Fruit

A fun, fruity start to brunch, grapefruit gives the classic Mimosa a pretty pink hue

A suitably monstrous-looking treat for Halloween – and far healthier than the usual bucketloads of sweets and chocolate

Clafoutis is a pudding that originates from Limousin in south central France. Traditionally made with cherries, it works just as well with plump seasonal plums. Serve warm with a dollop of crème fraîche

Charring watermelon adds a smokiness that works really well in savoury dishes. Don’t be tempted to cut the slices any thinner or you’ll risk the fruit cooking all the way through and softening before the watermelon chars on the outside. This recipe makes a generous quantity of dressing, but better to have too much than too little

Always a hit with a crowd, this fluffy coconut sponge has an ‘ooh-look-at-that’ layer of passion fruit and coconut sauce lying underneath

The sorbet would also be lovely as an aperitif served as a small scoop in a glass of Champagne or prosecco

Muhallebi is a sweet, creamy milk pudding, popular across Turkey and the Middle East, that’s perfect topped with a tangy pomegranate jelly

This beautifully indulgent dessert is actually very easy to make – ideal for a gathering when you don’t want to be chained to the kitchen. Seasonal figs would work well in place of plums if you prefer

This is similar to a Waldorf salad but with pineapple and walnuts. Chef Adriana Cavita's recipe is inspired by a dish that some families in her native Mexico City eat on Christmas Eve. 'The salad adds a crunch and freshness to what could be a rich meal,' she says