Fruity summer sundaes

• pot double cream↗142ml ml
• icing sugar↗2 tbsp tbsp
• strawberries↗12

  4 left whole, rest chopped

• nectarines↗4

  chopped into small chunks

• 4 scoops good-quality vanilla ice cream
• scoops good-quality berry sorbet4 4

  (we like Bottlegreen English Summer sorbet)

• sunflower oil↗

  for greasing

• caster sugar↗50g g
• macadamia nuts↗50g g

  toasted

• strawberries↗350g g

  hulled

• icing sugar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non‑stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container.

2. 2

   For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.

3. 3

   To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.