METHOD

1. Preheat the oven to 200°C (400°F/ Gas Mark 6). Remove the cookie dough from the fridge and leave at room temperature for 20 minutes. Cut the parchment paper provided in half and use to line two baking trays.

2. Cut the cookie dough into 8 even slices and arrange on the lined baking trays, giving space for the cookies to expand. Bake for 10-12 minutes until golden brown on the edges but still pale in the centre.

3. Leave the baked cookies to cool on the trays for 15 minutes. Sandwich the cookies together with scoops of the ice cream and squish the down for a hand-held treat. These can be served immediately or given an extra chocolate drizzle in which case put them back on to the parchment, place onto a plate and put into the freezer.

4. For the chocolate drizzle, break the bar of chocolate into squares and melt in a bowl set in a pan of simmering water or use the microwave. Leave to cool a little, then drizzle half of the sandwiches with the melted chocolate. Put on a plate and fast freeze until the chocolate sets before serving. These could also be made up to 24 hours in advance and kept in the freezer until needed.

METHOD

1. Preheat the oven to 200°C (400°F/ Gas Mark 6). Remove the cookie dough from the fridge and leave at room temperature for 20 minutes. Line a 20cm ovenproof frying pan with a circle of the parchment paper provided. Break up the cookie dough and add lumps to the lined pan, lightly flattening it down into an even layer and filling up any gaps. Bake for 15-20 minutes until golden around the edges but still pale in the centre. Remove from the oven and leave to rest for 5 minutes.

2. Meanwhile, remove outer sleeve and lid from both sauces. Heat separately according to packet instructions, stirring halfway through then allow to stand for 1 minute.

3. To serve, scoop the ice cream on to the warm cookie and drizzle over the sauces.

METHOD

1. Preheat the oven to 160°C (325°F/ Gas Mark 3). Using a pencil, mark out a 20cm circle on parchment paper and put on a baking sheet.

2. Make the meringue in a large clean bowl by first whisking the egg whites into stiff peaks. Slowly add the sugar, whisking continuously until the mixture is stiffened and shiny. Next, sprinkle in the cornflour and vinegar, then fold in gently with a metal spoon.

3. Place a small amount of the meringue onto each corner of the parchment to secure it on to the baking sheet. Place the meringue in the centre of the parchment. Using the circle as a guide, spread and smooth the meringue with a spatula from the centre outward, creating a 20cm disk that is slightly higher around the edges. It should be about 6cm high with a 5mm depression in the centre.

4. Place the pavlova in the oven, then immediately turn the temperature down to 110°C (225°F/Gas Mark ¼) and bake for 2 hours, then turn off the oven (but do not open the door) and leave to cool in the oven for 4 hours or overnight is fine too.

5. Whisk the Jersey cream until stiff peaks have formed, then fold in the pistachio cream. Cover with cling film and place in the fridge to firm up.

6. To serve, put the pavlova on a serving plate and spoon the lemon curd into the centre of the depression, allowing it to dribble down the sides a little. Spoon over the pistachio cream, then decorate with the peaches or nectarines and strawberries and serve straight to the table.