Home made lemon barley water

You will need

2oz pearl barley
Rind and juice of 2 lemons
4 pints of water
10 lumps of sugar

Wash the barley and put into a pan with the water.

Put the thinly paired rind and juice into a jug with the sugar.

Bring the water and the barley slowly to the boil, and simmer for 5 minuets.

Then pour the contents of the pan into the jug.

When cold, strain off and use.

Cress Vinegar

Cress Vinegar

This is a vinegar I had neither tasted nor heard of. The name is a give away but the flavour of the cress is very strong and gives it a wonderfully peppery taste. Very good used in a dressing for salads and also very very good with fish.

You will need 

2 pints of white wine vinegar

1/2 an ounce of cress seeds

2 bottles

Pound the seeds into a powder, then pour over the vinegar. Leave to stand for 10 days, making sure that you stir the mixture at least once a day. Strain through muslin pour into the bottles and lable.

Cold Cherry Soup

Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and double cream, and sometimes they are thickened with flour. I like this lighter version, which is made with drained yoghurt instead of cream.

 2 1/2 pints of water

1/2 a pound sugar

1/2 pint of red wine

1/4 teaspoon salt

Grated zest of 1/2 lemon

1 1/2 pounds sweet, dark cherries

1/2 a pint yoghurt

1. Pit the cherries, and place the pitted cherries in a bowl and the pits in a large pan. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil for five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat. 

2. Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yoghurt will separate. Still, the soup is easily homogenized. 

3. Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries. 

Serves six to eight.

How to pickle lemons

This is the method most people use for preserving lemons. I’ve found references to it dating back to a British cookbook from 1808, although now most people associate it with Moroccan cooking. Only use unwaxed lemons for this method of pickling.

Slice the washed and dried lemons lengthwise, almost in quarters. You want the lemon to still be in one piece, but almost cut through. If the lemons have little nubs on the ends, cut them off before you almost-quarter the lemons.

Using pure sea salt, stuff the lemon. Pack it in well, and use about a tablespoon per lemon. Mush the lemon into a clean Mason jar; use quart jars. Repeat until you have the jar mostly full. Toss a little more salt on top.

Now you have several decisions to make. You can jam in some spices — I suggest  some peppercorns, a couple cloves and a bay leaf. And you can choose to cover the lemons with vinegar or lemon juice, or not. Some people just keep mushing the lemons down until their own juice covers them. I cover them with lemon juice.

Wait at least 3 weeks before eating. I’ve kept these lemons for a year and they were fine. They will darken over time.

The perfect MARSHMALLOW

MARSHMALLOW RECIPE

Ingredients

• 2 x 7g sachets powdered gelatine
• 450g/1lb caster sugar
• 2 tsp vanilla extract
• 1 tbsp sunflower oil
• 2 tbsp icing sugar
• 2 tbsp cornflour

HOW TO MAKE

1. Place the gelatine and 100ml/3½fl oz of cold water into the bowl of a food processor. Set aside for 10 minutes, or until softened.
2. Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves.
3. Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended.
4. As soon as the sugar syrup reaches the correct temperature, slowly blend the softened gelatine in the food processor on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, whisking continuously until all of the syrup has been fully incorporated in the mixture.
5. Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set.
6. Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later.
7. Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.)
8. Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat. Store in an airtight container in a cool, dry place for up to three weeks.

National dishes of the world, Nicaragua with Gallo Pinto

Gallo Pinto

Gallo Pinto

Gallo Pinto is Nicaragua's most popular dish, eaten at any time of the day.

• 2 tbsp vegetable oil
• 2 lrg onions – thinly sliced
• 2 cups cooked red beans
• ¼ cup water
• 1 cup cooked white rice

Beans: cook 1 cup of dry red beans with 6 crushed cloves of garlic and water in a pressure cooker for 15 to 20 minutes. Sauté the onion in a pot. Add in the cooked beans and water. Cook for 5 minutes at a low heat whilst stirring. The beans must remain whole. Now add the cooked rice and simmer for a further 10 minutes, still stirring.

National Dishes of the World Belize with Belizean Boil Up

 

This will give you a step by step method of cooking this nations favourite dish......

NATIONAL DISH OF BELIZE BELIZEAN BOIL UP

---

Belizean Boil-Up
INGREDIENTS:
2 lbs fish 900g
1 tsp salt 5ml
2 pieces yam (8ozs)
2-3 medium cocoa
1 stick cassava (8ozs) 225g
1 small pig's tail (trim off fat)
3-4 green bananas (sliced)
2 firm, ripe plaintains (sliced)
2 sweet potatoes (8ozs) 225g
2 eggs (hard boiled)

1)  Scrape fish and clean with lime juice.
2) Peel ground foods and cut into small pieces (about 3" in length)
3) Add all ground foods and boil until fork tender. Set boil cake on top of ground foods.
4) Remove from pot. (ground foods and boil cake)
5) Cook fish in water in which ground foods was cooked. When tender, remove from water. Boi
eggs. Cool in cold water-remove from shells. Use as garnish.
6) Serve with a tomato sauce.

How to make Marmalade at Home

Now that Seville oranges are in the shops it means its time to make this years batch of Marmalade. I have used this recipe for years. Its a bit time consuming and messy but well, well worth it

Pectin

The pectin in citrus fruit is contained in the white pith and pips. Extra acid is often added to ensure a good set as only about 1 lb (450 g) of fruit is used to make 3 lbs (1.4 kg) of marmalade.

Preparation of Fruit

1. Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin.
2. Cut the peel finely or coarsely, according to preference.
3. Put the peel in a large bowl with the bag of pips etc and the juice. Add 3 pints (1½ litres) of water to each 1 lb (450 g) of fruit and leave to soak overnight. If jelly marmalade is to be made, tie about one-third of the shredded peel in a piece of muslin and soak with the rest of the peel.

General Method for Making Thick Marmalade

1. Weigh the preserving pan and make a note of it. Put the soaked peel, pith and pips into it with the water and juice.
2. Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its original bulk. This will take 1½ - 2 hours.
3. Lift out the bag of pips and pith, squeezing it again the side of the pan with a wooden spoon.
4. Test for pectin by taking 1 teaspoonful of juice from the pan, let it cool and then add 3 teaspoonful of methylated spirit. If a large clot forms, the pectin is adequate to obtain a good set. If the clot is poor or thready, add the juice of two lemons to each 2 lbs (900 g) fruit used and continue simmering the fruit until a good pectin clot is obtained.
5. Take the pan off the heat and re-weigh it. Subtract from this weight the original weight of the empty pan top calculate the weight of the pulp remaining in the pan. Then add 1 lb (450 g) warmed sugar to each 1 lb (450 g) pulp (use 1 ½ lb (675 g) to 1 lb pulp for lemon marmalade). Stir the sugar and pulp together until all the sugar has dissolved. Return the pan to the heat.
6. Bring to the boil and boil rapidly for 15 – 35 minutes until the marmalade sets when tested. To test for setting – put a little marmalade on to a cold plate, cool, and if the marmalade wrinkles when touched with the finger it is cooked sufficiently and will set. Always draw the pan away from the heat when testing for “set”, otherwise the marmalade may over cook.
7. Add a knob of butter or a few drops of glycerine and stir in to reduce the amount of scum and then skim off using a perforated spoon. Do this a soon as possible after setting point has been reached as, if left much longer, the scum tends to cling to the pieces of peel.
8. Leave the marmalade to cool slightly so that the peel will not rise to the top of the jar.
9. Pour the marmalade into clean , dry, hot sterilized jars.
10. Put a circle of waxed paper, waxed side down on the top of the marmalade.
11. Wipe the jars clean.
12. Cover with lids or cellophane covers whilst the marmalade is still hot.
13. Leave to cool and when quite cold label, giving the type of marmalade and date when it was made.
14. Store in a cool, dry, dry place.

Flapjacks

Ingredients For Flapjacks:

75g of butter 
50 - 75g light brown sugar 
1 tablespoon of golden syrup 
175g of porridge oats 

Flapjack Baking Directions:

1. Put the butter , sugar and golden syrup into a saucepan and stir over a low heat until the butter and sugar have melted. 

2. Add the porridge oats and blend thoroughly. 

3. Press into a well greased 18cm square sandwich tin. 


4. Bake in the centre of a moderate oven at 180c or 350f or gas mark 4 for 25 minutes or until evenly golden brown.

5. Mark into fingers whilst warm. 

6. Allow to become almost cold in the tin before removing.

Black Bun. The traditional Scottish cake for Hogmanay

Traditional recipe for New Year Black Bun cake which is usually eaten on Hogmanay. Easy recipe with information about the history and traditions about Black Bun: 

This easy Black bun recipe will serve 12 - 16 people. Scottish Black bun is a traditional Scottish treat served on Hogmanay and over the New Year festivities. It is a rich, moist, fruit cake baked in a pastry crust.

A sign of a well made Black Bun is that it should stick to the knife as it is cut. 

In olden days sweetmeat Black Bun cake slices would have been served on Twelfth Night. It then became a Scottish New Year delicacy and treat.

Ingredients for Black Bun:

225g of plain flour 

50g of soft brown sugar 

450g of currants 

450g of raisins 

450g of sultanas 

175g of mixed peel 

50g of chopped almonds 

50g of ground almonds 

3 eggs 

1 egg with the yolk and white separated 

Buttermilk to mix 

60mls of whisky or brandy 

1 teaspoon of mixed spice 

1 teaspoon of ground ginger 

1 teaspoon of cinnamon 

Half teaspoon of cayenne pepper 

Half teaspoon of baking soda 

Half teaspoon of cream of tartar 

Ingredients for Black Bun Pastry Case 

225g of plain flour 

125g of margarine 

Pinch of salt 

Cold water to mix 

Baking Directions for Black Bun Pastry:

1.Sieve the flour and the salt.

2. Rub in the butter and then mix in the water. The dough should start to become stiff.

3. On a pastry board roll out the mixture into a thin square. 

Set aside and make the black bun filling. 

Baking Directions For Black Bun

1.To make the filling for Black Bun you should first grease two 2lb loaf tins or a large tin. 

2. Sieve the flour and mix in the sugar, ground almonds, mixed spice, cinnamon, ground ginger, cayenne pepper, baking soda and the cream of tartar. 

3. Now stir in the dried fruits of currants, raisins, sultanas, candied peel and the chopped almonds. 

4. Gently fold in the beaten eggs and the buttermilk until the mixture becomes soft and moist. 

5. Add the alcohol. 

6. Use about two thirds of the pastry to line the tins. If the pastry has to be joined then wet these so that a good seal is formed. 

7. Put the black bun mixture into the tin, on top of the pastry. Make sure it is packed firmly and then level off. 

8. Brush the top of the fruit mixture with the white of the egg. 

9. Cover this top with the remaining pastry and seal the edges. 

10. Brush the visible pastry, ie the top of the black bun, with a beaten egg or some milk. 

11. Prick the black bun with a knitting needle from the top all the way to the bottom so that any trapped air can escape through this hole, rather than burst through during cooking. 

12. Pinch around the edges to give a nice finish. 

13. Bake in a low pre heated oven at 300F, gas mark 2 or 150C for about two and a half hours. 

14. To prevent the bun turning brown too quickly cover with kitchen foil or brown paper at any time during the cooking. 

15. Remove from the oven and set aside to cool down. 

16. Turn out from the tin and store in an airtight container until ready to eat. 

17. Serve with a fine malt whisky and a Happy New Year! 

Toffee Apples

For the toffee coating

• 225 g demerara sugar
• 110 ml water
• 0.5 tsp vinegar
• 2 tbsp golden syrup
• 25 g butter 

• 6 apples 
• 6 wooden skewers, for holding the apples – ice lolly sticks will do

1. Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time. 

2. While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated. 

3. Leave to harden on a lightly oiled tray before serving. If you're planning to keep them for a day or two, wrap the apples in cellophane. 

National dishes of the world number 9 Democratic Republic of the Congo - Poulet Moambé

Muamba Nsusu (Congo Chicken Soup)

This soup version of  Sub Saharan Africa's ubiquitous Chicken in Peanut-Tomato Sauce  comes from the Kongo people of the two Congos and Angola; it has much in common with other African peanut soups and sauces.

What you need

• chicken; one whole chicken, cut up, any parts, any amount
• one large onion, chopped
• palm oil
• small can of tomato paste
• one-half cup peanut butter (natural or homemade, containing only peanuts and salt)
• hot chile pepper or red or cayenne pepper, to taste

What you do

• Fill a large pot with enough water for soup. Bring it to a boil. Add the chicken and boil it until the meat is done and a broth is obtained.
• While the chicken is boiling, gently sauté the onion in several tablespoons of palm oil until the onion is tender.
• Remove the chicken from the broth and remove meat from bones. (Save the broth and keep it at a low simmer.)
• Combine one cup of the chicken broth with the peanut butter and tomato paste and stir until smooth.
• Return the chicken meat to the broth and add the peanut butter-tomato paste mixture. Stir and continue to simmer until the soup is thickened.
• Season to taste. Serve with Rice 

Rosehip Cordial

What better way than to gather rosehips than to take yourself on a long walk in the country and forage away, ruby red jewels waiting to be picked for all manner of things, My mother used to make rosehip jelly which was fantastic but the reason I want you to go out this weekend is so you can make rosehip cordial, as it is red in colour, so will fulfil every child's dreams of drinking blood on Halloween!! Tis very easy to make and here is how you do it.

You will need

1Kg or 2Lb 4 oz of wild rosehips, which you wash and then roughly chop

350g or 12 oz caster sugar 

6 pints of water in total 3.5 for the 1st bit and 2.5 for the 2nd

Muslin for draining

Then to make it all you have to do is

Put the rosehips in a big pan and add all the water, which should be boiling.

Bring it back to the boil, when its boiling turn the heat off and let it infuse for 15 mins

Strain through a double layer of muslin, squeezing pout as much of the liquid as possible, then set aside.

Then tip the pulp back into the pan and pour on 2.5 pints of boiling water and then bring back to the boil, then again turn the heat off and allow to infuse for 10 mins. Repeat the straining process as before, then throw away the pulp that is still in the muslin.

Pour all the strained liquid into a clean pan and boil rapidly to reduce to just over 2 pints, skim off any scum that comes to the surface, then stir in the sugar until it dissolves. Pour the cordial into sterilised bottles (dip them in boiling water) and it's ready to serve dilute to taste. This will keep for three months if refrigerated

National dishes of the world number 8 with Mongolia - Buuz

Better than they look

Ingredients

• For Meat Filling • 300 g Beef or Mutton (minced) • 1 medium Onion (chopped) • Salt (to taste) • Pepper (ground, to taste) • 2 Garlic Cloves (crushed) • Herbs (chopped, optional) For Dough • 250 g Wheat Flour • A pinch of Salt • Lukewarm Water

How to make Buuz:

• Add a pinch of salt to enough lukewarm water required to knead dough. • Add water to the flour and knead to form smooth, soft dough. Set the dough aside. • After sometime, knead the dough again and cut into small pieces. • Roll each piece into a ball. Repeat with other pieces and leave them in a bowl. • Sprinkle some flour on the balls, to avoid them sticking to each other. • Take a large mixing bowl and combine minced meat, onion, garlic, salt, pepper and other herbs together. • Add some water, if required, to make the filling a little juicy. • Roll out the dough balls into round circles, leaving the center thicker than the edges. • Place a little meat filling in the center of the circle and seal the edges with your fingers. • Boil water in a large pot. • Dip the bottoms of each buuz in oil and place them in an inlay that will be inserted in the pot for steaming. • Ensure that the buuz do not touch each other. • Steam the buuz for 15 minutes. • Open the lid and fan some air with the help of a cutting board or newspaper, to give them a reddish glossy look. • Serve hot.

Grilled Peaches With Dukkah and Blueberries

4 peaches
Olive oil, for brushing
1 tablespoon dukkah (see note)
Whipped cream, for serving
Blueberries, for serving.

Prepare the grill. Halve and pit the peaches, then brush them with oil. Grill the peaches, cut side down, for 5 minutes, without turning. To serve, transfer 2 peach halves to each of 4 plates. Sprinkle with some of the dukkah, then spoon over some whipped cream and top with blueberries.

Serves 4.

Note: Dukkah, an Egyptian nut-and-spice blend, can be made using the recipe below.

Dukkah

1/3 cup pistachios, lightly toasted
1/3 cup almonds, lightly toasted
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
1 teaspoon crushed Urfa pepper, or substitute Aleppo pepper
3 tablespoons sesame seeds, lightly toasted
2 teaspoons fine sea salt
1 teaspoon nigella seeds
1 teaspoon dried mint
1 teaspoon dried lemon zest
1/2 teaspoon dried marjoram.

Roughly chop the pistachios and almonds. Grind the coriander, cumin and caraway seeds in an electric coffee grinder or spice mill. Combine all ingredients and mix well. Sprinkle on fruit, grilled fish or zucchini. Keep in a tightly covered jar.

Birmingham Egg

I have no clue why it is called Birmingham Eggs, but here you go:

For 1 portion:

1 bread slice (the toasting kind)

1 egg

some butter

salt to taste

Worchester Sauce

Looks fancy and is easily made. Just follow the recipe: (breakfast recipe)

Melt some butter in a frying pan.

On a plate, cut out the centre of the bread slice. Leave the centre in it and add into the skillet. Fry it on both sides.

Take the centre out.

Carefully break the egg into a small bowl - make sure the yolk stays intact. Remove any egg shells and pour the egg into the 'breadframe'. Make sure the whites reach into all four corners, fusing with the bread.

If the whites start to bubble, poke a hole and fill it with some still-liquid egg whites.

When the whites set, transfer onto a plate (preferably warmed plate) and serve immediately and sprinkle with Worchester Sauce.

Cinder Toffee recipe

Ingredients

Serves: 10

• 4 tablespoons golden syrup
• 1 tablespoon water
• 200g caster sugar
• 3 teaspoons bicarbonate of soda

Preparation method

Prep: 5 mins | Cook: 10 mins

1.

Grease a 20cm square cake tin or slice tray.

2.

In a large saucepan, heat the golden syrup and sugar together, bring to the boil then simmer on low heat for 5-10 minutes. Cooking time will vary but test it by dropping a little syrup into water - it should become brittle when ready. Watch it doesn't burn.

3.

Remove pot from heat and add the bicarb. Quickly mix it in because the mixture will foam up instantly. Pour immediately into the cake tin. Leave to set then break into bite size chunks.

on a day like today get into the kitchen and make some Bacon Roly-Polies

Bacon Roly-Polies
For something meaty, nothing hits the spot like Bacon Roly-Polies; perfect swirls of bacon and cheese wrapped up in pastry.

Makes 12-15

250g plain flour, plus a little extra for dusting
3tsp baking powder
½tsp table salt
75g Country Life Unsalted butter, diced and cold, plus another 25g
200-250ml semi-skimmed or whole milk
8 large rashers, shoulder or back bacon, rind removed
1 medium onion, peeled and finely chopped
100g Cream cheese
100g Cheddar cheese, grated
½ bunch flat-leaf parsley, chopped
1 clove garlic, peeled and crushed

1. Preheat the oven to 180˚C/350˚F/gas mark 4.
2. Place the flour, baking powder and salt in a large bowl, then rub in the cold, diced butter using your hands.
3. Add the milk gradually, while mixing, until just combined. Turn out the dough on to a floured surface and roll into a rectangle 1cm thick.
4. Melt the remaining Country Life Unsalted butter in a small saucepan over a moderate heat. Brush the dough with some of the melted butter, and then layer the bacon on top, leaving a 2cm edge on one of the long sides of the dough.
5. Mix the onion, cheeses, parsley and garlic together and spread evenly over the bacon.
6. Brush the bare edge of the dough with water, and then roll into a spiral, sealing the edge brushed with water to the body of the roll. Wrap the roll in cling film and refrigerate for 20 minutes.
7. Cut the roll into slices and place, spiral side up, on a baking tray lined with baking paper. Bake for 15 minutes or until golden.

Welsh Rarebit, the best cheese on toast in the world, with recipe

WELSH RAREBIT

Essentially cheese on toast with added ingredients. When it was devised in the 18th century, the English (by then well-established in their teasing of the Welsh) jokingly called it Welsh Rabbit - as a Welshman, supposedly too poor to have meat, had to eat cheese instead.

The earliest reference can be traced to 1725 and the diary of a poet called John Byrom who wrote: ‘I did not eat of cold beef, but of Welsh rabbit and stewed cheese.’

Sixty years later, the rarebit popped up in Francis Grose’s Classical Dictionary of the Vulgar Tongue: ‘A Welsh rabbit is bread and cheese roasted, i.e. a Welsh rare bit.’

Preparation time: 10 minutes

Cooking time: 5 minutes to 7 minutes

Total time: 15 minutes to 17 minutes

Serves: 4

Ingredients

• 225g As strong as you like cheddar, grated
• 25g butter, melted
• 2 tsp Worcestershire sauce
• 2 tsp English mustard
• 1 tbsp plain flour
• 4 tbsp bitter, pale ale or dry cider
• A pinch or 2 of cayenne pepper, to taste
• A little fruit or tomato chutney, eg, Baxters Albert's Victorian Chutney or Baxters Tomato Chutney with Red Peppers
• 4 slices bread, brown or white

Method

1. Preheat the grill to high. Mix together all the ingredients except the chutney and bread.
2. Toast the bread. Spread one side of each slice thinly with the chutney, then spread the cheese mixture thickly on top.
3. Place on a baking sheet and grill until golden. Eat immediately with a tomato or watercress salad. Or indeed, with both.

Boozy lolly-pops

BOOZY Lolly-Pops

Grapefruit-Campari

Make simple syrup: cook 60 ml  of sugar and 2fl oz of water over medium-low heat until the sugar dissolves. Combine with 12fl oz of grapefruit juice and 4fl oz of Campari.

Fennel-Pernod

Make simple syrup as described. Purée with 450 ml of roughly chopped fennel and 4fl oz Pernod.

Mojito

Make simple syrup as described. Purée with 2fl oz of rum, 118 ml of mint leaves, 2fl oz of lime juice and 8fl oz of water.

Set in lolly-pop holders, place in the freezer and hey presto......