Blackberry & apple crumble ice cream

Even without an ice cream maker, you can (quite literally) whip up an ice cream in a few hours. All it takes is a freezer, some elbow grease and the patience to cool your custard base. This is beautiful to look at and tastes of early autumn. The recipe comes originally from an old issueContinue reading “Blackberry & apple crumble ice cream”

Apple crumble & custard

Here’s another one adapted over the years from Hugh Fearnley-Whittingstall’s Cuisine Bon Marché (see Red Cabbage ). There are countless possible variations with the fruit and/or topping: you should feel free to experiment, and don’t worry about being precise with your quantities. Home-made custard is lush but shop-bought has its own particular ‘charm’ – orContinue reading “Apple crumble & custard”

Banoffee Pie

In April 2010, during the Easter break, Babú treated the four of you to a holiday in Hungary. In order to free up the boys to revise for forthcoming exams (and definitely not because he has atavistic views about roles in the kitchen), Babú’s plan was for the girls to cook for everyone on twoContinue reading “Banoffee Pie”

Lemon Tart

Inside a cookery book (Sophie Grigson’s Food for Friends), given to me by Granny when I was a student, is a collection of dog-eared recipes saved from newspapers and magazines over the years. Frances Bissell’s recipe for individual lemon tarts is among them, originally published in the Saturday Times magazine in November 1997. I madeContinue reading “Lemon Tart”