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During a recent traffic jam, on a day so hot it felt stagnant and seemingly eternal, I found myself in a private reverie of superiority. My fellow drivers, slumped in their baking metal shells, were observers to my good fortune: a homemade blackcurrant and white peach ice lolly – sharp and fruity, with a delicate almond flavour (the result of having used slightly underripe peaches) – plucked from the freezer in a rare moment of foresight.
Host Matt Tebbutt is joined by chefs Hasan Semay and Georgina Hayden, and by special guest Johannes Radebe. There are some great moments from the BBC food archive, including clips from Rick Stein, the Hairy Bikers, Nigella Lawson and Marcus Wareing. Drinks expert Olly Smith picks the wines to go with the studio dishes.
At Happy Endings we LOVE making ice cream, because our ice cream is all about the things that matter to us most: HAPPINESS, INCLUSIVITY, ETHICS and CRAFT. And those things matter to you, too! Because of YOU we’ve been able to continue churning all through the pandemic. THANK YOU SO SO MUCH for keeping us open and doing what we do best! And now more than ever we need your help to keep spreading the love.
Pears poached in cardamom, cinnamon and chilli syrup with salted caramel sauce. By The Hairy BikersPears poached in cardamom, cinnamon and chilli syrup with salted caramel sauce
An average of 4.4 out of 5 stars from 7 ratings 4.4 | 7 ratings Rate this recipe 1 star2 stars3 stars4 stars5 stars For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely.
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