Directions

Soak the gelatine sheets in water for 5 minutes.

Chop the strawberries and marinate in 25g of sugar and lemon juice.

Whip the cream to around 4 minutes, add the icing sugar and continue whipping.

In a saucepan warm up two tablespoons of Bio Strawberry Yoghurt. Add the gelatin and whisk.

Combine the yoghurt, the gelatine and the whipping cream. Pour it in a mould and refrigerate it for at least 6 hours.

For the crepe combine white flour, eggs and sugar to make a batter. In a hot saucepan, pour in the mixture to make ‘Thin’ pancakes.

For the flamed strawberries, warm up the strawberries with sugar. Add a shot of  brandy and flame up. Use the flamed strawberries to stuff the warm crepe.

Serve with Bavarian cake and crepe aside.

Directions

Cook the pasta in salted boiling water for 10 minutes and the strain them.

In a fry pan roast some rosemary leaves to increase flavour and taste.

Add in a tablespoon of extra virgin olive oil and add the garlic and Bio Cooking Cream.

Add the cut cherry tomatoes into the sauce and let it cook for 2 minutes.

Once the sauce is thick add in the farfalle.

Season with black pepper and serve with a side of parmesan cheese.

Directions

To make the base, melt the butter in a small pan. Break the biscuits into chunky pieces and put in a food processor. Blend into crumbs then add the melted butter and, with the motor running, blend until thoroughly mixed.

Tip the crumbs into the centre of a deep, 23cm/9in fluted loose-based tart tin or quiche dish and press firmly into the base and sides. (Make sure the biscuit base is evenly distributed, especially where the base meets the sides.) Chill in the fridge for 30 minutes, or until set.

To make the filling, melt the butter in a medium nonstick saucepan and stir in the sugar.

Cook over a low heat as the sugar dissolves, stirring constantly until the butter and sugar look smooth and no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for three minutes, stirring until the mixture turns a deep, creamy caramel brown.

Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for one hour (and up to eight hours) before topping.

Just before serving, lightly whip the Bio Cooking Cream in a bowl. It should stand in soft peaks.