Stacey O Gorman, food stylist and somatic coach

“In all honesty, nine times out of 10, I can’t really be bothered with dessert. It’s usually an afterthought, and definitely my least favourite course at a dinner party. That said, when I do crave something sweet, it needs to have a salty, buttery or zesty twist to really get me excited. These are a few of my go-to, last-minute, throw-it-together desserts that still feel a little bit special.

“Caramelised stone fruit over ice cream: usually nectarines or peaches when in season, fried in loads of butter and honey until golden, tender and sticky. I serve them halved, skin on, over good store-bought vanilla ice cream, then top with something crunchy – crushed ginger nuts or a cute little pantry biscuit – and finish with a sprinkle of flaky sea salt and a hit of lemon zest. Always a winner.

“Warm medjool dates, sea salt and extra virgin olive oil over ice cream: another easy classic. Tear pitted dates and fry them gently in olive oil until golden, then spoon them over good store-bought vanilla (or chocolate) ice cream. Drizzle with more extra virgin olive oil and finish with a pinch of sea salt and a hit of orange zest if you feel that way inclined. Ridiculously good.

“Marbled thick Greek yoghurt and compote: if I’ve got fresh rhubarb or frozen berries, I’ll simmer up a quick compote. If not, I’ll just rummage for a great plum or rhubarb jam and marble it through thick full-fat Greek yoghurt (or coconut yoghurt if I’m feeling dairy-free that week). Serve it in a cute vintage glass or bowl, and suddenly it feels like a chic dessert for any occasion. Basic but delish.”

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12 cool chefs and hosting experts reveal the dinner party desserts they throw together when they really can’t be bothered