Matt Tebbutt served up tasty white chocolate with pecan and brown butter blondies on Saturday Kitchen.

The ingredients for the white chocolate no-churn ice cream: 100g white chocolate, 400ml double cream, 397g can condensed milk and 1 tsp vanilla extract.

For the blondies: 225g butter, 250g soft light brown sugar, 3 free-range eggs, 175g plain flour, ½ tsp baking powder, 150g white chocolate pieces and 100g chopped shelled pecans.

For the caramel: 400ml double cream, 200g caster sugar and pinch of sea salt.

To serve: 50g white chocolate shavings.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.