Custard

Rasperry and passion fruit tart: one of Mark Sargeant's signature dishes

TREND WATCH

Custard: smoothly does it

By Noli Dinkovski

If the experience at one newly-opened east London pub is anything to go by, the lumpy gloop that used to land on our dinner-plates at school has matured into something special.

WINNING RECIPE - Team

WINNING RECIPE - Team

Ross Williams and Chris Potts from The Wellington, Wellington, Hereford take us through their winning meal. MENUStarter:Pan-seared king scallops with...