Lisa Faulkner mini fruit crumbles with shortbread biscuits recipe on John and Lisa’s Weekend Kitchen

Lisa Faulkner and John Torode served up delicious mini fruit crumbles with leftover Christmas shortbread biscuits and custard on John and Lisa’s Weekend Kitchen.

The ingredients are: 300g frozen or fresh berries, 2 pears, peeled and diced, 1 tbsp flour, 40g caster sugar, 100g shortbread (or about 5 fingers) and 65g toasted hazelnuts.

For the custard: Tin of custard, 150ml double cream (or more or less if desired) and A capful vanilla extract.

See recipes by Lisa in her book titled : Tea and Cake with Lisa Faulkner available from Amazon now.