Peach, strawberry and cashew nut ice cream sundae

We love a sundae - we have one year round on the menu at the restaurant, just switch up the flavours seasonally.

Here we have made a quick and easy non-churn ice cream - but you could just cut this out and add a scoop of whatever ice cream you have in the freezer. We love the combo of the peaches and strawberries (something utterly satisfying in peeling a peach) then the added salty crunch of the nuts is incredibly moreish.

For the ice cream:

2 bananas, frozen with their skins off

3 tbsp cashew nut butter

100g yoghurt

1 tsp vanilla extract

1 tsp salt

For the sticky nuts:

2 tbsp honey

1 tbsp olive oil

1 tsp salt

50g cashew nuts

3 peach

250g strawberries

2 tsp elderflower cordial

200ml double cream

For the ice cream – whiz the ingredients together in your food processor and freeze. Ice cream freezes hard so will need a bit of time to soften before serving.

For the nuts:

Heat the oven to 190

Melt the honey and olive oil in a small pan, mix with the cashew nuts and place on baking parchment on a tray. Pop in the oven for about 10 minutes, take out and leave to cool.

Cut off the tops of the strawberries, and half any large ones. Place about 2 thirds into a pan and add the elderflower. Heat till the juices start to run out and simmer for about 5 minutes. Take off the heat and cool.

Place the peaches in a bowl, cover with boiling water for 1 minute. Take out and peel, the leaves should just slip off. Slice peaches and remove the stone.

Whip the cream till soft peaks.

To serve:

Place a few slices in the bottom of your glass, add the ice cream, poached strawberries, dollop of whipped cream and repeat. Finish with fresh strawberries and the nuts and a cherry if you have one!