Sarah Raven, presenter of Gardener's World, is also an accomplished cook. In her new book, she has used produce from her garden to inspire her cookery. Here are a selection of her summery desserts, made with seasonal ingredients.
Easy
Basil ice cream
I know this sounds odd, but trust me, it's one of my favourite-ever ice creams.
Makes about 4 litres
2 large bunches of fresh basil
1kg caster sugar
600g mascarpone cheese
2.5 litres natural yoghurt
Pick the leaves from the basil stems and blend them with the sugar in a food processor. Combine with the other ingredients and pour the mixture into an ice-cream maker. Freeze/churn for about 20 minutes and either serve immediately or pack into plastic containers for the freezer.
Allow the ice cream 15 minutes in the fridge before serving. This has a wonderful flavour if it is eaten as fresh as possible. Don't store it for too long in the freezer.
Fairly easy
Gooseberry tart
A tart of sharp, just-cooked gooseberries in a very light pastry.
Serves 6
450g gooseberries
3 eggs
100g caster sugar
284ml double cream, plus more to serve
1 tsp vanilla extract
icing sugar, for dusting
For the pastry:
150g plain flour
50g caster sugar
75g very cold unsalted butter
1 egg yolk
a little ice-cold water
Preheat the oven to 180C/gas mark 4. Make the pastry by briefly processing the flour and sugar together. Chop the cold butter into chunks and add to the flour and sugar. Pulse carefully or rub in by hand until the mixture resembles breadcrumbs and put into a mixing bowl. Mix the egg yolk with a little ice-cold water, add to the bowl and mix with your hands until the pastry comes together in a soft ball. Roll out on to a floured surface and use to line a 25-26cm flan tin. Chill for half an hour in the fridge.
Top and tail the gooseberries. In a bowl mix the eggs, caster sugar, double cream and vanilla extract.
Remove the pastry from the fridge and pierce the base with a fork. Cover with greaseproof paper and baking beans or rice and bake blind for about 10-15 minutes, until golden. Take from the oven, leaving it on, remove the beans or rice and paper, and allow it to cool slightly.
Fill with the gooseberries and pour over the egg mixture. Bake in the oven for about 35 minutes, until just firm in the centre. Dust with icing sugar and serve warm with thick cream.
Fairly easy
Meringue roulade
This delicious pudding is ideal for feeding lots of people.
Serves 8
sunflower oil, for the tin
6 egg whites
300g caster sugar
50g flaked almonds
350ml double cream
400g fresh raspberries
Preheat the oven to 200C/gas mark 6. Line a Swiss roll baking tin (or any shallow baking tray) with greaseproof paper and brush with a trace of sunflower oil.
Whisk the egg whites in a clean, dry bowl until very stiff. Gradually add the sugar, one tablespoon at a time, whisking between each spoonful. Once all the sugar has been added, continue whisking until the mixture is very thick and glossy. Spread this meringue mixture into the prepared tin and scatter with flaked almonds. Place the tin fairly near the top of the preheated oven and bake for 8 minutes. Then lower the oven temperature to 160C/gas mark 3 and bake until golden brown. Don't cook the meringue too long, or else it will be difficult to roll up.
Remove it from the oven and turn it almond-side down onto a sheet of greaseproof paper. Peel off the paper from the base of the cooked meringue and allow to cool for 10-15 minutes.
Whisk the cream until it stands in stiff peaks and gently mix in half the raspberries. Spread the cream and raspberries evenly over the meringue. Letting the greaseproof paper help you, roll the long side fairly tightly until it is all rolled up like a roulade. Wrap in non-stick baking paper and chill before serving. Scatter the rest of the raspberries over the top to serve.
Fairly easy
Strawberry gratin
A gratin usually implies cooking, but not here. This needs to sit in the fridge for a while, but only takes 10 minutes to make and everyone always loves it.
Serves 6
300ml double cream
300ml natural yoghurt
225g strawberries
grated zest of 1 lemon
caster sugar, to taste
lemon juice, to taste
115g demerara sugar
Whip the double cream to soft peaks and fold in the yoghurt, a few of the strawberries, and the lemon zest, with enough caster sugar and lemon juice to taste.
Fill the bottom of 6 ramekin dishes - or a large dish if you prefer - with the remaining strawberries and cover with the cream mixture. Over this carefully spread the demerara sugar, smoothing it with the back of a spoon. Put into the fridge for at least 2 hours to form a crust. Add lots of extra strawberries on the plate around each ramekin.
Foolproof
Peach melba
A simple combination of vanilla ice cream, fresh peaches and raspberry coulis.
For each fluted glass
2 scoops of vanilla ice cream
1 white peach, peeled and sliced
a few raspberries
For the raspberry coulis:
500g raspberries
2-3 tbs icing or caster sugar to taste
To make the coulis, put the raspberries and sugar into a food processor. Purée and then push the purée through a coarse sieve or mouli.
In a fluted glass, pile in a couple of scoops of good vanilla ice cream. Scatter over the peach slices, pour over some raspberry coulis and finally add a few fresh raspberries. Repeat for each person.
Easy
Cherry clafoutis
A classic no-pastry tart, which keeps the flavour of the fresh cherries. It is a brilliant recipe for other fruit too - I also love it with plums. This must be served warm.
Serves 6
butter for the dish or pan
50g flour, plus more for the dish or pan
3 eggs
100g sugar
1 tbs vanilla extract
1/4 tsp salt
250ml milk
450g sweet dessert cherries, stoned or not, as you wish
icing sugar
crème fraîche, to serve
Preheat the oven to 190C/gas mark 5. Butter and flour an ovenproof dish or a frying pan (about 23cm) with a metal or detachable handle.
Whisk the eggs in a large mixing bowl, add the sugar, vanilla and salt, and then sift in the flour. When the mixture is quite smooth, mix in the milk. This can be done in advance and rested for 2-3 hours, but is not essential.
Pour about 1cm of batter into the ovenproof dish or pan, cover with the cherries and then pour over the remaining batter.
Bake in the middle of the preheated oven for about 40 minutes, until it is puffed and golden-brown.
Remove the clafoutis from the oven and allow it to cool a little. If you've used a frying pan, turn it out on to a plate. Sprinkle the clafoutis with icing sugar. Serve it warm with crème fraîche.
Fairly easy
Crème brûlée
Crème brûlée is ubiquitous, as it's so easy to prepare in advance, but the subtle addition of lavender gives it a whole new lease of life with its lovely, unusual flavour.
Serves 6
6 egg yolks
1 level tbs caster sugar
2 tsp vanilla extract
725ml double cream
4 lavender flowers
2 tbs demerara sugar
Beat the egg yolks with the sugar and vanilla extract. In a heavy based saucepan, heat the cream with the lavender flowers and bring to simmering point. Remove the pan from the heat and allow the flavours to infuse for 10 minutes or so. Strain through a fine sieve.
Put the cream into a bowl and stand this in a shallow saucepan of simmering water. Add the egg mixture and keep stirring. Gently cook the cream until just thick enough to coat the back of a wooden spoon.
Remove from the heat and pour into an ovenproof dish or individual ramekins and chill in the fridge for at least 4 hours.
When well chilled, carefully sprinkle the sugar onto the cold cream and either use a blowtorch to caramelise or put under a preheated grill (about 8-10cm below the heat and it must be really red-hot before you start), watching carefully, until the sugar has turned to a golden caramel.
· Taken from Sarah Raven's Garden Cookbook, £30, published by Bloomsbury. To order a copy for £25 with free UK p&p go to theguardian.com/bookshop or call 0870 836 0875
