Here's a delightfully fresh summer granita recipe, with watermelon and subtle hints of rose, topped with zingy grapefruit! the steps are super simple and easy, and it would greatly help if you had help in watching the 30-mins mark to fork across the granita for a few hours. What works even better for this granita is making a vodka or gin based cocktail, perhaps with a lash of rosemary bitter and a slice of grapefruit!

From an earlier project, I had a packet of frozen lychees leftover, sitting patiently in the freezer, waiting for inspiration to strike me. Every time I opened the freezer I stared at it, wondering what to do with it. I did try a chocolate and lychee cake, but felt it didn’t do justice. It was for another project that I ventured into the world of granitas – and what a wonderful world it is! Then I recalled the lychees and started experimenting with complementing flavours – and of course, my own personal favourite, kaffir lime and lemongrass! Serving it for dessert post an Asian meal is a delight, a cooling sweet contrast against the chilies of the main course. But it’s also incredible, mixed into a cocktail, with gin or vodka, topped with a splash of soda, and perhaps a sliver of orange peel!

This is for those instant moments in need of a dessert that looks elegant, delicate and pretty. This means no blind baking the tart beforehand, and instead all three parts of the tart go in together into the oven – the simplest method possible! The dough is eggless, made like a crumble, but not quite. The apples go in directly without poaching – the trick is to thinly slice them so they cook easily in the oven with the rest. (btw, you can replace with another fruit like pears, peaches, plums, mangoes even!). the sugar streusel on top is what makes this the best possible tart – sugary pieces that melts like a syrup on top that really completes the tart.

A bread pudding can get a rep for being a bit too boring. But there is a strange soothing comfort that comes with bread pudding for me – perhaps its the nostalgia factor, or to be perfectly honest, it’s bread, cream and sugar – what can possibly go wrong here? Plus, its a warm loving dessert, perfect for cold nights. Here, I’ve upped the ante, with adding a cinnamon crunchy crust to the bread – this gives it a warm spiced feeling!I used a homemade baguette bread which was two days old – but if you are using fersh bread, simply chop up the pieces and leave out for 4-6 hours. This portion was perfect for just 2 people. I also make a boozy bourbon sauce – recipe is here Bourbon Saucebut vanilla ice cream, creme anglais or whipped cream would do just as well! The Recipe Serves 2 Ingredients 1 small loaf of stale bread (6-inch baguette) ¼ cup milk ¼ cup cream 1 egg 2 tbsp castor sugar 1 tsp vanilla pinch of salt Cinnamon Crust Top ¼ cup brown sugar 2 tsp cinnamon pinch of nutmeg 2 tbsp melted butter To Serve: Bourbon Sauce (recipe on the website) Vanilla ice cream Crème anglais Instructions Cinnamon Crust Top: Stir all the ingredients together to make a coarse texture Bread Pudding: Prepare a small baking pan or ramekins with melted butter Preheat the oven to 180C Chop the bread into bite size pieces In a separate mixing bowl, make the custard by whisk the milk, cream, eggs, sugar, vanilla and salt together until combined and smooth Pour the custard mix over the bread chunks, ensuring at least ¼ of the bread chunks are exposed Let the pan sit for 15 minutes, and see how much of the custard is soaked up, and add more custard if necessary Then before baking, add the cinnamon crust top on top of the bread Bake for 25-35 minutes, until the custard is set and tops is brown Serve warm with Bourbon Sauce, crème anglaise or vanilla ice cream