Marcus Wareing served up delicious bay leaf ice cream, thyme crumble and nectarines with rosemary on Marcus Wareing’s Tales from a Kitchen Garden.

The ingredients for the ice cream are: 480ml milk, 225ml double cream, 5 fresh bay leaves, 3 free-range egg yolks, 120g caster sugar and pinch of salt.

For the crumble: 100g plain flour, 75g golden granulated sugar, 50g cold butter, cubed and 1 tsp fresh thyme leaves.

For the nectarines: 3 nectarines, halved, 2–3 tbsp honey, 1 sprig rosemary, pinch salt and pinch sugar.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.