Shivi Ramoutar served up delicious drunken caramel apple turnovers with clotted cream ice cream on Saturday Kitchen.

The ingredients for the clotted cream ice cream: 376ml tin condensed milk, 300ml double cream and 227g pot clotted cream.

For the apple filling: 5 British eating apples, peeled, cored and thinly sliced, 1 tbsp light brown muscovado sugar, 30g unsalted butter, ½ tsp cinnamon, generous pinch ground cloves, generous pinch ground ginger, 1 star anise and ½ lemon, juice only.

For the drunken caramel sauce: 90g light brown muscovado sugar, 60ml double cream, 20ml rum and generous pinch sea salt flakes.

For the pastry: plain flour, for dusting and 375g pack ready-rolled puff pastry.

To glaze: 1 medium free-range egg, beaten and 2 tsp demerara sugar.

See recipes by Shivi in her book titled: The Ice Kitchen: Fast Fresh Food to Fill Your Family and Your Freezer available from Amazon now.