BERGAMOT SORBET

Bergamots - pale fleshed, pale skinned (though some are green) and petite like a blood orange - have the most extraordinary flavour. Their juice is full of perfume and fresh, fresh citrus, and smells like a cup of the best Earl Grey tea imaginable.

Halved bergamots

Eating this sorbet was a perfect antidote to a cripplingly heavy lunch (mini pizzette with smoked provola, then sausages in red wine with parmesan polenta and pink radicchio, and more cheese after that); just tangy enough that you can get a full dose of bergamot, but not so much that your eyes start to water.

Bergamo sorbet

350g caster sugar

4 unwaxed bergamots, zested and juiced

1. Gently heat the sugar with 600ml water in a pan until the sugar has dissolved. Bring to the boil and simmer for 3 minutes then remove from the heat and stir in the bergamot zest. Allow to infuse and cool completely.
2. Stir in the juice and strain into the bowl of an ice cream machine and churn the machine until almost frozen then transfer to the freezer to set. Alternatively pour the cooled syrup into a large, shallow, freezeproof tub and freeze. Fluff up the sorbet with a fork every hour, then after 4 hours, leave to freeze. Keep it covered in the freezer for up to 3 months. 

Next time I might drizzle it in dark honey to serve, or infuse the syrup with pieces of ginger.

James Ramsden: "spectac"

[Must admit, bergamots aren't the easiest things to get you paws on but you can buy them here at Natoora. Now is when their at their best.]

BANANA, DATE AND CARAMEL LOAF

I just had to....

Banana, date, caramel loaf

3 ripe bananas (250g), mashed

100g unsalted butter, melted

100g golden caster sugar

6 pitted dates, finely chopped

1 tbsp amaretto/ dark rum

1 tsp vanilla extract

1 free-range egg

150g plain flour

1 heaped tsp bicarbonate of soda

for the caramel:

50g golden caster sugar

1 tbsp creme fraiche

pinch salt

Preheat the oven to 180C/fan160C/gas 4. Grease and line a 1ltr loaf tin with baking parchment.

Mix the mashed bananas with the melted butter and golden caster sugar. Stir through the dates, the amaretto and vanilla then beat in the egg. Sift in the flour and bicarbonate of soda and gently fold through the banana mix with a metal spoon. 

Pour the mix into the loaf tin and place in the oven. Bake for 45 minutes - the cake should be dark on top with a soft, moist sponge. Check that it is done by poking a skewer through the centre - if it comes out clean it's ready.

Leave the loaf to cool completely in its tin while you make the caramel. Heat the sugar in a small pan with 1 tablespoon of water over a low heat. Without stirring, leave the sugar to melt and gently simmer until it turns a deep hazelnut colour. Remove from the heat and add the creme fraiche and salt and stir. It will splutter at first, then turn into a smooth caramel. 

Transfer the cake to a plate or platter and quickly pour the caramel over the loaf. It will immediately harden like toffee, giving a good snap when you slice through. Serve with a dollop of creme fraiche and a good cup of cha.

PRUNE AND RICOTTA FROZEN YOGHURT

PRUNE AND RICOTTA FROZEN YOGHURT
Not too greedy.

SERVES 4-6

ingredients

250g ricotta

200g natural yoghurt

250 prunes, pitted and chopped

1 tbsp dark brown Muscovado sugar

pinch salt

Blend all the ingredients together until almost smooth. You want 70% of the prunes to dissolve and the rest to keep a bit of shape.

The prunes will be sweet already so there is no real need for added sugar in this recipe, but I think a spoonful of dark brown muscovado really enhances the flavour.

Now, for freezing. If you have an ice cream machine, turn for 45 minutes before transferring to the freezer for a couple of hours. If no machine, place the blend in a metal boil with tin foil as a lid and stir every half hour for 3 hours.

Serve as a sticky after dinner desert with a shot of coffee, or piled on pancakes for breakfast.

ELDERFLOWER POSSETS

Possets are my go-to pudding - always delicious and easy on the pennies. Just make sure you don't burn the cream. 

ELDERFLOWER POSSETS

serves 6

ingredients

750ml cream

225g caster sugar

juice and zest of 1 lemon

75ml elderflower cordial

Pour the cream and the sugar into a pan and bring to the boil, stirring to dissolve the sugar. Let the mixture simmer for 2 minutes and remove from heat. Add the zest, juice and cordial and stir. 

Pour the mixture into ramekins (I used 8cm diameter) and leave to cool. When they have had time to cool down, cover with cling film and chill and set for 1 hour.

Serve with a dusting of icing sugar and a few raspberries.