A crack of the brittle choux shell mimics the snap of an ice-cream cone, and reveals the mint choc chip cream inside Mint choc chip is the best ice-cream flavour ever – and I won’t hear otherwise! It’s the perfect balance of creamy and refreshing, and the chocolate chunks make for such a texturally pleasing mouthful – no holiday is complete without a couple of scoops. These choux buns are a celebration of my love for the flavour. The crisp craquelin shell, meanwhile, almost mimics the flavour of an ice-cream cone and never fails to transport me to sunnier days. Discover this recipe and many mo ..read more

Granita, semifreddo and parfait are all machine-free – or just buy in some ice-cream and upcycle it into affogato, sundaes or even homemade choc ices In the absence of a machine, the obvious solution to frozen dessert needs is granita. “That’s the easiest,” says Kitty Travers, owner of La Grotta Ices in London. “All you need is a tray and a fork.” Berries will always be delicious in granita, but Travers suggests going off-piste and infusing a bag or two of jasmine tea in a simple sugar syrup, then combining that with fresh watermelon juice. Alternatively, “soak almonds in water, then blend wit ..read more

Following a Michelin star at 26 and restaurants in Dubai and Knightsbridge, the chef is finding contentment with a simpler way of cooking, like these brilliant recipes To say Nathan Outlaw has had an eventful decade is something of an understatement, like saying he knows his way around a piece of fish. Ten years ago, the Cornwall-based chef was in full-on expansion mode. Adding to three sites in the county, including his eponymous two-Michelin-starred seafood restaurant, he had recently set up shop at the Capital hotel in London’s Knightsbridge. Soon he would make the leap to Dubai, launching ..read more

A delicious summer berry treat Defrost 6 sheets of filo. They should measure roughly 25cm x 30cm. Melt 80g of butter in a small pan. Weigh out 125g of caster sugar. Preheat the oven to 200C/gas mark 6 and place a baking sheet on the middle shelf. Line a second baking sheet with baking parchment. Lay a sheet of filo on the baking parchment and brush it generously with some of the melted butter. Dust with about 2 generous tbsp of the caster sugar, then place a second sheet of filo on top, brush with butter and then again dust with caster sugar. Continue until you have used all the pastry, butter ..read more

A perfect teatime snack to savour with a coffee – gluten-free, too Looking for a teatime snack to make in advance? Look no further! I like to take a moment with a coffee and something sweet in the afternoon – it resets my day – and these always do the trick. Discover Ravneet’s recipes and many more from your favourite cooks in the new Guardian Feast app, with smart features to make everyday cooking easier and more fun. Start your free trial today ..read more

The stickiness of the caramelised fruit and the satisfying crunch of the brittle make this summery dessert so moreish I always felt a bit cheated as a child when I asked what was for dessert and Mum responded by offering whatever was left in the fruit bowl. Now, I’m quite fond of a fruity pudding – as long as there’s been some sort of transformation, be it poaching, macerating or, as I’ve done here, roasting. Growing up, pineapple was one of the only fruits I was excited to eat, and it remains a favourite. This version gets nicely caramelised and sticky in the oven while the coconut brittle br ..read more

Two all-time Canadian favourites to celebrate Canada Day: a proper, weighty pie of ham hock and spiced mince, and traditional tarts with a buttery, caramelised currant filling Canada is a vast country with a diverse population, both indigenous and immigrant. That makes it hard to come up with a definitive answer to the question: what is a typical Canadian dish? However, butter tarts and tourtière will both be recognisable to most Canadians, and are a great way to celebrate the country’s food on Canada Day on July 1. The celebrations usually revolve around the barbecue, with burgers, ribs and h ..read more

You may well be smitten with these slices topped with chocolate and a squidgy tahini and date caramel My friend, the chef Kali Jago, is a full-blown tahini obsessive. It was she who introduced me to (life-changing) whipped tahini and made me a batch of tahini and date chews, which I am now addicted to. To honour this joint infatuation, we made these slices together. The base is made using salted pretzels and brazil nuts, the centre oozes a squidgy tahini and date caramel, and it’s topped with a thin layer of dark, gently salted chocolate. We hope you will be just as smitten with them as we are ..read more

The Latin American classic dessert is unbeatable served cool and with strawberries on a summer’s day A tres leches cake during the summer is a delight. For a cake made of three milks – evaporated, condensed and fresh whole – this Latin American classic is surprisingly refreshing. Whenever I crave it, my mind wanders to my friend Terri Mercieca’s [founder of Happy Endings] creation: the tres leches ice-cream sandwich. Picture a delicate yellow sponge cake embracing layers of ice-cream and decadent dulce de leche. It’s a knockout quick fix! Or for a bit more of a project, make today’s recipe. Di ..read more

A voluptuous chilled bowl full of summer’s finest fruits In a chilled bowl, whip 150ml of cream until it starts to feel heavy on the whisk. It should sit in soft folds, rather than be stiff enough to stand to attention. Stir 100ml of yoghurt into the cream. Avoid over-mixing them. Chill in the fridge. Take 2 medium-sized, ripe mangoes, and by ripe I mean fruits that are giving to the touch, deeply fragrant and maybe with a golden bead of juice already appearing at their stalks. Peel the mangoes, using a small, sharp knife, then remove their cheeks, either side of the stone, followed by the res ..read more