• CHOCOLATE TRUFFLES

    Quick Chocolate Truffles – blitz 150g of dark
    chocolate in a food processor until granular. Heat 100ml of
    double cream, 2tbs of Somerset cider brandy, or any dark rum
    or brandy to hand and 1tbs of muscovado sugar until almost boiling,
    then slowly pour over the chocolate, blending until you have a paste.
    Cover and chill for 45 mins. Once firm, roll into small bite-sized balls
    of about 15g each and dust with cocoa powder. Chill. Makes about 15

  • PAN TOASTED GRANOLA

    Over a low heat, toast a couple of handfuls (75g) of chopped almonds,
    hazelnuts, cashews, coconut flakes or any other nuts in a dry frying pan
    until toasty smelling. Set aside. Toast a handful (50g) of whole pumpkin
    and sunflower seeds in the same pan until they pop. Set aside. Now
    toast 4 good handfuls (125g) of jumbo rolled oats in the pan until
    starting to smell nutty. Reduce the heat to low and add 1 heaped tbsp
    of coconut oil and the same of honey or maple syrup and stir to coat.
    Once combined, add 1 tsp of good vanilla extract and 1/2 tsp
    cinnamon. Return the nuts and seeds to the pan and stir until clumping
    together. Cool on a large plate before storing in an airtight jar.

  • Chocolate Truffles

    Quick Chocolate Truffles – blitz 150g of dark
    chocolate in a food processor until granular. Heat 100ml of
    double cream, 2tbs of Somerset cider brandy, or any dark rum
    or brandy to hand and 1tbs of muscovado sugar until almost boiling,
    then slowly pour over the chocolate, blending until you have a paste.
    Cover and chill for 45 mins. Once firm, roll into small bite-sized balls
    of about 15g each and dust with cocoa powder. Chill. Makes about 15

  • SPICED BUTTER

    To 125g of soft salted butter add 1 tsp each of three complementary
    freshly ground spices. Try nutmeg, cinnamon and dried chilli to finish
    off roasted pumpkin dishes or cardamom seed, turmeric and fenugreek
    seed as a base for spiced rice or curries. Form into a roll, cut into about
    12 portions and store in the fridge or freezer.

  • INDULGENT EGGY BREAD

    Weekend Treat – Use up stale bread to make a lazy
    eggy bread weekend breakfast treat – just place slices
    in an egg and milk mixture (1tbs milk for every couple
    of eggs) and leave to soak up in the fridge for 10 minutes.
    Heat some butter in a pan and fry your eggy bread till golden.
    Serve with Apricot and Vanilla Jam

  • EASY SUMMER DESSERT

    Whip a carton of Longley double cream to soft peaks
    adding vanilla from your store cupboard.
    Dab a small amount on your dessert plate, then place
    a Vanilla or Chocolate Shortbread biscuit on top.
    Add more cream, raspberries and another biscuit.
    Layer up again and serve with a dusting of icing sugar