These three recipes are delicious individually but make a perfect dessert when served together. Switch up the sorbet by using the same amount of mango when it’s in season. Ingredients: 200g granulated sugar 500g raspberries, blitzed and passed through a sieve Juice of 1 lemon Method: Ingredients: 4 ripe but firm peaches, halved and stones removed 4 tbsp caramel sauce or brown sugar 2 tsp butter Handful of pecan halves Method: Ingredients: 200g dark chocolate, broken into pieces 1 tsp vegetable oil 80g pistachio kernels, roughly chopped 85g freeze-dried raspberries Method:.