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Cherry Chocolate Mousse - (Makes 6 servings)

Ingredients:

7 oz. dark chocolate (70%)

1 (15 oz.) can of black pitted cherries in syrup

3/4 cup + 5 teaspoons heavy cream

4 large eggs

2 teaspoons superfine sugar

1.  Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove to cool for 10 minutes.  Meanwhile, simmer the cherries and their syrup in a non-stick frying pan on a medium heat until thick, then remove.

2.  Whip the cream to very soft peaks.  Separate the eggs, add the yolks to the cream with the sugar, and whisk to combine.  Add a pinch of sea salt to the whites and, with a clean whisk, beat until super-stiff.

3.  Fold the cooled chocolate into the cream, then very gently fold that through the egg whites with a spatula.

4.  Divvy up the mousse between six glasses or bowls, interspersing the cherries and syrup throughout, and finishing with a few nice cherries on top.

Apple Crumble Cookies - (Makes 24 cookies)

Ingredients:

3 1/2 oz. dried apple

1 1/3 cups self-rising flour

7 tablespoons unsalted butter (cold)

1/2 cup superfine sugar

1 large egg

1.  Preheat the oven to 400 degrees F.  Line two baking sheets with parchment paper and rub with olive oil.  Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter sugar, and a pinch of sea salt.

2.  Blitz to fine crumbs for 1 minutes, then remove 3 tablespoons of the mix and set aside.  Pulse in the egg until combined, stopping to scrape down the sides, if needed.

3.  Divide into 24 pieces, roll into balls, then press down lightly into 1 1/2 inch rounds, lining them up on the baking sheets as you go.  Sprinkle over the reserved mix, lightly pressing it into the cookies.

4.  Bake for 8 to 10 minutes, or until lightly golden.  Leave to cool slightly, then transfer to a wire rack and enjoy.

Watermelon Granita - (Makes 8 servings)

Ingredients:

1 small watermelon (4 lbs.)

2 oz. ginger in syrup

2 limes

1/2 a bunch fresh mint (1/2 oz.)

8 tablespoons plain yogurt

1.  Cut off the watermelon rind, then chop the flesh into chunks, picking out any seeds.  Roughly chop the ginger and place in a large resealable freezer bag with the watermelon chunks.

2.  Finely grate in the lime zest, squeeze in all the juice, then freeze flat for at least 8 hours, or until super-hard.

3. When ready to serve, pick and reserve the baby mint leaves, then pick the rest into a food processor.  Tip in the frozen watermelon mixture and blitz to a pink snow (do in batches if needed).  Serve 2 tablespoons of granita per person, with 1 tablespoon of yogurt, a drizzle of ginger syrup from the jar, and a few baby mint leaves.  Use chilled plates, bowls, or glasses.

Mango Rice Pudding - (Makes 4 servings)

Ingredients:

2/3 cup pudding or Arborio rice

4 star anise

12 oz. frozen mango chunks

4 tablespoons liquid honey

4 tablespoons Greek-style coconut yogurt

1.  Place the rice, star anise, frozen mango, 3 tablespoons of honey, and a tiny pinch of sea salt in a pan on a medium heat.

2.  Cover with 2 3/4 cups of water and simmer for 25 minutes, or until thick and creamy, stirring occasionally.

3.  Stir through the yogurt so it's nice and creamy, then divide between bowls.  Drizzle over the remaining honey and enjoy.

Berry Meringue Ripple - (Makes 2 servings)

Ingredients:

2 large scoops of vanilla ice cream

7 oz. blueberries

2 store-bought meringues

3 1/2 oz. raspberries

Dark chocolate (70%), to serve

1.  Get the ice cream out of the freezer.  Put the blueberries into a non-stick frying pan with a splash of water and place on a high heat for 2 minutes, or until they all start to burst and get jammy, then remove from the heat.

2.  Layering up as you like, crumble the meringues between glasses or bowls, halve and add the raspberries and a nice round scoop of ice cream to each, then spoon over the jammy blueberries and their juices.

3.  Shave or grate over a little chocolate, rippling it all together  in a wonderful collision of flavors.

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