Sweet

Introduction

I have noticed that the biggest smiles appear on people's faces when dessert is served, which is why I switched from being a chef to a pastry chef 10 years ago.

There is a perfect dessert for every occasion, whether it's an elegant sit-down dinner that requires the sophistication of a souffle, a casual outdoor meal that calls for a generous bowl of trifle, or a special celebration highlighted by a beautiful gateau. Whatever you need, you will find a dessert in this book that fits the bill.

After an agonising selection process, I have chosen my favourite desserts to share with you, some of which I have been baking for over 25 years and most of which I have made hundreds of times in my career as a pastry chef. I've kept the recipes as simple as possible and opted for ingredients that are easy to find so you can whip up something that looks and tastes amazing without any fuss.

I'm a strong believer in using seasonal regional produce: during the warmer months I rejoice in the endless supply of cherries, mangoes, berries and stonefruit, while in the cooler months apples, pears, citrus and quinces are bountiful and delicious. Using fruit when it is in season will dramatically improve the flavour of your desserts, and sourcing these ingredients from nearby farmers' markets reduces food miles and supports your local community.

I hope you enjoy making these recipes for your friends and family as much as I enjoy making them for mine. I am quite sure you will be rewarded with many smiles in return!