John Torode and Lisa Faulkner served up tasty creme brulee with cherries and kirsch on John and Lisa’s Weekend Kitchen.

The ingredients for the sauce are: 400g tin cherries, or use a jar or frozen cherries, 50g caster sugar, 1tbsp arrowroot and 100ml Kirsch.

For the Creme Brulee: 1 vanilla pod, or 1 tsp vanilla extract, 500ml double cream, 50g caster sugar, 4 egg yolks and 2 whole eggs.

For the topping: Depending on size of dish, approximately 75g each caster and golden caster sugar.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.