The Devonshire Dairy and tales of Ice Cream.

The Devonshire Dairy Ice cream

Parmesan ice cream is extremely rich, creamy and very naughty, I love it, but the savoury flavour is not to everyone’s taste. Serve the ice cream in this recipe at the end of a meal with slices of hard, green pear or drop a scoop into gazpacho and add a sprinkle of chopped green chilli.

The 18th century recipe works but be careful not to over-heat the cream or you’ll end up with scrambled eggs! More modern recipes separate the egg yolks into the mix first and then fold in beaten egg white at the end.

Lucy is at The Devonshire Dairy, 36 The Square, Chagford,Devon  TQ13 8AH she is always welcoming.  The dairy maybe closed in the depths of winter so check the website for opening times.

I also publish on Instagram and twitter as @anteggsoup, please follow me and I’ll follow back.

Open Lasagne with thyme, mushrooms and goats cheese

imageOur vegetarian friend came to stay so I made this tasty little supper dish which only takes about twenty minutes to cook and assemble. I didn’t have many varieties of mushroom on hand but adding interesting species like chanterelle and hairy little enoki makes a more beautiful plate.  Grilled asparagus on the side? Oh yes.

Ingredients – serves 4

500g  selection of fresh mushrooms

6 sprigs of fresh thyme

30g butter

1 tablespoon olive oil

12  sheets of lasagne

salt and pepper

300g soft MILD goats cheese

350g cheese bechamel sauce. Recipe in link or use a pot of good quality sauce from the refrigerated section at the supermarket.


1. Place a large pan of water to boil.

2. Fry the mushrooms with the butter and olive oil and fresh thyme. Don’t over cook the mushrooms, better a little raw than sweaty and collapsed. Set aside and keep warm.

3. When the water is at a full boil, drop in the lasagne quickly, a sheet at a time and follow the time on the packet. Stir them gently to stop the sheets sticking together.

4. Drain the lasagne in a colander and carefully add half the cheese sauce.


5. Start with a folded sheet of dressed lasagne, followed with a couple of slices of goat cheese, a spoon of mushrooms and a few shaves of Parmesan.

6. Repeat with a second layer as above.

7. Finish with a last folded sheet of lasagne and top with cheese sauce (shared amongst four servings). Finally, top with shaves of Parmesan and a few thyme leaves (rosemary flowers added a bit of colour).

Season with Maldon sea salt and fresh black pepper and serve with a green salad.image