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• Cinnamon fritters with flambéed greengages

  

  James Martin uses a French sloe liqueur called prunelle de Troyes in this recipe, but you could substitute any fruit liqueur to give the dessert a different twist

• Swiss carrot cake

  

  Kirsch and almonds flavour Sonja Watson's Swiss Carrot Cake

• Orange cheesecake

  

  Michel Roux uses pâte sablée in this fresh orange cheesecake – it’s more fragile and delicate than pate sucrée (sweet shortcrust pastry), but melts in the mouth like no other pastry. One of the all-time great cheesecake recipes