By Herald Magazine The best of our weekly guide to everything happening in Scotland
Italian gelato
Picture: Alamy/PA It s time for cake, pudding and gelato, says Ella Walker. Come summer, barbecues seem to snag all the glory, but really, it s the season when sweet things can take on new brilliance and importance. After all, what is a hot, golden July day without a Twister lolly melting down your wrist? Can you get more sophisticated than affogato (ice cream doused in espresso) in August? And what can beat the chewy, creamy crunch of Eton mess and gooseberry fool on a June evening?
Lakeland Digital Ice Cream Maker, £39.99, lakeland.co.uk
A brilliant budget (and compact) option for a first foray into ice-cream making. You’ll need to freeze the bowl at least 12 hours in advance of churning, but it can then whip up 500ml of ice cream in 20-30 minutes.
Cuisinart Ice Cream & Gelato Professional, £199.99, amazon.co.uk
So easy, with a built-in freezing unit that chills the ice cream base as it churns. It can make up to 1.5 litres of ice cream in about 30-40 minutes.
Magimix Gelato Expert, £499.99, johnlewis.com
One for enthusiasts, with separate churning options for 2 litres of ice cream in 30 minutes.
âCooking en papilloteâ â which is to say loosely wrapped in paper â âis massively underrated when it comes to quick meals,â says Rick Toogood, executive chef and co-owner of Prawn on the Lawn, in Cornwall and London. âItâs such a nifty trick, and you can use small whole fish, fillets or shellfish.â Lay the seafood, veg, butter and seasoning on a sheet of greaseproof, splash with a little white wine, wrap and bake in a 200 degree (180 degree fan) oven for âa complete meal in a bagâ. A favourite Toogood late-spring go-to is mackerel, olives, red onion, tomato, garlic and dried oregano.