Chocolate Tiffin is the ideal treat to make if you are not confident about baking because there isn’t any actual baking involved. The other great thing about it is you can more or less put in what you want. There are core ingredients (chocolate, butter, golden syrup, digestives) but the other ingredients you can switch…
Early spring brings crops of rhubarb to the garden. Rhubarb is a versatile fruit, but my favourite way of eating it is in a crumble, mixed with a few early season strawberries. I usually serve crumble with ice cream as it cools down the surface-of-the-sun hot fruit. Wanting to try out the new ice cream…
Finally, after what seems like a horrendously long summer, we are starting to see the promise of cooler autumn days. I am sure many of you mourn the loss of summer, but not me. I love the scents, colours, clothes of autumn, but most of all, I love the food. Now the days are colder, thoughts…
I can’t describe how pleased I was when my local Tescos started stocking cans of pumpkin puree. Previously, I had had to rely on expensive import sites or Amazon. You can, of course, make your own pumpkin puree if you can’t get the canned stuff. Any squash, even Butternut, could be used for this recipe….
I love fresh bread, but often the loaf starts to get a little dry before I have the opportunity to eat it all. When this happens, I don’t throw it for the birds (it’s actually quite bad for them anyway), I make breadcrumbs. They can then be put in a bag and frozen until you…
Often recipes claim that flapjacks are a healthy snack. This is a tad misleading. While they are packed with healthy oats, they are also a haven for vast quantities of butter and sugar. They have their place though. Their portability makes them a great snack to take on a day out walking or in the…
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