Frosé granita, strawberry salad and honey biscuits

Method

1. Pour the wine into a freezerproof dish and freeze for at least 4 hours. It won’t go solid but will turn into ice crystals.
2. Meanwhile, put the butter and flour in a food processor and pulse until it resembles breadcrumbs. Add the sugar and thyme and pulse to combine. Mix the honey and egg yolk in a bowl, pour into the food processor and pulse until the mixture just starts to come together. Shape into a disc, wrap in cling film and chill for 30 minutes.
3. Put the raspberries, caster sugar and 50ml water in a small pan and set over a low-medium heat. Simmer gently until the sugar has dissolved and the raspberries have almost completely broken down. Set aside for 30 minutes, then use a flexible spatula to push through a sieve into a small freezerproof bowl and freeze for 30 minutes (discard the solids from the sieve).
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4. Heat the oven to 190°C/170°C fan/gas 5. Divide the biscuit dough into 20 even balls and space out over the baking sheets. Press down with your fingertips to flatten to about 0.5cm thick, then bake for 10-12 minutes until turning golden at the edges. Put the baking sheets on wire racks and leave to cool.
5. Remove both the rosé and raspberry mixtures from the freezer and scrape into the food processor. Pulse briefly to mix, then return to the bowl and freeze for 1-2 hours. Every half an hour or so, scrape the mixture with a fork to break it up.
6. Mix the sliced strawberries, nectarines and thyme in a bowl. Drizzle with honey to taste and set aside.
7. Once the granita is frozen, divide the fruit salad among bowls, add a scoop of granita and serve with the biscuits.