A classic combination of summer fruits with a crumble topping. I just love making this in autumn when there are still plenty of berries around. The crumble mixture really works well on top of any fruit and the light muscovado sugar gives the crumble its famous crunchiness. To make a large one simply cook for 45-50 minutes depending on the size of the dish.

Serves 4

  • 100g (4oz) caster sugar
  • 250ml (9fl oz) red wine
  • 1/2 vanilla pod, split in half and seeds scraped out
  • 2 whole star anise (optional)
  • 1 tbsp fresh lemon juice
  • 450g (1lb) mixed summer berries (such as strawberries, raspberries, blueberries and blackberries)
  • FOR THE CRUMBLE
  • 175g (6oz) plain flour
  • 100g (4oz) butter
  • 100g (4oz) light muscovado sugar
  • 1 tsp ground cinnamon
  • 50g (2oz) whole blanched almonds, finely chopped
  • 50g (2oz) shelled walnuts, finely chopped
  • FOR THE CITRUS MASCARPONE CREAM
  • 250g (9oz) tub mascarpone cheese
  • finely grated rind of 1 orange, 1 lemon and 1 lime
  • 1/2 vanilla pod, split in half and seeds scraped out
  • 1-2 tbsp sifted icing sugar
  • FOR THE CARAMEL SAUCE
  • 250g (10oz) caster sugar
  • 225ml (8fl oz) cream
  • 75g (3oz) butter

1 Preheat the oven to 180C (350F), Gas mark 4. To prepare the berries, place the sugar in a heavy-based pan with the red wine, vanilla seeds, star anise, if using and lemon juice. Bring to the boil, then reduce the heat and simmer for 5 minutes until slightly thickened and syrup-like. Stir in the summer berries, then remove from heat and leave to cool.

2 To make the crumble, place the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, cinnamon, almonds and walnuts until well combined.

3 Spoon the berry mixture into four individual ovenproof dishes or large ramekins. Sprinkle over the crumble mixture and arrange on a baking sheet, then bake for about 20 minutes until the crumble topping is golden brown and bubbling around the edges.

4 To maKe the mascarpone cream, place the mascarpone in a bowl and beat in the orange, lemon and lime rind. Add enough of the icing sugar is just sweeten, making sure it is not too sweet. Cover with clingfilm and chill in the fridge until needed. This will keep for up to 3 days in the fridge.

5 To make caramel sauce, place the sugar in a heavy based pan with 120ml (4fl oz) of water. Bring to the boil and cook for about 15 minutes or until golden brown, without stirring, if its too dark or it will become bitter. Stir in the cream and butter and mix well to combine. Continue to cook until it reaches a nice sauce consistency, stirring occasionally. Use immediately or leave to cool and store in fridge. This sauce will keep for up to two weeks.

6 To serve, arrange the summer fruit crumbles on plates and spoon some of the citrus mascarpone cream on the side, then drizzle with the caramel sauce. The remainder of the caramel sauce can be served separately in a jug on the table.

Buttermilk Panna Cotta with Poached Rhubarb

I just love making this with champagne rhubarb, the sweetest rhubarb of all. It comes very early in spring and has slim, tender stalks. However, the rhubarb can be replaced with plums or strawberries if you'd prefer. Alternatively for a completely different result try using coconut milk instead of the buttermilk.

Serves 6

  • 4 gelatine leaves (a scant 15g / 1/2oz)
  • 400ml (14fl oz) cream
  • 200ml (7fl oz) buttermilk
  • 100g (4oz) caster sugar
  • 1 vanilla pod, split and seeds scraped out
  • FOR THE POACHED RHUBARB
  • 300ml (1/2 pint) red wine
  • 175g (6oz) caster sugar
  • 1 cinnamon stick
  • 1/2 vanilla pod, split and seeds scraped out
  • 1 tsp finely grated fresh root ginger
  • 450g (1lb) rhubarb, washed, trimmed and cut into 7.5cm (3in) pieces
  • fresh mint sprigs, to serve

1 To make the panna cotta, put the gelatine leaves into a bowl of cold water and leave them to soak for 10 minutes. Put the cream, buttermilk, caster sugar and scraped out vanilla seeds into a pan and slowly bring up to the boil. Take the pan off the heat, gently squeeze the soaked gelatine leaves dry and add, whisking continuously until they have dissolved. Strain the mixture through a sieve into a measuring jug.

2 Divide the mixture equally between 6 x 150ml (1/4 pint) dariole moulds or ramekins, place them on a baking tray and leave them to set in fridge for at least 3 hours or up to two days is fine.

3 Meanwhile, prepare the poached rhubarb; place the red wine in a pan with the sugar, cinnamon and vanilla seeds. Pour in 300ml (1/2 pint) of water and bring to the boil and then reduce by half, stirring occasionally.

4 Add the ginger and rhubarb to the reduced down liquid and return to the boil, then reduce the heat and simmer for 3-5 minutes, stirring occasionally until the rhubarb is just tender. (The cooking time will depend on the ripeness of the rhubarb, it should be soft but hold its shape). Be careful when you are stirring not to break up the rhubarb pieces as it is important that they keep their shape. Remove from the heat and leave to cool in the juices. The rhubarb keeps very well in the fridge in a sealed container for up to two days.

5 Unmould the panna cotta by dipping them briefly into hot water and arrange on plates. Spoon the poached rhubarb alongside and decorate with mint sprigs to serve.