Pear and gorgonzola are a perfect combination – the sour taste of blue cheese and the sweetness of the fruit creating a flavour harmony that hits the right note. Butternut squash adds a rustic earthiness to Adam Byatt's pear and gorgonzola flatbread tart.
Adam Byatt's cappuccino crème brûlée from How to Eat In make great dinner party desserts that can be made well in advance and chilled in the fridge until you need them. They smell amazing, look incredible and taste even better. A wonderfully dark, sophisticated pudding that coffee lovers everywhere will go crazy for.