1. Line a baking tray wth baking paper.
2. combine the nuts, coconut, salt and golden syrup in a bowl and mix.
3. Spread onto a try and bake at 180 degrees for 15 minutes.
4. Cool and serve.
5. Combine the egg yolks and the sugar in a heat-resistant bowl. Place over a saucepan of simmering water and whisk constantly until the mixture is thick and pale and a ribbon trail forms when the whisk or beaters are lifted (around 5 minutes).

Step 2

1. Remove the mixture from the heat,  add vanilla  and whisk until cooled to room temperature (the mixture will thicken further as it cools.)

Step 3

1. Whisk the cream in a medium mixing bowl  until soft peaks form.

Step 4

1. Stir the milk into the egg yolk mixture until well combined. Fold half the cream into the egg yolk mixture  until combined. Add the remaining cream and fold gently until thoroughly combined.

Step 5

1. Pour the ice-cream mixture into an airtight container and pop into the freezer and freezer until firm.
2. Cut up a punnet of strawberries and add them to a pan with the juice of 2 blood oranges. Cook on very low hear for 5-10 minutes or until softened and cooked through. Keep a close eye on the mixture as it cooks and add extra water if needed.