Braised tomatoes with crème fraîche and Iberico ham

By Matt Tebbutt From Saturday Kitchen Ingredients 30g/1oz salted butter 1 garlic clove, crushed 4 ripe heritage tomatoes, halved 2 tbsp crème fraîche 1 tbsp olive oil 1 slice sourdough bread, cut into small cubes handful small basil leaves 4 slices Iberico ham salt and …

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 …