Berries with creme anglais

Put the vanilla pod and seeds in a pan with the milk, cream and 2 tbsp sugar. Bring to the boil, then take off the heat.

In a mixing bowl, beat the eggs with the remaining sugar and the egg yolks. Whisk over a pan of hot water. Slowing stir in the hot vanilla cream and use a spatula to keep stirring the mixture from the edge to the centre of the bowl until the sauce is nice and creamy. Strain through a sieve and leave to cool.

Prepare the berries, cutting the strawberries into halves or quarters depending on size.

Whisk the cornflour with 3-4 tbsp redcurrant juice. Put the rest of the redcurrant juice in a pan with the cherry juice and sugar. Add the orange peel and cinnamon and bring to the boil. Stir in the cornflour mixture and simmer gently over a low heat for around 2 minutes. Pour through a sieve into a large bowl. Add the berries and stir in once, carefully. Spoon the compote into dessert bowls and leave to cool.