I think these oat biscuits are just the snack you need right now. Ridiculously easy and quick to make, you’ll be crunching on these through to the new year!
Leftover food should not be an afterthought (especially when we’re talking about a particularly generous Sunday roast beef joint that I had for luncheon the other day.) Save what you can’t manage and allow to cool before refrigerating and livening up in a thick soup the next day. Dabble with a ladle, sluice your soup bowl and let flavourful frugality prevail!
Some are busy spiralizing courgettes to make courgetti dishes (a portmanteau most succulent). Others use their spiralizers for carrots to bring style to quinoa.
So it’s with a cheeky felicity that I proffer these Chocolate Spiral Biscuits for your pudding bowls. (See? Spiral. Phonetically twinned!). Although that’s where the similarity ends.
The kitchen tables of Autumn aver that they are best bedecked with soup.
Nothing makes me think of Summer more than a homemade Cornish Pasty… especially now that our nice hot weather is playing hard to get. The thrill lies in cooking and eating the fuel for the chase!
There is nothing better than a quick and easy (please forgo the portmanteau for ‘queasy’!) pudding for summer. Baked apricots require zero effort for maximum results. Soft, delicious and nutritious apricots in a golden glaze, it makes the best fruity pudding base. Serve on their own for an apricot debut solo, or with ice cream, or sorbet, or cream, or sponge…
There’s something very special about this pudding.
Continue reading The Best Lemon Pudding