Black pepper custard

1. Toast the black pepper and add to the cream (infuse overnight if possible).

2. Add milk, cream, black pepper and 100g sugar in a pan and bring to a scald (just under a boil).

3. In a separate bowl whisk egg yolks and remaining sugar until pale and fluffy. Slowly temper hot cream/milk mix into the sugar/egg mix and cook the whole mix till it reaches 82c. Add the gelatin to stop the cooking and dissolve into the mix.

4. Blend the whole mixture to break down the peppercorns and then cool before use.

Strawberry jam

1. Cook out strawberries with sugar till the mixture reaches 105c. Place in sterilised container and cool down.

Compressed strawberries

1. Infuse the tea in the vodka to extract flavours and then add sugar and water to make a tea mixture.

2. Vacuum pack strawberries with strawberry tea mixture and then let it infuse for five minutes then open the bag and strain the strawberries out of the mixture.

3. Cut into bite-sized pieces.

Strawberry jelly

1. Mix together the strawberries, sugar and water in a stainless steel bowl.

2. Place this bowl on top of a Bain-marie (double boiler). This help to extract maximum flavour out of the strawberries. After 15 mins strain the mixture.

3. Measure the liquid and add 1 leaf gelatin to every 200ml of liquid and set in the fridge.

Trifle

1. Use your favourite sponge or brioche as your base layer. Then build it up in layers. Be generous with yourself!