PRISON FOOD

Rimutaka tucker gets taste of Martin Bosley

RIMUTAKA LIQUORICE ICE CREAM

3 large egg yolks

1 cup caster sugar

600ml cream

150ml milk

5 tbsp liquorice syrup (available in specialist food

stores)

Beat the yolks and sugar until pale and fluffy. Then microwave on high for 3 minutes, beating again every 30 seconds.

Heat the cream, milk and syrup until hot but not boiling. Remove from the heat and whisk into yolk mixture. Pour it through a fine sieve into an ice-cream machine and process until frozen.

At Rimutaka, the ice cream is made by hand. The mixture is put into a bowl, covered with plastic wrap and placed in the freezer. It is whisked every hour for 3-4 hours to break up the ice crystals, then frozen overnight.

Makes about 1 litre.

RIMUTAKA HOMEMADE HONEYCOMB

335g white sugar

125ml honey

80ml water

2 tbsp golden syrup

2 tsp baking soda

200g dark chocolate, chopped

Grease and line an oven tray with baking paper.

Combine the first four ingredients in a medium saucepan. Place over a low heat and cook, stirring, occasionally brushing down the sides with a pastry brush dipped in water to remove any crystals. Cook for 5 minutes or until the sugar has dissolved. Increase the heat to high, then return to the boil. Cook without stirring for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer.

Add the soda, then quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the prepared tray and leave to cool. Once cool, turn the honeycomb onto a clean surface and break into pieces.

Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir occasionally with a metal spoon until the chocolate melts and is smooth. Transfer to a small plastic bag, then use scissors to snip off a corner of the bag.

Drizzle the chocolate over the honeycomb pieces, then put aside to set. Store in an airtight jar.