Campari Sorbet

Serves 10

1 litre grapefruit juice

 400g caster sugar

200ml Campari

juice of 2 lemons

juice of 2 oranges

Whisk together the grapefruit juice and sugar until the sugar has dissolved.

Add the Campari and lemon and orange juices. Churn in an ice-cream machine until frozen.

Form into balls.

Serve in highly chilled glasses with a twist of orange peel.

 Enjoy with friends on a hot day!

Olive oil Ice-cream:

250ml whole milk

250ml full fat cream

100 grammes honey

6 egg yolks

whisk on low heat yolks and honey adding hot milk and cream mix to form a creme anglaise. Remove from heat and whisk in extra virgin olive oil to taste minimum 125ml chill in fridge to 4°C. Churn in sorbetière adding a little more extra virgin olive oil to taste. form onto balls sprinkle with Maldon see salt and serve with a parmesan tuile.

Enjoy!!

Mavromatika Salata or Black eyed pea salad:

A greek speciality from the South Peloponnese.

For the dressing:

100 ml EVOO

Zest and juice of one lemon.

2 tablespoons apple cider vinegar

2 crushed finely chopped garlic cloves

 Heaped teaspoon of dried oregano or finely chopped fresh.

1 teaspoon honey

Sea salt and freshly ground black pepper to taste.

Dash of water to help emulsify.

Approx. 500 grammes black eyed peas drained and rinsed. Canned versions work well.

An English cucumber finely chopped (optional).

2 or 3 chopped spring onions.

A large yellow bell pepper finely chopped.

Approx. 200g cherry tomatoes halved or quartered.

 Red onion finely diced.

100g crumbled good quality feta.

Small bunches of dill, parsley, and mint chopped.

Sea Salt and freshly ground black pepper to taste.

Mix dressing ingredients and toss in the solids in advance of serving. In the fridge overnight takes it to the next level!