Sam Clarke of Moro restaurant in London demonstrated this starter for us at the school some years ago.

A wonderful recipe from Finca Buenvino (called helado con Pasas al Pedro Jimenez) , where Sam and Jeannie Chesteron cook wonderful food for their friends — see Hot Tips.

Serves 6

This is one of the recipes Sam Clarke, from Moro restaurant in London, demonstrated when he was guest chef at the school some years ago.

THE trick with these green soups is not to add the greens until the last minute.

WE so love Carrigeen moss, it is bursting with goodness but it can be dire — if too much carrigeen is used it will be stiff and really unpalatable.

Old Time Threshing at Ballymaloe Cookery School in association with Slow Food on September 9.

FROM Good Things, by Jane Grigson, based on Mrs Beeton’s instructions.

Serves 6-8

THIS terrine tastes different each time we make it, depending on the variety of herbs used.