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Graham Hornigold's glorious honey-roasted peach recipe is a real celebration of summer, when peaches are in their peak season and raspberries are plentiful. With half the peaches served raw and the rest roasted in a sticky honey glaze, the contrast of textures – enhanced with the addition of a smooth vanilla Chantilly, soft chunks of frangipane and lightly toasted almonds – make this a truly unforgettable dish. The sorbet and sauce call for a purée made from blood peaches, which have a slightly sharper taste than their orange-fleshed counterparts. The purée can be purchased online or in specialist shops.
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