Ingredients:

1 sheet ready-rolled shortcrust pastry
250g mascarpone
2 tbsp icing sugar
2 tsp Vanilla Mart Extract
2 ripe peaches, thinly sliced
1 tbsp apricot jam

Method:

• Preheat oven to 190°C.
• Cut pastry into circles and press into tartlet tins.
• Bake blind for 12–15 minutes and cool.
• Mix mascarpone, icing sugar and Vanilla Mart Extract.
• Fill each tartlet with the mascarpone mixture.
• Top with peach slices.
• Warm apricot jam and brush lightly over the peaches.
• Chill until ready to serve.

Ingredients:

1 sheet ready-rolled puff pastry
500ml whole milk
4 egg yolks
75g caster sugar
40g cornflour
2 tsp Vanilla Mart Paste
Icing sugar for dusting

Method:

• Preheat oven to 200°C.
• Place puff pastry on a lined baking tray, prick all over with a fork and bake for 20–25 minutes until golden and crisp.
• Allow to cool completely, then cut in half horizontally.
• In a saucepan, heat the milk until just below boiling.
• In a bowl, whisk egg yolks, sugar, cornflour and Vanilla Mart Paste.
• Gradually pour the warm milk into the egg mixture, whisking continuously.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and smooth.
• Allow the custard to cool slightly.
• Spread the custard evenly over one pastry layer and top with the second layer.
• Chill for at least 2 hours until firm.
• Dust generously with icing sugar and cut into fingers before serving.

Ingredients:

200g self-raising flour
100g caster sugar
100g unsalted butter, softened
2 large eggs
2 tsp Vanilla Mart Extract
150g rhubarb, finely diced
2 tbsp milk

Method:

• Preheat oven to 180°C and line a muffin tray.
• Beat butter and sugar until light and fluffy.
• Add eggs one at a time, followed by Vanilla Mart Extract.
• Fold in flour and milk.
• Stir through rhubarb.
• Divide between cases and bake for 18–20 minutes.
• Cool before serving.

Ingredients:

8 slices brioche or thick white bread
50g unsalted butter, softened
500ml whole milk
200ml double cream
3 large eggs
75g brown sugar
2 tsp Vanilla Mart Extract
2 tbsp bourbon
75g raisins or sultanas
Demerara sugar for sprinkling

Method:

• Preheat oven to 180°C and grease a baking dish.
• Butter the bread slices and cut into triangles.
• Arrange in the dish, scattering raisins between the layers.
• Whisk together milk, cream, eggs, brown sugar, Vanilla Mart Extract and bourbon.
• Pour the mixture evenly over the bread and leave to soak for 15 minutes.
• Sprinkle lightly with demerara sugar.
• Bake for 35–40 minutes until golden and set.
• Serve warm on its own or with cream.

Ingredients:

4 thick-cut pork chops
2 tbsp olive oil
Salt and black pepper to taste

For the Glaze:
60ml bourbon
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tsp Vanilla Mart Extract
1 garlic clove, minced

Method:

• Season pork chops with salt and pepper.
• Heat olive oil in a large frying pan over medium-high heat.
• Cook pork chops for 4–5 minutes per side until golden and cooked through.
• Meanwhile, combine bourbon, brown sugar, mustard, vinegar, garlic and Vanilla Mart Extract in a saucepan.
• Simmer for 5–7 minutes until slightly thickened.
• Brush the glaze generously over the pork chops and cook for an additional minute.
• Serve immediately with roasted potatoes or seasonal vegetables.