Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb

Preheat the oven to 200°C/gas mark 6

To prepare the ice cream, begin by roasting the peaches. Place the peaches on a lined baking tray, keeping their skins on, and roast in the oven for 60 minutes. Remove from the oven, transfer to a bowl and cover tightly with cling film - this will allow them to steam until they have cooled to room-temperature

In a medium-sized pan over a low heat, slowly bring the milk to the boil. In a separate bowl, whisk the eggs with the sugar until pale. Once the milk is boiling, temper the eggs and sugar by slowly pouring the hot milk into the bowl, whisking continuously to combine

Return the milk and egg mixture to the pan and cook over a low-medium heat until it reaches 82°C. Once ready, remove from the heat and whisk in the cream. While the mixture is still hot, pour onto the cooled peaches and seal tightly again with cling film. Leave to infuse overnight in the fridge

The next day, remove the peaches from the anglaise and gently press through a fine sieve, discarding the stones and skins. For best results, churn the ice cream in a Pacojet. Alternatively, churn in an ice cream maker. Once churned, set aside in the freezer until required

For the panna cotta, begin by oiling the moulds until well coated. Once oiled, turn over the moulds and allow them to drip for 1 hour, so the film of oil is as thin as possible. Dust with icing sugar and tap to remove any excess

Combine the dried mugwort with half of the cream in a saucepan and infuse over a medium heat, ensuring it does not reach boiling point. As soon as the cream begins to release steam, remove from heat, pour into a bowl and cover. Leave to infuse for a minimum of 2 hours

Meanwhile, prepare the honeycomb. Combine the sugar, glucose and golden syrup in a saucepan and bring to 158°C. Remove from the heat, whisk in the bicarbonate of soda and pour onto a tray lined with baking paper, or a silicone baking mat. Set in the fridge until cool

After 2 hours, pass the mugwort cream through a fine strainer into a medium sized pan. Add the remaining ingredients, keeping the gelatine aside for later. Warm slightly to dissolve the sugar, then add the gelatine, stirring gently until it has dissolved over a low heat. Once dissolved, tip into a pouring jug, and then into the moulds. Chill in the fridge until set

Once almost ready to serve, whip the cream with the icing sugar and vanilla seeds until medium stiff peaks form and set aside in the fridge

Lightly blowtorch the berries for 5-10 seconds until they begin to puff up - the chef uses 4 raspberries, 2 halved blackberries and 8 blueberries per person. Julienne the peach and set aside

Once the panna cottas have set, tip out of their moulds and arrange onto plates. Add 2 scoops of semi-whipped cream to each plate and decorate with the blowtorched berries and mint. Add some peach slices and scoops of the peach ice cream

To serve, crush the honeycomb and sprinkle over each plate, along with a small pinch of lemon zest. Serve immediately