Sorbet sandwich

1 Process frozen berries and bananas in a food processor until creamy. Transfer to an 18x18cm airtight container and return to freezer for 1 hour.

2 Preheat oven to 160°C. Spray 2 large baking trays with cooking oil. To make pastry, place spread, sugar, ginger, golden syrup and lemon juice in a small saucepan over a low-medium heat. When mixture has melted, slowly sift in flour and cornflour. Stir to combine. Remove from heat.

3 Drop 6 heaped teaspoons of pastry mix onto each baking tray, allowing space between so pastry has room to expand (make 12 in total). Bake for 8 minutes, or until pastry is golden brown. Set aside and allow to cool slightly before using a knife to lift pastry off baking tray.

4 Remove sorbet from freezer. Sandwich 1 scoop sorbet between 2 pastry layers. Repeat with remaining sorbet and pastry. Serve immediately, topped with a drizzle of golden syrup.

Allergy-friendly dinner party for six

Whether gluten-free, vegetarian, lactose intolerant or just plain picky, any one of these simple recipes will accommodate dietary requirements – while pleasing everyone's taste buds at the same time!

Entreé: Creamy broccoli soup
Main (Option 1): Salt and pepper chicken
Main (Option 2): Gluten-free vege pie
Side: Bacon, beetroot and lentil salad
Dessert: Sorbet sandwich