 20–25 minutes until puffed and golden. Turn off the oven, pierce each puff with a skewer and return to the oven (door ajar) for 5–10 minutes to dry out. Cool completely.
• Mix the frozen yoghurt with honey and vanilla (if using), then freeze again until firm.
• Slice profiteroles in half and fill each with a scoop or spoonful of frozen yoghurt. Freeze for 1 hour to set.
• For the sauce, gently heat cream and syrup, then pour over the chocolate and stir until smooth. Add vanilla.
• Drizzle warm chocolate sauce over profiteroles just before serving.