This delicious dessert is evocative of a sticky toffee pudding, though we cunningly slip in a little Kentish beer to help things along. Gadds’ No 5 Ale is the secret ingredient in this dessert – and it makes all the difference. Make sure you use the best quality dates that you can find and keep testing your caramel sauce when you add the salt, so that you use just the right amount.

This dessert is so easy to make but, despite its simplicity, we simply cannot take it off the menu because it’s so popular. When we’ve taken it off before, we’ve had so many requests for its return that it now never comes off.

Creamy, rich, sweet and tart – there’s nothing not to like about this indulgent dish. The tart flavours of raspberry provide a perfect counterpoint to the gypsy tart, which has plenty of body and depth. Make sure you make great pastry to hold the sweet, creamy filling. Then you’ll have a dessert that will dazzle your family and friends. What’s more, gypsy tart originated right here in East Kent.

There are no limits to the number of ice creams you can make using this simple recipe. The base mix gets you started and then your imagination is your only limit. Try to keep it seasonal, using flavours from ingredients that are in peak condition; like citrus fruits, summer berries and autumnal fruits.

Honeycomb is almost as much fun to make as it is to eat. It’s always enjoyable to watch it expand, as you add bicarbonate of soda to the mix and then crack with a sharp snap when you break it up later on. You can use it with a variety of dishes. Just make sure you store it in an airtight container. It’s a great little party piece.

Simple, fun and with sensational sweet-sharp flavour, this gooseberry and elderflower fool is summer in a glass. I’m not sure why gooseberries aren’t used more regularly; they are one of the great summer berries and the gentle, sophisticated flavour of elderflower really enhances this dish.

Garage Coffee supply our restaurants with coffee roasted in Canterbury. They roast in small batches for optimum quality, and always to order, this recipe uses their espresso blend called “Maypole”. I like the idea of food that people can relate to and this garage coffee crème brûlée is the perfect example. Served with a piece of peanut butter fudge, it’s the perfect after-dinner dessert that has sweet and bitter flavours alongside utterly delicious fudge. You’ll be unable to

The classics are always welcome here at The Corner House and we’re particularly proud of our version of this beautiful custard tart. Cook it so that it has just the right wobble; it ought to be just set. And make sure you use fresh, grated nutmeg if you can – the difference in flavour is stunning. Rhubarb is heavenly, and has beautiful colour and flavour. It’s a sure sign that spring is on its way.

This has to be the ultimate British comfort food. I love the texture and combination of the chocolate and orange zest running through it. The addition of orange zest helps it beat the much-loved original.

This is a bit of a Corner House classic and is always on the menu in some form in the winter months – to my mind, there is just nothing quite like a suet pudding in winter. Also, you rarely see proper suet pastry these days, which surprises me because I think it’s amazing. This dish is a good example of how you can achieve great results by doing the simple things properly. Please note this recipe requires 4 x 290ml pudding moulds.

This dish is light and summery. We are lucky enough to have Thanet Earth tomatoes up the road from the Minster restaurant and they produce amazing heritage tomatoes that are bursting with flavour. This dish is also very healthy and can be cooked at home quickly and easily. Top Tip: Always serve tomatoes at room temperature and never from the fridge. The difference in flavour is incredible.

We live near to the coast and so make the most of the fresh fish that we have access to. This delicious dish uses exquisite produce and is heaven on a plate. The brown shrimps add sweet and salty flavours, while cooking the sole on the bone helps to keep it moist and also ramps up the flavour. It’s one of my favourite fish dishes and always goes down well.

So what makes a mussel Kentish-style I hear you ask? Well, we use a dry cider from Biddenden to give it a Kentish twist. Biddenden Vineyards is Kent’s oldest family-owned vineyard and it is located just outside of the picturesque village of Biddenden. They produce fantastic cider and this recipe shows it off to great effect.

This is one of my favourite fish dishes on the menu. It’s a simple classic and the addition of the herb crumb takes it to another level. The crumb means you have to sacrifice the crispy skin on the top of your cod and it also adds in a little extra work. However, the taste is divine, and once you learn how to make it and freeze it, you will be sticking herb crumb on everything.

Flat iron is a fantastic cut of meat taken from the shoulder. It’s full of flavour and we get ours hung for 28 days to ensure it melts in the mouth. It’s a cut that isn’t big at the moment, but I think you will see it in the supermarkets soon because it’s totally delicious. When we opened Minster, I was clear I wanted to have Bavette on the menu. However, my meat supplier, Chris Rook, persuaded me to offer flat iron instead

Terrines are great for the kitchen because they give us the opportunity to create delicious, cold starters that are easy to serve when service begins. It’s all about balance of flavours and good seasoning in this dish, not to mention the great contrast of textures that the toast, chutney and pistachio deliver. You can adapt this recipe to suit your own taste, of course. Go on, be adventurous and tailor it to suit your personal preference.

Confit pork belly is one of life’s great pleasures. We find it very hard to take off the menu as it has become a Corner House classic. It is a beautifully marbled cut of meat so, when it’s cooked low and slow, it literally cooks in its very own natural fat. This recipe takes a little while to prepare but that investment of time is definitely worth it. It makes an impressive centrepiece at a dinner party and gives your evening a wow factor

We usually have a seasonal tart on the menu at the restaurants as they make for a perfect lunchtime meal. This particular tart is a little bit special. The key is to avoid overcooking the custard base. You should try to ensure you find that point where it’s ‘just cooked’. Like so much of cooking that is the fun part. The recipe that follows is essentially a base recipe that you can take in whichever direction you wish, for example, you might like to do a version featuring cra

This is one of my favourite sharing dishes on the menu, as it uses the whole rabbit and embraces two cooking techniques that really celebrate the animal. The legs are braised slowly until beautifully tender and the saddle is roasted, while being protected with caul fat and pancetta. It takes a long time to prepare, but getting your butcher to bone out the rabbit for you makes it a little easier.

If I had to pick one dish that helped build the reputation of the restaurants, it would be this. It’s our top selling sharing dish and it provides real theatre at the table. It’s not so much carved at the table as pulled apart, because it just falls off the bone. It gives us chefs a chance to come into the dining room and serve it, or allow our front-of-house team quality time with the guests, as they explain how it has been cooked. A real dinner party centre piece and I woul

This dish flies out of our kitchens in the summer months and is a real treat on a summer’s day. Flat iron steak, chicken thigh kebabs, BBQ mayo, venison sausages, chips, super salad and proper slaw – what is not to like?

This is a fantastic bar snack and a great example of how the humble sausage roll can be so delicious when freshly baked using quality sausage meat and homemade pastry. Alternatively, do not cut into slices at the end and keep it as one log that would look visually stunning at a party and a real crowd pleaser. Simply bake for 25 minutes rather than 12.

Black pudding is a delightful ingredient that fits in well with our nose to tail philosophy of cooking. We believe that nothing should go to waste from the animal – and black pudding is a terrific addition to this Scotch egg recipe. The beautiful rich flavours of the lightly cooked yolk and savoury black pudding complement each other. We serve it with a few bitter salad leaves. It’s a terrific dish.

I’m a big fan of game, and rabbit is one of my favourite meats. It’s available all year round, rather than being restricted to autumn and winter, and has a delicate, sweet flavour. Other rabbit dishes feature on our menu, but this terrine is an absolute winner. Paired with the rich, earthy flavours of black pudding and piccalilli, it makes for satisfying eating.