BRAMBLE BRÛLÉE: THE RECIPE

First, turn on the grill. For each person, add a large pinch of caster sugar to 100ml of double cream and whip lightly until soft peaks form. Gently fold through the brambles. Spoon into a shallow dish. Strew with a teaspoon of demerara sugar. Do not smooth.

Sit the dish on a tray and place under the hot grill. Rotate the tray after a minute or so to ensure the sugar caramelises evenly.

Once coloured a deep mahogany, the caramel, cream and brambles on the surface running and bubbling somewhat, remove from the heat and let sit for a few minutes until cool enough to be refrigerated.