6 red eating apples

Preheat oven to 200C. Butter a baking dish or skillet.

Apple cream

Cook the apple and sugar until soft. Blend to a smooth puree and cool.

Coffee Cake

Set oven to 180°c and line a loaf tin or baking tin with parchment paper.

Coffee and white chocolate cream

35ml espresso

Warm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted.

250ml double cream

Simmer the cream, sugar and vanilla until the sugar has dissolved. Pour over the dark chocolate and stir until melted. Cool for 5 minutes and whisk in the egg. Pour into 4 ramekins or glasses and chill until set – about 6 hours.

Poached plums

4 plums, halved and stoned

Place the sugar and water in a pan and cook until sugar has dissolved. Add the cinnamon and rum and place the plums in. Cover with parchment and cook gently for 3 minutes. Turn off the heat and allow to cool in the liquid. Peel the plums and cut each half in half.

Muscovado cream

Whip the cream and fold in the sugar and vanilla.

Candied hazelnuts

50g skinned hazelnuts

Place the sugar and water in a pan and cook until the mixture is thick and syrupy but not starting to go brown. Add the hazelnuts and stir. A sugar coating will form on the nuts. Place on a sheet of parchment paper to cool.

To assemble –

Place a spoonful of the cream on top of the chocolate pot and arrange the plums around. Scatter over some hazelnuts and serve.

75g n’djua

Slice the runner beans into 3cm pieces and cook in boiling salted water for 3 minutes. Drain well and set aside.

50g pumpkin seeds

Heat the oil in a frying pan and add the seeds and crumbs. Cook for a minute then add the garlic. Cook until golden and add the parsley and vinegar. Cool and then chop coarsely. Check seasoning.

Brown sugar toasted fruit loaf

4 thick slices fruit loaf or barmbrack

Set oven to 180°c and line a baking tray with parchment paper.

Blackberry cream

150g blackberries

Cook the blackberries with the sugar for 5 minutes then blend to a smooth puree and pass through a sieve to remove seeds. Cool.

Whisk into the mascarpone and cream until thick.

Place the sugar, water and lemon in a small pan and simmer until sugar has dissolved.

Spoon some of the blackberry cream onto hot toast and add some poached apples and a few blackberries to garnish.

Pork belly salad with radishes, hot and sour plum sauce

Mix the honey, soy and vinegar together and add the pork. Mix well and marinate for a few hours in the fridge. Set oven to 200oc and line a baking tray with parchment paper. Place the belly on top and cook for about half an hour, turning once.

12 radishes, halved

Hot and sour plum sauce

250g plums, halved, stoned and chopped

Cook the onion, ginger, chilli and garlic gently in the oil and then add the plums, vinegar, star anise, soy and sugar. Simmer until the plums are soft. Remove anise and blend to a smooth puree. Pass through a fine sieve

2 little gem, separated into leaves

Toast the seeds and coconut in a dry pan until the coconut is golden.

250g bite size pasta like macaroni, orzo

Pour boiling water over the ham hock or ham trimmings and place in a pot. Add the onion and celery and cover with cold water. Bring to a simmer and cover. Cook for about 2 hours for the hock ( less for the trimmings) or until fork tender. Remove ham from liquor and allow to rest for 10 minutes then shred the meat.

Tomato toasts

Cut the tomatoes in quarters and place in a baking dish. Finely chop the basil and sprinkle over with the oil and season with salt. Bake in a 180oc oven for 15 minutes.

Chilled rice pudding with whiskey peach compote

Place the rice, 300ml of the milk and sugar in a pan and cook, stirring frequently until rice is soft – about 25 minutes.

Whiskey peach compote

4 ripe peaches

Bring a pan of water to the boil and have a bowl of iced water on the side. Score the top of the peaches and place in boiling water for 10 seconds and then transfer to the iced water. Peel the peaches, cut in half, remove stone and cut into 1cm dice.

Harissa

Cook the chillis, garlic and shallot in the cooking oil until soft and golden. Add the spices and cook for 30 seconds. Add the orange juice and zest and sherry vinegar and cook until it the liquid has evaporated. Blend with the olive oil to a smooth puree. Check seasoning.

Carrot Quinoa

Cook the onion in the oil until soft and then add the stock. Bring to the boil and add the quinoa. Place a lid on top and gently simmer for about 20 minutes or until liquid has evaporated. Add the carrot and replace lid. Leave for a further 10 minutes. Mix up with a fork and add a couple of teaspoons of the harissa and any resting juices from the chicken.

Grilled chicken

8 boneless chicken thighs, skin on

Heat a grill pan or barbecue until hot and brush the chicken with oil and season with salt. Place skin side on the grill and cook until golden and crispy. Flip over and cook on the other side until the chicken is cooked through. Transfer to a tray to rest for 10 minutes and brush the top with some harissa.

Caramelized cherries

Cook the sugar in a non stick pan until it forms an amber liquid. Carefully add the water as it will spit and cook until thick and syrupy. Add the cherries and vanilla and toss for a couple of minutes to glaze.

Chocolate granita

Place the water, glucose and sugar in a pan and simmer until the sugar has dissolved. Remove from heat and whisk in the chocolate and cocoa powder until chocolate has melted. Cool and pour into a plastic tub. Place in freezer for a couple of hours then fork up the mixture to form crystals. Repeat a couple of times until frozen.

Spoon the cherries into bowls and top with granita and a dollop of crème fraiche.