Penarth Nub News has teamed up with a local chef, Tom Hann, who will be providing regular recipes for you to try out whilst the town is in lockdown.

Today's dish is a watermelon and apple sorbet.

Tom Hann said: ''This is a super simple sorbet recipe that I made out of some fruit that needed to be used up, we happened to have half a watermelon and some apples that needed eating.

''This recipe includes raw egg white so use really fresh eggs, simply don't add if you are opposed to raw egg, this will result in a more icy, less snowy like texture.

''The first method is a slightly longer process for those in the same position as me who don't own an ice-cream churner.

''The second method will be much easier and will be a much quicker process.''

Ingredients:

• ½ cup sugar,

• 3 apples,

• Optionally zest of 1 lemon.

Method One:

1. First, you should core your apples and remove the skin from the watermelon, then dice into manageable pieces.

1. In a small pan on very low heat dissolve the sugar and lemon juice adding a splash of water if necessary.

1. Next, you should blitz the lemon sugar syrup, fruit, and optionally zest (for a more pronounced lemon flavour) in a blender until really smooth. You should divide this into batches if your blender isn't very big, don't discard you will be using again.

1. Taste the mix and add more lemon juice if required to your desired taste

1. At this stage, you can pass the mixture through a fine-mesh sieve if desired but this isn't necessary if you have a high powered blender.

1. Next, put the egg white and a quarter of the juice mixture into the blender starting on low and gradually increasing to high until foamy and risen.

1. Gradually add this back to the whole batch and incorporate thoroughly.

1. Put into containers and freeze overnight.

1. Take the mixture out of the freezer and let soften slightly, but still frozen.

1. Next cut the block into ice cube sized pieces and blend again till smooth and slushy, being careful not to overload your blender.

1. Refreeze for 2 to 3 hours.

1. Serve and enjoy your labour of love.

1. First, you should core your apples and remove the skin from the watermelon, then dice into manageable pieces.

1. In a small pan on very low heat dissolve the sugar and lemon juice adding a splash of water if necessary.

1. Next, you should blitz the lemon sugar syrup, fruit, and optionally zest (for a more pronounced lemon flavour) in a blender until really smooth. You should divide this into batches if your blender isn't very big, don't discard you will be using again.

1. Taste the mix and add more lemon juice if required to your desired taste.

1. Finally, following the instructions for your ice cream churner add the mix to the churning bowl, adding the egg whites at the halfway mark.

1. Transfer to a container for storage, serve and enjoy