Apple and blackberry crumble with a Macadamia nut and vanilla topping
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?
Beetroot and fig filo pastry tartlets with Oxford blue cheese
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.