Using the finest local ingredients and following the unique culinary traditions of some of our favourite – and sometimes far-flung – British destinations, James Martin’s Islands to Highlands (Quadrille, £25), with photography by Peter Cassidy, brings us recipes inspired by Cornwall, Scilly, the Isle of Man, the Peak District, the Lake District, the Isle of Skye and more. The secret ingredient – if available – of this dessert is Guernsey’s fresh, rich cream.
Ingredients: SERVES 6
125g salted butter, diced200g pudding rice100g caster sugar450ml full-fat milk300ml double cream1 vanilla pod, halved lengthways
FOR THE TOPPING
200g demerara sugar
FOR THE FRUIT
3 peaches, halved and stoned1 tablespoon vegetable oil200g strawberries, halved
Method:
If using, light your BBQ. When the coals are silvery in colour, it’s ready to cook on. Heat…