Archives for category: Sweet tooth

The next in my series of homemade Christmas presents: quince paste (membrillo to the Spanish). It didn’t feature in my gift plans until I saw two gloriously enormous quinces outside the Moroccan deli. It was an impulse buy, but the sort that doesn’t leave you with buyer’s remorse. The owner was quite curious about what I would be doing with them (in Morocco, he said, they would stew it with lamb).

I’m afraid that, like the previous two recipes, this one is quite time consuming, but you don’t have to do much during that time other than be around. I plan to give it to people in slabs with a nice piece of cheese, some manchego or a Cashel blue maybe. The basic recipe I used comes from Stevie Parle (see also: other quince recipes) and he suggests putting it inside a roasting game bird or eating it on toast. I think it would also be nice instead of the jam layer in a bakewell tart, or in small pieces in an apple pie or crumble (I think I’ve stolen that last idea from somewhere).

Quince paste

Makes as much as you have quinces

Where I differed from Stevie’s recipe was to blend the mixture to make a smooth paste, for aesthetic neatness. You can skip this for a coarser paste.

Quinces (I used two large ones which weighed just over 1kg)
About the same amount of sugar as quince

Preheat the oven to 180c. Put the whole quinces in a deep roasting tin, add 2.5cm water and cover with foil. Bake for two hours, or until completely soft. Take them out and leave them until they’re cool enough to handle.

Pull the quinces apart and discard the hard core. Any soft bits, including the skin, can be kept, although you might want to get rid of any black bits that you don’t want in the paste. Weigh the soft flesh and the remaining liquid from the tray and put it in a saucepan – preferably with a heavy base – along with roughly the same amount of sugar (if you want to use a bit less, another recipe I consulted suggested three quarters sugar to quince pulp.) Put the pan on a low heat, stir and cook until the paste turns a deep red colour. If you want to blend it, you can do this when the sugar has dissolved using a hand-held blender. Stevie says this cooking process ‘might take an hour’ – it took me an hour and three quarters. It might seem like nothing is happening at first, but it will darken a lot and start to thicken considerably. You just need to stir it occasionally and check it’s not sticking on the bottom of the pan.

When it’s ready, pour it into a tray lined with baking parchment and leave it to set. Wrapped up pieces can be kept in an airtight box.

Adapted from Stevie Parle’s ‘Real Food From Near and Far’

Rose hips, see also Rose hip

Image via Wikipedia

I have a cold again. I feel as if I’ve had a cold constantly since autumn arrived – sometimes it’s been on standby, but it’s always been ready to send me running for the tissues at a moment’s notice. And this time I’m feeling particularly self-pitying about it. Good news, then, that rosehips have twenty times more vitamin C than an orange – according to my Richard Mabey  – and that I had picked a whole stash of them in a more energetic point in the cold lapse.

I made a rosehip syrup last year but found it disappointing on the flavour front. I’ve since had it pointed out to me that I probably picked my hips too early – this may seem blindingly obvious, but like any other fruit, they ripen. While they appear from late August, at first they’ll be hard; later on they’ll soften and have more flavour. You can eat them raw if you want to see how they taste, but avoid the little seeds which are not good for your insides.  Be careful, also, if you’re picking them at the squishy stage: they have tiny inner hairs which will itch like crazy if you get them on your skin. I speak from uncomfortable experience.

This year I used the recipe in Mabey’s book, which is in fact an old Ministry of Food recipe used when citrus fruit was scarce and the aforementioned vitamin C status of rosehips became particularly valuable. It’s more time consuming than the one I used last year, so best to do it on a day you’re planning to stay in, but the results just about capture the flavour – something like a cross between apple and rose. It’s also recommended that you bottle the syrup in small portions as it will only last a couple of weeks once it’s open. Since this recipe yields a lot, you will end up with several small bottles of syrup. In other words, that’s a few Christmas presents sorted.

 

Rosehip syrup

Makes about 750ml

1kg rosehips
900g sugar

Wash and drain the hips (they can be frozen if you don’t want to make the syrup straight away). Bring 1.5 litres of water to the boil and roughly chop the hips in a food processor. Toss them into the boiling water, turn off the heat and leave to infuse for 15 minutes. Pour everything into a jelly bag or piece of muslin or clean tights and leave it to drip into a bowl until just about all of the liquid has dripped through. Put the hip residue back into the saucepan, add another 750ml boiling water and leave to stand for 10 minutes. Put it back into the jelly bag and let it drip through a second time. Put the first cupful of liquid back through the jelly bag for a final time (to make sure you don’t get any of the tiny itchy hairs in your syrup). Measure the final amount of liquid and put it back into a clean saucepan. Bring to the boil and reduce until you have about 750ml left (measuring it first makes this easier to judge). Add 900g sugar and boil for 5 minutes. Pour straight into sterile bottles and seal. Store in a dark cupboard.

The syrup can be used as a cordial or flavouring for milk puddings or ice-cream – the flavour is quite delicate so it needs to be paired with something subtle.

From Richard Mabey’s ‘Food for Free’

When I was little, my favourite cereal came in the form of big clusters of satisfyingly hard, sweetened oats with raisins in. We called it ‘crunchy’. It was made by Jordans. Nowadays crunchy seems to have been replaced by its US cousin, granola; and OK, it has a proper cereal name and not just an adjective, but I nevertheless stand by the fact that granola should be crunchy (in texture) and it should come in clusters. I’m always disappointed by cereals that purport to be granola but are actually nothing more than toasted muesli. I’ve made a few uninspiring batches myself, the problem being, I think, that in order to get enough of a sticking, hardening quality you need to use quite a lot of oil and/or syrup and therefore the less healthy and the closer to a flapjack your breakfast becomes. Well, this recipe produces the perfect (for me) consistency and uses only a bit of oil and OK, quite a lot of maple syrup, but at least it comes from a tree. I like to put it on top of fruit and yoghurt for extra virtuousness.

I first had granola with garam masala in it from a little stall at a farmers’ market in Ireland and I loved it. Not everyone loved it, because we ended up with another pot of it in our house that someone else had relinquished in disgust. That one had lime juice and jaggery and goji berries in it as well; I know, because I kept the tub so I could look at the ingredients list. My version adds in some of the things I most like to put in granola: nutmeg and coconut. If you don’t like them, or anything else, leave them out or substitute for something you do – as long as you keep the ratio of dry to wet roughly the same, you will end up with crunchy.

Indian-spiced granola

Makes about 450g

10og oats
50g barley flakes
50g rye flakes
75g almonds
4 tbsp sunflower seeds
4 tbsp pumpkin seeds
1/2 tsp garam masala
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
50g dessicated coconut
175ml maple/agave syrup, or a mixture
2 tbsp rapeseed oil
75g chewy banana chips

Preheat the oven to 180c.

Mix all the dried ingredients together (except the dried fruit). Mix the syrup and oil and pour over, stirring well to combine. Tip the whole lot onto an oiled baking tray or two and bake for 15-20 minutes, stirring a couple of times, until the granola is golden brown. Leave it to cool before breaking it into small chunks and mixing in the banana chips. Store in an airtight container.

OK, so Nigel calls this a ‘beetroot seed cake’ but I find seedy beetroot cake more amusing, like it wears a stained mac and hangs around in dark bars. Which is in fact completely inappropriate, because this is one of the most wholesome cakes you could hope to come across. Not only does it have seeds in it, and a vegetable, but you can swap some of the white flour for wholemeal or spelt quite safely. If you wanted to make it almost completely healthy, you could leave off the icing, but I think the sugariness is a nice contrast – as Nigel points out, the cake itself has a fairly muted sweetness. If it sounds so far like a cake you’re not really going to get excited about, let me tell you, it is delicious. Usually when I bake things I send the leftovers off with Tom to work so I don’t have to eat them all, but this cake I cut in half first so I’d have a few slices left to look forward to with a cup of tea. This is definitely a cup of tea cake. It’s not going to give you a sugar high and then dump you, it’s going to provide you with the gentle reassurance of a warm and well loved jumper.

A couple of notes on the method – the main drawback of this cake is the amount of mess it creates. I recommend wearing an apron so you don’t spatter yourself in beetroot juice. Otherwise, the cake is quite forgiving – I used different flour, different sugar, different oil and lime juice instead of lemon and didn’t whisk my egg whites properly (did I mention I was a bit hungover?) and it turned out more than fine. One thing though, that I don’t recommend: I used some hemp seeds in my seed mix and they were a bit too hard and crunchy. So stick with the more traditional seed varieties.

Seedy beetroot cake

Serves 8-10

225g self-raising flour, or 150g self-raising flour and 75g spelt/wholemeal flour
1/2 tsp bicarbonate of soda
a scant tsp baking powder (use a heaped tsp if using spelt or wholemeal)
1/2 tsp ground cinnamon
180 ml sunflower oil (can be swapped with half nut oil – I used half olive and half walnut)
225g light muscovado sugar
3 eggs, separated
150g raw beetroot (about 2 medium sized beetroot)
juice of half a lemon or a whole lime
75g sultanas or raisins
75g mixed seeds e.g. pumpkin, sunflower, sesame, linseed

for the icing:
at least 8 tbsp icing sugar – I found I needed about 12 for a good covering
lemon juice or orange blossom water
poppy seeds (optional – I didn’t have any)

Heat the oven to 180c and grease a standard sized loaf tin.

Sift together the flour, bicarbonate of soda, baking powder and cinnamon. Beat the oil and sugar in a food mixer (or food processor, or by hand) until well creamed, then beat in the egg yolks one at a time. Grate the beetroot and fold it in, then add the lemon/lime juice, sultanas/raisins and seeds. Fold in the flour mixture.

Beat the egg whites until fluffy but not quite at stiff peak stage. Fold gently into the mixture and pour into the tin. Bake for 50 mins – 1 hour, covering the top with a piece of foil after the first 30 mins so it doesn’t burn. Leave it to cool for 20 mins before turning out of the tin.

Make the icing by sifting the sugar and adding enough juice/orange blossom water to make a runny consistency – but thick enough so most of it stays on the top of the cake. Drizzle the icing over the cooled cake and sprinkle over the poppy seeds, if using.

Adapted from Nigel Slater’s ‘Tender: Vol. 1’

And for afters, how about some ice cream? I began to worry, before I wrote this, that the number of ice cream recipes on this site was slightly disproportionate. But then I realised that it’s only disproportionate if you don’t like ice cream that much, in which case, I don’t understand. Besides, this deserves a place as it’s dead simple (no custard to make) and, obviously, it tastes nice. It also features one of my favourite liqueurs, Frangelico, which is a delicious hazelnut-flavoured booze. If you don’t have it, don’t feel that it will be a waste to buy a bottle just for making this. If you don’t end up drinking it, you can pour it over ice cream alongside coffee for a more alcoholic affogato, or you can add it to baked yoghurt, or buy Allegra McEvedy’s Colour Cookbook and make the ‘autumn a la mode’ on p224 (maybe not the most economical of solutions, but it’s a great book).

You won’t get quite as smooth a result as you would with a more complex ice cream, but that hardly matters as it will start to melt once you’ve drowned it in alcohol. Nightcap and pudding all in one.

Toasted hazelnut and maple syrup ice cream

I’m somewhat embarrassed to admit that I got this from a Woman & Home magazine. And I’m not even 30 yet! But they do produce a glossy quarterly publication called ‘Feel Good Food’ which I really like, even despite the cringey name. They claimed this serves 6, which is an outright lie.

Serves 4

100g hazelnuts
50ml maple syrup
150ml milk
150ml double cream
2 tbsp Frangelico, plus extra to serve

Toast the hazelnuts in a medium oven until golden (or dry fry them in a pan). Finely chop in a food processor or by hand until breadcrumb sized.

Mix all the ingredients together and churn in an ice cream machine until almost frozen, then transfer to a container and freeze until solid.

Serve with extra Frangelico.

Porlock Weir Harbour in Somerset, UK. Taken at...

Image via Wikipedia

I just got back from a short, holiday-ish thing in Exmoor. We stayed in a tiny, harbour spot called Porlock Weir which suffered severe flooding in 1996 when the defensive shingle ridges were breached, and as a result the surrounding land is all salt marsh, where the freshwater has mixed with the seawater. The day we went for a walk the place was deserted, the sky was gunmetal grey and we were surrounded by the skeletons of dead trees killed off by their new ecosystem. Quite spooky. It was interesting to observe a landscape so similar to a typical English countryside and yet so unfamiliar: different plant species, different texture underfoot. Apparently if sea levels continue to rise much more of our coastline will become like this.

So, we did lots of walking and lots of rollercoaster-style driving up and down Exmoor’s incredibly steep cliffs and sharp bends, some pony-spotting, rather a lot of reclining in the huge armchairs at our hotel and marvelling at the baffling collection of antiques…and we did eat, of course, but not much of it was anything to write home about (or write about from home, even). I continue to be amazed by the dismal quality of hotel breakfasts. Is it too much to ask that coffee not be the colour of washing up water and the whole dining room not reek of overcooked egg? Anyway. Let’s focus on the positive: the one thing in full, glorious health in every place we visited was the state of Britain’s baking. Even the most depressing, faded tearooms featured big glass domes housing WI-standard sponges, piped icing rosettes, burnished lemon meringues, slabs of shortbread – in one unassuming looking place, hazelnut butter shortbread, which still sounds so incredible I can’t believe I didn’t order it despite being stuffed full of rum and raisin ice cream. And scones of course, with clotted cream and an array of jams. I don’t know if it’s just that, in a county where even the pubs are forced to serve cream teas all day long to demanding tourists, they’ve had a lot of practice, but there are some serious baking skills in the kitchens of Somerset and Devon.

In tribute to them, the day after I got back, I wanted to bake something a bit more challenging than usual, something that would switch off the autopilot mode that I make certain brownie and sponge things in. And yes, perhaps I’ve also been watching The Great British Bake-Off a bit too closely. So I defrosted some egg whites, cracked open the Ottolenghi cookbook and made a batch of lime and basil macaroons. They weren’t perfect – slightly oversized, and the basil flavour didn’t come through enough, but I used a piping bag for the first time in a long time. And that made me proud.

Ottolenghi’s lime and basil macaroons

Makes 10-20, depending on how delicate you are

110g icing sugar
60g ground almonds
2 egg whites (60g)
40g caster sugar
5 large basil leaves, finely chopped (or more – see lack of basil flavour noted above)
finely grated zest of 1 lime

for the buttercream:
110g unsalted butter, softened (I think unsalted matters here, as the basil flavour could otherwise veer to close to savoury)
45g icing sugar
juice and finely grated zest of 1 lime
5 large basil leaves, finely chopped (or more!)

Heat the oven to 170c.

Sieve the icing sugar and ground almonds into a large bowl.

Whisk the egg whites and caster sugar together until stiff and glossy. An electric mixer is probably best for this, but as I don’t have one I used a handheld electric whisk. Fold a third of the meringue mixture into the almond and icing sugar until fully incorporated. Do the same with the next two thirds. The mixture should be nice and smooth.

Draw small circles on a sheet of greaseproof paper to act as a guideline – a bit smaller than a two pound coin should be close. Don’t put the circles too close together as the meringue will spread in the oven. Dab a few dots of meringue mix onto a baking tray and use it to glue the greaseproof paper in place.

Pipe circles of meringue onto the guideline circles. If you don’t have a piping bag you can spoon the mix on, though the results won’t be as neat. When you’re done, hold the tray with both hands and bang it against the worktop to smooth out the macaroons. Then leave the tray uncovered for 15 minutes.

Bake the macaroons in the preheated oven for 10-12 minutes, or until they will lift easily off the paper. Leave to cool completely.

While the macaroons cool, make the buttercream filling by beating together the butter and icing sugar until light and fluffy, then beat in the lime zest, juice and basil. Assemble the macaroons by piping or spooning a dollop of buttercream on one half, then gently pressing and twisting on the other half.

From Ottolenghi: The Cookbook

As I enigmatically alluded in my last post, today I have for you a recipe for a quince cake. This is a puddingy sort of cake, with a close-textured sponge at the bottom, a layer of ground almonds above that, a wheel of golden poached quinces above that, and on top of that a cinnamon and sugar sponge layer. We ate it warm from the oven with a splodge of creme fraiche, which I can highly recommend. The leftovers went to work with Tom, so I don’t know how it fares the next day, though I can’t imagine anything bad coming of sponge and quince and almonds.

It’s not as difficult to make as it may sound – if you’ve baked your quince, you’re away. If you haven’t, it will take a few hours, but I think this is a nice lazy Sunday cake anyway. Alternatively, this recipe came from a Stephanie Alexander plum cake, so you could use any sort of bakeable, cinnamon and nut compatible fruit in place of the quince (i.e. most autumnal fruit).

 

Quince and cinnamon cake

Serves 8-12 (i.e. makes one big cake)

You will need an unusually large cake tin for this recipe – if you don’t have one, you may need to split the mixture between two tins. It rises a lot!

for the topping:
60g butter
110g caster sugar
2 tsp ground cinnamon
2 eggs

for the cake:
180g butter, soft
150g caster sugar
135g plain flour
135g self-raising flour
pinch of salt
2 eggs
70ml milk
60g ground almonds
1-2 baked quinces, in wedges

Preheat the oven to 180c and lightly grease a 26cm springform tin, or 2 smaller springform tins.

Make the topping by melting the butter and stirring in the cinnamon and sugar. Allow this mixture to cool a bit before whisking the eggs and stirring in.

Cream the butter and sugar, then stir in the flours and salt. Mix the eggs with the milk, beat lightly and add to the flour mix to make a soft dough. If your eggs were quite small and the mix is stiff, add a touch more milk. Spoon the batter into the tin/s and sprinkle over the ground almonds. Arrange the quince segments in a circular pattern on top and spoon over the cinnamon topping. Bake for 45 minutes – 1 hour, until a skewer inserted into the centre comes out clean.

From Stephanie Alexander’s ‘The Cook’s Companion

Champion quince

Image via Wikipedia

We had quinces at work, great big yellow-green ones, from Italy I think. Quinces are one of the seasonal benchmarks for me. Blackberries into apples into cycling in gloves into Sunday lunches into sloe picking into quince. I love the turning of the seasons, when you feel all optimistic about what’s to come, and autumn is the best one (because spring into summer often doesn’t quite happen, and autumn into winter I’m sometimes too cold to appreciate). Because quinces take so long to cook, they’re a good initiation into the more warming, slow and gentle food we start to eat as it gets darker and colder, and they have the added bonus of making indoors smell like a lovely place to potter around.

There’s a whole section on what to do with a glut of quinces in Stevie Parle’s book, ‘Real Food From Near and Far’ (which is a great book, full of interesting recipes and super aesthetically pleasing). I don’t think four quinces counts as a glut, but I was drawn to the recipe for baked quinces. It involves half a bottle of white wine, just enough sugar, and a lot of bay leaves. I actually got scared and halved the amount of bay leaves. That was plenty for me, but maybe I’m just unadventurous? Anyway, it turns out that a stash of aromatic, golden, tender, faintly bay-fragranced quince is a very good thing to have in your fridge. I’ve been eating it with greek yoghurt and on porridge for breakfast, it was great topped with an almond heavy crumble mix, and today I made a cake with a spiral of quince segments under a cinnamon-sugar top. But that’s another recipe.

Baked quince

2 large quinces
1/2 bottle white wine
150g caster sugar
1 cinnamon stick
5-10 bay leaves
4 cloves
a thumb sized piece of root ginger, peeled and chopped

Preheat the oven to 150c.

Peel and core the quinces and cut into wedges. Put all the ingredients into a deep baking tray or casserole dish, cover tightly and bake for an hour or two, until tender all the way through.

From Stevie Parle’s ‘Real Food From Near and Far’

DAMN this is good. I know I wrote about chocolate ice cream not so long ago, and that was good too, but this is a different creature altogether. Stomach-groaningly rich, like the purest, creamiest frozen chocolate truffle. It has luxury written all over it in metaphorical gold plated lettering. You may struggle to eat even a moderate sized bowlful (but you will probably succeed). Well, Fergus Henderson does rather throw down the gauntlet by claiming that this is ‘the perfect chocolate ice cream’. Luckily, you will agree, because you will be far too full for picking up anything, gauntlets or otherwise.

And now the bad news: it takes a week to make. Wait! Doesn’t delayed gratification make things taste even better? Perhaps this depends on whether you’re the sort of person who likes to give themself kitchen projects. I first read about this incredible sounding, calendar-requiring ice cream on Seven Spoons and was committed to the idea straight away (from which you can infer that I am). Shortly afterwards, fate delivered ‘Beyond Nose To Tail’ into my hands via my local Oxfam. It’s a great book, full of wise instructions such as ‘be firm, but fair with salads’. I skipped through the pig’s head and trotter sections, because I’m a faint-hearted girl, and straight to puddings (including the sub-division ‘steadying puddings’) and baking and ice cream. Oh joy! There it was. It’s not actually time consuming to make, but you must mobilise will power and leave it in your freezer for a few days before eating it. It makes a difference: on the fourth day, to rescue a disappointing dinner of pizza overly charred on the barbecue, it tasted even better, the caramel notes issuing forth more confidently. We finished it there and then. Time to buy some more chocolate and hope the weather holds out for next week.

St John’s chocolate ice cream

Makes about 1 litre

200g dark chocolate, at least 70% cocoa solids. I used the relatively cheap yet nice Isis Luxury Belgian brand, available at Waitrose (course)
6 egg yolks
115g caster sugar
500ml full-fat milk
50ml double cream
40g cocoa powder

for the caramel:
70g caster sugar
75ml water

Break the chocolate into squares and melt in a bowl over a pan of hot water (or in a microwave, if you have one).

Beat the egg yolks and caster sugar until pale and thick, enough to trace a figure of 8 on the surface. This will take around 5 minutes with an electric beater/whisk.

Bring the milk, cream and cocoa powder to the boil slowly in a large pan, whisking to disperse lumps and prevent the cocoa powder sticking on the bottom of the pan. Pour this over the egg yolk mixture, whisking to mix evenly, then put it all back in the saucepan and scrape in the melted chocolate. The recipe now says to cook over a low heat for a further 8 minutes, but mine was already very thick so I left it on the heat for much less time, a couple of minutes perhaps. It should coat the spoon thickly, but obviously you want to avoid the eggs scrambling. When you’re happy with the custard, remove it from the heat.

Make the caramel by bringing the sugar and water to the boil. Keep the heat low at first, stirring the sugar to dissolve it, then raise the heat and don’t stir until the mixture is thick and chestnust brown. Quickly pour the caramel into the ice-cream base, whisking vigorously.

Pour everything through a sieve into a plastic container and cool it down in an ice-bath. When cool, leave in the fridge for 2 days before churning in an ice-cream machine. After churning and freezing, leave for 3-4 days before eating.

From ‘Beyond Nose to Tail’ by Fergus Henderson and Justin Piers Gellatly

This is taken from the book ‘Street Food Revolution’, which I highly recommend – lots of interesting stories about people passionate about their own little corner of the food universe, facing adversity and coming out the other side with some truly tested recipes. And then being so good as to pass them on. The chapter which most captivated me was the story of Kitty Travers and La Grotta Ices; because how could you not fall in love with the idea of raspberry and fig leaf granita, or lemon granita for breakfast with biscotti? What I actually got the ice-cream machine out for, though, was this chocolate pudding ice-cream, intrigued by the concept of an egg-free ice-cream thickened with cornflour. She says it’s ‘cheaper, lighter for the digestion…and it doesn’t inhibit the flavours of the other ingredients like egg can’. And, I might add, you’re not stuck with a load of egg whites to use up.

I’m not sure I can wholly agree with the claim that it’s ‘ridiculously simple’ – there are definitely easier ice-creams out there – but it’s not difficult, and it’s worth following the instructions properly because the end result is the silkiest, smoothest ice-cream you’ve ever tasted. It’s surprisingly rich for something that’s actually pretty low in fat, but in a delicate, non-sickly way. In other words, go and make this. You won’t regret it.

Chocolate pudding ice-cream

Serves 4-5

450ml whole milk
15g cornflour
50g good quality cocoa powder
75g golden granulated or caster sugar
pinch of salt

Mix 100ml of the milk with the cornflour to a smooth paste.

Heat the remaining milk in a saucepan over a medium heat. Mix the cocoa powder, sugar and salt in a bowl large enough to hold all of the milk. When the milk reaches a simmering point, pour it over the cocoa mixture, whisking as you do so to take care of any lumps.

Return the mixture to the pan on the hob and cook over a low heat, barely at a simmer, for 6 minutes. Stir frequently to prevent it catching.

Add the cornflour mixture and whisk again. Simmer for a further 2 minutes until quite a bit thicker.

Strain the mixture into a clean container and cool in an ice-water bath, stirring regularly to prevent a skin from forming. When cool, refrigerate for at least 4 hours (this gives the ice-cream better body and texture).

Churn in an ice-cream machine and freeze.

Kitty suggests serving this with ‘cashew nuts and a pinch of lightly toasted Ancho chilli seeds ground up with sea salt, or with sweetened whipped cream and grated dark chocolate’, both of which sound delightful, if you get past eating it on its own, which we didn’t.

From ‘Street Food Revolution’, by Richard Johnson