Bristol fashion

Ox cheek ragu with ricotta & sorrel dumplings
at Bell's Diner, Bristol

It had been a while, but the first Bristol Food Connections 11-day festival this month was the perfect excuse to pay another visit.  The format appealed because it necessitated visiting different areas of the city instead of the usual crowded events around the quayside.  It was a day-trip which meant we couldn't stay for any of the organised evening events; not even a tempting Cheese School event at Hart's Bakery.  With names like Joe Schneider of Stichelton Dairy; Tom Calver of Westcombe Dairy; Charlie Westhead of Neal's Yard Creamery; and Todd Trethowan of Trethowan's Dairy plus The Wild Beer Company and Raef Hodgson of 40 Maltby Street/Gergovie Wines, it was not an easy prospect to pass up.  But let's start where we did, with breakfast at Hart's Bakery.

Hart's Bakery, Bristol

Tucked under the arches of the approach to Temple Meads railway station, its location couldn't be handier for a train traveller.  Two minutes off the London to Bristol service we were nursing cortados made with locally roasted Extract Coffee and tucking into toasted spiced, fruity, Festival Loaf with muscovado butter; light, moist, lemon cake and apple crumble slice.  With the bakery occupying the far end of the arch space, there's the irresistible aroma of baking breads and croissants, cakes and tarts, pasties and sausage rolls to lure the hungry traveller.  The front space is taken up by a shop counter and cafe.  The feel is more like being invited into someone's kitchen than a commercial space and it's all the better for it.  Good coffee, great food, lovely service, a welcoming atmosphere and you get to take home a damn fine loaf of bread.  I know for sure that next time I visit Bristol, not breakfasting at Laura Hart's Bakery is unthinkable.  

Bristol is a city made for walking.  Gorgeous Georgian architecture, green squares, candy-coloured terraced house overlooking a revitalised harbour side, and thankfully there are plenty of good independent coffee shops and restaurants in between.  I was never going to stick to my usual 2 cups of coffee  a day in this city so we stopped off at Full Court Press (FCP), supplied, amongst others, by Clifton Coffee Roasters (already familiar thanks to its recent weekend guest appearance at Kaffeine).  The skilled and knowledgeable barista was happy to share local knowledge as well as good coffee.  We found FCP was just around the corner from Small Street Espresso which was also on our hit list so, sadly, had to give that a miss - next time for sure as this is the place that kick-started speciality coffee in Bristol.  Later we made it to Didn't You Do Well on Park Row which hadn't been on our list but came up in conversation on the day.  It proved to be a good recommendation - HasBean coffee, shots pulled on a Slayer Seattle-made machine in a beautiful, calm, pared-back room.

Didn't You Do Well
Bristol

So where to lunch?  There were lots of recommendations so the final choice was made on proximity to where we found ourselves at the right time.  Bell's Diner, in the Montpelier district, won out. We checked with locals several times en-route to make sure we were going in the right direction and every single person said "Oh, Bell's Diner, it's great", and it was.  At lunch it's that, lately much-derided, 'small dishes' kind of place and it's a formula I like.  A dish of fresh peas in their pods came with slices of Manchego; Imam Bayildi was tender, smokey and silky; succulent, sweet scallops on cauliflower puree were topped with earthy morels and brown butter; and ox-cheek ragu was suitably melting beneath a trio of featherlight ricotta and sorrel dumplings.  I can't comment on the puddings as we didn't get that far but Prosecco was on tap and a house Molino red was an easy-drinking bargain.

Scallops with morels & cauliflower puree
Bell's Diner, Bristol

There were so many more places on our list.  Apart from Small Street Espresso there's The Lido; Flinty Red; Wallfish Bistro; The Rummer; Edna's Kitchen.  I'm also very keen to get back to Bristol soon to eat at newly-opened BIRCH in Southville for simple, locally sourced and home-grown food. OK, I admit I know owners Sam and Beccy, but believe me you too need to go.

My go-to person for Bristol food recommendations is local food blogger Food With Mustard. She's a mine of information and all round good egg.

Now, if only Hart's Bakery was open beyond 3pm (to fuel the journey home)  Bristol would be getting dangerously near to perfect.

Tarte Tatin

Tarte Tatin

The decider was the finding of my ancient cast-iron pan.  I hadn't set eyes on it since the flat move, three whole years ago.  It was the pan I always reached for when caramelisation was on my mind - and only that one would do to burnish sugar to the perfect degree.  Scrabbling around in our dimly-lit store, piled high with 'stuff' we couldn't discard but didn't have room for in a tiny flat', my hand grasped a familiar handle, and it felt good.  After trying to decide for days what pudding to make for a special dinner, here was the serendipitous answer - it had to be Tarte Tatin.  

At 20cm it's the perfect 4 portion size.  I use the word 'portion' rather than 'person' with deliberation because second helpings are more than welcome when it comes to Tarte Tatin. Anyway, it's mostly apples, well mine is because being mean with the fruit in a Tarte Tatin is a sin. No slabs of pastry and a few mimsy slices of apple thank you very much.  Apple halves please with quarters allowed only to plug the gaps.  I'm a fundamentalist about the pastry too.  Purists look away now - I use rough-puff, not puff, and not just because it's easier to make.  It is ridiculously easy but it also produces a pastry with 'bite' to perfectly balance the filling.

Now, I'm as keen as anyone to shop seasonally and locally and there's an English apple for most occasions, but the fact is our apple stores are now bare and expecting a Brit not to eat apples for 4 or 5 months a year is just too cruel.  My apple of choice for this dish is the Braeburn but there are over 3,000 varieties of apple and if we don't use them, we will lose them. These days Braeburns are grown in southern England but were discovered in New Zealand where they're just finishing harvesting this year's crop.  In England they're picked as late as November and store well for up to 4 months.  The fruit is firm and crisp with just the right level of sweetness to stand up to a bit of caramelising without collapsing into a mush.

I must have consulted a recipe the first time I made Tarte Tatin but it's so long ago I no longer remember who to credit.  Still, it's a classic and it's lovely and my pastry recipe is courtesy of the Roux brothers.

Slice of Tarte Tatin
with double cream

Tarte Tatin
(Serves 4 or two greedy people)

You need 150g (6oz) Rough-Puff 
This makes double the amount you need:
125g (4 oz) soft plain flour
125g (4 oz) cold unsalted butter, cut into cubes
Pinch of salt
60ml (2 fl oz) iced water

4 apples (Braeburn or similar), halved and cored
40g (2 oz) unsalted butter
70g (2 oz) unrefined cane sugar

To make rough-puff pastry, add the salt to the flour and place on a work surface.  Add the butter and rub it into the flour.  When the butter cubes are small and half squashed, form a well and pour in the iced water, gradually mixing with a knife until everything holds together - do not knead or your pastry will be tough.  Roll out on a lightly floured surface to a rectangle about 1cm thick.  Fold in three, bottom to mid-point, then top to bottom, and turn 90 degrees.  Roll out again to a rectangle and fold in three again.  You have now completed '2 turns'.  Wrap and refrigerate for 30 minutes.  (If you only want enough pastry for one tart, cut in half at this point and freeze the unwanted half for later and, when you want to use it, defrost, roll and give it 2 more turns).
Roll out the pastry to a rectangle again and repeat the folding process to complete two more turns.  Rest in the fridge for a further 30-60 minutes.
Roll out the pastry thinly (cut in two first if you decided to make two rounds) to a rough circle and cut a disc(s) of around 22cm/9".  Place on a lightly floured tray in the fridge for 30 minutes.

Heat the oven to 220C (Fan 200C)/Gas 7
Melt the butter in a 20cm (8") heavy-based, oven-proof pan.  Add the sugar and cook on a medium heat for 5 minutes to caramelise.  Add the apples, round side down, and cook for 5 minutes.  Top with the chilled pastry disc, tucking the edges down inside the pan, and cook for 2 minutes.  Place the pan in the oven and cook for 30 minutes. Remove from the oven and cool for 4-5 minutes.  Place a serving plate on top of the pan and invert to turn out (take care not to burn yourself with hot caramel).

Good with double cream or vanilla ice cream.

Creamed Morels

Creamed morels on toast

I am a reluctant mushroom hunter.  I just don't trust myself to sort the edible from the deadly unless I'm with someone who really, really knows.  Black Morels (Morchella elata) or Yellow Morels (Morchella esculenta) are more distinctive than most.  Beware though as even they can be confused with the False Morel (Verpa bohemia) which bears a slightly less pitted cap.  I do my mushroom hunting at market and am now on the lookout for Morels which are just coming into season.  That said, Morels are less predictable than most mushrooms.  Conditions have to be just right before they will make an appearance.  Amongst other demands is a temperature which doesn't fall much below 5C.

An earthy flavour and the deeply ridged, hollow caps make morels a perfect match for cream, imparting a boskiness to the sauce which willingly coats their creases and crevasses.  They are a brief and expensive treat but you can make them go further by incorporating them into a risotto or a dish of scrambled eggs.  The recipe below is the simplest, and is my favourite, way of celebrating the season.  Morels have an affinity with anise but personally I find tarragon a little too harsh.  I much prefer the subtle anise flavour of chervil but its delicate leaves need to be added just before serving.  This recipe, minus the toast, is also good served with plain roast chicken.

I almost never wash mushrooms, preferring to use a pastry brush to dislodge any debris.  The fissured structure of morels though demands a thorough cleaning so I usually cut them in half before brushing.

Creamed Morels on Toast
(Serves 2)

25g (1 oz) unsalted butter
1 small shallot, peeled and very finely diced
1 handful (about 50g/2oz)of fresh Morel mushrooms, sliced in two (more if large), brushed to clean
150ml (5 fl oz) double cream
Salt & pepper
2 slices of sourdough bread
A few sprigs of chervil

Melt the butter in a small frying pan.
Add the finely-diced shallots and cook gently until completely softened.
Add the morels and cook for 2-3 minutes until softened.  Season with salt and pepper.
Add the cream and cook gently for 1 minute until slightly thickened.
Toast the bread.  Pile the creamed morels onto the toast.  Add the chervil and serve.

John & Elena Fruit & Veg Company at Spa Terminus

Lemons at
John & Elena
Fruit & Veg Company

If you already shop at Spa Terminus on Saturdays you'll be pleased to hear that two familiar faces from nearby Druid Street have arrived.  For those who miss Tony Booth's fruit and veg arch, which closed its doors a couple of weeks ago, this is very good news.  John & Elena, who between them have years of experience in the business, are ready to raise the shutters and welcome old and new customers to their new arch at Spa.

As well as being the base for their new  wholesale fruit and veg business, they will open at the arch for retail trade 8-2pm every Saturday.  Expect top quality fruit and veg staples along with highly seasonal produce and store cupboard must-haves.  You'll find John & Elena trading close by existing Spa Terminus traders Carrington Brown Flowers.  It's great to see another new business putting down roots in the area.


John & Elena
Fruit & Veg Company
5 Voyager Estate South
Spa Road/Rouel Road
Bermondsey
London SE16 4RP
Spa Terminus Map

Update 27 April 2014: Open 3 weeks now and living up to promise and a regular destination on my Saturday shop.

Cøffee Lab & Shop (Nomad Productions), Barcelona

Cøffee Lab & Shop (Nomad Productions)
Passatge de Sert 12, 08003 Barcelona

It has to be said, the coffee scene in Barcelona is still very traditional.  Not that there is anything wrong with tradition, but anyone who has spent time in London is likely to be looking for something different.  The sourcing, roasting, brewing and serving of coffee has developed in leaps and bounds in London over the past few years.  We are spoilt for choice with the likes of Monmouth, Square Mile, Union, Workshop, Nude and more.  It's a coffee scene that is driven and sustained not only by Brits but with a high input from our Antipodean friends and the many others from around the world.

After honing his roasting skills at Nude Espresso and operating his own 'Nomad' coffee cart in London's East End, Jørdi Mestre has now returned to his home city of Barcelona to set up Cøffee Lab & Shop (Nomad Productions).  Opening only a month ago, it's already attracting positive attention.

Sometimes I want a straightforward hit of good coffee to wake me up or provide a boost.  In Barcelona I might head for El Magnífico on Carrer Argenteria.  Sometimes I want to appreciate great coffee as I would a fine wine.  Then I'd turn down the Passatge de Sert in El Born.  I'd sit on a three-legged stool in palely beautiful room and watch the master at work.  He'll grind carefully measured beans from one of his own roasts, use a double filter in an Aeropress for a cleaner flavour. He'll use water at the perfect temperature and when the coffee is made he'll pour just the right amount into a fine ceramic bowl.  Or maybe I'll take a Tallat made with fresh milk (not common in Spain where UHT is the norm).  There will be no sugars or syrups.  It's a place to switch off your phone and laptop and just take a few minutes to appreciate the coffee and have a conversation.

If I lived in Barcelona I know I'd be here every day.  I would visit when I was not in a rush and I'd take time to appreciate the  beautiful simplicity of the place.  Here's a link so that Jørdi can tell you about the Cøffee Lab & Shop in his own words, and thanks to Foodie In Barcelona for pointing me in the right direction on my latest visit to Barcelona.

Cøffee Lab & Shop by Nomad Productions
Passatge Sert 12
08003 El Born
Barcelona
Twitter: @nomadcoffeebcn
Current opening times Mon-Fri, 9.30am-3.30pm
Directions: Passate Sert runs between Carrer de Trafalgar and Carrer de Sant Pere Més Alt

UPDATE: From 1 Sept 2014 open 8am-3pm

Hofmann Pastelería, Barcelona

Kouign Amann at Hofmann Pastelería   
C/ Flassaders 44, 08003 Barcelona

I'm not the biggest fan of creamy cakes but, had I stayed any longer in Barcelona, I would certainly have been unable to resist the lure of those on offer in Hofmann Pastelería.  If cream cakes are your thing then I'm sure this is the place for you.  Buttery pastries, however, are another thing altogether. Here they caught my attention in a big way.  They were so good I made no fewer than 3 visits on a short trip - I know, I know!  The classic Kouign Amann (above) was soft and flaky inside and caramel-crunchy outside in the way you hope for, but so often don't get.  Croissants were filled with the finest quality almond paste.  I thought the glaze of icing sugar was surely an unnecessary extra - but what do I know?  It was perfect.  You'll also find exquisite looking loaf and special occasion cakes, tarts, biscuits, chocolates, jams and ice creams.

Hofmann is no secret in Barcelona.  Although the Pastelería is only 5 years old, the Hofmann restaurant and cookery school are both nearby,  These are where they first made their name.

Cakes at Hofmann Pastelería
C/ Flassaders 44, 08003 Barcelona

If you want to eat your purchases a la fresca, head for the Park  Ciutadella just a 5 minute walk away.  It's a lovely place to sit - as long as you don't mind the squawking parrots.

Hofmann Pastelería
C/ Flassaders 44
08003 Barcelona
C/ Flassaders is easy to miss.  This narrow street runs between Calle Princesa and Paseo de Born.

Favours for Food

There is much chatter right now about food bloggers and whether you can trust their restaurant reviews.  At first I ignored it as, like many other bloggers, I write for fun not for food.  The furore centres around two things: the food blogger who responds to the siren calls of PR's offering complimentary meals; and the blagger blogger who offers a favourable review in exchange for a free meal.  As the debate goes on remaining silent on the subject is beginning to feel like I'm keeping my head down so as not to attract unwelcome attention so, here goes.

I can only speak for myself.  Personally I don't accept invitations from PR's to review restaurants and how anyone has the brass neck to blag a meal is beyond me.  I thought of simply tweeting "please read the About Me section on my blog", but that seemed a little attention seeking.  Instead I'm writing this post for those of you who take the trouble to read my blog.  Firstly, I've been on both sides of the fence.  I've worked as a restaurant reviewer and then I went in a totally different direction.  I started blogging over 3 years ago simply to share a love of good food.  I wanted to celebrate chefs, restaurants, writers, traders and food producers who I felt were doing a particularly good job. 

In the case of restaurant reviewing, I do it anonymously and I pay for my food.  Occasionally in a restaurant I'm given a new dish to try.  This happens because I'm a regular and the kitchen values my feedback.  By this time I've already written about the place and they often don't even know I do that sort of thing.  I occasionally manage to book a table during a 'soft opening' - it's good for the diner's wallet and a learning exercise for the restaurant.  Its not a time for reviews as the restaurant hasn't yet settled into its stride.  If I like the restaurant and feel it's going to be my sort of place, I go back later and pay full price before deciding whether or not to write about it. 

According to some professional reviewers, the lack of negative reviews on a blogger's site means they're not to be trusted.  Yikes, they mean me, so, here's the thing.  I don't expect my readers to wade through a post to find out whether or not I like a place.  If I have a good meal, I go back and if I have another positive experience I write a review.  Very occasionally a place is so spot-on I say so after a first visit.  If I don't have a good meal I don't vent my spleen on my blog, I just vote with my feet.  

Just to be clear, I do not get paid to review, nor do I get myself into situations where I feel I have to write a review.  This means I write about places I really like and that is the only reason you will not find negative reviews on my site.

Thanks for reading.

Buttermilk Pancakes

Buttermilk pancakes

Some things are too good to eat just once a year and pancakes are one of them.  Shrove Tuesday this year falls on 4 March.  It's the one day of the year when I'm definitely not allowed to forget pancakes have to be on the menu.  Shrove Tuesday was the day when the faithful were "shriven" - granted absolution after confession and penance.  It's was also the last day on which foods proscribed by the Church, such as butter and eggs, could be consumed before the annual Lenten fast began. Perhaps it was the thought of the righteously austere 40 days to come that made the day a celebratory one.  Whether you observe Lent or not, you'll probably be mixing up a pancake batter this week.

I've already posted the basic unleavened recipe I normally use on 'Pancake Day'.  To be honest, it's the one I'm most likely to use on Tuesday.  It's the least rich of any pancake recipe I know and also the one my family insist on, maybe more for nostalgic reasons than anything else.  You may prefer this leavened version which I make at other times of the year.  It produces a light but more spongy textured pancake.  This is the result of bicarbonate of soda reacting with the acidity of buttermilk to produce carbon dioxide.

First, a word about buttermilk.  It is not always what it seems.  Buttermilk is a by-product of butter-making.  It is the low-fat, white, milky liquid which separates off during the process.  Traditionally this is allowed to ripen, thickening and developing in flavour over a day or two.  What you'll find on most supermarket shelves is "cultured buttermilk" which is made by adding lactic bacterial cultures to milk.  This unfermented version has none of the 'ripe" flavours that are present in 'true buttermilk' which produces lactic acid naturally.  It's possible to make your own version of buttermilk, though, as I've not yet tried any of the methods I've read about, I'm not going to be the one to tell you how.

So, where does the buttermilk leftover from butter-making go?  Mostly into butter substitute "spreads", although buttermilk is a small proportion of their content along with a lot of other, for me, less desirable ingredients.  I count myself lucky that I can buy delicious Ivy House Farm real buttermilk from Neal's Yard Dairy (see the Ivy House Farm website for other stockists).

This recipe works whether you use true buttermilk or cultured buttermilk.  If you use true buttermilk you'll get a better colour and flavour but a looser batter and therefore the pancakes will spread more.  It's adapted from 'Blueberry Buttermilk Pancakes' in  Chez Panisse Fruit by Alice Waters which I wrote about in Favourite Books.  I don't add fruit to the batter as I find the pancakes cook better without.  I prefer to let people help themselves to fruit and maple syrup .  As you can probably tell from the photograph, these pancakes soak up syrup like a sponge so you could use something less pricey than maple syrup.  I prefer to follow Alice Waters' advice and pour a little melted butter over the pancakes before adding the syrup.  This stops the pancakes sucking up quite so much of the syrup - you may or may not think that's a good thing.  At this time of year I serve bananas. In summer I'll briefly warm some blueberries or blackberries with a pinch of sugar to serve with the pancakes.

Buttermilk Pancakes
(Serves 4-6)

500ml (18 fl oz) buttermilk
2 medium eggs
80g (3oz) unsalted butter, melted
200g (7oz) all-purpose flour
1 tablespoon caster sugar
2 teaspoons Bicarbonate of Soda
Good pinch of salt

Mix together the buttermilk and the eggs with a fork.
Stir in the melted butter.
Sift together the flour, bicarbonate of soda and salt.
Add to the liquid mixture, together with the sugar, mixing gently until just  combined (the batter still a little lumpy).
Heat a pancake pan or griddle to medium-hot.  Grease the pan lightly with sunflower oil or butter.
To make each pancake, add 3 tablespoons of batter to the pan and cook until bubbles burst all over the surface and the underside is golden brown.  Turn and cook until the other side is golden brown. 
Keep warm in a low oven if necessary.

Serve with sliced bananas (or warmed seasonal berries), melted butter and maple syrup.

The return of Polpetto

Mussels, cannellini , three-cornered garlic

I knew I missed Polpetto but until today I didn't know how much.  Its original incarnation was Upstairs at the French House on Dean Street in the heart of London's Soho.  I wrote about it soon after it opened in autumn 2010 and by May 2012 it was no more.  An awkward room and too small a space (23 covers) caused owners  Russell Norman and Richard Beatty to find a more suitable location for their spin-off from Polpo.  I doubt they thought it could take this long but the new Polpetto is now a reality, having quietly opened this week on Berwick Street just a 2-minute walk from the original site.   In the intervening period Chef, Florence Knight, has become rather better known through TV appearances and writing a rather good book - One: A cook and her Cupboard. I suspect it would have been easy for her to go the celebrity chef route, had she wanted to, but, no, she's back in the kitchen.  So, has absence made the heart grow fonder?  Or did the passage of time cloud my memory?

Cavolo Nero, anchovy, burnt bread

I soon realised none of that matters.  I'm breaking my rule of at least two visits before giving an opinion because, two dishes into lunch, I was sure I would be coming back again and again, and that's what counts.  I love a chef who's confident enough to use very few ingredients in a dish. Florence Knight does this with dish after dish and flavours sing out with clarity.  It's an admirably short seasonal menu of 11 savoury dishes ranging from £2.50-12, 4 sides £3.50-4, and 5 desserts £3.50-7.

A plate of off-menu crunchy Camone tomatoes dressed with a little olive oil was served for the sheer joy of having such wonderful fruits in the kitchen.  Cavolo nero with anchovy and burnt bread turned out to be young leaves of raw black cabbage given the caesar salad treatment.  Despite the fact I grow cavolo nero I'd never even thought of eating it raw, but I will now.  The little croutons were, thankfully, far from burnt but crisp airy pillows of loveliness.  Sweet mussels came with cannellini beans and three-cornered garlic, the flavours heightened with mild chilli rather than the savage punch of heat all too often delivered.

Scallops, cauliflower, lardo

Perfectly caramelised scallops were on cauliflower two ways - pureed and roasted - and draped with wafer thin slices of luscious lardo.  It was a dish of so much promise I could barely wait for the plate to hit the bar before tasting it.  It did not disappoint.  Hare pappardelle was a deep-flavoured, gamey dish which slipped down far too easily.  Veal cheeks came cooked in white wine with slices of fennel.  The meat's gelatinous quality had melted deliciously into the sauce leaving soft, tender cushions of meat.  So far, so uncritical but there was a minor flaw in the form of a side dish of Wet Polenta.  In my mind's eye I ordered it thinking it was going to complement the veal saucing in much the same way as a buttery mashed potato does for an English stew.  It was too stiff to work as I had hoped, but that's a minor point.

Maple tart

A slice of Maple tart  was a divine, caramelic, custard of perfect wobbliness and a glass of Royal Tokaji paired with it very nicely.

Creamy Polpo house Prosecco and Corvina were good value choices out of a list of wines ranging from House at £18 to £83 for a Barolo 'Brunate' Marcarini 'La Morra' 2008, most also available by 25cl or 50cl carafe.

Anyone who has eaten at Russell Norman's restaurants before will expect attention to detail so no surprise that it's here in spades.  It's a nice space - 70 covers I think, though it feels more intimate.  The basement has four tables.  True they're on route to the loos but on the opposite side of the room you have the theatre of a great kitchen. I certainly won't be turning my nose up if offered one.

Dishes like Burrata, agretti and chilli; Bacon chop, whitty pear butter and walnuts; Milk pudding, rhubarb and rose, will all have to wait for another time.  And there will be lots of other times.

Polpetto
11 Berwick Street
London
W1F 0PL
020 7439 8627

Raspberry Ripple ice cream

Raspberry Ripple Ice cream
in the making

It's February.  Why on earth am I making ice cream?  Because I have a bag of frozen raspberries in the freezer and a great recipe.  In any case ice cream warms you up.  Really, it's true.  OK, the reason it's warming is that the body has to produce energy to digest the protein and fat content and, as every schoolchild knows, energy produces heat.  So, you see, it's good to eat ice cream in winter.  Personally, I don't need any persuading.

Last year we had a glut of raspberries so bagged a couple of kilos for the freezer. The thing with raspberries is, no matter how carefully you freeze them - yes I have tried spreading them on a tray - you end up with a soggy unappealing mush when they defrost.  Options for using them are limited, though I did find this Nigel Slater recipe worked pretty well.  Later in the year they'd be fine in a Summer Pudding, but I needed to start clearing space in the freezer now.  Making a raspberry syrup concentrates the flavour of the fruit, and it's perfect for swirling through vanilla ice cream.

Raspberry syrup

Adding salt to ice to lower its freezing point was known to the Arab world as early as the 13th century.  Using this technique, a container of fruit essence placed in the ice could be frozen.  Fruit ices were described in Italy in the early 17th century but the first written reference to "ice cream" appears in a 1672 document from the court of King Charles II.  If the recipe was written down, it remains undiscovered.  A hundred years later, the French found that frequent stirring of the ingredients gave a smoother, less crystalline result.  They are also credited with being the first to add egg yolks to enrich the mixture.

La Grotta Ices in
The Observer Food Monthly

I love ice cream but it's something I rarely buy from the supermarket as a quick look at the ingredients list most often shows sugar content way too high for my liking.  When you make it yourself, you are in control.  If you have a good recipe your ice cream won't be stacked with ridiculous amounts of sugar.  This recipe comes from La Grotta Ices who not only use the best quality milk, cream and eggs, but make a point of adding only as much sugar as is necessary, and not a spoonful more.

I've mentioned La Grotta Ices before, so if you want some background just click on the name.  I'll just say that I've never tasted better ices than those coming out of Kitty Travers' La Grotta ice cream shed.  Kitty's recipe for Raspberry Ripple Ice Cream, below, appeared in The Observer Food Monthly (OFM) magazine on 16 June 2013.  This is the first chance I've had to follow it and I can confirm it's a great recipe.

Raspberry Ripple ice cream

I made extra quantities of the raspberry syrup, and some meringues from the leftover egg whites. This gave me the opportunity to produce individual meringue desserts by lightly whipping up some cream, adding broken meringue and some syrup and freezing for later.  When you want to serve them, if you have more puree, you can pour a little over the top.  Note: I used dariole moulds but, if you prefer, the mixture can be frozen in a block and sliced for serving.

Frozen Raspberry meringue puddings

I'm giving Kitty's recipe for Raspberry Ripple ice cream here but you can follow the link to The OFM for the original with Kitty's invaluable insights on ice cream making.  Her advice to start making your mixture a day ahead does make all the difference to the result.  In case, like me, you don't have an ice cream machine, I've given the instructions for making it with or without a machine.

La Grotta Raspberry Ripple Ice Cream
(Serves 12)

400ml whole milk
200ml double cream
1 vanilla pod, split and seeds scraped out
Small pinch of salt
6 large free-range egg yolks
120g unbleached granulated sugar

For the raspberry syrup (yields 430g):
400g raspberries
150g sugar

Ice cream:
Pour the milk and cream into a pan.  Add the split vanilla pod its seeds and the salt.  Place on a low heat and, stirring occasionally, until it just begins to simmer.
While the milk is heating, briefly mix the sugar into the egg yolks.
Pour most of the milk into the egg mixture and whisk to combine.
Return the pan to the heat and pour in the egg and milk mixture.  Slowly heat, stirring constantly, to a temperature of 85C (it will start to thicken at 65C).  Take the pan off the heat immediately and place it in a sink of cold water with ice cubes in it to cool the mixture quickly.
When the mixture is at room temperature, cover the pan with cling film, put the lid on the pan and place in the fridge overnight or for at least 8 hours.

Raspberry syrup:
Place the raspberries in a bowl with the sugar and set it over a pan of simmering water.  Cook until the fruit bursts and the sugar dissolves.  Remove from the heat, blitz with a hand blender and push through a sieve to remove the seeds.  When the syrup is at room temperature, chill in the fridge overnight.
(Kitty suggests stirring the raspberry seeds into a jug of water, leave in the fridge until the seeds settle, then sieve.  It gives you a delicious juice drink).

Next day:
Put a large, preferably metal, bowl in the freezer to chill.
Sieve the ice cream mixture into the bowl to remove the vanilla pod.  Blitz with a hand whisk for 30 seconds to re-emusify.

If you have an ice cream machine: Start the machine churning and pour the mixture into the ice cream machine.  Churn for about 30 minutes or until the mixture looks dry.

If you don't have an ice cream machine: Place the bowl in the freezer.  After 90 minutes take it out and whisk the mixture vigorously.  Repeat this procedure twice more.

Pour the syrup over the mixture, fold and swirl.  Scrape into an airtight container and freeze.

The ice cream will keep for up to a month in the freezer.