TAKE the time to indulge in sweet childhood memories with this recipe for cookies and cream, courtesy of Nick St Peter, executive chef of the 2 AA-Rosette Highcliff Grill in Bournemouth.

"With today’s busy, fast-paced lifestyles, we rarely have the time for indulgence, " according to the chef. "As social media broadcasts everyone’s daily activities there is a particular emphasis on taking photos of salads, gym selfies and boasting to the world our ‘#healthylifestyles’.

"Whilst eating healthy dishes is important and certainly not something I would discourage, it’s also important to treat yourself. After all what’s the point of working out and conscious eating if we can’t reward ourselves with a ‘cheat day’ now and then!

"At the Highcliff Grill we like to take our guests back in time with puddings. As we get older we watch our weight, our sugar intake, there’s so much pressure to ‘skip’ puddings but I have always liked to have a pudding when I’m out, it’s a treat, and once in a while doesn’t harm anyone!

"This is my tasty take on a classic kids treat, ‘Milk and Cookies’. We indulge with Salted Milk Chocolate Cookies, served warm from the oven with a generous dollop of light and sweet Milk Sorbet.

"At the Highcliff Grill, it’s finished with edible flowers, chocolate shards, honeycomb, and a teaspoon of runny honey. However, it’s just as delicious on its own.

"So if you want to reward yourself at the end of a healthy week or just want a sweet treat - why not give it a go?”

Salted Choc Chip Cookies

Serves One

250g all-purpose flour

2g baking soda

170g unsalted butter, melted

220g packed brown sugar

100g white sugar

15ml vanilla extract

1 egg

1 egg yolk

335g chocolate chips

Sea salt to taste

For the cookies

Preheat the oven to 165 degrees C. Grease cookie sheets or line with parchment paper.

Sift the flour and baking soda into a bowl, then add the salt and set aside.

In a bowl, mix together the melted butter, brown sugar and white sugar thoroughly. Beat in the vanilla, egg, and egg yolk until light and creamy. Then mix in the reserved sifted ingredients until mixed. Stir in the chocolate chips by hand using a wooden spoon.

Pour 1/4 of the cookie dough at a time onto the prepared greased sheets. The cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely

For the milk sorbet

1 litre full fat milk (A)

100ml double cream (A)

5g Glucose (A)

900ml condensed milk (B)

Add a the litre of full fat milk, 100ml of double cream and 5g of glucose into a sauce pan and bring to the boil then whisk in the 900ml of condensed milk. Once the ingredients have mixed simply leave until chilled, then churn and serve!

To Serve

Simply put the cookies and milk sorbet into a bowl, relax and enjoy.

Nick St. Peter’s Tasty Tip: Try this recipe with a small splash of Baileys in the sorbet to give it a more ‘adult’ flavour.

For more information visit highcliffgrill.co.uk or follow them on Twitter @HighcliffGrill you can also find their Facebook page, facebook.com/HighcliffGrillAndBar