Tom Kerridge served up a delicious peach trifle with toasted almonds and a peach and strawberry coulis on Tom Kerridge Cooks Spain.

The ingredients for the custard are: 300 ml double cream, 1 vanilla pod, split lengthways, 3 large free-range eggs, yolk only and 20 g caster sugar.

For the peach and strawberry coulis: 1 Remarksable Value lemon, juice only, 2 tbsp golden caster sugar, 3 doughnut peaches, diced and 100 g British strawberries, halved.

For the vanilla cream: 300 ml double cream, 1 vanilla pod and 1 tbsp golden caster sugar.

To serve: 120 g all butter classic Madeira cake, diced into 2cm cubes, 2 tbsp fino dry sherry, 2 doughnut peaches, skins removed, diced and 20 g toasted flaked almonds

See recipes by Tom in his book titled: Tom Kerridge’s Outdoor Cooking available from Amazon now.