Berry & rose crumble

Ingredients Dried rose petals, butter, plain flour, blackberries, blueberries, raspberries, caster sugar

Preparation: 30 minutes

Following the astounding success of my lavender apple crumble, I wanted to continue to experiment with floral crumbles. If possible, this rose and berry combination, using my rose butter is even more fabulous. The sweet, full flavour of the berries and the delicate sweetness of the crumble is a definite winner.

1) Add the berries to a milk pan with a tablespoon of sugar and 1 tablespoon of water. Stir through for about 5 minutes until the sugar has dissolved and you are left with mostly intact berries, and a little sweet fruit juice. Take off the heat and spoon into an ovenproof dish.

2) Rub the rose butter into the flour until it resembles rough breadcrumbs, then top the fruit with the crumble and bake in the oven for 20 minutes at 200 degrees. This is perfect served with a little double cream.

Summer berry pudding

Ingredients Blackberries, raspberries, pomegranate jewels, blueberries, sugar, bread

Preparation: 10 minutes (+4 hours)

A summer berry pudding is the kind of traditional English dessert that everyone knows how to make, but it's fallen somewhat out of fashion. Goodness knows why because it's so quick and simple to prepare and absolutely delicious. I prefer mine to look marbled with juice rather than saturated with it because it's prettier, but this is entirely your call.

1) Add the berries to a milk pan with a tablespoon of sugar and 3 tablespoons of water. Stir through for about 5 minutes until the sugar has dissolved and you are left with mostly intact berries, and a sweet fruit juice. Take off the heat and set aside.

2) Cut the crusts from slices of bread and dip into the juice from the pan. Then line your pudding bowl with bread, assembling a square piece at the bottom, triangles at the sides and a circle set aside for the top. Press the bread firmly together so that it forms a solid case. I like to line my timbale cases with cling film first to make it easier to slide the pudding out, but I've never had one stick yet so this is again, your call.

3) Slice the pomegranate in half and hold over a bowl, fruit side down. Bang sharply with a wooden spoon to release the jewels. Alternatively, if the pomegranate is very ripe, it's sometimes as quick to just break it in half and peel off the membrane.

4) Stir the pomegranate jewels into the pan of fruit and spoon into the bread cases, pressing down firmly. Add the circle of bread to the top, then close the cling film up and press a saucer onto the top of the pudding bowl. Refrigerate for 4 hours, then open the cling film, put back on the saucer and turn the pudding out.

Blueberry & coconut pancakes

Ingredients 1 1/2 cup plain flour, 3 tsp baking powder, 2 tbsp caster sugar, 1 egg, 1/2 cup blueberries, 1/4 cup dessicated coconut, 1 cup coconut cream

Serves: 4 Preparation: 1 hour

Coconut and blueberry go so well together and these Scotch/American-style pancakes are a wonderful way to combine them. Sharp juicy blueberries that burst with flavour, the toasted texture of dessicated coconut and the rich sweetness of the coconut milk. I like to serve these with yoghurt and honey but they're lovely on their own.

1) Sift the flour, baking powder, salt and sugar along with the coconut, coconut milk and egg into a bowl and whisk into a batter. Leave to puff up and rest for at least 20 minutes. Add in the blueberries.

2) Stir through and ladle a spoon full of batter into a hot pan. Using a spatula, work round the edges, then when bubbles begin to appear in the surface of the pancake batter, flip over.

3) Each side should cook in about 2 minutes, giving you light, fluffy pancakes. These can be eaten immediately or toasted later.

Blueberry cheesecake scones

Ingredients 225g self raising flour, 50g butter, 50g sugar, 50g cream cheese, 1/2 cup blueberries, 1/4 tsp vanilla essence, milk

Serves: 10 Preparation: 30 minutes

The sweet burst of blueberries, the rich tang of cream cheese and vanilla - unlike the dense texture of cheesecake, this scone is so light and fluffy that the flavour almost doesn't make sense. They're seriously moreish.

1) Sift the flour and sugar together, then rub in the butter until the mixture resembles breadcrumbs. Pour in the blueberries.

3) Whisk a little milk and vanilla essence with the cream cheese to make it more liquid and mix with the dry ingredients until a dough has formed. It's best to work scones with cool hands so if yours are warm, run them under the cold tap first (and dry them) before working it.

4) Roll out the pastry on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with a little milk to help the surface colour.

5) Bake at 200 degrees for 12-15 minutes.

Cinnamon, apple and parsnip soup

Ingredients 1 Pint of water, grated cinnamon, 3 parsnips, two pears, four apples, honey/maple syrup, red wine, black peppercorns, rosemary. Optional - to garnish 1 cinnamon stick blueberries double cream

1) Peel the parsnips, apples and pears, remove the cores from the fruit and slice.

2) Bring to the boil one pint of water in your pan. Add the fruit and vegetables along with the ground cinnamon, finely chopped rosemary and 1 glass of red wine.

3) Cook until the fruit is soft, then separate from the liquid with a colander and puree in a blender. Gradually add the water back into the puree until the soup reaches the desired consistency.

4) Flavour with a good dollop of honey or maple syrup, season with freshly ground black pepper and serve.