Instructions: Preheat oven to 200c/400f/Gas 6.

1 Heat a small frying pan and dry fry the brazil nuts until golden.

Put in a bowl and mix with 1 tbsp honey and the cocoa powder.

2 Butter two filo sheets and dust with icing sugar. Place over the top of a 4" tin Yorkshire pudding tray. Cut off the excess pastry round each case and mould into the individual tins.

3 Fill one with orange slices sprinkled with half the lime zest, one with the chopped fig sprinkled with half the lime zest and two with the nuts.

4 Bake the cases in the oven until the pastry is golden. Meanwhile, melt the butter in a small saucepan, add 1 tbsp honey and the demerara sugar and serve some with the filo tartlets dusted with icing sugar.

5 Individually scrunch four sheets of filo pastry sheets and place on a baking tray. Brush with melted butter, dust with icing sugar and bake for 2-3 minutes or until golden.

6 Layer up four buttered sheets of filo on a non-stick baking tray or lightly oiled tray. Dust with icing sugar and pour on 1 tbsp honey.

Prick all over. Bake for three minutes or until golden.

7 When cool, layer with the banana slices and two thirds of the blue- berries. Decorate with the scrunched tops of the filo and serve with the remaining toffee sauce.

8 Cut a 2cm/1" deep cross in the top of two figs. Put 1 heaped tsp fromage frais in each of the cuts with 1 tsp honey. Wrap in a double layer of buttered filo.

9 Scrunch the top together and leave to set in the fridge. Bake in the oven for 4-5 minutes and decorate with mint.

10 Put the remaining fromage frais in a bowl and stir through 1 tbsp honey, the coffee granules and the chopped mint.

11 Place a quarter of the blueberries in the base of a sundae dish and top with the coffee cream mix. Sprinkle with a few blueberries and top with the Baileys.

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