Lay crunchy bars flat on a chopping board and cover with a sheet of baking paper.

Use rolling pin to crush the bars into small pieces.

In a medium bowl, mix the crumbs with tahini using a spoon.

Move the crumbs to the cake tin and spread a thin layer of melted sorbet on top.

Freeze for at least 60 minutes.

Remove from freezer and spread with entire contents of ice cream.

Freeze until hard.

Remove from freezer and spread with remaining contents of sorbet.

Freeze until hard.

Before serving, add fresh berries or decorations of choice.

Preheat oven to 200 degrees Celsius ‘fan bake’.

Using a chopping board, cut broccoli and leek into small pieces.

Mash potatoes in a large pot, add black pepper, cumin, smoked paprika, garlic granules and olive oil.

Grease a large (preferably rectangular) baking dish with olive oil.

Line with 4 sheets of pastry.

Spread leek and broccoli mixture evenly, season with preferred amount of salt and black pepper.

Line with 3 sheets of pastry, carefully folding the edges to fit tray.

Spread mashed potato mixture evenly.

Line with another 3 sheets of pastry.

Repeat steps 6-9 in that order, (the final layer will be 4 layers of pastry).

Drizzle pastry top and edges with hot water and oil (around 100g) to soften the top and edges.

Bake for 45-50 minutes or until a golden and crispy crust forms.