Michelin-starred chef Adam Gray plays with this great British dessert tradition by baking the nut-flavoured topping separately for more depth of flavour and extra crunch. This autumnal apple and blackberry crumble is gratifyingly easy to make, so why wait for a Sunday roast to enjoy it?
Effortlessly elegant, these filo tartlets from chef Adam Gray could be served as starter on their own, or as a lighter lunch with a crisp salad. The sweet figs and crisp filo pastry are the perfect foil for the rich blue cheese topping and earthy beetroot.
Great British Chef Adam Gray gives this roast duck breast a touch of spring by the inclusion of asparagus. You can serve with or without the mashed potato in the image. Recipe courtesy www.greatbritishchefs.com[http://www.greatbritishchefs.com].