Chef Mark Greenaway served up a delicious baked brown-sugar, tomato and caramel cheesecake with pear sorbet dessert on Saturday Kitchen.

The ingredients for the tomato caramel are: 10 plum tomatoes, 500g caster sugar and 1 lime, juice and finely grated zest.

For the pear sorbet: 330g caster sugar, 45g liquid glucose and 1kg pear purée.