Instructions: 1 Grease and line a cooking ring with greaseproof paper. Place the shortbread biscuits in a mini food processor and blitz until finely chopped. Add the melted butter and process again until mixed.

2 Spoon the biscuit mixture into lined cooking ring and press down with the back of a spoon. Place in the fridge and allow to chill and set.

3 Heat the honey and wine in a small frying pan, add the lavender flowers and simmer for two minutes. Strain the syrup through a sieve into a clean pan to remove the lavender, add the blackberries and warm through.

4 Top the chilled biscuit base with ice cream and remove the ring and paper. Sit on a plate, decorate with kiwi fruit slices and pour over the lavender syrup with blackberries.

5 For the Egg Fried Bread: Pluck the petals off the roses. Place the caster sugar, 2 tbsp wine and 2 tbsp water in a pan and gently heat to dissolve the sugar.

6 Increase the heat and simmer for a few minutes until the liquid becomes syrupy. Add the rose petals, remove the pan from the heat and allow to infuse for about 5-6 minutes. Strain out the petals.

7 Place the blackberries in a mini food processor with 2 tbsp white wine and process until smooth. In a shallow dish beat the egg yolks and cream.

Lay the bread in the mix and coat both sides.

8 Heat the butter in a frying pan. Add the bread and cook on both sides until golden brown. Arrange the orange slices around the edge of a plate and sit the bread in the centre. Pour the blackberry coulis around the bread and drizzle the rose syrup over the orange slices.

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