90ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
150ml (5 fl oz) dry white wine (⅔ cup)
You will also need a flameproof roasting pan
Preheat the oven to 200°C (400°F) (gas 6)
Lay the prosciutto slices side by side, overlapping them slightly.
Next, remove the leaves from the rosemary sprig and finely chop. Then sprinkle the chopped rosemary over the prosciutto and lay the pork on top. Wrap the prosciutto round the pork and put in the pan, seam-side down. Now brush all over with the olive oil to coat the prosciutto.
Roast for 30 minutes.
Meanwhile cut any of the larger potatoes in half to give an even overall size.
Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.
Break off and discard the woody parts at the base of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.
Steam the asparagus until just tender, about 5 minutes.
Add the asparagus to the pan with the potatoes. Then add a knob of butter and the chopped herbs. Gently toss to coat. Season, cover and keep warm while preparing the sauce.
Mix together the cream and the zest from the lemon and set to one side.
When the pork is cooked, remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.
Meanwhile, put the roasting pan on the hob over a medium-high heat, and stir the wine into the juices left in the pan. Let it bubble until it has reduced by half.
Now, turn down the heat and add the cream. Let it bubble gently for 2 minutes. Then add a squeeze of lemon juice and season.
To serve, thinly slice the pork and divide among four plates. Pour the sauce over the pork slices and serve with the vegetables.
Individual servings of the Baked Alaska. Mini sponge flans are topped with raspberry jam and creamy ice cream, covered in a soft meringue, then quickly baked to set the meringue but leaving the ice cream frozen inside.
250ml good quality ice-cream, raspberry or strawberry (4 large scoops)
2 eggs, large (U.K.)/extra large (N.A.), whites only
pinch of cream of tartar
115g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
7g (¼ oz) flaked almonds (1½ tbsp)
Remove the ice cream from the fridge to soften a little, about 10 minutes.
Fill each sponge flan with 1 tablespoon of conserve and level the top. Then, using an ice cream scoop, top with one large scoop of ice cream. Return to the freezer for at least one hour.
Whisk the egg whites until stiff. Sprinkle over the cream of tartar and whisk in the sugar, a spoonful at a time, whisking well between each addition, until the mixture is stiff and shiny. Now, using a palette knife to spread the meringue, completely cover the sponges and ice cream. Then drawing upwards with the tip of a knife, make little swirls with the meringue. Freeze overnight.
Preheat the oven to 230°C (450°F) (gas 8)
Now scatter the almonds over the meringue, then bake for 3–5 minutes until the meringue is just starting to brown. Serve immediately.
The prepared Alaskas can be left frozen for up to one month. Bake in the oven as directed above but leave for 15 minutes before serving.
*If you haven’t any buttermilk, stir 2 tablespoons of lemon juice into 225ml (8 fl oz) (1 cup) full fat/whole milk and leave for 15 minutes to thicken up.
You will also need a 12-hole muffin tray lined with paper baking cups.
Preheat the oven to 190° (375°F) (gas 5)
Mix together the bran, flour, soda, and baking powder in a large bowl.
In a separate bowl, using a ballon whisk, mix the egg and sugar together. Then whisk in the oil, buttermilk, and treacle one at a time. The mixture needs to be thoroughly combined and whisking the ingredients in separately makes this easier.
Pour the liquid ingredients into the dry ingredients and stir to mix.
Stir through the raisins until evenly distributed.
Now fill the paper baking cups using an ice cream scoop. Bake for 18–20 minutes until the tops feel firm to the touch and a fingertip will not leave an indentation. Transfer the muffins to a wire rack to cool.
Delicious served warm, cut in half, with a knob of butter.
Another summer favourite. These little parcels are delightful. Raspberries are folded in a creamy blend of mascarpone and cream cheese and then chilled. They are topped with a mixed berry compote and decorated with raspberries.
You will also need 4 x 8cm (3 inch) ramekin dishes.
For the parcels
Line the four ramekin dishes with cling film/food wrap, overlapping the edges, and put to one side.
Beat together the cream cheese and mascarpone in a large bowl until smooth. (A food mixer or hand-held whisk does this easily.)
Now in a separate bowl, beat the butter and sugar until light and fluffy, then stir in the vanilla extract. Add to the cheeses and beat well to combine.
Reserve 12 raspberries for decoration and gently fold the rest into the cheese mixture.
Divide the mixture amongst the ramekins, tapping them a few times on the work surface to remove any air pockets. Fold excess film/wrap over the top and place in the freezer to become firm, about 45 minutes.
For the fruit compote
Meanwhile prepare the fruit compote. Place the fruit in a small pan and sprinkle over the sugar. Now cook the fruit over a medium heat until it starts bubbling. Then reduce the heat to a medium–low setting and, using a wooden spoon, break up any larger fruit pieces, mashing the fruit slightly. Gently cook for a further 10 minutes, stirring occasionally. Remove from the heat and leave to cool.
Unfold the cling film/food wrap from the top of the ramekins and invert each one onto a plate. Then peel off the rest of the film/wrap.
Spoon the fruit compote over the parcels and place 3 raspberries on each to decorate.