THE DESSERTS

Two delicious options: one rich and indulgent and the other light, refreshing and can be made a day ahead.

Griddled Doughnut Sandwiches

Doughnuts make a wonderful luxurious bun for ice-cream sandwiches. Pick your preferred sauce, or why not make all three and mix and match!

FOR THE STRAWBERRY SAUCE 250g strawberries, hulled weight 40g caster sugar

Finely grated zest and juice ½ lemon, keep separate

1tbsp cornflour FOR THE CARAMEL SAUCE 150g granulated sugar

50g butter, chopped

75ml whipping or double cream Sea salt flakes, optional

FOR THE CHOCOLATE SAUCE 150g dark chocolate, roughly chopped

150ml whipping or double cream 2tbsp golden syrup

15g butter

TO SERVE

8 ring doughnuts or yum yums Ice cream

First, make the strawberry sauce. Roughly chop the strawberries and put into a medium pan with the sugar, lemon zest and 50ml water. Bubble, stirring occasionally, until the strawberries are mushy and the liquid is syrupy, about 12min. Whizz in a blender until smooth.

2 Whisk the lemon juice and cornflour together in a medium pan. Pass strawberry mixture through a fine sieve into the pan. Cook over medium heat, whisking, until thickened (the mixture will need to boil). Cool.

3 For the caramel sauce, heat the sugar and 60ml water in a medium pan over low heat, stirring occasionally, until sugar dissolves. Turn up the heat and bubble, swirling the pan (not stirring), until mixture is a golden caramel colour. Remove pan from heat and carefully mix in the butter (it will foam up), followed by the cream. Cool. If you like, mix in some sea salt to make salted caramel.

4 For the chocolate sauce, melt all the ingredients in a heatproof bowl set over a pan of barely simmering water to make a glossy sauce. Set aside.

5 To serve, split the doughnuts/yum yums through their middles. Barbecue or griddle over medium-high heat for 2-3min per side, until both have charred stripes (cook in batches if needed). Transfer to a board to cool slightly.

6 Serve the doughnuts filled with a scoop of your favourite ice cream and with your chosen sauce, or all three, to drizzle. PER SERVING (with 1 scoop of ice cream and 1tsp each of the sauces)

537cals, 6g protein, 35g fat (20g saturates), 48g carbs (33g total sugars), 2g fibre

GET AHEAD Make strawberry and caramel sauces up to 1 week ahead. Cover and chill. Allow strawberry sauce to come up to room temperature before serving. Microwave caramel sauce for 10sec, or gently heat in a small pan, to loosen. Make chocolate sauce up to 3 days ahead. Cover and chill. To serve, warm through gently in a heatproof bowl over a pan of simmering water, thinning with a little milk, if needed.