WHITE CHOCOLATE POTS WITH STRAWBERRIES & POPPY SEED HEARTS

The poppy seed biscuits break up the sweetness of the chocolate in this delicious dessert, which will finish off any meal perfectly. Just make sure you use a good-quality white chocolate.

Makes 2 pots and around 12 biscuits

For the white chocolate pots

85g (3oz) white chocolate 45ml (1½fl oz) milk

150ml (5fl oz) double cream 1 egg yolk

For the heart biscuits

125g (4½oz) flour, plus extra for rolling 1tbsp poppy seeds 90g (3¼oz) butter

50g (1¾oz) caster sugar

2tsp demerara sugar, for sprinkling Heart-shaped cookie cutters, 4cm (1½in) and 5cm (2in)

For the cured strawberries

6 medium-sized strawberries 1tbsp caster sugar

Break the chocolate up into small chunks and set aside in a heatproof bowl. Pour the milk and cream into a small saucepan and bring up to the boil. Remove from the heat and whisk in the egg yolk. Return the pan to the hob, on a gentle heat, and stir well until slightly thickened to a custard consistency.

Pour the custard over the white chocolate and leave the chocolate to melt for a minute or so. Give it a stir, then pour the mixture into 2 small glass cups or ramekins to set. This will take a couple of hours in the fridge.

To make the biscuits, place the flour,

poppy seeds and butter in a mixing bowl. Using your fingertips, rub the ingredients together. Add the caster sugar and work to a dough consistency, adding a splash of water if needed. Once you have a smooth ball of dough, wrap in clingfilm and place in the fridge for an hour.

Meanwhile, hull and quarter the strawberries and place them in a bowl. Sprinkle the caster sugar over, then set aside for 20 minutes. When you’re ready to make the biscuits, preheat the oven to 170°C/fan 150°C/gas 3 and line a baking tray with baking paper. On a floured work surface, roll out the dough to the thickness of a £1 coin.

Using the cookie cutters, cut out heart shapes and arrange them on the tray, then bake for 15 minutes or until golden. Remove from the oven and sprinkle some demerara sugar over the warm biscuits. When ready to serve, spoon the strawberries on top of the set chocolate pots and serve with the biscuits.