Ice Cream Cake

Ingredients
• 2 1/2 pints ice cream
• 3/4 cup honey roast peanuts
• 1 cup plus 1/4 cup swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: Nestle)
• 2 ounces Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch)
• 150g Bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs
• Butterscotch sauce
• Chocolate sauce
DIRECTIONS
Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.
Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.
Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.
Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.
Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.
Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.
Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.

Maple Chicken'n'ribs

Ingredients
• 12 pork spare ribs
• 12 chicken thighs, with skin and bones
• 1 cup apple juice, as sharp as possible
• 4 tablespoons/1/4 cup maple syrup
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 star anise
• 1 cinnamon stick, halved
• 6 unpeeled garlic cloves
DIRECTIONS
Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish.
Leave to marinade in the refrigerator overnight or up to 2 days.
Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.
Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossed cooker-brown.

Ingredientes
• 12 Costillas de cerdo
• 12 muslos de pollo, con piel y huesos
• 1 taza de jugo de manzana, tan nítidas como sea posible
• 4 tablespoons/1/4 taza de sirope de arce
• 2 cucharadas de aceite vegetal
• 2 cucharadas de salsa de soja
• 2 anís estrellado
• 1 canela en rama, reducido a la mitad
• 6 dientes de ajo sin pelar
INSTRUCCIONES
Coloque las costillas y trozos de pollo en un par de bolsas para congelador grande o en un plato.
Agregue todos los ingredientes restantes, acallar o todo junto y antes de sellar la bolsa o sobre el plato.
Dejar marinar en el refrigerador durante la noche o hasta 2 días.
Sacar la fuente de la nevera y precalentar el horno a grados F. 200C/400
Vierta el contenido de la bolsa en el congelador 1 o 2 bandejas grandes de asar (asegurándose de que el pollo es la piel hacia arriba) y llevar al horno precalentado y cocine durante aproximadamente 1 hora y 15 minutos, por la cual todo momento debe ser pegajosa y satinado color -marrón.