Tommy Banks' strawberries with herbs and hay

Heat the oven to 160C/fan 140C/gas 3. Spread the hay on a baking sheet and bake for 20 minutes until fragrant. Add the milk and cream to a pan and bring to the boil.

Add the hay, remove from the heat, cover and leave for 1 hour. Strain. Add 450ml of the milk/cream to a pan with a pinch of salt and bring to the boil.

Beat the egg yolks and sugar in a bowl until pale and fluffy. Pour the boiling millk over the eggs, whisking all the time.

Return the mixture to the pan and cook, stirring all the time, until it coats the back of a spoon. Strain and cool. Churn and freeze in an ice-cream machine.

For the herb sugar, whizz the herbs and sugar to a purée in a food processor.

Spread onto a baking sheet lined with baking paper and leave at room temperature for an hour until dry, then whizz in the blender again.

Heat the oven to 160C/fan 140C/gas 3. To make the shortbread, beat the butter and 60g of the herb sugar together in a bowl with an electric whisk until pale and fluffy.

Fold in the flour with a pinch of salt to make a dough. Roll out until 5mm thick and transfer onto a baking sheet lined with baking paper.

Chill for 20 minutes, then bake for 15-20 minutes until golden. Cool on a wire rack.

Toss the strawberries with 40g of the herb sugar and leave to marinate for 10 minutes.

Divide between bowls, crumble over some of the shortbread, add scoops of ice cream and sprinkle with fresh herbs.