Pistachio blondies with pistachio ice cream

Preheat the oven to 160°fan. Grease and line a 20cm square or 18cm x 26cm rectangle brownie tin.

Melt the M&S Remarksable Value unsalted British butter (200 g) with the soft light brown sugar (250 g) in a small saucepan over a low heat. Remove from the heat and allow to cool slightly before whisking in the M&S free-range mixed size eggs (3) with an electric mixer. Stir through the vanilla bean paste (1 tsp) then stir in the M&S Remarksable Value plain flour (200 g) and baking powder (1/4 tsp) before folding through the white chocolate (100 g) and most of the M&S shelled pistachios (150 g).

Pour the mix into the prepared tin and bake for 35-40 minutes, until a skewer comes out clean but the middle is still fudgy. Allow to cool completely – you can chill them in the fridge for an hour before slicing, if you like.

Serve the blondies with a scoop of pistachio ice cream (as needed) and a scattering of remaining pistachios.