Curtis Stone

Hints of clove, nutmeg and cinnamon add a subtle spice to this crunchy fruit crumble, balanced by a homemade creamy dulce de leche ice-cream.

Name a more perfect breakfast...

The best thing since...

Savour it one fluffy mouthful at a time.

"So simple yet so sublime," says Curtis Stone. "I love that these ultra-airy pancakes require no whisking of eggwhites to lighten them - the key lies in a very lumpy batter."

"Here's a peek at what's on the breakfast menu in LA's hipster neighbourhoods," says Curtis Stone, "and I'm a fan. Opt for a poached or fried egg on top, and use the sambal oelek at your discretion."

"Think of this as twice-baked brioche," says Curtis Stone. "Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."

"Guajillo chillies give the smooth chilli sauce here just the right amount of heat," says Curtis Stone. "The sauce is married with crisp tortilla chips for this popular Mexican breakfast dish."

"One bite of these crisp, buttery waffles and you'll never go back to regular waffles again," says Curtis Stone.

"Making strawberry ice-cream just got easier - with this no-churn version you don't need any special equipment," says Curtis Stone.

"Pandowdy is an American classic dessert - a bit like a crumble, but with discs of flaky pastry shingled over the fruity filling instead, allowing the strawberries to bubble up through the gaps," says Curtis Stone.

"Known as raspados in Latin America, these shaved ices are quick and easy warm-weather treats," says Curtis Stone. "Muddled strawberries mingle with three milks (condensed, full-cream, and buttermilk for a little tang) and crushed ice, making for an ultra-refreshing fix."

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Curtis Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone.

"Draining yoghurt turns it into labne, and its creamy thickness makes for the best panna cotta in this easy-as dessert - a beautiful match for rose-scented strawberries," says Curtis Stone.

No need to turn on the oven for this beauty.

Curtis Stone shares his recipe the barbecued lamb ribs he plates up at new LA restaurant Gwen. "Lamb ribs are juicy and delicious to eat right off the bone," says Stone. "The ribs are covered and cooked low and slow in the oven and are finished uncovered on the barbecue to achieve a good crust."

A simple vegetable side dish from Curtis Stone's restaurant Gwen.

Roasted bone marrow- Cover bones with cold water in a large container, cover and refrigerate for 2 days, changing water 2-3 times to leach blood from bone marrow.

Artichokes can be divisive, but Curtis Stone's pickled side dish, sprinkled with thyme and lemon rind, will certainly bring together even the toughest of crowds.

An excellent start to a hearty dinner party or picnic, these duck rillettes with piccalilli are a special at Curtis Stone's restaurant Gwen.

A unique take on the classic Australian meat pie, Curtis Stone shares his recipe for the veal shank and mushroom pies he plates up at LA restaurant Gwen.

Curtis Stone shares his recipe for an almond friand tart with rhubarb compote, strawberry sorbet and tarragon crémeux.

Slices of fresh persimmon are arranged over the batter and topped with a candied ginger crumble.

A brown sugar and cinnamon streusel is swirled throughout as well as sprinkled on top. The ruby grapefruit marmalade addition transforms this cake to a sweet breakfast.

Leave small pockets of the crunchy museli and pecan crumble so the maple pear sauce can trickle over.

"Quince, autumn's hidden gem, turns from a pale yellow to a deep rich pink during cooking, and is always worth the wait," says Stone. "Little chunks of marzipan through the crumble add unexpected sweetness and fragrance."

A curd, cake and crumble all in one.

This is a crumble at its simplest - the vibrant rhubarb stalks and pomegranate seeds do all the tantalising talking here.

Curtis Stone recipe for Southern barbecue beans with burnt ends.

Curtis Stone recipe for 12-hour barbecue beef brisket.

Curtis Stone recipe for coleslaw.

Curtis Stone recipe for Texas-style barbecue sauce.

Curtis Stone recipe for watermelon rind pickles.

Curtis Stone recipe for cast-iron peach cobbler with buttermilk ice-cream.

Curtis Stone recipe for carrot-beetroot salad from Maude restaurant in Los Angeles.

Curtis Stone recipe for oysters with Champagne and caviar from Maude restaurant in Los Angeles.

Curtis Stone recipe for gougères with Jerusalem artichoke purée from his restaurant Maude in Los Angeles.

Curtis Stone recipe for braised short ribs with pomme purée and gremolata from his restaurant Maude in Los Angeles.

Curtis Stone recipe for duck raviolo with finger lime beurre blanc and caramelised Brussels sprouts from Maude restaurant in Los Angeles.

Curtis Stone recipe for ricotta fritters with lime curd and candied grapefruit from Maude restaurant in Los Angeles.

Curtis Stone recipe for dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet.