Blackcurrant Ice Cream Crème Anglaise: 6 egg yolks 100g caster sugar 250ml single cream 250ml milk 1/2 vanilla pod, split Crème Anglaise (custard): In a bowl, whisk the egg yolks, vanilla seeds and the sugar until it forms ribbons. Bring the milk and cream to the boil with the vanilla pods and pour it into the egg mixture, whisking continuously. Rinse the pan and return the mixture to the pan and gently heat, stirring continuously, until the custard starts to thicken. Leave the custard in a cool place until completely cold. Stir occasionally to prevent a skin from forming. Remove the vanilla pod. Ice Cream: Churn the crème anglaise in an ice cream maker until thickened. Add the compote at the start if you would like purple ice cream, or stir it through at the end for a ripple effect. for the compôte: 200g blackcurrants 50g caster sugar 50 ml water Place the berries in a small saucepan and add the sugar and water. Put on a medium heat and cook until the fruits soften and start to thicken. Remove from the heat.
COURGETTE FLOWERS FILLED WITH MOZZARELLA, HAM AND CAPERS IN PASTELLA For the pastella: 100ml sparkling water 100g plain flour 1/4tsp yeast, fresh or dry Salt & pepper 6 courgette flowers 1/2 mozzarella 1 slice of ham 12 capers 2tbsp vegetable oil Mix the flour with the salt and pepper in a bowl. In a separate bowl melt the fresh yeast with some warm water. Add the water and the melted yeast to the flour and whisk until the mixture becomes creamy. Cut the mozzarella and the ham in to small cubes. Open the flowers and fill with the mozzarella, ham and capers. Close. Heat the vegetable oil in a frying pan. Dip the flowers in the pastella and gently place in the pan. Cook on a medium heat for approximately two minutes on each side. ARTICHOKE, PEA & BROAD BEAN FRITTATA serves 4 3 artichoke hearts 1/2kg broad beans 1/2kg peas 5 medium eggs 3 shallots 1 sprig of rosemary 2tbsp grated parmesan cheese salt & pepper Peel the artichoke until you reach the heart. Scoop out the beard and place in a pan of water. Shell the peas and broad beans. Slice the artichoke hearts and shallots. Bring a pan of salted water to the boil and, by individual type, cook the vegetables until soft. In a separate pan heat two tablespoons of olive oil, add the rosemary and shallot and cook for a few minutes. Add the cooked vegetables, season and carry on cooking for 7-10 minutes on a low heat to give more flavour. Break the eggs in a bowl, add the parmesan and a little salt and pepper. Whisk all the ingredients together. When the vegetables are ready leave them to cool down before you mix with the eggs. Rinse the pan, dry and add two tablespoons of sunflower oil. Place on a medium heat and add the egg mixture. Cook for a few minutes before transferring to a preheated oven, 180oC for five minutes or until the frittata is firm. CHAMPAGNE STRAWBERRY & ELDERFLOWER JELLY 5 leaves of gelatine 100ml elderflower cordial 400ml champagne or pink sparkling wine 1 punnet of strawberries, washed and drained Soak the gelatine leaves in cold water until soft. Warm the cordial in a pan on a medium heat. Drain the gelatine and add to the cordial. Whisk until the gelatine has dissolved completely. Leave the mixture to cool down before adding the champagne. Place four ramekins on a tray and part fill with the liquid jelly. Put in the fridge and leave to set. Remove from the fridge and add a few berries. Cover with the liquid jelly. Return to the fridge. Continue this process until the ramekin is full.
Pumpkin risotto
570ml/1 pint vegetable or chicken stock
1 small onion, chopped
12 fresh sage leaves, chopped finely
2 tbsp olive oil
170g/6oz arborio (risotto) rice
250g/9oz pumpkin or butternut squash, diced small
50g/2oz butter
salt and freshly ground black pepper
For the crispy sage
12-16 fresh sage leaves
2 tbsp sunflower oil
For serving
piece fresh parmesan, or vegetarian parmesan-style grating cheese
Method 1. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes.
2. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.
3. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.
4. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it takes a matter of seconds.
5. Stir the butter into the risotto, and season well with salt and pepper. Divide into four servings and throw a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves.
Saut'eed Rosemary New Potatoes
serves 4
400g new potatoes
1 clove of garlic, chopped
1 sprig of rosemary
1 sprig of thyme
50ml olive oil
salt & pepper
Boil the new potatoes until just tender. Drain. In the mean time heat the oil in a frying pan on a medium heat and add the garlic, rosemary, thyme, potato and season. Keep on the heat until the potatoes have turned a nice golden colour. Start to turn them gently with a wooden spoon. They will be ready when golden almost all over.
Summer Strawberries need no further introduction!
STRAWBERRY AND RICH VANILLA CREAM TART
Pastry cases 6/8:
100g plain flour 25g caster sugar
40g butter zest of 1/4 lemon
1 pinch of salt 1/2 egg
Mix the sugar and butter until creamy. Add the flour, salt and zest. Add the egg and mix to a paste. Roll the mixture out in cling film until 1cm thick and place in the fridge for 1/2 hour. Take out of the fridge and roll to 25mm thickness. Line the tart cases with the pastry and fill with parchment paper. Preheat the oven to 180oC. Bake the pastry case blind for approximately 10/15 minutes, until cooked.
Rich Vanilla Cream
Makes about 350ml
2 egg yolks 40g caster sugar
15g plain flour 250ml milk
1/2 vanilla pod, split 125g mascarpone
In a bowl, whisk the egg yolks, vanilla seeds and the sugar until it forms ribbons. Add the flour and stir. Bring the milk to the boil with the vanilla pods and pour it into the egg mixture, whisking continuously. Return the mixture to the pan and gently heat, stirring continuously, until the custard is thick. Leave the custard in a cool place until warm. Stir occasionally to prevent a skin from forming or cover with cling film. Remove the vanilla pod. Add the mascarpone and whisk until all the lumps have disappeared. Fill the pastry cases with the vanilla cream, slice the strawberries thinly and arrange on top. | 
