There's something about Yuwei

Stunning photos

My son and sunset, Brighton, East Sussex, England - by Umit Yelsidag

A stroll along the seawall at West Kirby, Merseyside, England - by John Davidson

The Quiraing, Isle of Skye, Scotland - by Ian Cameron

Through the bus window, London, England - by Sarah Litvinoff

There's gold at the end of the rainbow; Thales End near Harpenden, Hertfordshire, England - by Ellie Scott

Hillside Chapel near Talsarnau, North Wales - by James Callaghan

Windsurfer in Force Nine, Hayling Island - by Paul Sansome

Newgale in winter, Pembrokeshire, South Wales - by Chris Tancock

Force nine gale at Blackpool, Lancashire, England - by Ed Roper

Juggling on the beach, Swanage, Dorset, England Photograph: Harry Tilsley

Storm over Scroby Sands wind farm, Great Yarmouth, Norfolk, England - by Jon Gibbs

Ben Arthur, Darroch Park, Gourock, Scotland - by Liam Leslie

September 8th when we went to Odeon to see Hallam Foe, we stumbled upon the UK's first ever Art Car Parade. It was quite interesting - a lot of arty concept cars e.g. Andy Saunders' PicCARso, Flat Out. We've also seen many pairs of scary bras worn by the ladies at Tiki Love Truck (by the Treatment Rooms). Other interesting concept cars we found included Peter Mountain's Black Cab, Carcophony, and Milk Float by Jump Ship Rat Gallery originally commissioned by Liverpool Biennial. We also loved the Angels and the (lady) comedians as traffic controllers.

Rob said he did not understand why people had so much time for this. But we thought at least they spent their time on something interesting and positive:-)

Saw this recipe provided by Hugh Fearnley-Whittingstall in Guardian Food & Drink and was really intrigued.

Blackberry and apple ice cream

50ml full-fat milk

250ml full-fat cream

6 egg yolks

125g caster sugar

250g dessert apples (ie, Discovery)

125g blackberries

Put the milk and cream in a saucepan, bring almost to a boil, then remove from the heat. Beat the egg yolks with 100g of sugar for three minutes or so, until pale. Pour the hot milk and cream over the egg yolk mixture, whisking all the time, tip into a clean pan and cook gently, stirring all the while, until the custard thickens enough to coat the back of a spoon. Don't let it boil or it will split. Let the custard cool, then chill it.

Peel, core and slice the apples, place in a pan with a tablespoon of water and cook gently until they start to break down into a fluff. Purée them in a blender until smooth.

Combine the blackberries with the remaining sugar, purée them in a blender, then pass through a fine sieve to remove the pips.

Fold the apple purée into the chilled custard, then churn in an ice cream machine until you have a soft set. Transfer to a shallow freezer container, gently swirl the blackberry coulis through the ice cream, then freeze until set firm.