Galton Blackiston trained as a pastry chef under culinary legend John Tovey at Miller Howe in Windermere. It is unsurprising, then, that Galton's desserts are among the highlights of this collection, with an irresistible Sticky toffee pudding recipe along with Norfolk raspberry trifle and a self saucing Chocolate pudding.

Ice creams and sorbets are another speciality of Galton Blackiston, and the chef admitted that the ice cream maker at Morston Hall is replaced at least twice a year due to the amount of use the machine gets. Try his refreshing Blood orange sorbet recipe, or for something a little more unusual give his Lemon thyme and mint or Stout ice creams a go.