Fine dining dessert photography

Alex Bond's hay, apple and burnt sugar dessert is as delicious as it is resourceful – he uses Bramley apples to make a simple compote, but reserves the cores and peel to make a delicious apple and hay granita. Throw in a smooth hay custard and crunchy burnt sugar tuile and you have a seriously impressive dessert.

Toasted barley may not be a flavour typically associated with desserts but here Roberta Hall-McCarron uses it to flavour a panna cotta, which is garnished with an assortment of summer berries and buckwheat.

Food Photography

Chicory root and potato might not be the two most obvious ingredients to throw into a dessert, but this recipe from Tommy Banks and his head chef Will Lockwood proves they work incredibly well in a sweet setting.

A savoury cheese-forward dessert from England's Michelin-starred restaurant L'Enclume.

Enjoy an apple ricotta honey toast on rye, rich with the flavors of fall that tastes like caramel apple — without the added sugar!

Transform ice-cream and choc bites into a luxe sundae treat.