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Easy peasy lemon squeezy ice cream

Lemon curd ice cream
Print Recipe
Servings Prep Time
4 10 mins
Passive Time
overnight
Servings Prep Time
4 10 mins
Passive Time
overnight
Lemon curd ice cream
Print Recipe
Servings Prep Time
4 10 mins
Passive Time
overnight
Servings Prep Time
4 10 mins
Passive Time
overnight
Ingredients
Servings:
Instructions
  1. Pour the cream into a bowl and whisk until it forms soft floppy peaks. Add the lemon curd and grate in the zest from the lemon. Fold together until evenly mixed.
  2. Spoon into a rigid container and freeze overnight or for at least 4 hours
  3. Serve in scoops as it is or with raspberries(fresh or defrosted frozen) crushed with a little creme de cassis
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Farro and cauliflower pilaff with nuts and seeds

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Farro and cauliflower pilaff with nuts and seeds
Print Recipe
Prep Time
30 mins
Cook Time
20-25 mins
Prep Time
30 mins
Cook Time
20-25 mins
Farro and cauliflower pilaff with nuts and seeds
Print Recipe
Prep Time
30 mins
Cook Time
20-25 mins
Prep Time
30 mins
Cook Time
20-25 mins
Ingredients
Servings:
Instructions
  1. Heat the oven to 190C/fan 170C/Gas 5.Spread the cauliflower florets and red onion in a shallow baking dish. Drizzle over 2 tbsp of the oil, a good sprinkling of salt and pepper and toss everything together. Roast for 20-25 mins, shakking halfway through until the cauliflower is just tender but not too soft.
  2. Tip the lentils into a large pan and cover with plenty of cold water(no salt) Bring to the boil, then reduce the heat and simmer for 10 mins. Add the farro and more water from the kettle if necessary and continue to simmer for a 10 mins until both the lentils and farro are just tender but still with a bit of bite. Drain well.
  3. Toast the cumin seeds in a small dry pan until they start to release their fragrance, then grind in a pestle and mortar. Add the juice of the lemon, the honey, salt and pepper. Add the remaining 3 tbsp of the oil and mix well.
  4. Toast the nuts and sunflower seeds in the same pan you used for the cumin seeds until they just start to catch a bit of colour. Tip onto a chopping board and roughly chop.
  5. Tip the lentils and farro into a large bowl and add the nuts and seeds, cranberries, capers , half the herbs and half the dressing. Mix well. Fold in the warm cauliflower and onion along with any pan juices and fold everything together well. Taste and add more seasoning if necessary.
  6. Divide between 4 dished plates and drizzle over the remaining dressing. Add a lemon wedge and dollop of yogurt on the side and scatter with the remaining herbs. Serve warm or cold.
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Christmas in a bite

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As it’s our first Christmas in Bramble Cottage and everyone has been so incredibly friendly and welcoming we wanted to invite our new neighbours over for a glass or two and some festive nibbles. Trying to decide what to make was, as usual, very difficult as ideas swirled around in my head until I felt quite dizzy. Cheese gougeres, yes, mini pissaladieres, yes, meatballs and tomato sauce, no-too messy to eat standing up, and so it went on. I then remembered a recipe I created for Good Food magazine a million years ago and I knew it needed revisiting. My idea was to create Christmas lunch in minature with all the flavours you would expect- bacon, turkey(though I used chicken this time), stuffing and a hit of cranberry. It is a bit of work but you can make and bake them up to a couple of days ahead, fridge them and slice and spike them a couple of hours ahead of serving. They really pack a punch flavour-wise which is just what you need and they look and taste very celebratory. So have fun making them and a Happy Christmas to you all.

Christmas in a bite
Print Recipe
Servings Prep Time
Makes 32 30 mins
Cook Time
20-25 mins
Servings Prep Time
Makes 32 30 mins
Cook Time
20-25 mins
Christmas in a bite
Print Recipe
Servings Prep Time
Makes 32 30 mins
Cook Time
20-25 mins
Servings Prep Time
Makes 32 30 mins
Cook Time
20-25 mins
Ingredients
Servings:
Instructions
  1. Heat the oven to 200C/180C fan/ Gas 6.
  2. Slice the chicken breasts almost in half like a book and open out. Put between two sheets of cling film and bat out to flatten using a rolling pin. Set aside while you make the stuffing.
  3. Heat the butter in a small pan, add the shallots and fry gently until softened but not browned, about 2 mins. Add the herbs, lemon rind and breadcrumbs and mix well. Remove from the heat and add the egg, along with some salt and pepper.
  4. Spread a quarter of the stuffing evenly over one chicken breast, almost to the edges. Press down gently to flatten.
  5. Arrange a row of cranberries along the length of the stuffing..
  6. Carefully roll up the chicken to enclose the stuffing and cranberries. Repeat with other three chicken breasts.
  7. Bandage each chicken roll with bacon and put in a roasting tin. At this stage they can be chilled for a couple of days until ready to cook.
  8. Roast the rolls for 20-25 mins until the bacon is crisp and golden. Cool, then chill for up to 2 days until serving time. To serve, bring back to room temperature then slice thinly and spike each roll with a cocktail stick.
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