Rick Stein served up a delicious strawberry sorbet with creme Chantilly and long du chat biscuits on Rick Stein’s Food Stories.

The ingredients for the sorbet are: 500g fresh ripe strawberries, hulled, 300ml water, 150g sugar, Juice of a lemon and A few extra strawberries, sliced to serve.

For the creme Chantilly: 150ml double or whipping cream, 1 heaped tsp icing sugar, sifted and ½ tsp vanilla paste or seeds scraped from a vanilla pod.

For the biscuits – makes 20 biscuits: 50g unsalted butter, soft at room temperature, 50g golden caster sugar, 1 large egg white and 50g plain flour, sifted.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.