Every month, the Celt runs a competition for the best Reader's Recipe with a fabulous prize of Sunday lunch for two in the Olde Post Inn, Clovershill, up for grabs. Here is one of our previous winners:
Recipe by Felicity McGrath
4cm (1½ inch) piece of root ginger
75g/3oz caster sugar
Juice of 1½ limes and one large orange
250ml double cream (whipped till floppy)
Orange slices and mint leaves to decorate
For the Coulis
A pack of frozen raspberries (defrosted)
Icing sugar to taste
Place the ginger, sugar and fruit juices in a small pan and dissolve over a gentle heat.
Bring to the boil and cook for two to three minutes then allow to cool.
Remove the ginger and fold the mixture into the whipped cream. Divide between six cling film lined pudding moulds and freeze for at least 1½ hours.
Blitz the coulis ingredients in a food processor, sieve and keep cold in the fridge until ready to serve.