Poached peaches and panna cottas

Pour the milk and cream into a saucepan with the sugar and the vanilla pod, scraping the seeds out into the liquid. Stir until the sugar has dissolved and bring to a gentle boil. Immediately remove the pan from the heat. Set aside to cool down for 10 mins.

Meanwhile, place the gelatine leaves in a bowl of cold water to soak for 5 mins until softened. Remove the softened gelatine from the water, making sure to squeeze out any excess and stir into the cream until completely dissolved. Transfer to a jug and leave to cool to room temperature. Pour through a sieve into 4 small pudding moulds and chill in the fridge for at least 4 hrs until set.

While setting, pour 525ml water and the caster sugar into a large wide saucepan (big enough to fit all the peaches in a single layer) along with the sugar. Heat over a medium heat and bring to a gentle simmer, stirring until all the sugar dissolves. Add the elderflower cordial, lemon zest and juice. Stir to combine and bring back to a gentle simmer. Reduce the heat to low and add the peaches, cover and poach for 15–20 mins, turning over halfway, until tender and soft.

Transfer the peaches to a large plate using a slotted spoon. Remove the lemon zest. Bring the pan of poaching liquid to a boil and cook for 15 mins until syrupy and thickened. Remove from the heat, pour into a jug and cool. Slice each peach half into 3 wedges.

Carefully remove the panna cotta from their moulds, briefly dipping the base of each one into a dish of boiling water to loosen if need be. Turn out onto plates and serve with the poached peaches and a drizzle of the syrup.