Desserts

I always enjoy cooking desserts as they allow for greater scope to play with flavours and techniques. I like to feature a savoury edge in my desserts, such as the carrot cake with black olive sorbet, in addition to the more traditional sweet suspects. Texture also plays an important part in the experience, making that final mouthful as memorable as it can be. If you want to simplify a dish, make just one or two components.