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What turns the simple into the spectacular is the amount of time you spend whipping the icing, and the addition of double cream.

From there, McNulty committed to making a change and dropped bread, butter and double cream from her diet.

I crave the opportunity to deglaze a roasting pan with wine and stock, before chucking in a glug or two of double cream, whacking up the burner and standing back to watch a sauce thicken.

Add the double cream, milk and vanilla to a pan, then stir occasionally over a medium heat until just starting to bubble.

This is easy, and disproportionately impressive: use equal parts double cream and good dark chocolate, chopped into bits.