Honey Ice Cream

1. Whip cream with an electric beater until soft peaks form.
2. Microwave honey for 20-25 seconds until runny and add to cream.
3. Add vanilla essence.
4. Beat again until soft peaks form again.
5. Pour into freezer proof container and freeze for at least six hours or overnight.
6. Remove from freezer 10 minutes before eating.

Burnt Toffee Pop Corn

1. Preheat oven to 180 degrees Celsius (160 degrees fan-forced) and line two baking trays with baking paper.
2. Pop corn kernels in a popcorn maker or saucepan with oil.
3. Pour popped corn into the largest bowl you can find (you may need to do this in 2-3 batches if you don’t have a bowl large enough to fit all the popcorn comfortably)
4. Put sugar, butter and honey in a small saucepan.
5. Heat until boiling and then cook for 5 minutes on low heat, stirring constantly. Take off heat and add bicarbonate of soda and salt, stirring vigorously.
6. Pour on top of popcorn and stir quickly, mixing thoroughly.
7. Turn out onto two baking trays and spread evenly.
8. Pop into oven for around 5 minutes until caramel darkens, watching it like a hawk as it will burn very easily.
9. Remove from oven and leave to cool on tray before breaking into pieces.
10. Store in an air-tight container.
11. To serve, spoon icecream into a bowl and top with toffee popcorn pieces.