Burnt Honey Ice Cream

Add the honey to a small saucepan over a high heat. Resist the urge to stir, just give the pan a little swirl and allow the heat to transform the honey into a caramel. When the mixture starts to caramelise (about 140°C/285°F on a sugar thermometer), carefully pour it into a bowl and add the egg yolks, whisking vigorously for about 5 minutes until light, airy and foamy.

Add the milk, cream and plain honey to a separate saucepan and bring to the boil. Slowly add to the yolk/honey mixture, whisking continuously until well combined. Remove from the heat, leave to cool then transfer to an ice-cream machine. Churn according to the manufacturer’s instructions.

Cereal Crumbs

Preheat the oven to 135°C (260°F/Gas 1) and line a baking tray with baking paper. Put all the ingredients in a bowl, and wear food prep gloves to combine. Spread the mixture over the prepared tray and bake for 20–30 minutes until slightly brown and toasted. You might have to stir the mixture a few times so it browns evenly. Remove from the heat and leave to cool, then transfer to an airtight container.

Milk Crumbs

Preheat the oven to 120°C (235°F/Gas ½) and line a baking tray with baking paper. In a bowl, combine 50 g (1¾ oz) of the powdered milk, the flour, sugar, salt and cornflour. Mix well then stir in the melted butter. Knead the mixture lightly then roughly flatten it out on the prepared tray. Bake for 20–30 minutes until dried, crumbly and lightly toasted. When done, toss through the remaining powdered milk. Store in an airtight container.

Sticky Rice

Drain the sticky rice and transfer it to a heatproof bowl. Place the bowl in a bamboo steamer over a saucepan of simmering water and steam for 15 minutes. At the same time, put the remaining ingredients in a small saucepan and warm them over a medium–low heat. When the rice is done, add it to the cream mixture and stir vigorously to combine well. The mixture should start to thicken and look a bit like risotto. Turn off the heat, and cover to keep warm.

Poached Cranberries

Put the cranberries, wine and sugar in a saucepan. Split the vanilla bean in half and scrape out the seeds into the pan. You can also throw in the empty vanilla bean; just remember to discard it later. Bring to the boil over a medium heat and simmer for about 10 minutes, until most of the liquid has evaporated and the cranberries look plump.