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Five-ingredient recipes

Marshmallow Marie biscuit sandwiches

5 minutes

Cheese recipes

Pasta with ricotta and brown butter

15 minutes

Biscuit recipes

3-ingredient peanut butter cookies

10 minutes

Cheat recipes

Spaghetti with basil pesto, olives and artichokes

15 minutes

Cheat recipes

No-churn lemon ice cream

By Sam Woulidge

Serves 8

Difficulty Easy

Prep Time 15 minutes, plus overnight freezing time

Ingredients

2 cups cream
2 medium lemons, zested
1/2 cup freshly squeezed lemon juice
2x 385 g cans condensed milk

Method

1. Beat the cream until stiff peaks form, then set aside.
2. Mix the lemon zest, lemon juice and the condensed milk and fold it (well!) into the whipped cream. Pour the mixture into a plastic tub and pop it into the freezer for about 8 hours.

Cook’s note: If you have a stand mixer, it will make your life easier when it comes to beating cream and mixing, but if you don’t, a hand-held mixer works just as well. I make this ice cream using the harvest from our three lemon trees. For a granadilla version, simply replace the lemon juice and zest with the pulp of 14 to 20 fresh granadillas. Or you could even use 11⁄2 kg of blended fresh strawberries, but reduce the freezing time to 5 hours.

Find more ice cream recipes here.

Spinach lasagne

Three-bean salad with kombucha dressing

Chicken tikka wraps with avocado and curry mayo

Marshmallow Marie biscuit sandwiches

Pasta with ricotta and brown butter

3-ingredient peanut butter cookies

3-ingredient chocolate sauce

10-minute tomato sauce

Spaghetti with basil pesto, olives and artichokes

Baked crunchy cheesy macaroni

Cream-fried eggs

No yeast Irish soda bread

Hertzoggie tarts

Brown-buttered mash