The Slow Cooker

Now Autumn is well and truely upon us I've dusted off the slow cooker we purchased last year and with the encouragement of a great slow cooker feature in November's issue of Delicious magazine my love for the long and lengthy cooking process is renewed.

In my pork experiments I made a slow cooked belly of pork but keen to experiment with other meats yesterday I purchased some Lamb Shanks from the butcher.....

I used the slow cooker to cook the Lamb Shanks (recipe below) which I was hesitant about at first, not being a fan of meat on the bone, but it turned out so tender and meltingly gorgeous that it fell off the bone. it was also so visually impressive whilst being low maintenance that I could be easily persuaded to cook them again perhaps for sunday lunch or a dinner party.
Most importantly it went down well with the boy and earnt me more than a few brownie points.

I'll be trying the Creamy Pot Roast Chicken later in the week and hope that this method of cooking helps me get over my dislike of bones in meat... finger crossed.
If it does work I'll post the recipe here soon....


Lamb Shanks
Serves 4
460 kcals per serving
Takes 10 minutes to prepare and 8 hours in the slow cooker.

2 red onions, finely sliced
1 garlic bulb, cloves separated
2 fresh rosemary sprigs
400g can of chopped tomatoes
20ml good quality balsamic vinegar
125ml red wine
200ml lamb or chicken stock
4 x 350g lamb shanks

1) Place the onion, whole garlic cloes and rosemary in the slow cooker. Add the tomatoes, vinegar, wine and stock. Season well and stir well to mix together.
2)Brown the lamb shanks all over in a large frying pan over a high heat, then add them to the slow cooker, pushing them into the sauce so they are covered.
3) Cover with a lid and cook on the low setting for 8 hours. Skim off any fat that has risen to the surface, then serve with creamy mashed potato.

The Fungal Foray

It was an overcast Saturday in October, my friend Charlie drove me up to Thetford to join a group of nature enthusiasts to forage around the forest floor in search of fungus.

We met up with the group and after a few words from our 'guide' we dispanded to forage in our pairs with instructions to meet back in a couple of hours with any fungus that we found.

Although it hadn't been a very wet autumn so far and hadn't created an idea growing habitat for fungus the group as a whole found a massive array of mushrooms. They ranged from the edible to the deadly poisonous and everything in between. The guide talked us through all of our finds and spent a long time telling us about the 'Death Cap' which a member of the group had found. This mushroom is so deadly it can kill you within 36 hours and one hand-sized mushroom contains enough poison to kill about 6 adults.
You can distinguish the Death Cap from the false death cap by the 'sack' it grows out of at the base of it's stem however it's never a god idea to eat a mushroom unless you're 100% sure what it is!
The Death Cap Mushroom


The guide also told us about the 'Fly Agaric' or magic mushroom. It gets it's name from being sliced into milk to keep away flys. But it is better known for it's looks: it is the traditional toadstool from childrens fairy tales; white stem, red cap with white flecks on it.

According to our guide people in Scandinavia feed slices of dried Fly Agaric to their reindeer, wath them stuble around then drink the reindeer urine which contains a filtered version of the psychoactive compounds muscimol and ibotentic acid. You've got to wonder how that was first discovered.....

Apparently the story of Santa Claus, his flying reindeer and his red coat and white beard originate from this mushroom and its powers as a natural high....
Fly Agaric

We had planned to eat whatever mushroomy goodies we turned up. Sadly our haul only contained one edible mushroom: Charlie spotted it growing all alone on a tree trunk. This specimen was apparently very rare and a relation to the oyster mushroom; a small white mushroom with a bend in the stem, it had ribbed gills that stretched all the way from underneath the cap right down the stem.


So, we fried it in a little butter and ate it on top of toasted brioche with a squeeze of lemon. It was good.

Wahaca - Chandos Place, London

On Saturday whilst visiting friends in London I took the boy to Thomasina Miers's Mexican market style restaurant Wahaca for late lunch.
http://www.wahaca.co.uk/

It was much busier than I had (naively) presumed having just won the Observer Food Monthly award for best cheap eats and the Zagat Best Mexican Restaurant award so we had a short wait at the bar.
Whilst we waited I had a generous (in size and ancohol content) 'Wahaca mule' cocktail and himself had a Corona, we perused the menu and watched the food being delivered to other people - a good way to gauge portion size and popular dishes!

By the time we were seated we were more or less ready to choose our food:
We opted for the 'Street Food' which is small, tapas like sharing plates which are brought to you as and when they are ready. We had:
Pork Pibil Tacos: "Soft corn tortillas with slow cooked pork in our special Yucatecan marinade"
Tender, Marinated Chicken Taquitos: Corn Tortillas wrapped around chicken with lettuce, cheese and tomato salsa then deep fried and served with crema"
Beef Saipicion Tostadas: "Crisp tortillas piled high with cold shredded aromatic beef with spicy habanero and red onion salsa"
Chorizo and potato Quesadillas: "Toasted flour tortillas oozing with melted cheese and homemade mexican chorizo and potato"
Frijoles with crumbled cheese and crema: "Rich creamy black beans cooked twice for flavour".


All the food was delicious, fresh and really flavoursome, our favourite was the Pork Pibil Tacos. The quesidillas were a bit too hot and greasy compared to the rest of the food, I wish I hadn't ordered them and gone for the Churros and hot chocolate for pudding but I'll save them for next time!
The service was swift and friendly and the prices certainly reasonable: our meal plus a beer and an gorgeous, cooling long drink of Almond and rice milk with cinnamon came to less than £24.
We will definitely be going back and recommending it to friends... and planning a holiday to Mexico...


Oh, if you do go, and you should; on the way out make sure you pick up one of their "match books" which are infact chilli seeds to plant at home - I had some last year and they grew great chillis!

Adventures With Pork.

Having been a vegetarian for the first 5 years of my adult life and eating very little meat whilst at university due to lack of funds there are certain types of meat I'm well versed at cooking yet others remain a bit of a mystery.

Pork is one of the meats that I've not had much experience in cooking. I'm a dab hand at cooking with bacon, mince and sausages but Fillets, Loins and Belly are completely unfamiliar territory. Partly due to the cost, partly the fear of the unknown and most importantly down to the fact that it's not really my favourite thing to eat.

The other half of my household however loves pork so, in an attempt to widen my culinary repatoire and please my fellow diner I've tried several pork recipes in the last week.

Here are the 4 ways I had with Pork:

Quick Mushroom and Pork Stroganoff was a bit chewy and tough even though I tried really hard to avoid this by cooking the pork it for a very short time. It also lacked a little oomph due to not having any cooking sherry, something that I've now remedied. Recipe taken from the October 2009 issue of Olive Magazine, page 45.

The Peanut Pork Skewers made with strips of loin were nice but if I made them again I'd make the peanut marinade as a dipping sauce as it kept slipping off the pork. This was the Boy's favourite. Recipe taken from British Meat publication "The Recipe For Love" C7/596.

The slow cooker Pork Belly with puy lentils provided a very comforting wintery sunday dinner and although finishing the crackling under the grill was explosive (!) the rest of the cooking process was so easy. This was quite a fatty way to cook the pork so I doubt I'll make it again, although it is potentially a good recipe for a dinner party. Recipe taken from the November 2009 issue of Delicious magazine, page 58.

The favourite by far was the sticky Pork Fillet was gorgeous, easy to cook, flavoursome and made a wonderful low calorie dinner with the rice and pak choy. Recipe below, taken from the September 2007 issue of Good Food magazine, page 50.

Sticky pork
Serves 4
>The pork can be tossed in the marinade just before coking or marinated over night.

Ingredients
500g piece of pork fillet
For the marinade:
4 tbsp soy sauce
1 tbsp clear honey
finely grated zest and juice of one orange
large knob of root ginger, finely grated.

Method
1) Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hour or even overnight. Heat the oven to 200 degrees c or 180 fan.
2) Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 minutes until cooked all the way through, basting with its juices every 5 minutes or so.

Serve the pork sliced, with rice and steamed greens.

165 Kcal per serving

biscuit experiments...

I've been doing a spot of homework today, researching a recipe for rolled out cookies which can be made healthier. It would seem that my job's not so bad after all!

On friday night I tried out a readers' recipe from the October issue of Olive magazine: Mark Scott's Ginger Shortbreads (see recipe below) which tasted good and were simple and quick to make - a must any recipe made in 1 hour by the year 7's!

After a spot of shopping this morning to restock the baking cupboard I had a go at tinkering with the recipe to reduce the fat content or increase the fibre content and came up with 3 very pleasing but different results:

Coconut Biscuits - made with a combination of plain and wholewheat flour and dessicated coconut with 1 tsp of vanilla extract which was a little overpowering but helped to disguises the taste of the wholewheat flour.

Lemon Biscuits - I substituted the butter for margarine and added a combination of plain and wholewheat flour and flavoured the mix with the zest of 1 lemon. This mix was a bit looser than the others due to the margarine and although they were fragrant the lamon didn't pack enough of a flavour hit to disguise the robust taste of the wholemeal flour. They also were a boring colour.

Fruit and Oat Biscuits - made with a combination of plain flour and rolled oats, dried cranberries and chopped dried apricots. These aren't ideal for cutting with a cookie cutter as the mixture is more lumpy due to the fruit but they are deliciously short, crumbly, sweet and colourful.

Let's just hope they go down well with the students when they make them....
And I hope you enjoy them too:

Mark Scott's Ginger Shortbreads
Recipe
50g Golden caster sugar, plus a little extra for dusting
100g Butter, softened
1tsp Ground ginger
1 tsp Root ginger freshly grated
170g Plain flour
Crystalised stem ginger to decorate
Method

1. Heat the oven to 180 degrees c/ Gas mark 4.
2. Beat together the sugar and butter.
3. Add the ground and grated ginger to from a smooth paste.
4. Slowly add the plain flour to form a dough.
5. Place the dough on a lightly floured surface and roll out to 1cm thick.
6. Cut the biscuits with a round pastry cutter.
7. Place on a lined baking tray.
8. Slice the stem ginger and put a small piece in the centre of each biscuit and sprinkle with sugar.
9. Bake for 10 mins or until the short breads are just starting to colour round the edges.
10. Cool the biscuits on a wire rack before serving.

Coconut Biscuits
Recipe
50g caster sugar, plus a little extra for sprinkling on top
100g butter, softened
3 tbsp dessicated coconut, plus a little extra for sprinkling on top
100g Plain flour
70g Wholewheat flour
1/2 Tsp vanilla extract or 1tsp vanilla flavouring

Method

1. Heat the oven to 180 degrees c/ Gas mark 4.
2. Beat together the sugar and butter.
3. Add the vanilla and dessicated coconut and mix well.
   
4. Slowly add the plain flour first then the wholewheat flour a little at a time until the mixture forms a dough. (This may not take all the flour)
   
5. Place the dough on a lightly floured surface and roll out to 1cm thick.
6. Cut the biscuits with a round pastry cutter.
7. Place on a lined baking tray.
8. Sprinkle each biscuit with a little coconut and sugar..
9. Bake for 10 mins or until the shortbreads are just starting to colour round the edges.
10. Cool the biscuits on a wire rack before serving.

Lemon Biscuits
Recipe
50g caster sugar plus a little extra to sprinkle on top
100g butter, softened
Zest of 1 lemon, finely grated.
100g Plain flour
70g Wholewheat flour

Method

1. Heat the oven to 180 degrees c/ Gas mark 4.
2. Beat together the margarine and butter.
3. Add the lemon zest and mix well.
4. Slowly add the plain flour and then the wholewheat flour to form a dough.
5. Place the dough on a lightly floured surface and roll out to 1cm thick.
6. Cut the biscuits with a round pastry cutter.
7. Place on a lined baking tray.
8. Press a fork into the top of the biscuits and sprinkle each one with a little sugar.
9. Bake for 10 mins or until the short breads are just starting to colour round the edges.
10. Cool the biscuits on a wire rack before serving.

Fruit and Oat Biscuits
Recipe
50g caster sugar plus a little extra to sprinkle on top
100g butter, softened
40g Dried cranberries
6 dried apricots chopped into small pieces.
100g Plain flour
50g rolled oats.

Method

1. Heat the oven to 180 degrees c/ Gas mark 4.
2. Beat together the sugar and butter.
3. Add the dried fruits and mix well.
   
4. Slowly add the plain flour first then the rolled oats. The mixture should form a dough, add a little more plain flour if the mix is too wet.
   
5. Divide the dough into 15 equal pieces, roll into a ball and press flat on a lined baking tray
6. Place on a lined baking tray.
7. Press a fork into the top of each biscuit and sprinkle with a little sugar
   
8. Bake for in the oven for 10 mins or until the shortbreads are just starting to colour round the edges.
9. Cool the biscuits on a wire rack before serving.

The Pampered Chef

In September my friend took me to a fellow school mum's house for a Pampered Chef party.
http://www.pamperedchef.com/

The Pampered Chef is a "direct seller of premuim kitchen tools" and their goods are available through their website or from direct sales (much like the old fashioned tupperware parties)

I was fearing the worst spending the evening being trapped in a strangers living room with an overly pushy saleslady. However she turned out to be much less pushy but twice as chirpy as i'd first feared. I guess it's difficult not to come across as slightly deranged and anorak-y when you're enthusing to a room full of strangers about kitchen implements.

During the party the lady from Pampered Chef demonstrated the products by cooking us dinner: Chicken Tortilla Lasagne (straight out of the Rachel Ray school of fusion cooking) She also got the opportunity to showcase her silicone muffin tray by cooking some Cranberry, White chocolate and orange muffins (recipe below) which turned out slightly crispy on the outside and crazily moist on the inside. I'm not sure if that was the result of cooking in silicone but I'm definitely going to dig out my silicon muffin tray and give it a try.

The Pampered Chef is apparently best known for it's Stoneware which can be cooked on without grease and gives and even spread of heat. I would have loved to have bought one to test the claims but they were slightly too pricey for an impulse buy and I wasn't sure if I'd be able to lift them!

I did make two small purchases:

1) A Santuko knife which is plastic coated and due to the shaped edge doesn't cling to the food you chop. I've used it mostly for veg prep and so far it's been good. The only draw back is that it has to be handwashed but I can overcome my inner lush to wash by hand occasionally!

2) A heavy duty baking tray which is "professional quality heavy-gauge aluminised steel". I've used it for baking cookies and it's performed fine - I dont know that I will be able to tell any difference from my other baking tray - but it doesn't twist or warp with the heat so manouvering it in and out of the oven is nice and easy.

All in all the Pampered Chef Party was an experience and although both products I bought are good I think their products are aimed at much more the mum cooking for a family with little time than the keen cooking enthusiast with time on their hands....

Cranberry, Orange & White Chocolate Cupcakes
175 g butter (do not substitute margarine)
50g dried cranberries
70g white chocolate
zest of ½ orange
½ teasp cinnamon
175 g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
175 g light soft brown sugar
2 eggs
1 teaspoon vanilla extract
Sifted icing sugar, for sprinkling (optional)




1. Preheat oven to 180°C/fan 160°C/Gas 4. Spray Silicone Floral Cupcake Pan with sunflower oil using Kitchen Spritzer; set aside. In Small Batter Bowl, microwave butter, loosely covered, on HIGH 1-1 1/2 minutes or until melted, stirring after every 30-second interval; set aside to cool slightly. Chop white chocolate on Cutting Board using Food Chopper. In Classic Batter Bowl, combine cranberries, choc, flour, baking powder and salt; zest orange into mix; mix well and set aside. Add brown sugar, eggs and vanilla extract to melted butter; whisk until smooth and well combined using Stainless Whisk.
2. Add butter mixture to flour mixture; fold together using Classic Scraper just until combined (do not over-mix). Using Large Scoop, place one scoop of mixture into each well of prepared pan, dividing mixture evenly. Bake 18-22 minutes or until edges of cakes are golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto Stackable Cooling Rack; dust with sifted icing sugar, if desired.

The Cambridge Food, Garden and Produce Show

Last weekend I met up with my mum and sister to go "truffling" around the stalls of the Food, Garden and Produce show on Parkers' Piece.

After much drooling over the unique handmade silver jewellery stall I managed to prize the girls away from the non edibles and browse the food stalls proper.

I had a venison sausage roll as a snack whilst browsing some artisan pies which resulted in the purchase of a large slice of woodpigeon and plum pie which I shared with the boy for supper, it was really rich and gamey with thick pastry which put up a good fight when i tried to saw it in half...

I also picked up some Californian dried strawberries which are like capsule of solid jam that burst with gorgeous sweet jammy flavour. They weren't cheap at £2.25 for 100 grams but I'd love to source some more to use in baking - I think they'd be lush in cookies and cupcakes.

I bought some beef stewing steak made from the cattle that graze on Cambridge's common land and some beef sausages with ginger and spring onion which I have stashed in the freezer or a rainy(er) day.

The real find of the fair was 'Green Cuisine Food's' dry dip mixes. £3.50 for 57 grams of powder which when mixed with yoghurt or soft cheese makes up to 2 kilos of dips. The neat thing about these dip mixes is that you can make up exactly the quantity that you want so no more dips going out of date and being wasted. We bought them in 'Thai', 'Tikka' and 'Blue Cheese' flavours which we've already tested with breadsticks and red pepper slices and am looking forward to trying as a topping for baked potatoes (Tikka) and a dressing for salad (Blue cheese). Hopefully we'll be enjoying them for a while to come, the powder mix lasts for up to 2 years stored in the air tight pot they come packaged in.

After all that shopping we stopped for a drink (them) and a slice of lovely moist lemon drizzle cake (me) from Cafe Mobile in the september sun. A perfect gastronomic Saturday.

We be Jamming!

This weekend I have been mostly rummaging in the bushes in my village and slaving over a hot stove. The product of my labours? Numerous jars of damson and apple and blackberry jam.

On saturday morning, in the unseasonal sunshine we wandered up lanes and over the local golf course picking blackberries, apples and sloes. The bushes were heaving with fruit, so much so that I hope to go back next weekend (possibly with a stepladder!) and get the berries we left behind this time. I learnt the hard way that blackberry picking is one of natures lessons teaching you not to be hasty and greedy. My arms are scratched all over where I got carried away and reached through the thorny brambles for the gorgeous, shiny, onyx-like berries. Yet only when the purple berry juice started mixing with my blood did I decide to slow down... and to take gloves next time.

Today (Sunday) I've been turning the rich pickings into jam, not the sloes though, I left those for my fellow fruit pickers to turn into sloe gin and sloe vodka which I fully intend to sample in the not too distant future.

I also had two carrier bags full (6kg) of damsons donated to me from the tree in my bosses garden. These have proved to be one of the most costly presents i've ever been given as I've had to buy kilner jars to keep the jam in as well as the sugar, wax circles, funnel etc. Hopefully the jam will turn out well enough to be given as presents and enjoyed on toast for many many hundreds of years to come. But until then I ought to go and find somewhere to keep this mountain of jam.

Soup! Super tasty soup!

I don't like cauliflower. Or at least I thought I didn't like cauliflower. The boy bemoaned the fact I never cooked it at home so I decided to man up, buy one, cook it and learn to love it. And it turned out to be no chore at all.....

As I browsed this months cooking magazines I noticed they were full of seasonal cauliflower recipes so, with a soup recipe from the October 2009 issue of Delicious magazine in mind, I picked up a "Lincolnshire Large Cauliflower" when I visited Mr Tesco.

So that was the first step. I had let a cauliflower into my house where it sat in the fridge taunting me for 4 days. Then the weekend rolled around, we enjoyed a lazy saturday breakfast of creamy garlic mushrooms on toast then the Boy reminded me of my cauliflower promises.

I searched out the bookmarked soup recipe and check we had the right ingredients (secretly hoping we did not!). I had to make a couple of substitutions but the recipe was suprisingly minimal and easy....And only required half of the gargantuan cauliflower I'd bought....

I served the soup with wholegrain bread croutons and dry fried Pancetta, lashings of black pepper and a small grate of cheddar cheese, erring on the side of caution that I really wouldn't like the cauliflower taste - much to my surprise it was absolutely gorgeous.

I put 2 portions in freezer bags to save for another day and one didn't even make it into the freezer (just don't tell the boy!)

Now I just have to work out what to do with the other half of the cauliflower.....

Cauliflower Soup
Serves 6 as a starter
Freeze: put the cooled soup into a container, seal and freeze for up to 3 months. Defrost completely, then reheat in a saucepan.

Melt 50g butter in a large saucepan over a medium-low heat.
Add 1 chopped onion and cook for 3-4 mins until soft but not coloured.
Add 1 cauliflower cut into florets and cook, stirring for 1 minute.
Add 500ml of hot vegetable stock and 300ml of milk, then bring to the boil.
Reduce the heat to low and cook for a further 5-6 minutes unil the cauliflower is tender.
Using a stick blender, blend the soup until it is smooth, add 300ml single cream *** and heat through.
Season with salt and pepper.

**(I used a combination of half fat Creme Fraiche and milk as I had no cream!)

Back To School

This week I started my new job teaching Food Technology at a Cambridgeshire Village College so I baked some carrot and pineapple breakfast muffins to take with me and eat on the go:

The recipe was from the September 2009 issue of Good Food magazine. I thought they were really tasty, kept well and stayed moist. (I put twice as much mixture in each muffin case than the recipe stated as it said it would make 12 and I wanted to use my 6 muffin silicon and was feeling lazy and not inclined to put two rounds of batter in the oven).

The only fiddle was having to boil, mash and cool the carrots befooe adding them to the muffin mixture, I think next time I'll try grating them in raw. I also put in 45g oats and 40g plain flour as i didnt have the 85g of Wholemeal flour the recipe required, but that didn't seem to matter!

Carrot and Pineapple Muffins
Makes 12 - 239kcals per muffin.

Sift together 140g self raising flour, 85g wholemeal flour (reserving about 2 tbsp of the bran), 1/2 tsp bicarbonate of soda, 2tsp ground cinnamon and a pinch of salt.
In another bowl, beat 150ml sunflower oil with 100g golden caster sugar.
Add 200g mashed cooked carrots, 3 canned pineapple slices, cut into cubes, 2tbsp pineapple juice rom the can, 1 egg and 1 tsp vanilla extract.
Mix in 50g sunflower seeds.
Fold the dry mixture into the wet one.
Cut out a dozen 10 cm squares of non stick baking parchment and place in the holes of a muffin tin.
Spoon mixture into tin, sprinkle with bran and a few sunflower seeds.
Bake at 200c/180c fan /gas 6 for 20-25 mins or until a skewer comes out clean.
Leave to cool.

Review: The Punter, Pound Hill, Cambridge.

I took my Boy to The Punter for his birthday dinner on the recommendation of several friends and we were not disappointed:

The menu changes daily and on the friday night we went there was plenty to choose from:

10 starters (1 vegetarian), 10 mains (3 vegetarian) and 6 deserts (including a cheese board).

For starters we shared a baked camembert, studded with rosemary and garlic which came with apple chutney and two slices of bread and salad garnish. It was lovely but the garlic was on the raw side and we certainly could have used a bit more bread, the 2 small slices it was served with didn't stand the chance of bearing half a camembert each! No matter though, a large cheese to bread ratio never phased us...

For main course my Boy had Lamb Rump with fruity Cous Cous and Tapenade, which he said was "beautiful, the lamb was tender and the cous cous had a thick clumpy quality as if it had been roasted". I opted for the Pigeon wrapped in bacon with creamy polenta with peas and rocket. My dish was super rich (I hadn't realised how rich until I had some of the Lamb and it seemed almost tasteless in comparison) and delicious and a real treat for dining out; I tried to select something I wouldn't cook for myself. The peas in the polenta were an unusual choice but counter-balanced the butteriness perfectly.

We waited a while before having pudding but I couldn't resist the Chocolate Brownie. I had been warned by what I considered to be a reliable source that the puddings were not The Punters strong point but they must have upped their game. The Brownie was gorgeous: it was served warm (it reminded me of a steamed sponge pudding but much more stodgy as all good brownies should be) with a giant curl of vanilla ice cream and a hot burnt sugar fudge sauce. Although it stealthily contained Hazlenuts they were whole and therefore easy to pick out and made my Boy feel like he was doing me a favour eating it...

I would definitely recommend The Punter and would love to go again to try more of the dishes, the food was lovely, the prices very reasonable and the atmosphere before 10pm was very relaxing - we were seated in a romantic little nook with high backed arm chairs. The only downside was due to it being a very popular town centre pub that on the friday night we went it got very loud and busy around 10pm.

first post on my new blog...

And what better way to start than to sing the praises of Ben and Jerry's new Frozen Yoghurt? It has something like half the fat of their ice cream (and is half price at Tesco) I bought a tub of Phish Food this afternoon and it's already nearly finished. it doesn't seem to stay frozen as long as the regular ice cream but it certainly has all the super indulgent flavour. No complaints here!