Melon, basil granita and ginger cookies recipe

Preheat the oven to 190°C/170°C fan/gas 5.

Zest the lemon (1) and set aside. Juice the lemon and add to a large saucepan with the golden caster sugar (100 g) and 650ml of water. Bring to a boil and then allow to simmer until the sugar has dissolved. Remove from the heat and leave to cool slightly. Meanwhile, cut the melon (1) in half and de-seed. Remove the skin with a sharp knife and cut the melon into 1-inch chunks. Add the melon to the syrup with the basil (5 g) and mint (5 g) and blitz with a stick blender, until completely smooth.

Pour the mixture into a freezer-safe container and pop it into the freezer for 4 hours. Check the granita every hour, breaking up the ice crystals with a fork. Repeat until completely frozen.

When the granita is frozen, add the butter (50 g) and golden syrup (75 ml) to a small saucepan over a medium heat until melted.

Line a large baking tray with greaseproof paper. Pop the self-raising flour (150 g), bicarbonate of soda (1 tsp), ground ginger (1 tsp), mixed spice (1/2 tsp), lemon zest (1), dark brown sugar (40 g) and golden caster sugar (40 g) into a bowl and mix well. Make a well in the centre and pour in the melted butter mix. Mix until you have a smooth dough.

Divide the dough into 8 even pieces and roll into balls. Flatten each ball slightly into a disc and roll this in the extra golden caster sugar (40 g). Place the sugared discs of dough onto the lined tray, leaving a 5cm space in between to allow for spreading.

Bake for 12-14 minutes, or until golden and cracked on top. Remove and leave to firm up on the trays for 10 minutes. Add some chopped strawberries (150 g) to the bottom of your serving glasses and top with the icy granita. Garnish with a slice of strawberry and serve a Ginger cookie alongside.