Doughnut bread pudding

1. First make the dressing. Purée the kiwi fruit and sieve to remove the seeds. Whisk together the kiwi purée, lime zest and juice, honey, olive oil and vinegar, and season to taste. 2. Arrange the strawberries and mozzarella on four serving plates,

Organic Fruit Cobbler

1. Preheat oven to 200°C/Gas Mark 6. 2. Place the frozen berry mix into an oven-proof dish. 3. Mix together in a small bowl 100g caster sugar, mixed spice and corn flour, sprinkle this over the fruit and gently combine. 4. Take the sifted fl

Fruity Oil Ice Cream

Place the milk and heavy cream into a medium saucepan and set over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from heat. In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add

Scooped out cupcake tarts

1) Preheat the oven to 180C/Gas 4. 2) Sift all the dry ingredients into a large bowl and set aside. 3) In a large bowl, add the butter and the sugar. Using a handheld electric mixer, combine until light and fluffy. 4) Add the egg whites and van

Black pepper biscuits with orange-blueberry marmalade

For the jam: 1) Using a vegetable peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reservi

Granola

1) Preheat the oven to 180C/Gas 4. Melt the butter and honey in a pan over a low heat. Set aside. In a large bowl, mix together the rolled oats, rolled spelt, wheat germ, sesame seeds, flax seeds, ground nutmeg and salt. 2) When the butter mixture

Crispy pan-seared snapper with passion fruit cream and citrus and shaved fennel salad, garnished with sauteed prawns and spicy green mango jam

1) For the crispy pan seared snapper: With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern. Pat completely dry with paper towels. Keep refrigerated until time to cook. Preheat a large saute pan on medium-high h

Doughnut bread pudding

1) Preheat oven to 180 C/Gas 4. 2) In a large mixing bowl, whisk together all ingredients except for the donut cubes and butter rum sauce. Add the donut cubes and toss until they have absorbed as much of the liquid as possible. Pour the mixture into

Lobster qusadilla with tropical fruit salsa

1) In a large skillet, heat the oil over medium-high heat. Add 335g red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool. 2) In a

Chef Michael Schwartz's Hogfish Ceviche

A South American speciality bursting with fresh and fruity flavours.

Bobby's Lighter Fresh Fruit Bread Pudding

Preheat the oven to 175°C. Lightly spray a casserole dish with nonstick cooking spray. In a large bowl, add the bananas, strawberries, milk and sugar, and gently mash. Allow the mixture to macerate and come to room temperature. Add the raisins, c

Sheep's Milk Ice Cream, Summer Fruits and Pistachios

Mix egg yolks, vanilla and sugar together in a heavy based pot and then pour in the sheep's milk. Place on the stove on a medium heat. Stir often and cook until it’s silky and coating the back of the spoon. Pass through a fine sieve and chill. Once

Brian Silva's Negroni Finis

Squeeze the passion fruit over a beaker of ice, add the Tanqueray, then add the other liquors by measure. Shake. Double strain into a tumbler of fresh ice and garnish with flicks of orange peel. Nominated by Spike Marchant, host of the World Class

Ricky Liau's The Tear Rock

Ricky Liau represented Hong Kong at the World Class Bartender of the Year final, 2013.

Kiwi and mango tartlets

For the pastry:1) In a medium bowl, beat the oil, sugar and egg until creamy. In a separate bowl, combine the wholemeal and plain flours. Gradually add the flour mixture to the egg/oil mixture, stirring, until they are combined and a soft dough is fo

Heston Blumenthal's Fruit Cup cocktail

In a tall glass, place the raspberries and some peeled, fresh, sliced ginger. Mix the Heston Fruit Cup with the ginger ale, stir gently. Add lots of ice and a squeeze of lime. Garnish with fresh rosemary and lime zest. Recipe courtesy of Waitrose

Overnight Sous Vide Oatmeal with Stewed Fruit Compote

1. Fill and preheat the SousVide Supreme water oven to 155F/68C. 2. Position a large (gallon/3.8 liter) zip-closure cooking pouch in a baggy rack. (If you don’t have a baggy rack, you can always ask someone to hold the bag open while you pour in the

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Diners, Drive-Ins, And Dives

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