I try to pretend these cookies are healthy. Oats are healthy, right?
Believe me on the black pepper. You won't taste it, but it leaves a slight (very slight) tingle in your mouth, and brings out the flavour of the other spices.
These succulent semi-dried tomatoes are so easy to make and last several weeks in an air-tight container. Use really ripe tomatoes but if your tomatoes are a little tart, sprinkle them with half a teaspoon of sugar along with the salt.
A moist and deliciously zingy cake for grown-ups. You can substitute fresh for frozen fruit if you wish; I just find it more convenient to keep a bag of frozen fruits of the forest berries in the freezer so I can whip this up from store-cupboard ingredients.
I was looking for a light and fluffy bread and butter pudding to finish a heavy meal. I'm not averse to the heavier, stodgy version for a cold winter night, but this one needed to be a little more sophisticated. After some searching, this is the one I tried and it will be the one I stick to in the future. Really light, almost soufflé-like in its consistency.
I love the fact that this recipe doesn't require either an ice cream maker, or hours of stirring during the freezing process. It comes out smooth and silky, just like ice cream should be, with a delicate coconut flavour. I might try adding some Malibu next time to give it even more of that tropical kick.
Great served alongside caramelised bananas and drizzled in a dark chocolate and rum sauce.
Incredibly simple store-cupboard dessert to whip together on a weeknight. Replace the apricots with whatever fruit you want - fresh raspberries and blueberries, cherries, strawberries. Whatever mood strikes you.
These chocolate soufflés are easy to make, don't sink and can be made ahead of time to be popped in the oven when you're ready. Cakey on the outside, gooey on the inside and not overly sweet. Serve with good vanilla ice cream.
If you like your cake rich, not over-sweet and slightly spicy, this recipe's for you! It's very different and maybe not everyone's cup of tea but I love how the pepper and fresh ginger make your mouth tingle!
I decided I fancied a veggie lasagne last night, so made up this recipe. I was rather impressed, even if I do say so myself! Change the roasted veg for whatever you have/want. I just used regular garlic so the cloves were quite small, not the massive elephant garlic cloves, so just amend the quantities if that's what you have or it'll be garlic overload!
This was my first time making onion rings. I knew I didn't want those horrible stodgy ones you often get in cheap restaurants, so when I found this recipe with a beer batter, it sounded great. The result was even better than I expected; light and super crispy. Will definitely be making them again. Putting the ones you've already cooked in the oven while you cook the rest means you can keep them crisp and warm so they're all perfect when it comes to serving time.
I threw together this vegetable soup for lunch the other day. It was really tasty and warming, with the Tabasco giving a good little zing. It's also super healthy, which is a bonus. I diced all my vegetables into about 5mm - 1cm cubes. Vary it according to how you like it, but be aware that the chunkier they are, the longer it'll take to cook.
I had some chicken wings left over from a barbecue and fancied them done in crispy breadcrumbs. I didn't want to fry them, though, so thought I'd try a pure baked method. They came out really well and I'll definitely do them again. Use brown or wholemeal if you want extra texture and flavour.
Serves 2 as a meal or 4 as a snack. Serve with potato wedges and salad if you wish.