Recipes Keywords: berry

Super Smooth Berry Ripple Ice Cream

DessertServes 12

# Place the berries in a pan with the lemon juice and sugar and cook until syrupy (about 5-10 minutes). Cool then strain the berry sauce through a sieve to remove the pips. # Beat the cream to soft peaks then add the condensed milk and vanilla and beat again to soft peaks. # Pour the ice cream into a freezable container and swirl through the berry sauce. # Freeze until solid (about 3-4 hours or overnight). # To serve leave out for 5-10 minutes before serving in ice cream cones!

Cook's tips

# Using Carnation Condensed Milk to make ice cream means that you don't need to stir the mixture every hour over a four hour period. The reason you would stir is to make the small ice crystals for a really smooth finish, however, the condensed milk will do this for you. What a time saving! # You can use any berries for this - try blackcurrants, blueberries or raspberries. Adjust the sugar with the fruit according to taste. Or just make a plain base ice cream with the cream, condensed and vanilla and swirl through Carnation Caramel or chocolate sauce.

A recipe for traditional Roast Grouse by Mehdi Boukemach – Head Chef at Fodder, Harrogate.

Main courseServes 4

To make the bread sauce; bring the milk to the boil with the onion in it and let it infuse for approximately 20 minutes. Remove the onion and add the remaining ingredients. The sauce should be of a loose, dropping consistency. Set aside and keep warm. To make the game chips; peel the potato and slice thinly. Remove as much starch as possible by rinsing in cold water, then pat dry. Heat the oil and deep fry for two to three minutes until golden brown. To cook the grouse; Preheat the oven to 200°C/400°F/Gas Mark 6. Season and put the juniper berries inside the cavities of the birds. Tuck a sprig of thyme under each leg and lay two rashers of bacon over each breast. Heat the fat in a roasting tin and sear on each side. Roast for 16 to 20 minutes, depending on size, then remove from the tray and keep warm. Add the root vegetables, any juices, stock, sloe gin and red wine and simmer gently for approximately six minutes. Sieve into a saucepan and check the seasoning. Serve with the game chips, vegetables, bread sauce and a pot of redcurrant jelly.