As I was writing this book I realised I use chilli in quite a few of my desserts. It’s the combination of fruity sweetness and the bite of chilli that appeals to me. You can opt not to use it and the dessert will still be lovely, but it will be missing that special something. The cashew caramel mascarpone is really good and is also lovely served with a steamed pudding or a wedge of fig and walnut tart. It was in India that I first overdosed on cashew nuts.