Raspberry ripple ice-cream cake Freeze for at least 2 hours and up to 2 days, until completely set. To serve, dip an offset spatula into warm water and turn the cake out onto a chilled platter. Slice and serve within 5 minutes; return to the freezer unti

SERVES 6-8

10 chocolate wafer biscuits (around 52g), finely crushed 2tbsp unsalted butter, melted 360g raspberries, (thawed if using from frozen)

1tsp freshly squeezed lemon juice plus 1tsp grated zest 3 large eggs

2 large egg yolks

1 vanilla bean, seeds scraped 200g sugar

360ml double cream

1 x 21.5cm x 11cm loaf tin Line the bottom of your loaf tin with baking paper. Stir together the biscuits and melted butter and set aside. Place the raspberries, lemon juice and zest in a high-powered blender and purée until the mixture is completely smooth. Set aside until ready to use.

Combine the whole eggs, egg yolks, vanilla, sugar and a pinch of salt in a heatproof bowl set over a pot of simmering water so that the bowl doesn’t touch the water, and cook over a medium heat for 5 minutes, whisking the eggs constantly, until thick and pale. Remove from the heat and beat with an electric mixer for

2-3 minutes more, until thick and completely cool.

In a separate bowl, whip the double cream for around 2-3 minutes, until soft peaks form. Gently fold the egg mixture into the cream, taking care to keep it light and airy. Pull out 480ml of the mixture, put it in a bowl, and fold in the raspberry purée until it is a uniform pink colour. Dollop the two mixtures in heaped ladlefuls, alternating between the vanilla and raspberry cream, into the prepared tin. You can leave it like this, for a more modern look, or else use a skewer or a thin knife to streak and marble the two creams together in places before it sets.

Cover tightly with cling film and freeze for around 1 hour, sat level, until it starts to firm up. When the semifreddo has set a bit (is not jiggly), sprinkle the buttered chocolate biscuit crumbs evenly over the top to make a crust, pressing them in just slightly. A chocolate chip cookie for modern times MAKES AROUND 36 COOKIES (DEPENDING ON SIZE) 420g plain flour

120g ground almonds

300g light brown sugar or 290g coconut sugar

100g granulated sugar

1½tsp baking soda

1tsp sea salt flakes, plus extra for sprinkling

225g unsalted butter, melted 2 large eggs, at room temperature

2tsp pure vanilla extract

470g dark chocolate, chopped Preheat the oven to 190C/375F/ Gas 5. Line two baking trays with baking paper or silicone baking mats. Whisk together the flour, ground almonds, sugars, baking soda and salt in a mediumsized bowl. In a separate small bowl, whisk together the melted butter, eggs, and vanilla, whisking vigorously. Stir the wet ingredients into the dry ingredients. Mix in the chocolate, reserving some for the tops, making sure it’s evenly distributed throughout the dough.

Scoop the dough in heaped tablespoons and roll into balls between your hands. Arrange on the prepared baking trays with plenty of space between them. Bake, one sheet at a time, for 10-12 minutes, until crispy on the edges and soft and just a touch underbaked-looking inside (they will continue to bake on the tray as they cool).

Remove from the oven and sprinkle with salt – or skip it if that’s not your thing. Allow to cool on the tray for at least 2 minutes (they may fall apart if you pull them off when they’re too hot), before transferring to plates. They’re at their best served warm.