As Strong As Soup

I first came across marmalade ice cream sometime in the 1980s when Sophie Grigson published the recipe in a London evening newspaper. At least, that's if my memory is to be trusted, which it's not for the most part. Essentially the recipe is a simple combination of double cream and marmalade and produces a rich, no churn ice cream beloved by just about anyone who tries it. Very similar recipes have appeared quite often over the years since then. I thought I'd try making a lighter version of this little treat using zero fat yoghurt and I'm pleased to say that it works well. Let's not pretend that it's healthy, though: there's virtually a whole jar of marmalade in this recipe. Until recently I would usually strain low fat Greek style yoghurts when making frozen desserts but there are some in the shops now that are thick enough to make that unnecessary. I've tried making this by simply putting the mixture in the freezer and also by using my very basic i...

When it's in season I never really get bored with simply cooked asparagus but, just for a change, I do use it in some slightly more involved recipes. I've often made a simple asparagus risotto in the past but this year I've played around with different flavours that complement and enhance the asparagus.  Almond milk provides a good background flavour and gives the risotto a creamier texture.  It might sound odd but I think that a little ginger in the stock intensifies and highlights the taste of the asparagus.  Don’t overdo the ginger, though, or you won’t taste much else. The easiest way to create a little ginger juice is to squeeze about ½ - 1 inch of peeled fresh ginger in a garlic press; although you could use a commercial ginger extract instead. I served this risotto with a little jamón ibérico (I do mean a little - I can't afford a lot) and a small, simple salad of red pepper. I love both of those flavours with asparagus but in a way they're just icing on th...