Who can resist layers of fluffy vanilla parfait, intense butterscotch sauce, and shards of dark chocolate? Not Oliver Gladwin, who devised this dish during the early days of Notting Hill eatery, The Shed: “I first made this hugely indulgent dessert to impress my girlfriend while we were in the building phase of The Shed. Although we three brothers were building, painting, doing woodwork, and everything else, I was frustrated not to be in the kitchen. So for relaxation, I would go home and cook elaborate suppers – just to show I could still do it.

There is a well-known commercial ice cream with a similar name, so for copyright reasons I am going to reassure you this recipe is nothing like it – think homemade double cream ice cream, ripples of salty caramel butterscotch and crunchy rich dark chocolate – you’ve got it.”