Matt Tebbutt served up a delicious gooseberry and lychee crumble tart on Saturday Kitchen.

The ingredients are: 300g/10½oz fresh gooseberries, 300g fresh lychees, peeled and stones removed, 150ml dessert wine, 1 orange, zest only, 1 vanilla pod, split, 150g caster sugar and 1 ready-made 22-cm sweet shortcrust pastry case.

For the crumble topping: 50g polenta, 75g salted butter, softened, 50g caster sugar, 60g ‘00’ flour and 50g almonds, blitzed to a coarse crumb.