Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Cherries fruit cookery classes Dorset Foodie Southwest
Learn to cook cherries Christine McFadden Southwest
Cookery classes fruit cherries Dorset foodie Southwest

Two-Cherry Yogurt Ice

Here I've combined luscious fresh cherries with dried cherries to up the flavour
and add a bit of texture. It's fine to leave them out if you don't have any. Just
use an extra handful of fresh cherries.
Made with thick Greek yogurt, this luscious ice is really easy to make. Just blitz the ingredients then freeze.
Makes about 1 litre

fresh ripe cherries 650g
dried cherries 75g
sugar 175g
kirsch or brandy (optional) 1–2 tbsp
thick Greek yogurt 250g

1) Set aside a few whole cherries to decorate. Remove the stones from the remaining cherries (see Cook's notes).

2) Put the pitted cherries in the bowl of a food processor, along with the dried cherries, sugar and kirsch, if you are using it. Blitz for 2-3 minutes until you have a fairly smooth purée.

3) Pour the purée into a bowl (see Cook's notes), then stir in the yogurt, mixing well.

4) Churn and freeze in an ice cream machine, or still-freeze following the instructions below.

Cook's notes
Pitting cherries is laborious but here it is necessary. Speed up the task with
a cherry pitter or a metal garlic press with a protuberance for removing
If you don't like 'bits', sieve the mixture at step 3 before you stir in the yogurt.
• If you don't have an ice cream machine, still-freeze the mixture in a shallow,
freezer-proof container for several hours, until it begins to harden round the
edges. Transfer to a deep bowl and whisk until smooth. Pour back into the
container, freeze again, then repeat the whisking process once more before
the final freeze.


Recipe © Christine McFadden July 2021

    Photography: Atlantic Canada Exports, Christine McFadden    
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