Marianne Lumb served up a delicious caramelized white peach with hazelnut crostata with ruby chocolate and clotted cream on Saturday kitchen.

The ingredients for the pastry: 120g spelt flour, 80g plain flour, plus extra for dusting, pinch salt, 75g caster sugar, 75g ground hazelnuts, toasted, 125g cold butter, diced and 1 free-range egg, beaten.

For the white peaches: 6 flat white firm peaches, stoned and quartered, 50g caster sugar, 1 tbsp olive oil, 75ml Muscat wine and 1 lemon, juice only.

For the hazelnut filling: 125g butter, at room temperature, 125g ground hazelnuts, toasted, 125g icing sugar, pinch of salt, 1 lemon, zest only, 3 free-range eggs, beaten, 25ml Muscat wine, 30g plain flour, 50g hazelnuts, halved and 70g ruby chocolate, broken into pieces.