Nathan Outlaw

These puddings are fresh off the menu at Nathan Outlaw’s Michelin twostar Port Isaac restaurant. The fruit-forward collection of showstoppers are worth every effort

APPLE AND CINNAMON DOUGHNUTS

Serve these bite-sized, cinnamon-scented delights warm – and don’t be surprised if they’ve all disappeared by the time you’ve dusted the sugar from your fingers.

F&T WINE MATCH

Easy, moreish rosé (eg 2017 Château Plaisance Côtes du Frontonnais, Gascony, France)

RECIPES START ON PAGE 118

RASPBERRY ICE CREAM AND DARK CHOCOLATE Rich chocolate mousse and tuiles envelop what is technically a frozen bavarois, so no churning is required. Top with the plumpest raspberries you can find.

F&T WINE MATCH

Nuanced, fortified grenache (eg 2013 Mas Amiel Maury, Languedoc, France)

PEAR AND ALMOND TART WITH AMARETTO

ICE CREAM Here, almond filling is encased in a light,

buttery pastry and served alongside sweet, nutty ice cream and a generous spoonful of liqueur-laced pear jam.

F&T WINE MATCH

Biscuity, juicy, bottlefermented rosé (eg 2017 Pet-Nat Rosé Natürlich,

Franken, Germany) LIME TART, MERINGUE AND ROASTED

BANANA ICE CREAM

This wonderfully zingy tart will bring a ray of sunshine to the dullest of days, while the ice cream adds a tropical touch.

F&T WINE MATCH

Soft, less-lingering bubbles of a traditional-method sparkling (eg 2016 Pet-Nat Silvaner, Franken, Germany)

RECIPES START ON PAGE 118

RHUBARB AND ORANGE TRIFLE Topped with whipped vanilla cream, tangy, sweet rhubarb and a sprinkling of toasted almonds, this multilayered pot is perfect to make in advance.

F&T WINE MATCH

Calm, clean, fruitdriven red such as a rosa (eg 2016 Magula Baccara, Malokarpatska, Slovakia)

RECIPES START ON PAGE 118 RECIPES AND PHOTOGRAPHS TAKEN FROM RESTAURANT NATHAN OUTLAW BY NATHAN OUTLAW, PHOTOGRAPHY BY DAVID LOFTUS (BLOOMSBURY, £45). TO BUY THE BOOK AT A SPECIAL PRICE, TURN TO READER OFFERS ON PAGE 117.