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Nougat

This classic French sweet is most often associated with the town of Montelimar where it has been produced for centuries - Martin Wishart

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Nougat

Particularly delicious as an after-dinner treat, Martin Wishart's classic nougat recipe is bound to impress party guests

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Rhubarb and crème fraîche tart

Rhubarb is a surprisingly versatile vegetable, equally at home in a chutney as in a crumble or an elegant dessert like this one from Martin Wishart. When cooked, the tart will have a slightly soft centre, which is caused by the creme fraiche.

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Rum baba with raspberries

Martin Wishart's rum baba recipe is a fantastic way to enjoy these wonderful rum cakes. Use good quality rum to make the rum babas, and garnish with raspberries

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Lamb shanks with tomato and rosemary

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Nougat

Particularly delicious as an after-dinner treat, Martin Wishart's classic nougat recipe is bound to impress party guests

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Nougat

Nougat: 420g caster sugar, 100g liquid glucose, 2 egg whites, 125g hazelnuts, 150g flaked almonds, 40g salted pistachios, 100g glacé cherries, 125g clear runny honey, icing sugar for dusting. | Martin Wishart, Great British Chefs

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Tasting menu for two at restaurant Martin Wishart Truly Experiences www.weddingshop.com

Vegetarian tasting menu for two at restaurant Martin Wishart Truly Experiences www.weddingshop.com

Roast quail with herb butter

Quail are delicious roasted and in this Martin Wishart quail recipe, the birds are seasoned with herb butter for delectable flavour and wonderfully tender meat