Playful recipes

In a playful mood? Try out some of these fun recipes in this collection, many with wonderful lighthearted twists to put a smile on the faces of your family and guests. A supper of Mark Jordan's poached lobster surprise or Adam Gray's crispy mackerel "BLT" can be followed up by a number of whimsical desserts. Try Galton Blackiston's port and claret jelly with tutti-frutti ice cream, James Sommerin's bubblegum panna cotta or Marcus Wareing's pineapple upside-down cake for a post-meal treat

Collection recipes

Apple muffin Shaun Rankin

Course:	Other
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	6

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Bubblegum panna cotta James Sommerin

Course:	Petit four
Complexity:	Easy
Cooking Time:	20 minutes plus 5 hours setting time
Serves:	6

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Caipirinha sorbet Marcello Tully

Course:	Dessert
Complexity:	Easy
Cooking Time:	5 minutes plus freezing time
Serves:	5

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Carrot fudge Vineet Bhatia

Course:	Petit four
Complexity:	Easy
Cooking Time:	2 hours
Serves:	25

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Cheese soufflés with apple, walnut and pomegranate salad Shaun Rankin

Course:	Starter
Complexity:	Medium
Cooking Time:	50 minutes
Serves:	4

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Chocolate fondant with peanut butter ice cream and dark chocolate sauce Mark Dodson

Course:	Dessert
Complexity:	Easy
Cooking Time:	2 hours 30 minutes
Serves:	6

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Coffee-walnut semolina squares Vineet Bhatia

Course:	Petit four
Complexity:	Easy
Cooking Time:	25 minutes plus cooling
Serves:	12

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Crispy mackerel "BLT" Adam Gray

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour plus chilling time
Serves:	4

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Fisherman’s Friend meringues Agnar Sverrisson

Course:	Petit four
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	12

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Gin and tonic granita Marcus Wareing

Course:	Dessert
Complexity:	Easy
Cooking Time:	30 minutes plus freezing
Serves:	8

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Goat's curd parfait, blueberries and purple basil Luke Holder

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour plus 3 hours freezing time
Serves:	8

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Jaffa cakes Marcus Wareing

Course:	Petit four
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	6

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Lightly smoked plate of lamb carpaccio with shallot mousse, pickled walnut and quails eggs Robert Thompson

Course:	Starter
Complexity:	Medium
Cooking Time:	1 hour 10 minutes plus 12 hours marinating & time for freezing the lamb
Serves:	4

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New Forest strawberry sorbet with strawberry jelly, bergamot cream and white chocolate crumble Matthew Tomkinson

Course:	Dessert
Complexity:	Medium
Cooking Time:	1 hour 50 minutes plus setting and freezing
Serves:	4

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Olive, feta and herb muffins Marcus Wareing

Course:	Canapé
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	6

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Peaches, lemon verbena and salted almonds Luke Holder

Course:	Petit four
Complexity:	Easy
Cooking Time:	1 hour 20 minutes plus freezing
Serves:	6

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Pineapple upside-down cake, spiced rum caramel, and Devonshire clotted cream Marcus Wareing

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour
Serves:	6

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Poached lobster surprise with lobster macaroni Mark Jordan

Course:	Main
Complexity:	Medium
Cooking Time:	4 hours plus 8 hours for the stock
Serves:	4

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Port and claret jelly with tutti-frutti ice cream Galton Blackiston

Course:	Dessert
Complexity:	Easy
Cooking Time:	40 minutes plus marinating and freezing
Serves:	8

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Sweet fennel lollipop Vineet Bhatia

Course:	Petit four
Complexity:	Easy
Cooking Time:	25 minutes plus cooling
Serves:	10

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Warm chocolate doughnuts with a damson fool Adam Gray

Course:	Dessert
Complexity:	Medium
Cooking Time:	2 hours plus setting, proving and resting
Serves:	6

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