Little galettes made with tiny multicoloured plums from the local market.

Butterfly fleur de sel caramel cake – chocolate cake sandwiched with caramel and caramel chocolate whipped icing.

A great way to present iced desserts: an ice bowl inlaid with edible petals and leaves. Simple and free.

Coconut ice cream laced with gorgeous cherries with a touch of rose water – light, delicate and delicious.

A very unusual chocolate cake with several surprise ingredients including courgettes and olive oil!

Apricot and pistachio crumbles with vanilla ice cream – summery and so addictive.

Swiss Roll Ice Cream Cake (DB) – Mocha roll filled with layers of fleur de sel caramel and dark chocolate ice cream and fudge sauce.

The best dessert I have ever made: a vanilla custard (like creme brulee) topped with strawberry syrup and foraged wild strawberries.

Vanilla roasted peaches brushed with a redcurrant glaze – simple and so delicious.

Raspberry and almond layer cake with whipped cream – inspired by Bakewell Tarts.

Black cherry and marscarpone tart with a gingernut crust – dark, rich and decadent.

Fresh mint ice cream with swirls of dark chocolate served in homemade cones.

Gingernuts – traditional English biscuits from Delia with a bit of extra spice.

Sponge drops sandwiched with homemade passionfruit curd and mascarpone.

Chocolate Ricotta Pound Cake – a moist yet light cake perfect for summer.

Cherry and Almond Clafoutis – this recipe turned me into a clafoutis lover.

White Nectarine Sorbet adapted from The Perfect Scoop. Pale pink, light and smooth.

Learn how to make sugared rose petals – I used these as a beautiful edible topping for an Espresso and White Chocolate Cake.

Little jellies made with homemade elderflower cordial, sparkling water and fresh summer fruits.

Pink Peppercorn Strawberry Ice Cream – one of the best ice creams I’ve ever tasted. I had never appreciated pepper before this.

Malteser Layer Cake – malt flavour blonde sponge sandwiched and covered in chocolate ganache and studded with Maltesers.