Chef Judy Joo served up a delicious Korean green tea bingsu dessert on James Martin’s Saturday Morning.

The ingredients for the green tea ice: 240g water, 960g whole milk, 300g condensed milk and 16g green tea powder.

For the candied almonds: 350g almonds and 200g sugar.

For the rice sesame crisp: 200g caster sugar, 50g unsalted butter, 100g Rice Krispies and 50g black sesame seeds.

To serve: Sweetened red bean, Strawberries, raspberries, blueberries, Baby tteok (glutinous rice cake) and Condensed milk, to taste.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.