• Preheat your oven to 425° F (218° C). Grease a madeleine pan, dust with flour, and shake off the excess.
• Melt your butter and set aside to cool slightly.
• Measure your eggs and sugar into a large bowl and whisk until pale and thick. Note: Achieving this is much simpler with an electric mixer fitted with a whisk attachment. It is important that the the eggs are whisked enough.
• Sift in half of the flour with baking powder, salt, and lemon zest. Fold them in gently with a flexible spatula.
• Pour in half the melted butter around the edge of the bowl and fold in. Repeat the process with the remaining flour and butter.
• Spoon the mixture into the madeleine pan (Note: you will have enough batter to fill your pan at least twice) so they are full to just below the rim. Bake 8-10 minutes, until well-risen and golden. Ease out of the pans, and cool on a wire rack.
• Grease and flour your pan again. Fill your pan again, and bake your second batch.
• Dust madeleines with confectioner's sugar, and serve.

• Preheat the oven to 350° F (175° C). Line two baking sheets with parchment paper. Fit a piping bag with a large star nozzle.
• Whisk your eggs whites until they reach stiff peaks. Fold in your almond flour, sugar, and almond extract.
• Spoon the mixture in to the piping bag and pipe into small rosettes. Top each rosette with a small piece of maraschino cherry.
• Bake for about 15 minutes, rotating the pan halfway through baking, until golden. Leave to cool on the baking sheets for a few minutes, then lift onto a wire rack to cool completely.
• Glaze: mix the sugar and milk together and lightly brush over the petits fours. Note: I left off the optional glaze on mine, as I was looking to store them in an airtight tin, and didn't want the glaze creating a mess in storage. They are delicious either way!

Sweet Shortcrust Pastry

• Note: This recipe suggests to make the pastry by hand, but the process is much easier with a food processor.

  Mix the flour, sugar, and salt in a bowl. Add the butter and use a pastry blender to cut and rub it into the flour. Stir the cold water and egg yolk together, and add it to the flour and butter. Use a knife to stir it so the mixture forms large clumps, adding a touch more water if necessary. Bring it together with your hands to make a smooth dough, but don't knead.
• Wrap the dough in saran wrap (clingfilm) and let it rest in the fridge at least 20 minutes before using. Note: The dough can remain in the fridge for several days if you'd like to make it ahead.
• When you are ready to use the dough, roll it out on a lightly floured surface, keeping it cool and handling as little as possible.

Strawberry Tartlets

• Note: This recipe calls for 4 x 4-inch mini tartlet pans (or 1 large tart). For me, it resulted in 3 X 4-inch mini tartlets.
• Preheat your oven to 400° F (200° C). Grease your tartlet pan(s).
• Roll out your shortcrust pastry to 1/4inch (5mm) thickness and line the tartlet pans, leaving about 1/4inch above the edge to allow for shrinkage.
• Brush the bottom of each with the beaten egg, prick with a fork, and blind bake (that means bake just the dough) for 10-12 minutes (for the mini tartlets) or 15-18 minutes (for the large tart). Remove from the oven and reduce the temperature to 375° F (190° C).
• Crush the strawberries in a dish and set aside to let juice run out.
• Beat the egg yolks and sugar in a heavy bowl until the mixture is pale yellow and the sugar has dissolved. Sift in the flour, a third at a time, beating vigorously after each addition.
• Bring the milk to a boil, then pour it gradually onto the flour mixture (whisking continuously). Once the milk is incorporated, add the whole mixture to your saucepan, and reheat it to boiling point, whisking continuously. When it reaches temperature, it will be quite thick. Remove from heat.
• Stir in the crushed strawberries. Add to your tartlet shells.
• Bake 10-15 minutes. Once cooled, use your remaining strawberries to decorate. Note: I think tarts like this are best eaten cold, so I'd suggest refrigerating at least a couple of hours before serving. Enjoy!

Custard

• If using a ceramic mold, generously grease your mold to ensure it will release easily.
• Set your gelatin leaves to soak in cool water for about 5 mins.
• Whisk the egg yolks and sugar together in a saucepan, add the cream, then heat gently, stirring constantly, until it thickens. Do not let it boil or the custard will curdle.
• Remove from the heat, then add the orange flower water. Strain your gelatin leaves, and add to your hot custard, mixing until dissolved. Strain through a fine mesh sieve. Leave to cool to room temperature.
• Pour the custard into your mold. Cover and chill in the fridge overnight or at least 6 hours.

Raspberry Coulis

• Combine sugar and water in a microwave-safe cup or bowl. Stir to combine. The mixture will be very thick. Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
• Combine the raspberries and hot syrup in a blender, and blend until the mixture is smooth. Pour puree through a fine-mesh strainer set over a heatproof bowl. Stir and push on the solids until all of the liquid has been extracted. Discard the seeds.
• Pour over your custard, and enjoy!

• Peel your cucumber, halve it lengthwise, and scoop out the seeds with a teaspoon. Discards the seeds.
• Chop it into chunks, and add to a saucepan with about half the sugar, and all the water. Bring to a boil, reduce heat to simmer, cover, and cook till tender (about 15 minutes).
• Put the mixture in a blender and puree. Add the ginger wine or brandy, the lemon juice, and the food coloring. Chill.
• Whip the cream and the remaining sugar in a large bowl until it forms soft peaks. Fold in the chilled cucumber mixture. Follow your ice cream maker's instructions to pour this mixture in and churn until stiff. Spoon it into your container or a mold, and freeze until ready to eat.
• Enjoy!

• Boil your eggs. Note: I start my eggs in cold water, bring to a boil, and as soon as it starts boiling, set a timer for 10 minutes. Once the timer goes off, pour off your hot water and replace with cold water several times (or transfer to a container with ice water). Peel your eggs.
• Grate your eggs with the coarse side of a grater. Mix in the mayonnaise, salt, and pepper to taste. Note: Fortnum & Mason's recipe calls for you to mix in your cress, but I prefer to add it to my buttered bread.
• Lightly butter your slices of bread.
• Spread your cress (to taste) over 4 of your bread slices.
• Spread your egg mayonnaise over the sandwiches.
• Cut the crusts off, cleaning your knife between each cut. Cut each sandwich to desired amount of finger sandwiches (Fortnum & Mason's original recipe says to cut each sandwich into two fingers).

• Between thin slices of white or brown bread and butter, place some very thin slices of any of the following kinds of meats: ham, tongue, boiled or roast beef, roast mutton, poulty or game, season with pepper and salt in a little mustard; strew some mustard and cress, small salad, or, if preferred, from finely-shred lettuce, over the meat; press the sandwich together with the blade of a knife, cut it into small oblong shapes, which, having dished up neatly, send to table. Note: In the video, I use ham and Colman's mustard on a homemade whole meal loaf.