This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
A blackberry tart like no other, this complex recipe from Ashley Palmer-Watts sees a saffron-infused marzipan cake adorned with pumpkin seeds, blackberry gel, pickled blackberries, meadowsweet ice cream and ribbons of pear to create a dessert that elevates the very essence of the berry unlike anything we've seen before.
Get in touch