Strawberry sundae, heather honey and lavender shortbread

Begin with the shortbread. Mix together the butter and sugar until well combined then fold in the flours and the lavender. Take care not to overwork the mixture or the shortbread will not be crumbly

Shape into a block about 2cm thick, wrap in cling film and leave to rest in the fridge for at least 30 minutes

Preheat the oven to 170°C/gas mark 3.5

To roast the strawberries, cut into quarters and scatter over a baking tray lined with baking paper. Drizzle over the honey and toss to coat before roasting for around 20 minutes, or until the juices have begun to leak out of the strawberries and started to caramelise

Transfer to a container, making sure you scrape all the lovely strawberry juices from the baking paper in with them, and leave to cool

Once the shortbread has rested, roll out to a thickness of 5mm then cut into 5x2cm pieces. Lay on a lined baking tray and bake in the oven for about 15 minutes until just golden brown

To assemble the sundae, spoon the roasted strawberries into the bottom of the sundae glasses, add a scoop of honeycomb ice cream and two scoops of the vanilla ice cream

Arrange the sliced strawberries and pieces of the shortbread over the ice cream and drizzle with the heather honey. Grate over the milk chocolate and lemon zest and serve