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Berry recipes

Chocolate brownie and mixed berry trifle

Jelly recipes

Traditional trifle with home-made plum jelly

25 minutes

Honeycomb shards with white chocolate

20 minutes

Dark chocolate praline shards with crushed sugared rose petals

1 hour

Biscuit recipes

Oversized gingerbread biscuits with snowflake dusting

15 minutes

Preserves and

Caramelised popcorn wreath with red-apple crisps

1 hour 20 minutes

Coconut scones with farm honey and crème fraîche

20 minutes

Verjuice-poached stone fruit with a wedge of cheese

20 minutes

Ice cream

Granadilla ice cream in handmade tuile cones

10 minutes

Ice cream

Burnt sugar and salt ice cream

25 minutes

Burnt sugar and salt ice cream

By Abigail Donnelly

Serves 1 litre

Difficulty Easy

Prep Time 25 minutes, plus freezing time

Cooking Time 25 minutes

Ingredients

For the basic custard

1 cup milk
3 cups double cream
2 vanilla pods, split
10 egg yolks
150 g caster sugar
1 t Maldon sea salt

For the caramel

275 g caster sugar
½ cup water

Method

To make the basic custard:
In a thick-based saucepan over a medium to low heat mix together the milk and cream. Scrape in the vanilla seeds and bring to a simmer.

Beat the egg yolks and the caster sugar for 10 minutes, or until pale and creamy. Add a little of the warm cream mixture to the egg mixture and mix to combine, then spoon the egg mixture into the cream mixture and cook gently, stirring continuously.

When nearing a boil, remove from the heat, strain and leave to cool.

To make the caramel:
In a thick-bottomed pan over a medium to low heat mix together the sugar and water and slowly bring to a boil.

To make the ice cream:
When the caramel is fragrant and dark in colour, stir it into the custard, along with the Maldon sea salt, and leave to cool. Pour the mixture into a rectangular container and freeze. Once frozen, remove from the freezer and beat.

Freeze again until completely set. (Alternatively pour the mixture into an icecream machine and churn according to the manufacturer’s instructions.)

Spinach lasagne

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Chocolate brownie and mixed berry trifle

Traditional trifle with home-made plum jelly

Honeycomb shards with white chocolate

Dark chocolate praline shards with crushed sugared rose petals

Oversized gingerbread biscuits with snowflake dusting

Fig-and-pomegranate preserve

Caramelised popcorn wreath with red-apple crisps

After-dinner mints

Coconut scones with farm honey and crème fraîche

Verjuice-poached stone fruit with a wedge of cheese

Granadilla ice cream in handmade tuile cones

Burnt sugar and salt ice cream

Burnt sugar and salt ice cream

Ingredients

Method