Quick fix — Desserts

Melt 125g of dark chocolate over a bain-marie. Whip 250g of double cream to soft peaks with 1⁄2 tsp of vanilla extract. Fold together with half a punnet of raspberries. Spread through the middle and over the top of the cake. Scatter the remaining raspberries over and dust with icing sugar.

Blitz a couple of 125g punnets of Chegworth Valley Raspberries with 75g of caster sugar and a squeeze of lemon juice. Push through a sieve and add 100ml of water and freeze for four hours stirring with a fork every hour or so until crystallized. Serve in little glasses with our Vanilla Shortbread

Whip a carton of Longley double cream to soft peaks adding vanilla from your store cupboard. Dab a small amount on your dessert plate, then place a Vanilla or Chocolate Shortbread biscuit on top. Add more cream, raspberries and another biscuit. Layer up again and serve with a dusting of icing sugar

Quick Chocolate Truffles – blitz 150g of dark chocolate in a food processor until granular. Heat 100ml of double cream, 2tbs of Somerset cider brandy, or any dark rum or brandy to hand and 1tbs of muscovado sugar until almost boiling, then slowly pour over the chocolate, blending until you have a paste. Cover and chill for 45 mins. Once firm, roll into small bite-sized balls of about 15g each and dust with cocoa powder. Chill. Makes about 15.