SAM I AM

We’ve added some extra bits to Sam’s Sundae from San Francisco’s Bi-Rite Creamery. Our version is not quite right and slightly wrong; we think it may well be Dr Seuss-inspired, and matches perfectly with a meal of green eggs and ham.

MAKES 8 SUNDAES

I WISH I WERE A TIM TAM

100 g (3½ oz) butter

a pinch of sea salt

40 g (1½ oz) icing (confectioners’) sugar

100 g (3½ oz) plain (all-purpose) flour

100 g (3½ oz) white chocolate, chopped

60 g (2¼ oz) milk powder

Preheat the oven to 150ºC (300ºF/Gas 2). In a bowl, rub together the butter, salt, icing sugar and flour until you get a smooth shortbread dough.

Place the shortbread on a baking tray in random lumps about the size of a small fist. Bake for 15–20 minutes, or until an even golden brown. Remove from the oven and leave to cool.

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water.

Break up any large lumps of shortbread, then add the shortbread to the chocolate, mixing lightly.

Add the milk powder and gently stir. Scatter over a baking tray lined with baking paper.

Cool and store in an airtight container for up to 1 week.

BEVOO

1 drop of bergamot essential oil

100 ml (3½ fl oz) extra virgin olive oil

Add the bergamot essential oil to the olive oil and leave to infuse until required.

ELDERFLOWER, GOOSEBERRY & STRAWBERRY COMPOTE

200 g (7 oz) fresh strawberries, hulled

200 g (7 oz) fresh gooseberries, hulled

60 ml (2 fl oz/¼ cup) elderflower cordial

Cut the strawberries in half and place in a saucepan. Add the gooseberries and cordial and cook over medium heat for about 5 minutes, or until the fruit is tender.

Transfer to a container and chill in the fridge until required.

TO ASSEMBLE

ice cream, to serve

sea salt, for sprinkling

For each serve, take a few scoops of ice cream and top with a ladleful of the fruit compote. Sprinkle with I wish I were a Tim Tam, then finish with a sprinkling of sea salt and a swirl of bevoo.