Instructions: Arrange the Loganberries in the bottom of non-stick tartlet moulds.

Clafoutis: Beat the eggs and sugar together. Add the honey and the cream and cream fraiche. Add the vanilla bean. Pour over the prepared moulds.

Almond cream: Work the butter until soft. Add the sugar and mix well. Add the egg then the almonds. Add to the prepared moulds.

Spiced wine sauce: Reduce the red wine with the spices by three-quarters in volume or until almost syrupy. Add the Loganberries and cook for a few minutes. Add the redcurrant jelly and bring to the boil. Strain through a fine sieve and set aside to cool.

Bake the clafoutis at 160C for around 10 minutes.

Presentation: Unmould while still warm on to the plate. Serve with the cooled sauce around. Decorate with the redcurrants, Loganberries and mint leaves.

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