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 …

Fresh pasta with griddled asparagus and a lemon and breadcrumb topping

Griddling asparagus is a simple way to make this spring vegetable shine. Here it serves as a fresh-tasting accompaniment to pasta with a lemon and herb crunch. Equipment and preparation: For this recipe you will …