James Martin serves up a delicious crème brûlée sugared almonds and a rhubarb purée on Saturday Kitchen.

James says: “Make crème brûlée extra special by serving it inside egg shells – how fun! Serve with sugared almonds and rhubrab purée for a stand-out dessert that is bound to impress.”

The ingredients for the crème brûlée are: 8 large free-range eggs, 115g caster sugar, 2 vanilla pods, seeds only, 250ml whole milk, 750ml double cream and 55g demerara sugar.

For the roasted sugared almonds: 1 egg white, 550g whole almonds, 200g caster sugar and ¼ tsp sea salt.

For the rhubarb purée: 300g rhubarb, cut in 2cm pieces, 1 tbsp caster sugar and 2 blood oranges, juice only.