I replaced some of the flour with Khorasan flour to complement the taste of the cherries, though this recipe works just as well with only plain flour. I also used grapefruit marmalade for a slight bitterness to counter the sweetness of the cherries, but you can use whatever you have on hand. Flaked almonds would also taste delicious sprinkled on top just before baking.

• 

• 

Ingredients

for the pastry

• 200g plain flour (plus extra for dusting)
• 100g Khorasan flour
• 1 tsp sugar
• a pinch of salt
• 250g frozen butter
• ice water
• egg, beaten
• 1 tbsp milk
• demerara sugar

for the filling

• 200g ripe cherries (pitted and halved)
• 1 tbsp demerara sugar
• 1 heaped tbsp marmalade
• a pinch of salt
• splash of water

1. In a bowl combine the flours, sugar and salt, then whisk to combine. Grate about half of the frozen butter into the bowl. Using the tips of your fingers, rub the butter into the flour until it resembles breadcrumbs. Cut the rest of the butter into small cubes and toss in the bowl. Flatten them and rub into the flour, but leave some chucks. These will make the pastry extra flakey.
2. Refrigerate for 10mins. To about 100ml of water, add ice cubes until the water is very cold. Then, tablespoon by tablespoon, add the water to the dough, mixing with a butterknife of the handle of a spoon until it starts to come together. When the dough starts to clump together, knead lightly with your hands until it comes together to form a ball. Split into two and shape into flat discs. Cover in cling film and refrigerate for at least 30mins.
3. While the dough is resting, make your filling. To a saucepan add all the ingredients and heat on a medium flame until the mixture starts to boil. Lower the heat to medium-low and simmer the cherries while continuously stirring, until the mixture is thick and the liquid is reduced by over three quarters. The cherries should be very soft and almost jam-like. Leave to cool.
4. On a floured surface roll out one of the discs of dough until it is about 3mm thick, then transfer to the pie plate. Trim off the excess dough hanging over the edge, then place in the refrigerator for 10-15 mins.
5. Preheat the oven to 220ºC. Using a fork, dock holes evenly across the base of the crust. Place some baking paper on the crust then fill with pie weights or uncooked rice. Bake the crust in the oven for 15 mins, then remove the pie weights and bake for another 10mins or so, until the base is slightly browned.
6. While the base is in the oven, roll out the second disc of dough. If you want to make a lattice on top of the pie, cut into strips and arrange the lattice on a plate, then refrigerate.
7. Once the base starts to brown a little, take out of the oven and fill with cherry mixture. Place the lattice on top. If not using a lattice top, cut 3-4 slits in the top of the pie to let steam escape. Trim off excess dough. Brush with the egg wash (the beaten egg and the milk) then sprinkle with the demerara sugar. Place back in oven at 200ºC until the crust is golden brown and the filling is bubbling (around 15mins).
8. Allow the pie to cool to room temperature before cutting and serving with whipped or ice cream.

People get impressed because of the French name, but this dessert is surprisingly easy. Also, you don’t even need a blowtorch!

Ingredients

• 300ml double cream
• 100ml milk
• 1 vanilla pod (or 2 tsp vanilla bean paste, but the pod really makes a difference since it’s the main flavour)
• 3 egg yolks
• 4 tsp granulated sugar
• 4 tsp caster sugar

1. Preheat the oven to 150ºC. Add the cream and milk to a saucepan. Scrape out the seeds from the vanilla pod by splitting it in half and scraping them out using the back of a knife. Add them to the saucepan along with the pod. Heat on low while stirring to make sure the cream doesn’t burn.
2. While the cream is heating, add the egg yolks and granulated sugar into a medium sized bowl and whisk until the sugar is dissolved.
3. Once the cream is steaming hot (do not boil it), slowly add it to the egg yolks while whisking constantly, a few spoons at a time.
4. Pour custard into small ramekins, leaving at least 1/2 a centimetre space from the rim.
5. Place ramekins into a tray and fill the tray with hot water. Put the tray in the oven for about 20 mins, or until the custard is mostly set but still wobbles in the middle when pushed.
6. Carefully remove ramekins from tray and allow to cool to room temperature before placing in the fridge to cool further.
7. When ready to serve, sprinkle about a teaspoon of caster sugar on top of the custard. If you have one, you can now use a blowtorch to caramelise the sugar. If not, then take an old metal spoon and bend it so that the handle is at 90º to the body. Heat it over a high flame until it’s very very hot, and press it lightly onto the sugar. Repeat until all of the sugar is caramelised, wiping the spoon between heatings.

There’s not much you can do wrong with these. Scones are one of the easiest things to make, just be sure not to overwork the dough or they’ll be tough.

• 

• 

Ingredients

For the scones:

• 500g plain flour
• 2 tsp baking powder
• 2 tbsp caster sugar
• 1 tsp salt
• 110g chopped, super cold unsalted butter
• 250ml milk
• 1 egg

For the compote:

• 2-3 apples, diced
• 2 tbsp unsalted butter
• 1-2 tsp cinnamon
• 1 tbsp brown sugar

For the cream:

• 300ml double cream
• 1 tsp cardamom powder
• 1 tbsp powdered sugar

Scones

1. Preheat the oven to 190ºC. Sift the flour, baking powder, salt and caster sugar into a bowl and use a whisk to combine. Add the chopped butter to the bowl, and using the tips of your fingers rub the butter into the dry ingredients until it resembles breadcrumbs. It helps if your hands are cold, so the butter doesn’t melt as much.
2. Create a well in the centre of the mixture. Pour the milk into the well, and using a fork or the handle of a spoon bring the mixture together. Once it’s mostly together but not quite fully combined, use your hands instead of the fork to bring the clumps together. The dough may look very shaggy, but this is normal.
3. Place the dough on a floured surface and roll out to a thickness of about 1 inch.
4. Use a round cutter to cut out discs, but take care not to twist the cutter. Twisting will prevent the scones from rising as much in the oven. Place the discs on a tray lined with baking paper.
5. Beat the egg in a bowl with a little milk and brush the mixture on the tops of the discs.
6. Place in oven for 15-20 mins, until golden brown. Allow to cool before eating.

Compote

1. Put the butter and sugar into a saucepan and melt on medium heat, until the sugar is dissolved completely.
2. Add the apple and cinnamon to the saucepan, and cook until soft. Stir occasionally to prevent the sugar from burning.
3. Allow to cool before using.

Cream

1. Add 1/4 of the cream and the cardamom powder into a saucepan. Over a low heat, allow the flavour to infuse the cream. Be sure not to boil the cream. After 5 mins, take the saucepan off the heat and allow the cream to cool to room temperature.
2. Add the rest of the cream, powdered sugar and the infused cream to a bowl. Whip until peaks form.

To serve the scones, just break in half and spoon on as much or as little of the cream and apples as you like.