Rhubarb & star anise sorbet

A stunning homemade pink sorbet with vibrant and sweet forced rhubarb, add a cheeky nip of vodka to make this a little more grown up

Ingredients

    700g thin forced rhubarb, trimmed, rinsed and cut into 2cm/ ¾ in-long pieces
    140g golden caster sugar
    3 tbsp liquid glucose

    1 vanilla pod

    2 star anise
    juice 1 lemon
   1 tbsp vodka (optional)

 

Method

    1. Put the rhubarb in a saucepan and add the sugar, 75ml water and the liquid glucose. Scrape the seeds from the vanilla pod and add to the pan (with the pod) along with the star anise.

    2. Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for 15 mins until the sugar has dissolved and the fruit is soft and starting to break down. Remove from the heat and fish out the vanilla pod and star anise. Puree in a blender.

    3. Pour the mixture through a fine mesh strainer, removing any remaining stringy bits of rhubarb. Transfer to a jug and stir in the lemon juice and vodka, if using. Cover and put in the fridge until fully chilled before churning in an ice cream machine, according to the manufacturer’s instructions. Scrape the sorbet into an airtight container and freeze for at least 3 hrs before serving. Will keep, frozen, for up to 1 month.

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Chipotle chicken tacos with pineapple salsa

A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes

Ingredients

    500g skinless boneless chicken thighs
    1 tbsp vegetable oil
    1 medium onion, chopped
    2 tsp sweet smoked paprika
    2 tsp ground cumin
    2 tbsp cider vinegar
    1 tbsp chipotle paste
    200ml passata
    2 tbsp soft brown sugar
    ½ small pineapple, cored, peeled and chopped
    ½ small pack coriander, chopped
    corn or flour tortillas
    hot sauce (I like Tabasco Chipotle), to serve

 

Method

    1. In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.

    2. Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.

    3. In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

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