CRÈME PÂTISSIÈRE

1. Split the vanilla pod open lengthways and scrape out the seeds. Put the seeds, pod and milk into a heavy-based saucepan and bring slowly to the boil, to infuse the vanilla.

2. Meanwhile, place the egg yolks and sugar in a bowl and mix together for a few seconds, then sift in the four and mix together.

3. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about three minutes, until nice and thick.

4. Pass through a fine sieve (strainer), then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming (don’t forget to keep your vanilla pod – wash and dry it to use again).

5. Leave the custard to cool, then refrigerate until cold.

PEACH MELBA

6. Stone your peaches and cut into slices.

7. Add the remaining ingredients to a saucepan. Heat on a medium to low heat until the sugar dissolves and the mixture begins to steam.

8. Add the peaches to the saucepan. Boil for 5-10 minutes. This will depend on how ripe/ soft your peaches were to begin with. They should fall off a knife.

9. Drain and allow to cool.

10. Preheat your oven to 190ºC/170ºC fan/gas 5 (375ºF/325ºF fan).

11. Line a baking tray with parchment paper. Scatter the flaked almonds on the baking tray and put them in the oven for 5-6 minutes till golden.

12. Take the tray out the oven. Sift over the icing sugar and mix to coat the almonds. Put the tray back into the oven for five minutes or until some of the icing sugar has melted.

13. Remove from the oven and allow to cool.