Matt Tebbutt served up delicious clementine and chocolate millefeuille on Saturday Kitchen.

The ingredients are: 5 clementines, 4 peeled, 1 zested, 300ml creme anglaise or good-quality vanilla custard, 300g dark chocolate, broken into small pieces, 200ml double cream, 300g ready-rolled puff pastry sheet, 50g caster sugar and 30g cocoa powder.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.