1.   Drizzle over the chocolate sauce and top with the sliced strawberries.

2.   Immediately before serving, fill with fruit and top with cream mixed with yoghurt and the gingers.

3.   Just before serving, sprinkle top with Parmesan cheese.

4.   Lay out the outer fabric flat with the wrong side up and lay buckram on top with the bump sandwiched in between.

5.   Pearce pauses for reflection when asked to define the qualities which took him to the top with such apparent ease.

6.   Pile in the filling, and top with a sprinkling of chopped chives.

7.   Pile the meat into the pastry case and top with the sliced tomatoes and then the grated cheese.

8.   Place chili on plate and top with quail.

9.   Press it down lightly and smooth over the top with a palette knife.