Ice cream with blackberry Chilli syrup

Combine in a pan 150g (5½oz) blackberries, 100ml (scant ½ cup) maple syrup, ½ teaspoon chilli flakes and the juice of ½ lemon. Bring to the boil over a medium heat and bubble gently for 5 minutes, stirring and squashing the berries occasionally. Leave to cool (and pass through a sieve if you’d like a smooth syrup). Serve over vanilla ice cream.