Clafoutis is a homely dessert, a wobbly set custard chock-full of summer's first cherries. What it lacks in elegance, it makes up for in comfort and sheer deliciousness - perfect for brunch among friends. This recipe is adapted from Les Clafoutis de Christophe by Christophe Felder (Éditions Minerva, Geneva, 2001).
This year surprise your guests - instead of making one large cheesecake why not make eight individual cheesecakes with different toppings. Don't worry, ready-made toppings can make this as easy as pie - or cake. You will need eight (7x6cm) mousse rings - available online.
Bruno Loubet rejuvenates the traditional smoothie by adding in a layer of custard and a crunchy granola topping. This is a great recipe to make with children and produces a fun and healthy breakfast or snack.
Serves: 6 Preparation: 45 minutes plus marinating and chilling time
This take on the smoked salmon and cream cheese bagel is packed with vitamins and minerals from the seaweed salad, as well as providing Omega-3 from the salmon.
Dark rye bagels are few and far between so a regular bagel can be used; we use it for the colour contrast of the black bread against the orange salmon and green wasabi and seaweed as well as the rye flavour.