Ingredients:
1/4oz powdered Gelatin
3C Double Cream
1C semi-skimmed milk
3/4C Caster Sugar
1 Vanilla pod (half and remove the seeds)

Prep:
Place cream, sugar and vanilla pod seeds in a pan with a heavy base. Slowly bring to the boil, stir occasionally, until sugar has dissolved.
Remove from heat stir Gelatin into the mixture until dissolved.

Rinse out 6 (1C) pudding molds or dishes but do not dry. Divide the panna cota mixture between them.
Cool then chill in the fridge for 2-3 hours until set.

To serve, dip the molds one at a time into hot water for 10 seconds, then turn out onto plates.
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Blueberry Sauce

Ingredients:
1 pint blueberries or 1 (12 ounce) package frozen blueberries
1/3 cup white sugar
1/4 cup freshly squeezed lemon juice
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons butter

Prep:
In a small pan over medium high heat, combine blueberries, sugar and lemon juice.
Stir often until berries soften and release some juice, about 2 minutes.
In a small bowl, stir cornstarch with water to form a paste.
Add to saucepan.
Stir constantly until thickened, at least 2 or 3 minutes.
Add butter and stir until melted.
Serve right away or cover and refrigerate up to 3 days.
Serve sauce warm or cold.
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Yogurt, Lime & Black Pepper Marinade

Ingredients:
1 cup plain yogurt
4 scallions, chopped fine
1/4 cup fresh lime juice
2 tablespoons finely grated lime zest
2 tablespoons safflower oil or other mild oil
2 cloves garlic, minced
1 tablespoon coursely ground black pepper
1 teaspoon ground cumin or coriander or chili powder or curry powder (optional)
1/4 teaspoon kosher salt

Prep:
Combine all ingredients.
Use immediately or cover tightly and refrigerate for up to a week.