Lisa Faulkner and John Torode served up delicious mini fruit crumbles with leftover Christmas shortbread biscuits and custard on John and Lisa’s Weekend Kitchen.

The ingredients are: 300g frozen or fresh berries, 2 pears, peeled and diced, 1 tbsp flour, 40g caster sugar, 100g shortbread (or about 5 fingers) and 65g toasted hazelnuts.

For the custard: Tin of custard, 150ml double cream (or more or less if desired) and A capful vanilla extract.

See recipes by Lisa in her book titled : Tea and Cake with Lisa Faulkner available from Amazon now.