Place the sugar, water, lavender flowers, finely pared lemon peel and black peppercorns in a non-corrosive saucepan. Bring up to the boil, stirring occasionally, until the sugar has dissolved ...

Layers of homemade sponge, lemon syrup, raspberry compôte, lemon curd and custard make this trifle irresistible. Sprinkle with pistachios to finish. Preheat the oven to 180C/160C Fan/Gas 4 and ...

To make the raspberry compote, put all of the ingredients into a saucepan and bring to the boil then simmer for about five minutes until it is beginning to thicken. Set aside to cool. Whisk the ...