#Recipe

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This twist on a traditional carrot cake uses dates to add a slightly more robust taste. The icing comes complete with a cheeky little slap of chilli for added interest.

It's a beautifully moist cake and so simple to make.  It will last for several days -- assuming no one eats it!!

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Ice Cream – total indulgence or the work of the devil?

It's safe to say that most of us are partial to the frozen delight at some point. I personally like one scoop, maybe two, whereas others jump right in an inhale it by the tub full.

The thought of making your own ice cream might sound tedious, but how about the simplest ice cream recipe on the planet. Forget the sugar, milk, cream and egg yolks; ditch the twiggy vanilla pod; make perfect ice cream with one ingredient.

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I have an abundance of lovage in the garden at the moment so I thought it was time to make use of it.

I love the smell of lovage -- a fresh celery aroma with a hint of citrus. 

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The courgette season continues and my plants show no sign of ceasing their endless production line of these little marrows. Having tried all the usual recipes I am becoming a little more adventurous.

Today it was the turn of an afternoon tea loaf - nothing nicer than a slice of something sweet with a cup of tea or coffee, while sitting in the garden.

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At this time of year everyone seems to have a courgette glut -- too many of the little marrows and just not enough ideas on what to do with them.

I've stir-fried, baked and grilled them. Of course the easy option is to use them in some kind of soup, so here is my really simple, and surprisingly tasty, soup.  Best of all it is coeliac friendly for anyone who is gluten intolerant. 

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With an abundance of Rhubarb in the garden it was clear I needed to start using these pink spears of sourness.  The traditional ideas revolve around jams, chutneys or pies. I am a bit of a gin fan so thought it would be fun to infuse the taste of the rhubarb into my drink of choice.