Heat the blueberries in a saucepan with the jam. Cool. Make the ice cream into a sausage shape the same length as your Swiss Roll tin, wrap it in parchment and place back into the freezer until ...

Preheat your oven to 200C/180C Fan/Gas 6 and line a Swiss roll tin, 22x32cm/8½x13in or similar, with baking parchment. Oil this very lightly with sunflower oil. Put the ice cream in a large bowl ...

For the flourless chocolate sponge, heat the oven to 190ºC. Line a large, flat baking tray with baking parchment. Whisk the yolks and sugar to make a sabayon (pale and volumised). Sift the cocoa ...