Nigel Barden served up elderflower custard tart with poached gooseberries on Radio 2 Drivetime with Simon Mayo.

The ingredients for the pastry are: 200g unsalted butter, diced, 180g icing sugar, sifted, 1 medium free-range egg, 140g free-range egg yolks (about 6 large yolks) and 500g plain flour, plus extra to dust.

For the filling: 600ml double cream, 200ml elderflower cordial, 100ml lemon juice, 200g golden caster sugar and 8 large free-range eggs.

For the poached gooseberries: 500g gooseberries, 5 tbsp caster sugar and 180ml elderflower cordial.

The recipe is taken from chef Nathan Outlaw’s book titled: Nathan Outlaw’s Home Kitchen: 100 Recipes to Cook for Family and Friends, available from Amazon now.