Apple and blackberry crumble

Preheat the oven to 180C/Gas 4.

Lightly rub the butter and flour together in a bowl until breadcrumb-like in texture. Stir in the sugar and oats, spread in a baking tin and cook in the oven for 5–10 minutes until golden brown. Cool and blitz in a food processor to achieve a crumble mix.

Combine 250g of the blackberry purée (reserve the rest to make a coulis) and the sugar with 250ml of water in a pan and bring to the boil. Add the glucose and lemon juice and then chill over a bowl of ice. Churn in an ice-cream machine until set.

Peel and finely dice the apple and sweat gently in a small pan with the sugar for 5–10 minutes. Add the blackberries and continue to cook for 2–3 minutes to soften. Put the fruit in a small ovenproof dish, top with the crumble mix, reserving a little for serving, and bake for 5 minutes.

Combine the flour, yeast and the sugar in a food processor. Add the melted butter with the egg and milk and mix again, then roll into four balls and leave to prove until doubled in size. Heat the oil to 180°C in a large pan or deep fryer, then deep fry the doughnuts, one at a time, until golden brown. Remove with a slotted spoon and drain on kitchen paper.

Whisk together the sugar, yolks, flour and cornflour in a bowl. Put the vanilla seeds and milk into a pan and bring to the boil. Pour a quarter over the egg mixture and then return everything to the pan. Cook for 2 minutes and leave to cool in the fridge before piping into the doughnuts. Finally, roll the doughnuts in extra caster sugar.

Paint a swish of coulis across large plates. Place a serving of the crumble on each plate and add a ball of sorbet on some crumble mix. Top the sorbet with a blackberry. Finally, add a doughnut resting on a bed of crème patissière. The chef suggests serving this dessert with a cider and blackberry jelly, blackberry coulis and apple crisps (methods follow).

Put the gelatine leaves in cold water and leave to soak for 5 minutes. Pour the cider into a saucepan and bring to the boil and then add the sugar. Squeeze the gelatine and add that, too. Set one-third of the jelly in 4 shot glasses, each with 1 blackberry dropped into the jelly. Once set for 10 minutes, add another third divided between the 4 jars, each with 1 blackberry and leave to set. Then add the remaining jelly and leave to set.

Add together the puree and sugar in pan and gently reduce to a syrupy consistency. (About 5-10 minutes.)

Put the sugar and water in a small, heavy-based pan and heat gently until the sugar has dissolved. Bring to the boil for 5 minutes.

Allow to cool, then strain and transfer to a glass container with a lid, and place in the fridge until required.

Slice the apple thinly on a mandolin. Place in the stock syrup on a simmer. Dip the apples in and lay on a piece of baking paper. Place the apple slices in a 50°C oven for 24 hours or under hot lamps for 24 hours.