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Risotto recipes

Beetroot risotto with lemon mascarpone

40 minutes

Haddock fillets with a beetroot puree and garlic cream

40 minutes

Wheat-free bake

Beetroot caramelised in honey, soy and walnuts

40 minutes to 1 hour

Root vegetable

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Cooking with

Christmas turkey with lentil salad and lemony mushrooms

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Milk recipes

Frosty milk-sorbet cones

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

220 g caster sugar
1 cup water
3 cups milk

Method

Place a saucepan over a high heat. Add the caster sugar and water, and stir until dissolved. When dissolved, bring to a boil for a few minutes then set aside to cool. When almost cool, stir in the milk and spoon the mixture into an ice-cream machine. Churn until frosty and set.
Make paper cones (see Cook’s tip) then add the milky sorbet. Quickly place in the freezer, until set. When ready to serve, remove the sorbet from the cones and place in small cups, or leave in the cones to act as holders, and decorate with snowflake cutouts.
Cook’s tip: To make the cones, fold one corner of an A4 piece of paper to meet the straight of the other side, creating a triangle. Cut off the bottom rectangle, so that you are left with a folded triangle. Fold one point of the triangle to meet the middle point of the opposite side and wrap the other point around the back to form a cone. Fold over all the points to fasten (use tape if necessary).
Per serving: 927.1 kJ, 3.8 g protein, 4.6 g fat, 42.5 g carbs

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