Mango sorbet

20 minutes minutes to prepare, plus freezing Ingredients 3 mangoes 1 tbsp white rum 1 lime 200g caster sugar 90ml liquid glucose 220ml water If you’ve read any of my other recipes then you might have picked up that I’ve gone a bit mango mad recently. It’s called the king of fruits for a good reason. Being hot outside I want to make something cooling and refreshing so it’s an obvious choice of mango sorbet. I normally associate sorbet with a Coeliac friend who orders it for dessert as there is normally no other dairy free option on the menu. It seems almost too virtuous to be an enjoyable dessert but how wrong I have been. They can be incredibly intense in flavour and can be the perfect way to end a meal. Having a cut down on all things butter and cream at the moment (not a total ban you hear) I wanted a simple sorbet that would really allow the amazing honeyed flavour of the perfectly ripe mangoes to shine through. The reason I’ve made stock syrup with liquid glucose is that it helps make a smooth and grainy free sorbet. A splash of alcohol helps too as it has a low freezing point. Perfect sorbet is tricky to get right and I’ve had a few crunchy efforts in my time where I haven’t got the balance of sugar right. Not enough sugar will result in grainy texture but adding too much will be too sweet. It’s therefore essential to taste the sorbet before churning as fruits will vary wildly in levels of sugar and you can add more if necessary.

20 minutes minutes to prepare, plus freezing Ingredients3 mangoes1 tbsp white rum1 lime200g caster sugar90ml liquid glucose220ml water If you’ve read any of my other recipes then you might have picked up that I’ve gone a bit mango mad recently. It’s called the king of fruits for a good reason. Being hot outside I want … Read more

Very gingery shortbread

Very gingery shortbread

Shortbread has got to be one of the best British biscuits. In fact, I’m struggling to think of any near contenders that satisfy on every level as a simple piece of sweet, buttery shortbread. Even if I wasn’t Scottish and slightly biased towards my birthplace’s fine culinary exports, then I would still be passionate about … Read more

Macaroni cheese with bacon leek & chestnut breadcrumbs

Macaroni cheese with bacon leek & chestnut breadcrumbs

It’s New Year and healthy eating should be on the agenda but I’m not ready for the transition from enjoying food with uncaring abandon to careful consumption just yet. Although I didn’t have my usual excess of Xmas goodies, as I was on holiday in Belize over the Xmas period, any normal restraint obviously flew … Read more

Home smoked mackerel pate

Home smoked mackerel pate

Mackerel is one of my favourite fish – a beautiful dark bluey purple with striped irridescent skin that is delicious and packed full of omega-3 rich oils. It is incredibly versatile and goes brilliantly well with robust, punchy flavours such as Thai and Indian spices but as delicious as these are, my boyfriend and I … Read more

Jersey potato and radish salad

Jersey potato and radish salad

What a special month June is for British ingredients: beautiful spears of asparagus, succulent strawberries, peppery pink radish, oil-rich mackerel and buttery Jersey Royals. They need little endorsing other than a generous knob of butter but they are also delicious in a potato salad which is great as part of any summer spread or picnic. … Read more