John Torode and Lisa Faulkner served up delicious chocolate brownie and raspberry ripple ice cream on John and Lisa’s Weekend Kitchen.

The ingredients for the chocolate brownies: 75g dark chocolate, chopped, 50g milk chocolate, chopped, 115g butter, 3 eggs, beaten, 250g caster sugar, 1 tbsp vanilla paste, 100g plain flour, 50g self raising flour and 2 tbsp or 30g cocoa powder.

For the raspberry ripple ice cream: 1 punnet of frozen raspberries, 50ml of shop bought raspberry sauce, 1 large tub of soft scoop ice cream (*be careful not to let the ice cream fully melt, if this happens you must not refreeze it.)

see recipes from Lisa in her book titled: Tea and Cake with Lisa Faulkner available from Amazon now.