Olivia Potts

Mine is based on a neapolitan ice cream, dotted with chopped walnuts, and topped with a toasted vanilla-flecked meringue

They will elevate a roast and can hold their own against a beautifully cooked steak

It sounds like something you would encounter only in an old-fashioned French restaurant

I like to serve this with crème fraîche and some prunes soaked in Earl Grey tea or armagnac

The smoke of the bacon and sweet barbecue sauce are ready-made bedfellows