# Add a couple of handfuls of ice to a large jug and then add 200ml SLOEmotion, sloe gin, 100ml of Dry Vermouth and approximately 500ml Blood Orange juice. # Then take three limes and add the juice of one and the roughly cut segments of the others and mix well. # Pour into ice cold glasses and serve.
# Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3. # Grease and base line a 900g (2lb) loaf tin with baking parchment. # Place all the cake ingredients into a large bowl and beat using an electric hand whisk until just smooth and pale. Pour into the prepared cake tin and bake for 55-65 minutes until a skewer comes out clean when inserted into the middle of the cake. If the top becomes too brown near the end of the cooking time, cover with a piece of parchment. Leave the cake to cool slightly then remove from the tin and transfer to a cooling rack to cool completely. # For the icing simply mix the lime juice into the icing sugar until you have a thick pouring consistency drizzle over the cake and finish with strands of lime zest.
In a pan, bring the rice to the boil with the water and then simmer for 20 minutes until the rice is cooked al dente. Meanwhile, zest the lemon and lime into a large bowl and add the juices from both. Finely chop the coriander, mint and parsley and add to the bowl. Peel and chop finely the onion, red pepper and tomatoes. Crumble in the feta cheese, season and stir in the olive oil. Drain the rice and run under a cold tap to chill the rice but also to keep it crunchy. Add to the other ingredients, stir well and it's ready to serve!
Start by making sure the mussels are clean, bright & unbroken, tap each mussel and if it remains open and doesn't close by itself discard them. Once washed set aside, in a large heavy bottomed pan, add the oil and ginger & fry over a low heat until soft. After 1-2 minutes add the shallot, garlic & chilli, turn the heat on full and stir with a wooden spoon. Add the mussels along with the lime, vinegar & wine, cover with a lid and stream for 3-4 minutes until all the mussels have opened. Divide into two bowls and serve with the coriander & topped with the spring onions.