Mint Julep Sticks

• 300g caster sugar
• Handful of fresh mint leaves, chopped
• 15ml bourbon (omit this for an alcohol free treat)

Gently heat the sugar with 600ml cold water, stirring regularly, until it has fully dissolved.

Remove from the heat and stir in the mint then leave aside to cool.

When the sugar syrup has completely cooled, strain to filter out the mint leaves and stir in the bourbon, if using.

Pour into six small, silicone cupcake moulds and top each with a fresh mint leaf.

Insert a lollipop stick into each mould and freeze for about four hours or until frozen solid.

To release the juleps, dip the moulds into boiling water for a couple of seconds to loosen.

Bloody Mary soup

• 250g cherry tomatoes, halved
• 1 cucumber, peeled and chops
• 2 cloves of garlic, chopped
•  red onion, chopped
• 1 litre tomato juice
• 3 tablespoons red wine or sherry vinegar
• Dash of Tabasco
• Dash of vodka

Place the tomatoes, cucumber, garlic, onion and about 200ml of the tomato in a food processor and blend for a minute or until the mixture reaches a smooth consistency.

Add to a large bowl or jug and stir in the rest of the tomato juice and chill for a minimum of five hours or ideally overnight, which will allow the flavours to develop.

When you’re ready to serve, stir through the vinegar, Tabasco and vodka and pour into bowls over ice.

To season, top with a sprinkle of celery salt and garnish each bowl with a stick of celery.