Ingredients

• 500ml/18fl oz double cream
• 7 tbsp stem ginger syrup
• from a jar
• ½ tsp ground ginger
• 4 tbsp honey
• 110g/3¾oz stem ginger from a jar
• finely chopped
• 150g/5½oz soft light brown sugar
• 150g/5½oz softened butter
• plus extra for greasing
• 250g/9oz golden syrup
• 75g/2¾oz black treacle
• 125g/4½oz oats
• 175g/6oz self-raising flour
• 3 tbsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp mixed spice
• pinch salt
• 2 free-range eggs
• beaten
• 5 tsp milk
• 1 free-range egg white
• 550g/1lb 4oz whole hazelnuts
• 200g/7oz caster sugar
• ¼ tsp sea salt
• 150g/5½oz caster sugar
• 200g/7oz fresh strawberries
• lemon verbena

Directions

• For the ginger ice cream
• put the cream
• ginger syrup
• ground ginger and honey into a clean bowl. Whisk until soft peaks are formed in the cream when the whisk is removed. Stir in the chopped stem ginger
• then transfer to a freezer-proof container and put in the freezer for 2 hours
• or until solid. Remove from the freezer 10 minutes before serving to soften slightly.
• Preheat the oven to 140C/120C Fan/Gas 1. Butter a 30x20cm/12x8in cake tin.
• For the parkin
• put the brown sugar
• butter
• syrup and treacle in a small saucepan and melt over a low heat.
• Put the oats
• flour
• ginger
• nutmeg
• mixed spice and salt in a large bowl and mix. Add the eggs and milk. Pour the melted butter and sugar mixture into the bowl and mix together with a whisk until well combined. Pour into the prepared tin and bake for 1¼ hours
• or until firm in the centre. Remove from the oven and leave in the tin to cool before turning out and cutting into squares.
• For the sugared hazelnuts
• reduce the oven temperature to 130C/110C Fan/Gas 1.
• Lightly beat the egg white with 1 tablespoon water. Add the hazelnuts and stir until well-coated. Mix the sugar and salt together and sprinkle over the nuts. Toss to coat
• and spread evenly on a lined tray. Cook for 1 hour in the oven
• stirring occasionally
• until golden-brown. Remove and leave to cool.
• For the decoration
• heat a medium frying pan and add the sugar
• leave on the heat until it turns to caramel (CAUTION: boiling sugar is extremely hot. Handle very carefully.) Use a pastry brush to carefully brush the caramel on to serving plates.
• Cut the ginger parkin into squares and place on the serving plates along with the sugared hazelnuts
• strawberries and lemon verbena. Top with a scoop of the ginger ice cream and serve.