Liquorice Creme Brulee
Serves 6

Ingredients:
1 Pint whipping cream
8 egg yolks
2oz sugar
Vanilla Essence (drop)
Drop of liquid liquorice

Method:
Beat the egg yolks and cream
Sieve and add the sugar and vanilla essence
Pour into 6 ramekins and bake for one hour on 160 degrees c in a water bath.
Before serving, sprinkle the surface with grated liquid liquorice.

Liquorice & Almond Ice Cream
Serves 6

Ingredients:
1oz custard powder
5oz caster sugar
1tsp liquorice powder
Almond essence
1 stick black liquorice (spanish)
3oz sweet almonds
3 bitter almonds
1tsp orange flower water
1¼ pt milk
¼ pt cream

Method:
Blend the custard powder and liquorice with a little milk. Boil the remaining milk and pour into the mixture. Return the pan and simmer, stirring continuosly, add 4oz of sugar and stir. Cover and allow to boil.
Blanch, chop and pound the almonds until smooth, adding the orange flower water to prevent them from oiling. When cool add the pre made custard. Partially freeze the mixture. Whip the cream and add the almond essence and sugar to taste. Then add to partially frozen mixture and complete the freezing for 2½ - 3 hours.

Liquorice & Tomato Soup
Serves 4

Ingredients:
1lb canned or fresh tomatoes
1 Onion
1 carrot
½ oz margarine
1oz bacon scraps (chopped)
1 pint white stock or juice from canned tomatoes
Grated nutmeg
Lemon juice
Bunch of herbs (to own taste)
½ oz cornflower
Salt & Pepper
Liquorice powder
Sugar
Red colouring if needed.

Method:
Slice tomatoes, onion and carrot. (if canned tomatoes, strain and make up juice to 1 pint stock).
Melt margarine in a deep pan. Lightly fry vegetables and chopped bacon for 10mins. Boil stock of tomato juice, add vegetables, nutmeg, lemon juice and herbs and cook for ¾ hr to 1hr. Sieve and thicken soup with ½ oz cornflour, blended with ½ tsp liquorice powder and a little cold milk, stock or water. Stir into the soup and cook until clear. Add seasoning, sugar and colouring to taste if needed.