Food Presentation Secrets: Styling Techniques of Professionals

1 Roll the pastry out to an even thickness. Transfer it to a baking sheet and chill for 10 minutes in the refrigerator. Then lay the pastry out on a well-floured surface and, using a small sharp knife, cut into strips of your required width. We have cut 2/5 inch (1 cm) wide strips.

2 Lay the first two strips in the corner of your work surface, the first running horizontally, and the second overlapping the first at a right angle, approximately 4/5 inch (2 cm) away from one end.

3 Now lay the third strip in line parallel to the first, but so the end is over the second strip. To lay the fourth strip, lift up the second strip and tuck the fourth strip under. Repeat the technique with the remaining strips. As the lattice builds, fold back every other strip to lay the new strip down, making sure that it lies in the opposite form to the one next to it.

4 Build your lattice to the size required then neatly cut out a circle using a cutter. If making a larger lattice, use your baking pan to check the size and cut around the edges with a sharp knife. Apply the lattice top and bake until golden. The pastry lattice tops can be made in advance and stored in the refrigerator.

1 Select fresh firm fruit, such as raspberries, strawberries, mango or peach. Use a soft brush to brush off any dust or debris. Leave the hulls on the strawberries and cut the mango and peach into slices.

2 Meanwhile, melt the chocolate in a non-metallic dish over a pan of barely simmering water. Do not allow the dish to touch the water or become too hot, since the chocolate will seize and become unusable.

3 Take a piece of fruit on a dipping fork and dip into the chocolate, coating half and leaving half bare to show the color of the fruit.

4 Set a wire rack over a tray of piece of paper towel to catch the chocolate drips and make for an easier clean-up. Set the dipped fruit on the wire rack to drain and cool. Store in an airtight container and use within one day.