• 2 cups of fresh or frozen plums
• 200 g frozen raspberries
• 1 T lemon juice
• ¾ c sugar
• 1 t ground ginger
• 1 tub of ice cream (2 litre)
• 2 Crunchie bars

In a heavy saucepan combine the chopped plums, raspberries, sugar and lemon juice and simmer on a medium heat until the plums are tender and the mixture has thickened. Add the ginger and taste for sweetness and adjust to your liking. Leave to cool.

Soften the ice cream and place in a large bowl. Crush the Crunchie bars into pieces and add 1 bar to the ice cream along with the plum mixture and leave the other bar for the garnish. Mix well, spoon the ice cream back into the tub, cover and refreeze for several hours. Serve with more fresh or frozen berries and sprinkle with the remaining Crunchie bar (if you haven’t eaten it already!)

• 3 red onions
• 1 kg ripe tomatoes
• 8 cloves garlic
• 2 thumb size pieces of fresh ginger
• 300 g brown sugar
• 250ml red wine vinegar
• 2 tsp chilli flakes

Thinly slice all the vegetable and place in the pot with the rest of the ingredients. Simmer on a medium heat until the tomatoes are broken down. Turn up the heat and cook until the mixture is thick and jammy, (about 20 minutes) stirring often so it doesn’t burn.

Pour into clean jars and seal.