< Kitchen
< Summer Sizzlers

Marshmallow Snowballs
Gooseberry Fool
Raspberry & Apple Palmiers
Carla's Orange Chocolate & Cream Choux 'C'
Chocolate Workies
Danish Peasant Girl with Veil
Apple Snow
Blackberry Polenta Cake
Basic Four-Egg Sponge
Trifle in a 'Trifle'
Pears in Lemon Juice
Basic Muffins
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Redcurrant Yogurt Ice-Cream
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Redcurrant Muffins
Dough Balls
Kids' Summer Cup
Primrose Salad
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Maypole Cake
Bananas in Pyjamas
Elderflower Cordial


We're on a mission to bring back junket, a gentle milky pudding that was traditionally eaten on May Day. In Penzance, young people used to leave the inns on May Eve at midnight and tour local farmhouses to 'partake of junket, made of raw milk and rennet, sweetened with sugar, and a little cream added, followed by heavy cake and rum and milk.' It's a good, healthy, everyday family pud.

625ml or 20 fl oz whole milk
1 tbsp rennet (or vegetarian rennet, from supermarkets)
fresh nutmeg, grated

Heat milk to 37°C or blood temperature: it's too hot if you can't put your finger in comfortably. Pour milk into a bowl and add the rennet, stirring for a few seconds until thoroughly mixed. Leave the bowl in a warm place (on top or near the cooker is good) for about 10 minutes to allow it to set, then refrigerate until ready to eat. Serve with grated fresh nutmeg on top and a bowl of Demerara sugar for sprinkling. Kids love sprinkling their initials on, then watching them gradually melt into the junket.

Junket variations
You can infuse different flavours with the milk while it's warming.
• For sweetness, add 3 tbsp sugar.
• For coffee flavour, add 2 tsp instant coffee dissolved in 1 tbsp hot water.
• For a special May Day junket, add 2 tbsp rose water or orange flower water.

Rhubarb, Queen of Fruit
Junket is delicious with stewed fruit, the queen of which is rhubarb at this time of year. Peel 1kg rhubarb and cut into 5cm pieces. Add 150g sugar, some chopped root ginger, the peel of one orange and its juice. Place in a saucepan with a lid and heat gently, cooking until fruit is soft but still holds its shape.