To make the custard place the milk and vanilla bean paste into a pan and bring to the boil.

Place the egg and egg yolks into a bowl with the caster sugar and cornflour. Mix until smooth.

Pour the hot milk onto the egg mixture whisking as you add it.

Pour the mixture back into the pan and heat over a medium heat, stirring constantly until it thickens but is pourable.

Place in a bowl in the fridge

To make the strawberry compote add the strawberries and sugar into a pan and heat gently until the juice becomes a syrup and the strawberries start to break down.

Pour into a bowl and leave in the fridge to chill.

Once the custard and the strawberry compote are chilled divide half the compote between six glasses and add custard to the top.

Sprinkle some Jordans country crisp strawberries on top of the custard.

In a bowl whisk the cream until it forms soft peaks then gently fold in the rest of the strawberry compote.

Place the cream mixture on top of the custard and finish with a sprinkle of Jordans country crisp strawberries