700g Panettone

125g Raisins

190g Jar of PIP&peel Dark Chocolate & Orange Conserve

2 x 500g cartons of fresh custard

1 pint of milk

Butter to grease dish

Icing sugar for dusting

190g Jar of PIP&peel Mediterranean Chutney

2 x Red Peppers

2 x Courgettes

2 x Onions

Pasta of your choice

Parmesan Cheese and Olives to garnish

One Large Meringue or 6 small ones

280ml Double cream

100ml Crème fraiche

100g Icing sugar

1tsp Vanilla extract

190g Jar of PIP&peel Lemon Curd

Blueberries, Cherries & Blackberries

Serves 8 - 180C (350F) Gas 4

1. Soak the raisins in warm water, leave for 10 minutes, then drain
2. Grease a 6 pint oven proof dish with butter
3. In a separate bowl, stir the custard & milk together
4. Slice the Panettone into approx 5mm slices and spread with a layer of chocolate conserve. Cut the slices into quarters.
5. Layer the Panettone, raisins and custard in the dish, starting with a thin layer of custard, finishing with a layer of custard. Set aside and leave to soak for 1 hour.
6. Place the dish in a roasting tin and pour hot water around the dish to come half way up the sides. Cook for 1 to 1 and quarter hours or until the custard is set and the top has turned brown. Cover the top with foil to prevent from burning (if necessary)
7. Dust the pudding with icing sugar to serve.

Serves 4

1. Chop up the red peppers, courgettes and onions roughly. Place in a roasting tin and drizzle with olive oil. Roast at 180C (350F) Gas 4, for 20 minutes
2. Cook the pasta of your choice. Once cooked, stir through 4 tablespoons of PIP&peel Mediterranean chutney
3. Serve with roasted vegetables on top
4. Garnish with parmesan cheese and olives

Serves 6

1. Whip the cream, crème fraiche, icing sugar and vanilla extract together, until it forms soft peaks
2. Layer up your meringue starting with the cream mixture, then a layer of curd then a layer of fruit, finishing with a layer of cream