This is a real spring time pudding, nice and light with a tangy flavour – yum!

What you need

For the sponge
1 lemon
1 lime
120g or 4oz of self raising flour (ideally from Laxey flour mill)
3 eggs (Gellings are always good)
50g of Isle of Man Creamery butter, soft
110g of caster sugar
Icing Sugar

For the filling
1 carton 284ml of Isle of Man Creameries double cream
4 table spoons of a good quality lemon curd

Extra – a damp cloth

What to do
Set your oven to 200C/gas mark 6
Take a thin shallow baking tray approx 24cm x 34cm, 1.5cm deep and lightly grease and line this with a baking sheet
Grate the zest from the lime and the lemons
Combine the zest, butter, flour, eggs and caster sugar in a bowl and whisk together to a smooth mixture
Add the mixture to the tin and smooth over to make an even surface
Bake in the middle of the oven for 10 minutes or until the sponge is a light and golden brown
Remove from the oven and leave to cool for a few minutes

Now the next stage can be a little tricky but don’t let that put you off!

Get another piece of baking sheet that is bigger than the sponge
Lay it flat on a table and sprinkle over the icing sugar
Then carefully turn out the sponge on to the sheet, peeling off the original baking sheet piece
Gourmet Shark Tip: Cover with the damp cloth for 5-10 minutes (this will make it easier to roll later!)
Remove the damp cloth and roll up the sponge in the paper and leave this until the sponge has completely cooled
Whilst the sponge is cooling whisk your cream until thick and then fold in the lemon curd
Unwrap the sponge and add the filling, then re roll again without the baking sheet
Dust the with more icing sugar and garnish with some of the lemon and lime zest

Delicious and tangy with the smoothness of the cream. mmmmm

Give it a go!

Lamb is my favourite of all the meats and Rosemary is one of my favourite herbs (well one that I can talk about anyway!) The combination of these flavours come together to make a really mouth watering treat. Manx Lamb is really good quality, tender and packed full of flavour, so why not give it a go.

Serves 2

Gourmet Shark Tip: Prepare the lamb chops and the marinade 24 hours before serving. Or if your in a rush at least 4 hours

What you need
6 lamb chops

For the marinade
2 table spoons of chopped fresh rosemary
8 chopped fresh mint leaves
2 tablespoons freshly squeezed lemon juice or lime juice
1 tablespoon grated lemon or lime zest
2 peeled garlic cloves
a glug of olive oil or vegetable oil
a good pinch of salt and pepper

What to do

Whizz all the above ingredients together or mash them all up using a mortar and pestel until its nice paste
In a large plastic bag or bowl, mix the lamb chops with the marinade and either seal or cover. Then place in the fridge for at least 4 hours up to 24 hours

Gourmet Shark Tip: Before you cook the lamb, remove it from the fridge and leave it to site for half an hour before cooking

Get a frying pan or griddle pan and get this really really hot, the hotter the better.

Place lamb chops on the griddle pan and fry these for about 4-5 minutes each side or till they are to your required doneness (I like it a little pink in the middle, but not underdone.)

Serve with potatoes of your choice and seasonal vegetables, I used roasted parsnip, roasted potatoes and some Kurly Kale. Make this a regular dish!

A new Manx company that makes natural, traditional and local drinks has been launched recently.

The business brains are Will Faulds and Charlotte Traynor and they formed the business in October 2009. The Apple Orphanage ‘takes your apples and their time’ to produce fantastic local drinks and cider. It really is a great concept.

Will has been making cider and wine from home grown fruit for nearly 6 years starting out with apple wine, utilising the surplus apples from The Lynague orchard in the farm. The pair claim to love apples and have experimented with every fruit, flower or bush you could possibly imagine. Currently on sale in the shop is an Elderflower Keshal, which sounds intriguing.

So why not show your support, check out website and sample something new and local or if you have an apple tree and don’t know what to do with the apples you can always join the Cooperative harvest and help play a part in producing local cider. With out a doubt Gourmet Shark will be looking to get his tasting lips around a pint or two of this when another batch is due! Roll on the harvest!

If you love those cookies that M&S make that are all soft an yummy in the middle then you will love these – they rock, but aren’t rock if you know what I mean!

Makes approx 48 cookies, but you can adjust quantities accordingly. Go on, your worth it!

What you need
2 1/2 cups of oats, porridge oats or dare I say it Ready Brek!
2 cups of self raising flour
1 teaspoon of baking powder
1 teaspoon of of baking soda
1/2 teaspoon of salt
1 cup of sugar
1 cup of brown sugar
2 eggs
1 teaspoon of vanilla essence
12oz or 340 grams of semi sweet or milk chocolate coarsley chopped
1 1/2 cups of coarsley chopped walnuts

What to do

Blend you oats up in food blender, its better to do it in batches rather than all at once. You want to get the oats to a fine powder.
Combine the oats, , flour, baking powder, baking soda, slay and mix well.
By hand or with an electric whisk, whisk the butter and sugar together until light and fluffy like a butter cream.
Then blend in the eggs, vanilla nd the dry ingredients. When well mixed, add the walnuts and chocolate.
Leave to chill in the fridge for at least an hour.

Preheat your oven to 375F or 200C.

With a tablespoon, form the mixture into golf ball size balls and place on your tray or cookie sheet with at least 2inches apart.

Gourmet Shark Tip: No need to grease your tray hear yessir, they wont stick!

Bake in the oven for approx 10-12 minutes or until lightly golden brown.
Remove from oven and set aside on a baking rack to cool.

Once they have cooled, get the kettle on, get your soaps on Sky plus, turn up the heating and sit back and let the soft, squidgy cookie centre send you to heaven and back! And then have another!

Simple refreshing with a sharp bitey tang! Nice.

What you need

2 Shots of ManX whiskey
Juice of half a Lime
3/4 teaspoon of sugar
Lime wedge to garnish
Ice crushed or cubes depending on your taste

What to do

Put everything in a mixer (except the Lime garnish and ice)
Shake well
Fill a long glass with the ice
Pour over mix
Garnish with Lime slices

Simples, but really refreshing and the lime and sugar take the edge off the whiskey!