Turnip cookies

175 g (6 oz) butter

150 g (5 oz) sugar (I use 50 g granulated and 100 g light brown soft sugar)

Pinch of salt

1 egg

150 g (5 oz) turnip puree (roughly 1 small or 1/2 medium size turnip, boiled and mashed). 

60 g (2 1/2 oz) ground almonds

200 g (7 oz) plain flour

2 tsp baking powder

1 or 2 tsp ground mixed spice

50 g (2 oz) rolled oats

Makes about 20 cookies

Cream butter with sugar(s), add salt, egg, turnip puree and combine. Next add ground almonds, flour, baking powder (or if you're in the UK, just use self-raising flour and miss out the baking powder!), mixed spice and oats. Mix well. 

Refrigerate this (soft) dough for at least 1 hour. 

Preheat oven to 200 degrees C (gas mark 6). 

Remove dough from fridge and use a couple of teaspoons to make dollops of dough about the size of golf balls. Space these out on a greased baking tray or non-stick liner. 

Bake for 13 minutes or until just golden around the edges. 

If you're feeling adventurous, you might try sprinkling flaked almonds or more rolled oats on the top of the blobs before baking.

I just made this recipe up, so feel free to suggest improvements!

Ice cream Mint choc chip

250 ml double cream

250 ml full fat milk

100 g sugar

2 cups of fresh mint leaves

Some chocolate or chocolate chips.

Warm the cream in a pan and submerge the mint leaves in it. Leave to steep for at least an hour. 

Meanwhile put the milk and sugar in a pan and warm, stirring, just enough for the sugar to dissolve. Remove from the heat and leave to cool.

After an hour or more has passed, whizz up the minty mixture with a handheld liquidiser (this is optional). 

Strain the mint mixture, discard the mint leaves and pour the minty cream into the milk mixture. Chill in the fridge for a few hours or overnight.

Put mixture in pre-prepared ice cream maker and let it start churning. When it starts thickening, add in chocolate chips or chocolate chopped into teeny chunks.

Ice cream Fior di Latte

250 ml double cream

250 ml full fat milk

100 g sugar

A few drops of vanilla essence

A generous pinch of salt

Put all ingredients in pan and heat gently until sugar is dissolved. Remove from heat and cool in fridge for at least a few hours. 

Put into prepared ice cream maker and let it do its thing.