Baked Yorkshire rhubarb, financiers and crème pâtissière

By Shauna Froydenlund From Saturday Kitchen Ingredients For the crème pâtissière 300ml/10fl oz full-fat milk 50g/1¾oz fresh root ginger, peeled and grated 1 vanilla pod, split and seeds scraped 4g agar-agar 4 free-range egg yolks 50g/1¾oz caster sugar 20g/¾oz custard powder 100ml/3½fl oz double …

Crème caramel with a lemon crumble topping and berries

By Glynn Purnell From Saturday Kitchen Ingredients For the crème caramel 275ml/9½fl oz full-fat milk 1 vanilla pod, split 2 large free-range eggs 250g/9oz caster sugar For the crumble topping 125g/4½oz plain flour 100g/3½oz salted butter, diced 50g/1¾oz icing sugar 1 tbsp fine …

Blow-torched mackerel with blini, warm pickled beetroot and chive crème fraîche

Preparation time 30 mins to 1 hour Cooking time 30 mins to 1 hour Serves Serves 4 Cooking the mackerel with a blow-torch gives a lovely charred flavour without overcooking the flesh. By Tom Kerridge …

Baked chocolate fennel mousse cake with crème fraîche

Ingredients 1 fennel, bulb only, cut in half lengthways and finely sliced 300g/10½oz dark chocolate 150g/5oz butter, plus extra for greasing 6 free-range eggs, separated 50g/2oz caster sugar 200g/7oz crème fraîche, to serve Preparation method …

Fig and strawberry tempura with lemon verbena crème brûlée and strawberry sauce

Ingredients For the tempura vegetable oil, for deep-frying 50g/2oz plain flour 50g/2oz cornflour pinch salt 75-110ml/3-4fl oz ginger ale 4 figs, halved lengthways 75-110ml/3-4fl oz sparkling water 12 strawberries For the crème brûlée 125ml/4½fl oz …