We thought you might like a couple of simple recipes to see you over the Christmas after all that turkey and plum pudding. Enjoy!

Curried parsnip soup
Ingredients:
1 onion, peeled and chopped
3 ozs butter or margarine
1 clove of garlic, peeled and chopped
10 oz (250g) parsnips, peeled and chopped
1 rounded teaspoon of curry powder
1 tablespoon flour
2 pints of vegetable stock
Cream or créme fraiche

Method: Sweat the vegetables in the butter over a medium heat for a few minutes. Stir in the curry powder and flour and sweat a little longer. Add the stock and bring to the boil. Reduce the heat and let the soup simmer for 20 minutes. Liquidise the soup and taste to see if it needs more seasoning. Serve and garnish with a generous swirl of cream or créme fraiche.

Ice Cream
Ingredients:
1 pint of cream whipped
4 egg whites whipped until peaked and stiff
4 oz of icing sugar
For Lemon Ice Cream– grate rind and juice into mixture
For Coffee Ice Cream– 2 tablespoons of Irel Coffee
For Vanilla Ice Cream– 1 teaspoon of vanilla essence

Method:
Whip Cream
Whip eggs
Fold sugar into cream
Add egg whites
Add flavouring
Pour into container and freeze.