IF the proof is in the pudding, there's plenty of evidence backing Jason Atherton's talents.

Like many chefs, the Michelin-starred Jason Atherton has war wounds from his time in the kitchen. Worst of which is the "big scar" on his leg, the scene of a skin graft "many moons" ago.

"I dropped a pan of reduced veal stock and it stuck to my feet. I was only young, it was 1999, and I got rushed to hospital," explains Atherton, who appeared as a judge in Sky Living series My Kitchen Rules, alongside model-turned-chef Lorraine Pascale last year.

After six months off work, he went back to the kitchen on crutches and has since then, avoided staff changing hot pans of oil "like the plague". But as painful as the injury was and as much as it gave him "nightmares" afterwards, the 43-year-old also missed being in the throng of the restaurant.

Born in Sheffield, Atherton's foodie journey began after he moved to London when he was 16, and landed a job at a Michelin-starred restaurant as a pot washer. He worked his way up, eventually becoming a pastry chef, then head chef at Gordon Ramsay's Maze, and has since set up the popular Pollen Street Social in London's swanky Mayfair, and a string of other restaurants all over the world.

His workload shows no sign of stopping either, with a newly launched eatery in New York and his latest book, Social Sweets, all coming out in the space of a few months earlier this spring.

Putting out a book about desserts was a "logical step" for the chef, being as "99.9% of people have a sweet tooth and like to finish off a meal with a dessert", he notes.

Clearly Atherton is in that number.

"Even though they're really cheesy to look at, one of my favourite things as a child was a Mr Kipling Bakewell Tart," he explains. "I used to love having those, so being able to make a grown-up version of it is cool."

Committed as he is to perfecting his pudding recipes and bettering the service he offers in his restaurants, he admits his ambitions are only feasible thanks to the support of his wife, Irha, who works in the restaurant's head office.

"Without my wife, I wouldn't be where I am today," says Atherton, who lives in London with Irha and their two daughters. "Her support and understanding of the journey we're on together and as a family is unbelievable.

"Everything in life is a compromise. Running a successful restaurant business is time consuming and on top of all that, pushing Pollen Street Social to be one of the best restaurants, not just in the UK but hopefully in the world, takes time and dedication.

"That and the travel, and being a father and writing cookbooks... You've got to be super dedicated, so her support is massive. I couldn't live without her."

Tempted by the sound of Atherton's sweet treats? Here are three desserts from his new book to try at home.

:: QUICK CHEESECAKE

(Serves 4-6)

For the raspberry compote:

250g raspberries

50g caster sugar

A twist of cracked black pepper from a grinder

Juice of 1/2 lemon

For the cheesecake:

250g cream cheese

90g icing sugar, sifted

1/2 vanilla pod, split in half, seeds scraped out with a knife

250ml double cream

For the crumble topping:

85g digestive biscuits

15g unsalted butter, melted

First, prepare the raspberry compote. Tip the raspberries and sugar into a heavy-based saucepan and add the pepper. Gently heat the mixture, stirring initially, until the sugar dissolves and the raspberries start to break down. Remove from the heat and add the lemon juice. Transfer to a bowl and leave to cool completely. If not using soon, cover the bowl with cling film and keep in the fridge until ready to serve.

Put the cream cheese, icing sugar and vanilla seeds into a large mixing bowl. Beat the mixture together with a whisk until well combined. Whip the double cream to firm peaks in another bowl, then fold into the cheese mixture. If not using immediately, cover the bowl with cling film and keep in the fridge.

For the crumble topping, put the digestive biscuits into a clean plastic bag and crush them with a rolling pin to fine crumbs. Tip into a bowl and mix with the melted butter (you can make this a few hours ahead, but store the crumble in an airtight container).

To assemble the cheesecakes, spoon the cheese mixture into individual glasses or bowls. Spoon over the raspberry compote and then the crumble topping. Serve at once.

:: ENGLISH SCONES

(Makes about 14 small scones)

225g plain flour, plus extra for dusting

1tbsp baking powder

50g cold unsalted butter, diced

50g caster sugar

25g sultanas, soaked in a little milk or hot water to plump

150ml whole milk

150ml double cream

1 large egg

1 large egg yolk mixed with 1tbsp water, for glazing

Preheat the oven to 220C/Fan 200C/Gas Mark 7 and dust a large baking sheet with a little flour.

Sift the measured flour and baking powder into a large mixing bowl. Add the butter and rub into the flour with the tips of your fingers until the mixture resemble fine crumbs. Stir in the sugar.

Drain the sultanas and add to the bowl. Stir to mix, then make a well in the centre. Lightly whisk together the milk, cream and egg, then pour this mixture into the well. Using a table knife or rubber/plastic spatula, quickly mix until it all comes together into a soft, sticky dough.

Dust some flour on a work surface and tip out the dough onto this. Dredge the dough and your hands with a little more flour, then fold the dough over several times until it is a little smoother. Pat out the dough with your hands until it is about 4cm thick. Dust a 5cm round pastry cutter with a little flour, then use it to stamp out neat discs of dough (when stamping out, try not to twist the cutter or the scones will rise unevenly during baking). Gather up the dough trimmings and give them a few folds to combine, then flatten and stamp out more discs. Arrange the scones on a baking sheet, leaving a bit of space around each one.

Brush the tops of the scones with the egg yolk glaze, then bake for 10-15 minutes, or until risen and golden brown on top. Remove from the oven and leave to cool. The scones are best eaten freshly baked and generously filled with clotted cream and jam. Once cooled, they can be frozen on the day of baking; thaw before serving, then cut the scones in half and toast them, or reheat in a 140C/Fan 120C/Gas Mark 2 oven.

:: APPLE TARTE FINE

(Serves 6-8)

50g unsalted butter, melted and cooled

50g caster sugar

300g home-made puff pastry (or shop-bought butter puff pastry)

3 eating apples (such as Pink Lady, Jazz, Braeburn or Royal Gala)

Sifted icing sugar, for dusting (optional)

Preheat the oven to 180C/Fan 160C/Gas Mark 4. Line two large baking sheets with silicone mats or baking parchment. Brush the lined sheets with a little of the melted butter, then sprinkle over half of the caster sugar. Set aside.

Divide the pastry in half. On a lightly floured work surface, roll out each piece to 2-3mm thickness. Place the pastry bases on the buttered and sugared baking sheets. Keep the baking sheets in the fridge while you prepare the apples.

Peel and core the apples, then cut into neat 3mm slices. Remove the pastry bases from the fridge and arrange the apple slices on top, in overlapping rows, making sure that you leave a 1.5cm margin clear around the pastry rim. Brush the apples generously with melted butter, then sprinkle over the remaining caster sugar.

Bake the tart for 30-35 minutes or until the apples are cooked: there should be no resistance when you pierce them with the tip of a knife (if the apple topping has not browned enough, sprinkle with a little extra caster sugar and place under a hot grill for one to two minutes - watching closely - until the sugar caramelises and the top is nicely golden brown). Cool completely before cutting into slices and dusting with icing sugar.

:: Social Sweets by Jason Atherton is published in hardback by Absolute Press, priced £25. Available now