Recipes Archive

Diwali recipes

Lamb and veg kebabs with warm potato and watercress salad

20 minutes

Italian recipes

Pan-fried prawns with Italian herb pesto and rosmarino

10 minutes

Chicken recipes

Grilled chicken with spiced coriander rice

30 minutes

Fettucine with hot-smoked salmon, asparagus and dill

15 minutes

Mediterranean

Falafel in spicy tomato sauce with salad-stuffed pitas

25 minutes

French recipes

Rabbit and port-poached pear salad with balsamic dressing

50 minutes

Cooking with

Luke Dale-Roberts’ chicken liver pâté

15 to 20 minutes

Sauce recipes

Bearnaise sauce

5 minutes

Home-made mint ice cream

Serves 4

Difficulty Easy

Prep Time 40 minutes, plus chilling and churning time

Ingredients

2 cups cream
2 cups full-cream milk
200 g caster sugar
10 free-range egg yolks
1 t mint extract
40 g fresh mint leaves

Method

Place the cream, milk and 100 g caster sugar into a saucepan and bring to a quick simmer over a medium heat. Set aside to cool slightly.

Using an electric beater, beat the remaining caster sugar with the egg yolks for 10 minutes, or until fluffy and almost white in colour.

Add the milk to the sugary yolk mixture and whisk to combine. Transfer to a clean saucepan and heat over a medium to low heat, stirring constantly so the mixture doesn’t catch. Remove the mixture from the heat when it begins to thicken and coats the back of a wooden spoon; about 5 minutes.

Pour into a glass bowl, add the fresh mint and mint extract and allow to cool before chilling the mixture overnight. Transfer the mixture to an ice cream machine and churn according to the manufacturer’s instructions.

Cook’s note: If you like, add chopped dark chocolate and pistachio nuts after the ice cream has churned.

For this recipe, infusing the basic custard with the fresh mint leaves overnight gives the flavours time to settle, and that creates the wonderful refreshing taste that mint is so famous for. Make a pavlova or meringue with the leftover egg whites to serve with the ice cream for your own take on a mint Eton mess.

Spinach lasagne

Pot bread

Italian fondue

Burfee

Lamb and veg kebabs with warm potato and watercress salad

Pan-fried prawns with Italian herb pesto and rosmarino

Grilled chicken with spiced coriander rice

Fettucine with hot-smoked salmon, asparagus and dill

Falafel in spicy tomato sauce with salad-stuffed pitas

Pork and duck rillettes

Venison pate

Rabbit and port-poached pear salad with balsamic dressing

Luke Dale-Roberts’ chicken liver pâté

Bearnaise sauce

Home-made mint ice cream

Home-made mint ice cream

Ingredients

Method