Farmhouse kitchen

A FAVOURITE SEASONAL RECIPE TO ENJOY THIS MONTH BAKED GOOSEBERRIES WITH LEMON VERBENA ICE CREAM & FLAPJACK

INGREDIENTS For the lemon verbena ice cream For the lemon verbena ice cream, split the vanilla pod in half lengthways and scrape out the seeds. Combine the milk, vanilla seeds and pod and half the sugar in a large saucepan and bring to just below boiling point. Remove the pan from the heat, cover and leave for at least 15 minutes to allow the vanilla flavour to develop. Meanwhile, in a large heatproof bowl, beat the egg yolks into the remaining sugar until the mixture is thick and pale. Bring the milk back to boiling point, then pour it on to the egg yolks and sugar, whisking steadily. Place the bowl over a saucepan of simmering water and stir the custard with a wooden spoon until it thickens; this takes 5-30 minutes. Remove the pan from the heat, add the lemon verbena leaves and plunge the base in a few centimetres of cold water. Leave to cool (stir occasionally) until the mixture feels as if it has never been heated. Transfer the custard to a jug, leaving the vanilla bean in. Cover and chill. When ready, strain the custard. Pour the custard and chilled cream into the icecream machine and churn until it is the consistency of softly whipped cream. Scrape into freezer boxes, level and cover with greaseproof paper and a lid. Freeze overnight. Allow 15-20 minutes in the refrigerator before serving. For the flapjack, preheat the oven to 180˚C/350˚F/gas mark 4. Line a baking sheet of 25 x 38cm (10 x 15in) with greaseproof paper. In a heavy-based saucepan, add the butter, sugar and syrup and bring to the boil. Add the oats and mix thoroughly. Pour into the tray and spread the mixture evenly. Bake in the oven for 20–25 minutes or until golden. Remove from the oven and allow to cool before tipping out, peeling off the paper and cutting into the desired size. Recipe from Kitchen Garden Experts by Cinead McTernan (Frances Lincoln, £20), which is packed with tips and recipes from chefs who grow their own food. For the baked gooseberries, heat the butter in a nonstick saucepan. When it is bubbling, add the sugar and gooseberries, turn up the heat and cook for two minutes until the butter and sugar have turned golden. Turn the heat down, add the lemon juice and sherry and cook for a further two minutes. Remove from the heat and keep warm. To serve, spoon the gooseberries into a small dish. Dollop ice cream in a glass and decorate with freshly picked, small lemon verbena leaves. Serve the flapjack, cut into fingers, on the side.