Korean Kebabs

(Serves one)

Chicken, lamb or pork cubed

1 garlic clove, crushed

4 x 15 ml spoons soy sauce

4 x 15 ml veg oil

1 x 15 ml peanut butter

2 x 15 ml finely chopped spring onions

1 5 ml spoon sesame seeds


Freshly ground pepper

Pinch of chilli powder

Put garlic, soy sauce, oil and peanut butter in a bowl and whisk well. Gradually whisk in the spring onions, sesame seeds, chilli powder, salt and pepper to taste.  Add meat and turn to coat. Leave to marinate for 2 to 4 hours in the fridge (If using wooden skewers soak in water for an hour or they burn under the grill).  Thread meat on skewers (a messy business) and grill.

Ginger Ice Cream

275ml (½ pint) single cream

275ml (½ pint) double cream

6 oz caster sugar

6 oz ginger snap biscuits, finely crushed

4 tablespoons ginger syrup

175g (6 oz) preserved ginger - drained and finely chopped

Whip the creams together with the sugar until thick. Turn into metal trays, cover withfoil and place in the freezer for about 1 – 2 hours to harden.Turn the mixture into a chilled bowl and beat well. Mix in the crushed biscuits, ginger syrup and preserved ginger. Cover and freeze for another hour. Beat well again and freeze finally for 2 hours (or longer)Place the ice cream in the fridge 1 hour before serving to allow it to soften (which I forgot to do).I’ve also tried to cut down on the sugar a bit as its quite sweet but the cream doesn’t thicken quite so well.