Blood Orange Sgroppino

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Beautiful, bright oranges bursting with blood red juice

What’s the first thing you look at when you land on a blog post? Do you start at the beginning, slowly savouring each sentence as the author intended, do you skim read the recipe before deciding whether to bother reading the rest of the article, or you more of a pictures person, enjoying and assessing each image as it unfolds?

When I’m writing a post, I always try to keep all three types of reader (though these are pretty broad categories, I’m sure you could break them down into many more) in mind. Words are what come easily to me, but I also make sure to check my recipes, instructions and ingredient lists carefully, and, although I’m still very much a novice in this department, try to take as pretty and as representative photos of my food as possible. Continue reading

Chocolate sorbet & Honey sesame brittle ice cream

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Creamy chocolate sorbet & wholesome honey sesame ice cream

For me, cooking for others is all about the joy of shared experience. It’s family sitting round a big kitchen table and breaking bread, friends catching up over long boozy dinners, the look on people’s faces when you emerge from the kitchen – whether carrying an incredible confection or a simple supper – and the satisfaction of introducing your loved ones to favourite recipes or brand new flavours.

Cooking for others can also be tricky; there are different tastes to consider, different appetites to allow for, and in some cases, diet restrictions to bear in mind. Heading round my parents for dinner recently, I knew I wanted to make something using the ice cream maker they’d given me for my birthday, but was confronted by a few constraints. My Dad, as per your (larger than) average middle-aged man, is on a semi-permanent diet to keep his heart in healthy shape, and my Mum doesn’t have a hugely sweet tooth.

Luckily I’ve not yet inherited either of these troublesome traits, but I wanted to create an ice cream (or two) which they would both enjoy. After a few hours trawling through recipe books and tinkering with ingredients, these two flavours are the result. Continue reading