Lesley Waters served up a delicious rhubarb and raspberry choux ring on James Martin’s Saturday Morning.

The ingredients for the Choux Pastry are: 220ml water, Pinch salt, 85g butter, cut into small pieces, 105g plain flour, 3 medium free-range eggs, beaten.

1 quantity of poached rhubarb and white chocolate vanilla cream, see below, 225g raspberries, 3-4 tablespoons raspberry jam and 40g chopped pistachios.

For the White Chocolate Vanilla Cream and Poached Rhubarb Dressing: 170g white chocolate, broken into small pieces, 2 tsp vanilla extract, 350ml double cream and 250g thick (5 or 6 percent fat) real Greek yogurt.

For the rhubarb dressing: juice 2 oranges, 55g caster sugar and 3 sticks forced pink rhubarb.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.