“I buy fruit from various Scottish farms, and with this dish I’m keeping it simple. It’s essentially just berries with some whisked up egg yolk and sugar. Arrange the berries artfully on the plates before adding the sabayon for greatest impact.”

Serves 4

INGREDIENTS

4 large handfuls of strawberries, raspberries, brambles, blueberries, redcurrants, blackcurrants and cherries

3 egg yolks

50g unrefined caster sugar

A splash of your favourite liqueur, like Cointreau or kirsch

1 tablespoon of double cream

A few sprigs of sweet cicely

METHOD

To begin, make a small amount of coulis. Simply add a few of each fruit to a liquidiser with a splash of liqueur and blend until smooth. Add a little more liquid to the jug if it doesn’t blend well. Pass through a sieve and reserve.

Next, whisk the egg yolks, sugar and a splash of liqueur in a clean bowl over a pan of simmering water with an electric whisk. Beat for 2 to 3 minutes until it increases in volume and turns pale. Then gently fold in the cream.

Arrange the remaining berries on four plates then spoon over the sabayon and glaze under the grill, or with a blow torch on a low setting.  Add a few sprigs of sweet cicely, a drizzle of the coulis, and serve to your guests whilst still warm. Ice cream is optional.