Most desserts in restaurants can be broken down into a few common themes: something creamy or rich, something crunchy or crisp and something fruity or sharp. These simple sweets showcase five different crunchy toppings or garnishes which can be used across all your favourite ways to end a meal.
A culinary duo that helped shape huge swathes of the UK food scene, Sam and Sam Clark’s institution-grade restaurant Moro introduced new cuisines, flavours and ingredients to London in the 1990s – and continues to do so today.
Santiago Lastra is one of Mexico's leading culinary pioneers. His latest quest is to get everyone cooking Mexican dishes – even if they only have access to the ingredients found in their local supermarket. From tortillas made from mashed potato to hot sauce made from pantry staples, this is an exciting, accessible take on one of the world's greatest cuisines.
