It’s almost Halloween and once again if you are out and about with friends it is nice to have something to offer them at home or take with you. I got the idea for this cake from my friends at Toast House, in Ilkley where I live who told me the sunken apricot cake by brilliant cook Harry Eastwood (Harry is a girl) is a best seller in their enchanting café.
Read MoreVegan avocado and chocolate mousse
This is just a very quick post but it might help you. If you ever have a vegan friend round for a meal this is a simple, beautiful recipe you can pull out of the bag. There is the flavour of raw chocolate, the texture of velvet and the mystery of guessing what it is made from. So book mark it now.
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Rye loaf with prunes and pink pepper
I love spending time in Northern Finland where we eat beautiful rye bread. It is chewy, lasts long time and has lots of flavour. We love it. So when Shipton Mill asked me to write about rye flour for their website I was delighted.
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Chocolate rice pudding
I have been stopped twice in the street this week. "Have you posted the recipe for your chocolate rice pudding yet?" two friends asked as I was shopping (I put a sneaky teaser image on Facebook to see if any of my friends liked the idea). They did so here is the recipe in full.
Read MoreBuckwheat and spinach pancakes with roasted pepper, chickpea and tahini yogurt cream
There is something rather thrilling about making pancakes. There is the risk of them going wrong, the challenge of tossing them and decision of what to fill them with. And then the simple pleasure of eating them. These pancakes behaved themselves very nicely. They stayed whole, were easy to flip over and tasted and looked wonderful. Buckwheat is a great flour to use in pancakes either neat or half and half with wheat flour.
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