Marcus Wareing served up a delicious gingerbread cake with sea salted caramel sauce, pickled pears and lavender on Marcus Wareing’s Tales from a Kitchen Garden.

The ingredients for the gingerbread are: 140g self-raising flour, pinch sea salt flakes, 100g golden syrup, 100g dark brown soft sugar, 70g butter, plus extra for greasing, 1 free-range egg, 40g stem ginger, puréed or very finely chopped and 6 tbsp full-fat milk.

For the salted caramel: 120g caster sugar, 120g cream and 20g butter.

To serve: pickled pears and clotted cream.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.