James Martin makes a delicious poached pears with brandy snap and white chocolate ice cream dessert on Saturday Kitchen.

James says: “This pretty dessert is perfect for serving up at a dinner party as all of the components can be prepared in advance.”

The ingredients for the white chocolate ice cream are: 6 free-range egg yolks, 100g caster sugar, 300ml full-fat milk, 300ml double cream and 125g white chocolate, roughly chopped.

For the poached pears: 4 pears, peeled, halved, cored, 1 lemon, zest and juice, 150g caster sugar, 1 vanilla pod, split in half lengthways and seeds scraped out and 4 tbsp icing sugar.

For the brandy snap basket: 50g/1¾oz soft dark brown sugar, 40g/1½oz golden syrup, 50g butter, 40g plain flour, plus extra for dusting and 1 tsp ground ginger.