Milk has long been recognised as one of our most complete foods and is a particularly good source of calcium, protein and vitamins.

Milk is uniquely nutritious and therefore invaluable to mothers breastfeeding their new born babies. It is also a vital ingredient in the kitchen, with countless uses. Now, where are we going with this?

As a fan of innovative cookery, (I'll qualify that - I don't mean faddish cookery,) I was astounded to read, this week, about a restaurant wishing to serve a menu specialising in human milk!

Nothing wrong with it, babies love it! But why does a certain Swiss chef think that this is innovation? He is advertising for lactating mothers to donate their milk for his recipes!

Well, fear not, this isn't going to happen at Friends. When placing my dairy order last night, I asked for semi-skimmed as usual!

When I was in Devon in the summer, I had lunch at a superb restaurant, run by one of this country's most innovative chefs, (who has incidentally just picked up another award, Knorr Chef of the Year 2008. Well done Simon!).

We had a Chocolate Tart with Milk Sorbet, but I didn't ask him for the recipe. So instead, I worked it out myself, and this is nearly as good as Simon's!

Chocolate tart with milk sorbet

Milk Sorbet Ingredients (Serves 6)

250g caster sugar

500ml water

250ml semi skimmed milk

Method 1) Boil the sugar and water, and allow to simmer until it has a syrupy consistency. 2) Allow to cool and stir in the milk. 3) Place into an ice cream maker, and churn for about 20 minutes, or according to the manufacturerís instructions. If you don't have an ice cream maker, you can freeze the mixture in a bowl, whisking it about every 20 mins until set.

Chocolate Tart Ingredients (Serves 6)

250g sweet pastry*

250ml double cream

250g dark chocolate, grated

50g caster sugar

2 eggs

1 pinch of salt

Method 1) Line an 8 inch flan case with the sweet pastry, line with foil, and baking beans, and bake blind, in a hot oven, 180ºC, gas mark 4. After 20 mins, remove the foil and beans, and bake for a further 10 mins. 2) Meanwhile, bring the cream to the boil, remove from the heat, and stir in the chocolate. 3) Whisk together the eggs, sugar and salt, and pour the chocolate mixture over the eggs, whisking continuously. 4) Pour the mixture into the flan case and cook for 15-20 minutes at gas mark 4/ 180ºC, until it has set. 5) Allow to cool before cutting. Serve with a scoop of the sorbet.

NB: If you need my pastry recipe, just email me.