Ainsley Harriott served up a delicious honeycomb ice-cream sundae with butterscotch sauce on Ainsley’s Food We Love.

The ingredients for the honeycomb: 200g caster sugar, 6 tbsp golden syrup, 2 tsp bicarbonate soda.

For the butterscotch sauce: 100g soft brown sugar 100g unsalted butter, 100ml double cream, good pinch of flaked sea salt and 1 tsp vanilla extract.

To serve: vanilla ice-cream, chocolate buttons, pecan or macadamia nuts, roughly chopped and some left whole for decoration.

See recipes by Ainsley in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.