Matt Tebbutt served up a delicious liquorice panna cotta with vanilla-roasted rhubarb and strawberries on Saturday Kitchen.

The ingredients are: For the panna cotta, 300ml double cream, 60g caster sugar, 90g liquorice sticks, 200ml Jersey full-fat milk and 2 gelatine leaves.

To serve: 2 rhubarb sticks, cut into 2–3cm pieces, 12 British strawberries, hulled, 1 vanilla pod, 100ml sugar syrup, 2 tbsp grenadine, 1 lemon, zest and juice and few sprigs fresh mint.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.