Chocolate & Cupboard Stuff Ice Nohm

Sometimes you've shopped & planned, sometimes you just want something and make do! I've got some gluten free cones from ocado and wanted some ice cream to go in them. Chocolate I had the ingredients for but I like my ice cream Ben & Jerry style with bits so I raided the cupboard. I made double quantities as I wanted a scoopable amount; this made a small ice cream tub full.

2 Tins of coconut milk
Carton of coconut cream
1/2 cup sugar (I prefer golden caster sugar) 
1/2 cup good cocoa powder
Big pinch of salt
2 tsp Vanilla Extract
Tsp xanthan gum

Handful of chocolate chunks (more would have been better)
Glace Cherries (half a tub)
Couple of big tablespoons of fluff

I mixed the icecream then put it in the machine til it got to soft set stage. I stirred through the bits & swirled in the fluff before slopping it into a tub & putting it into the freezer to firm up (not for long enough - it was still a bit sloppy to scoop). Sometimes winging it really works. 

Slow Cooked Lamb (or Venison) with Cherries and Spring Onions

A badly lit photo - sorry! This is very nice, not very slow but a scrumptious Autumn dish with  Eastern Mediterranean flavours.

To serve 2:
400g lamb shoulder or venison, cubed
12 spring onions, sliced
Grated zest and juice of 1 lemon
150ml stock
2 tbsp dried cherries
Small bunch of flatleaf parsley, chopped
Tbsp toasted pinenuts to serve

• Fry the lamb or venison for 3-5 minutes until browned in olive oil in a large non stick saucepan
• Add the spring onions and cook for another 5 minutes
• Add the lemon zest and juice, and the stock then simmer over a low heat for 1&1/2 hours until the meat is tender
• Stir in the cherries and parsley towards the end of cooking
• Serve with the pine nuts sprinkled over

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