FRUIT MAGIC RECIPES

Steps:

• 1. Soak the tapioca in the milk in a saucepan for 1 hour before cooking.
  2. Place the pan over a medium heat and add the vanilla extract, 100g of the caster sugar, clementine zest and a pinch of sea salt.
  3. Gently simmer for 20 minutes, or until softened and thickened. Turn off the heat and allow to cool slightly.
  4. Heat 200ml of water in a saucepan over a low heat. Add the egg yolks and remaining 50g of caster sugar to a heatproof bowl and place over the simmering water.
  5. Whisk the yolks and sugar until thick and light in colour. Remove from the heat and fold through the tapioca.
  6. In a bowl, whisk the double cream until it forms soft peaks and fold through the tapioca mixture. Allow to cool completely in the fridge while you make the rest of the layers.
  7. Preheat the oven to 180ºC/350ºF/gas 4.
  8. Place the almonds in a colander and rinse under cold water. Drain well, then tip into a bowl with the icing sugar and orange zest, tossing to coat.
  9. Spread over a large lined baking sheet and bake for 10 minutes, or until golden. Allow to cool slightly, then chop into large pieces.
  10. Combine the berries, sugar and a splash of Cointreau in a saucepan. Cook over a low heat for about 10 minutes, or until the berries are lightly cooked but still holding their shape.
  11. Use a slotted spoon to remove the fruit and set aside.
  12. Place the pan of juice over a medium heat and simmer until it has reduced to a light syrup. Set aside to cool.
  13. To make the meringue, whisk the egg whites until they form stiff peaks.
  14. Combine the sugar and 80ml of water in a medium pan, then place on a high heat. Add a sugar thermometer to the pan. Brush the edges of the pan to release excess sugar crystals.
  15. When the temperature reaches 110ºC, turn the heat down to low and heat slowly until the temperature comes back up to 120ºC.
  16. Take the pan off the heat and allow the bubbles to settle (this will take about 20 seconds).
  17. Carefully start pouring the syrup into the egg white, whisking continuously on a low speed. The syrup cooks the egg white so it’s important to pour the syrup in a constant slow stream.
  18. Let the mixer continue for a further 10 minutes on a slow speed. This cools down the egg whites and makes it look thick and glossy.
  19. Just before it’s ready, add a few drops of the pink food colouring (if using) for a pale pink meringue.
  20. Spoon into a piping bag with a 10mm plain nozzle.
  21. Spoon a few berries and a little syrup into the base of the serving dishes. Top the fruit with a layer of cooled tapioca mixture.
  22. Pipe big peaks of meringue around the edges of each dish to create a border, then use a cook’s blowtorch to quickly set and colour it.
  23. Pop some berries in the centre and scatter over the candied almonds and gold leaf (if using).

Steps:

• 1. First and foremost, brilliant scones are about having the confidence to do as little as possible, so do what I say and they’ll be really great; and the second and third time you make them you'll get the dough into a solid mass even quicker, even better.
  2. Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F/gas 6.
  3. Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
  4. Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done. Sprinkle over some flour, cover the bowl with clingfilm and pop it into the fridge for 15 minutes.
  5. Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet – they will rise better that way (so they say). Re-roll any offcuts to use up the dough.
  6. Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little.
  7. Serve with clotted cream and a little jam or lemon curd.