I have just been given a chef's blowtorch as a present. Apart from the obvious creme brulee and other puds with sugar on, what can I use it for ?? Any ideas gratefully received.

I have one too, but rarely use it. I have also seen on Ready Steady Cook them using it to scorch the skin of a red pepper so it just washes off and then can be made into a nice sauce.

Hope more people reply coz I'd like some ideas too!

I have used a blowtorch for meringue topped deserts, chillies and tomato skins.

Sorry! I forgot to mention that I use it also to brown the tops of Chevré when melting it. I find this cheese takes so much care so the torch is very helpful.