JUNE
 

Hello!
Welcome to June, and with it we officially welcome the beginning of Summer - this month, we celebrate the Summer Solstice on Saturday the 20th. With it, June brings a plethora of new fruit and vegetables into season. We see the appearance of so many lovely British berries, such as; blackcurrants, gooseberries and raspberries. I’ve chosen to celebrate the good old strawberry, by making the worlds easiest (and creamiest) no churn strawberry ice cream. I’ve also included one of my favourite brunch dishes, which puts to good use some other June seasonal stars! 

Stay safe

Emma x

No Churn Strawberry Ice Cream

This ice cream is so good. You don’t need an ice cream maker, just a good old bit of elbow grease and patience. The alcohol that’s added isn’t for taste, it’s to help stop the ice cream from freezing too solidly. I like to use a standard loaf tin for freezing mine in, it seems to be the perfect size! 
 

Ingredients:

500ml double cream
397g tin of condensed milk
250g fresh strawberries
45ml (3 tbsp) neutral spirit (gin or vodka is best but use what’s to hand!)
¼ tsp salt

Method:

  1. Start by washing a hulling the strawberries. Finely chop 100g of them and soak them in the alcohol, leave to one side until later. Blitz the remaining 150g in a food processor.

  2. In a large bowl, whip the cream to stiff peaks, if using a hand whisk, persevere, it will get there!

  3. In a separate bowl, mix together the condensed milk and salt until well combined. To this, add the strawberry purée and the alcohol soaked chopped strawberries (make sure any unabsorbed alcohol is added too!) and combine.

  4. Pour the strawberry, condensed milk mixture over the whipped cream and combine until fully incorporated. 

  5. Decant the ice cream into a loaf tin and place in the freezer. It will take around 8 hours to freeze completely. 

  6. Serve with some additional fresh strawberries scattered over the top. (Leave your ice cream at room temperature for 5-10 minutes before scooping)
 
 

Cavolo Nero and New Potato Hash

This dish is great at any time of the day. It’s one of my favourites for a weekend brunch but makes an equally great speedy supper. It celebrates two lovely ingredients that have come into season in June - cavolo nero and the new potato. This dish can easily be made vegetarian by omitting the chorizo and substituting with paprika. Find the recipe here!
 

Apricot and Cardamom soft set jam

I love apricot jam. It is hands down, my absolute favourite type of preserve. It brings back so many lovely memories of Summer. Last year, I bought the most delicious homemade apricot jam from a tiny village shop, tucked away in a Swiss valley. We ate it for lunch day after day, slathered on bread whilst taking breaks from walking in the hills.
I think it’s a fruit that lends itself to a soft set jam. The cardamom in this isn’t too strong as you want the apricots to shine - it just gives it a little depth. 
Find the recipe online now!

 

Here are some of my favourite Instagrams from the last month. The very talented Rebecca Brown’s ‘it tastes beautiful’ plate. This week will see the Ben Nevis Brewery launch it’s new beers AND for the first time ever, UK wide shipping (super exciting!!) Finally, These Ottolenghi blackberry wonders, made by Ellie Turner look so perfect.