Crunchy radish & tomato salad
Cheap to make and good for you too, this colourful side salad works well with curry
Speedy ginger ice cream with chilli-chocolate sauce
Serves 8
Easy
Prep:
Cook:
Cool and lightly spiced this ice cream makes the perfect end to an Indian-themed supper
Skip to ingredients
- 75g stem gingerfinely chopped
- 3 tbsp syrup from the ginger
- 1l tub vanilla ice creamsoftened
For the chilli-chocolate sauce
- 300g dark chocolatechopped
- pinch chilli flakes
- 200ml whole milk
- 100ml double cream
- 25g golden caster sugar
- conesto serve (optional)
Nutrition: per serving
- kcal479
- fat30g
- saturates17g
- carbs50g
- sugars40g
- fibre2g
- protein6g
- salt0.24glow
Method
step 1
Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.
step 2
Put the chocolate and chilli in a large bowl. Bring milk, cream and sugar to the boil, then remove from heat and pour over the chocolate. Leave to stand for 2 mins, then whisk until the chocolate is melted. Serve warm with a scoop of ice cream.
