This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
This stunning dessert from Ollie Dabbous combines peach and marigold sorbets – a combination Ollie says is as perfect as tomato and basil. The peach crisps on top provide a subtle crunch, and while the frozen ice block looks stunning, feel free to replace this with a bowl if making at home!
Get in touch