Inspired by summer days, these über-fashionable cakes are made with fresh strawberries and cream. As they are self-contained, they are great for eating alongside craft projects that require clean fingers on a girls’ night in. Now its autumn, we think they’d work very well with blackberries too.
Hot, sunny days mean cooling down with ice-creams and lollies, but they needn’t always be for the kids; here’s a grown-ups-only recipe from chef Marcello Tully. Serve this Brazilian cocktail sorbet in small scoops – it’s very strong – to cool palates after lunch or dinner. Garnish with a few young mint leaves.
Hang these rabbit, egg and chick biscuits on a few branches of spring blossom for an instant edible display. Children will enjoy baking and decorating these delicious biscuits by Fiona Cairns… and not a chocolate egg in sight! They’d go down very well at any Easter party.
This chocolate and malt tart recipe from chef Simon Hulstone produces a smooth and decadent dessert. It is an ideal way to finish a dinner party (you might perhaps leave some for the kids too). The secret is to use the best chocolate you can get, while the Horlicks gives the tart a lovely malty flavour.