Matt Adlard served up a delicious frozen chocolate parfait on Saturday Kitchen.

The ingredients for the parfait are: 125g dark chocolate, minimum 70% cocoa solids, 150g free-range egg yolks, 130g caster sugar, pinch sea salt flakes and 375g double cream.

For the chocolate glaze: 400g dark chocolate, minimum 55% cocoa solids, 50g neutral-flavoured oil, such as rapeseed and 40g chopped hazelnuts.

See recipes by Matt in his book titled: Bake It Better available from Amazon now.