Dutch Baby Pancake

1. Place the flour, eggs, milk, sugar, salt and vanilla extract into a blender or food processor. Blend for 10 seconds, scrape down the sides and then blend for another 10 seconds Leave the batter in the blender to rest for 20 minutes.

2. Meanwhile, place a 10 inch oven skillet in the oven and heat the oven to 220ºC. 

3. Peel and cut the pears into chunks. Add all the ingredients into the bowl. mix together and set aside.

4. When ready to make the pancake, remove the skillet from the oven and place on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan. Pour the batter on top of the butter and place in the oven for 15-20 minutes until puffed and golden brown. Leave to cool.

5. Scatter pears, almonds, Strawberry Balsamic Jam and scoop up 4 servings of tarragon ice cream.

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Tarragon Ice Cream

1. Heat the milk and cream in a pan until nearly simmering. Meanwhile, whisk together the egg yolks and sugar in a bowl. 

2. Slowly add the liquid to the egg yolks, whisking constantly to fully incorporate. Transfer back into the pan and stir continuously over a low heat with a spatula until it has thickened slightly. It should be able to lightly coat the back of a spoon.

3. Put the tarragon in a blender along with the custard and whizz until smooth and bright green. Pass the mixture through a fine sieve and chill before churning in an ice cream machine according to manufacturer's instructions.