Redcurrant Slush Sorbet
Redcurrant Slush Sorbet: Just as with ice cream, the glorious thing about home-made sorbet is that you can make flavours you could never buy in a shop. And the texture is so much better, too: smoother, richer, without all that icy brittleness. This sorbet is intentionally slushier still: a sluicing with Cointreau adds an orangey depth and keeps it all from freezing solid.
Butternut and Chick Pea Soup With Bulgur Wheat
This is in no sense an authentically Middle-Eastern recipe, but a fancy of mine. To elucidate: it is a vegetable soup that is imbued with Middle-Eastern flavours and, in place of the pasta that you'd cook for a traditional Italian minestrone, I use bulgur wheat.
Beetroot and Chickpea Dip
While I don’t go in for starters, even if I have friends to dinner, I am - as I mention often - a dips-with-drinks devotee. This is a new addition to my stable of regulars: the beetroot not only turns the chickpeas a quite ridiculously uplifting pink, but its earthy sweetness is smokily tempered by the tahini and, furthermore, it helps create a smooth and soft texture, all the better for dipping a baby carrot, a radish or, indeed, a tortilla chip in.