Brush 6 slices of filo pastry with melted butter, sprinkle with a little caster sugar and layer them one on top of the other. De-stone and halve a couple of handfuls of cherries and arrange them around the pastry. Sprinkle with a couple of tablespoons each of caster sugar, ground almonds and chopped and roasted hazelnuts. Roll the pastry up to create a long rectangle. Brush the outside with melted butter, sprinkle with sugar and flaked almonds and bake in a moderately hot oven for about 25–30 minutes or until lightly golden. Serve warm with whipped cream.
Cherry rocky-road parfait
Line a small loaf tin with clingfilm. Allow good-quality vanilla ice cream to melt so that it’s soft, but not liquid, then stir in a handful of stoned cherries, a smaller handful of chopped marshmallows and a few tablespoons each of chopped pistachios and macadamia nuts. Pour into the tin and freeze until set. Remove from the tin using the clingfilm and cut into slices. Serve with shortbread biscuits.