Stuffing or a nut roast … the photos

Before and after ...

Spread mayo on one slice of bread and

redcurrant jelly on another, add slices of mature

cheddar cheese then crown with the stuffing – yum!

I used Merchant Gourmet Whole Chestnuts 180g and ready to use.

Slice the remaining 100g of chestnuts, add diced smoked bacon or chorizo and finely sliced raw sprouts, season with salt and black pepper – stir fry the lot in a drop of rapeseed oil and a knob of unsalted butter – delicious!

New Year bits and bats – my choices …

… a stuffing or a nut roast!

Long before I realised I didn't like meat the one meal I always looked forward to was a Sunday roast – strange I know. I loved Yorkshire Puddings but my absolute favourite was stuffing. Over the years I've developed my own which can be a straight forward stuffing, a nut roast or – my personal favourite - the ultimate sandwich filling.

A stuffing or a nut roast

170g/6oz breadcrumbs

Generous sprinkle of dried sage

80g/3oz chopped chestnuts

40g/1½oz unsalted butter

1 medium onion, finely chopped

200ml/7 fl oz boiling water

200g/7oz puréed apples

You can make stuffing balls or bake it in a loaf tin using a cake liner. It's entirely a matter of choice – I prefer the loaf tin/liner method and then slicing. The loaf tin measures 25x14x6.5cms, that's 10x5½x2½”.

Pre-heat oven 200fan/220c/Gas 7.

Bake for 25/30 minutes.

It freezes well too!

Photos up next.

New Year bits and bats - Root Veggie Pie …

… method and photo guide.

Using a large mixing bowl fold together the roasted root veggies and the potato. Add 2-3 tablespoons of the cheese sauce and fold through, gently. Your filling should be stiff. You'll find that you have cheese sauce left over – you're meant to. Box and fridge it - warm it through to drizzle over your pie when serving.

Glistening and gorgeous

Add to your “really useful” stash in your

store cupboard

They measure 12x8x4.5cms/4¾x3x1¾”

Use a pie dish upside down and press into the pastry sheet

Looking good

Looking even better!

Each of the elements for this dish can be made ahead, when it's convenient for you. My pies are in the freezer ready when I am.

Wishing you a very Happy and Healthy New Year!

New Year bits and bats – my choices

I've trawled through all the food catalogues with particular interest in the vegetarian options. Hmm – in the past I've treated myself to a posh vegetarian main for the holidays and have been underwhelmed. This year I decided I was going to make what I liked - you may not think it particularly festive but hey, I'm not going to criticise your turkey, goose or whatever you choose - live and let live I say!

Root Veggie Pie

Gives 8 individual pies

300g/11oz carrots

300g/11oz parsnips

top, tail and peel then cut into a fine dice – 2x2cms/¾ x ¾” approximately

1 large onion, finely chopped

salt and black pepper

glug of rapeseed oil

knob of butter

a foil tray or casserole dish if you prefer

measuring 23x23 cms/9x9”

Pre-heat your oven 180fan/200c/Gas 6.

First up roast your veggies.

Place them in the foil tray and bake (set your timer) for 20 minutes, turn and repeat. Set aside.

You'll also need two medium size ready baked potatoes, peeled and chopped finely.

I've chosen a mornay sauce – veggies and cheese, perfect.

Mornay Sauce

Serves 4-6

40g/1½oz unsalted butter

40g/1½oz plain flour

600ml of milk – I use semi skimmed

150g/5oz mature Cheddar cheese

(or a combination of Cheddar and gruyere)

salt and black pepper

½ tsp Dijon mustard - optional

Melt the butter in a pan and stir in the flour. Cook gently for a minute, stirring – make sure you don't brown the mixture. Gradually add the milk whisking constantly and eventually bring to the boil, whisking until it's smooth and thick. Lower the heat and simmer for 2 minutes, then add the cheese, mustard and season. I'd taste before you add salt – there's salt in the cheese – adjust accordingly.

Finally you'll need either a quantity of puff pastry or, if you're in a hurry or just can't be bothered the old faithful ready to use puff pastry sheet. 1 sheet = 320g.

Method and photo guide up next.

Resourceful and creative starters …

… cooking the stir fry

You'll need a wok – heat it and then add a tablespoon of rapeseed oil, heat until hot. Add the peppers and broccolini (you could add a teaspoon of garlic paste if you feel adventurous!) and season with salt and black pepper. Cook for 2 minutes and then place on a baking tray and into a warm oven. Sear your scallops in the “clock” pattern and then add the king prawns, cook for 2 minutes, add the veggies warming in the oven and then the black bean stir fry sauce. Cook for a further 2 minutes then serve immediately.

If you're nervous or unfamiliar with cooking scallops you might find the following useful. To sear means your scallops should be browned in intense heat on both sides – quickly, otherwise you'll be able to bounce them off the walls!

I always use the “clock” method. Make sure your frying pan stays in the same position. Make sure the pan is hot – I add a generous knob of butter to the tiniest drop of oil. Think of your pan as a clock face. Place a scallop at 12 o'clock and continue round the face until you come back to 12 o'clock – 12 scallops. As you reach your completed clock turn the first scallop and continue round again.

Remove your scallops and set aside on a baking tray. Speed is of the essence with a stir fry and with scallops. Alot depends on the size of the scallop, as a guide mine measured 3x2cms 1¼”. If you live near the coast you'll be able to source fresh scallops. Cooking times will vary depending on the size, the clock principle remains the same, for cooking larger scallops use a timer.

Check out the freezer aisle in your favourite supermarket – I buy 200g bags of scallops and 250g bags of king prawns, so even though your freezer is bursting you'll always be able to find room for scallops and king prawns!

A delicious dish, all the more so because it was simple, quick and easy.

Resourceful and creative starters …

… or a lunch – or a supper!

Here's another idea that can be whatever you want it to be!

Two essential items for your freezer – a bag of scallops and ditto king prawns.

Add a good quality stir fry sauce to your list – you don't have to make a sauce from scratch if it's not your strong suit. Black bean works well, so does Hoisin and spring onion.

This is a versatile stir fry using ingredients to suit your own taste – how much veg you use is entirely up to you – fly by the seat of your pants!

Here's my suggestion and a guide for a starter portion :

Scallops and King Prawns, stir fried with

broccolini, sweet peppers in black bean sauce

My scallops were frozen and the cooked king prawns too - on the morning of the evening required, I took them out of the freezer. I allowed 3 medium sized scallops and six king prawns per person. Make sure you box and fridge both to defrost until required later in the day.

I chose broccolini – sometimes called tenderstem broccoli - because of it's colour and because it's finer than the grown-up alternative and is therefore perfect to blanch and refresh, dry, box and fridge ready for later. I buy it in 200g/7oz bags – don't forget to trim it to an even size.

I sliced the sweet peppers to a similar size so they'd stir fry evenly and chose vibrant orange and yellow – perfect with the green of the broccolini. I use baby sweet peppers for stir fries, available in 300g punnets. I used three of each colour, approximately half the punnet.

You can make your own black bean sauce if you wish – there are good quality shop bought versions out there too – the choice is yours – I use Sharwoods Black Bean Stir Fry Sauce - 195g. A good quality shop bought makes sense in that it's in your store cupboard – perfect for those unexpected visitors!

This appetiser is ready to roll later and will take minutes to stir fry and serve.

Read on …

Resourceful and creative – home-made bread

I'm a sucker for home-made bread and so for the holidays I would definitely recommend the two fast breads I make all the time. For those of you who read my blog regularly – thank you – you'll know that I'm always banging on about soda bread – the fast version. More recently the beer bread has been very popular too.

Essentials for your shopping list - for the soda bread a pot of buttermilk 290/300ml – the “use by” dates are generally kind but check! For the beer bread add a 330ml bottle of IPA – India Pale Ale.

Here's an idea for either bread, once again keeping it simple.

Soda bread, toasted and topped with bazzin' beetroot

relish and goats cheese

Keep it simple – three elements – I made my soda bread the day before and the beetroot relish too. I used small discs of goats cheese so pretty on the plate.

I pre-heated my oven to warm – 150fan/170c/Gas 3 Fill a foil container with enough beetroot relish for the number of servings. Place your cheese discs on a double sheet of foil. Toast your soda bread and place on a serving plate, add the relish and top with goats cheese. To complete your dish add a generous drizzle of Balsamic vinegar or, if you really want to push the boat out, make your own Balsamic Glaze.

Balsamic Glaze

50g/2oz demerara sugar

250ml/9 fluid oz balsamic vinegar

Place the sugar and vinegar in a medium saucepan (19cms or 7½” in diameter) and heat slowly, stirring allowing the sugar to dissolve. Bring to the boil, then reduce and simmer for 20 minutes – until the glaze is reduce by half. It should coat the back of a spoon. Decant into a clean jar with a lid – fridge it.

The best 20 minutes you've ever spent in your kitchen – you'll never buy it again!

For both bread recipes check out the Bread label on the blog

Resourceful and creative – New Year bits and bats

It will be the 23^rd December when you read this post, so too late for Christmas ideas but not for celebrations you're planning for New Year.

My suggestion for New Year – whether it's as part of a lunch, a supper or even an informal dinner party is my most favourite potato dish – Tartiflette. It's no surprise that it's French using Reblochon cheese. Reblochon is expensive but worth the treat so why not indulge - however it's quite difficult to source, especially if you live “in the sticks” - in other words the countryside. I found it impossible to find in the US so, if you need an alternative basically any cheese that melts easily will do – for example two of my absolute favourites gruyere and taleggio or even a ripe camembert.

Traditionally Tartiflette includes bacon – dry cured if at all possible. I'm a spanner in the works being a veggie – I'd omit the bacon.

Tartiflette

1.5kg/3lb 5oz all purpose potatoes, e.g. Desirée, peeled

and cut to a similar size

1 large onion, finely chopped

4 thick dry cured smoked streaky bacon rashers, finely chopped

50g/2oz butter

1 garlic clove or roasted garlic

250g/9oz Reblochon cheese, rind trimmed and removed

Pre-heat oven 160fan/180c/Gas 4.

Boil the potatoes until cooked, cool, then slice.

Melt the butter in a frying pan and cook the onion and bacon until softened. Cut the garlic clove in half and rub the inside of an ovenproof dish – or foil if more convenient – my dish measures 23x23x8cms – 9x9x3¼” . If you're using roasted garlic, spread it around the inside.

Place some of the potato slices in the bottom and season with salt and black pepper then layer with the onion and bacon, repeat until all the potato slices have been used, seasoning between each layer.

Chop the cheese and scatter over the potatoes and cover with foil. Bake in the oven for 1 hour, remove the foil for the remaining 15 minutes to enable the tartiflette to crisp around the edges.

The beauty of this dish is that it can be prepared ahead. If you're a lover of garlic then don't be afraid to include 2 tsps of garlic paste when you're cooking the onions and bacon – rules are made to be broken.

If I were you I'd be keeping my fingers crossed for leftovers – it's even better the following day warmed, creating even more crispy edges. Happy days.

Thank you for reading my missives – Merry Christmas everyone!

Praline sprinkle photos

doesn't look much

hang in there – it's on its way

told you so

 looking good

leave it 'snapped' if you prefer

tiny bits of twinkling toffee

Resourceful and creative bits and bats

… the praline sprinkle

This “sprinkle” is another addition to your “store cupboard” that can be made ahead. Perfect for your alternative trifle or just plain useful!

Praline

75g/3oz almonds, unblanched

75g/3oz caster sugar

Praline is largely used for adding to and flavouring cream, ice cream, butter cream or whatever takes your fancy. You can use it in large pieces or shards or blitzed into a coarse powder. It keeps well so long as you transfer it into an air-tight jar. Should the mood take you it can even be blitzed into a paste.

Place the sugar into a frying pan (I used a pan measuring 28cms/11” in diameter) and then the almonds on top. Heat the sugar and almonds on as low a heat as possible. Resist the urge to prod/stir/mess with! Patience is eventually rewarded the sugar begins to melt and when the almonds begin to “pop”, and your sugar is a good colour - turn it out onto a non-stick sheet (or oiled slab if you want to be posh). The melting of the sugar takes approximately 20 minutes.

Leave the praline sheet where it is until it is well and truly set. You can then break it up and blitz into a coarse powder or as you wish. It's stating the obvious I know – you'll get 175g/6oz of praline.

Please note that when blitzing you will need ear plugs and warn anyone nearby that isn't totally deaf they soon will be!

Photo guide coming up.

Resourceful and creative bits and bats ...

... the biscuit photos

I use these biscuits for so many occasions – to serve with pre-dinner drinks, with cheese and chutney – you could be cheffy and add piped paté - serve as a canapé.

ready to roll, or rather bake.

don't forget to egg wash.

they really do smell wonderful.

The world is your cheese biscuit!

Resourceful and creative bits and bats …

… the tried and tested are the best!

What follows is the easiest and best biscuit recipe you'll ever use. Stand by and watch a whole batch disappear. These biscuits will become your best friend.

Parmesan biscuits

Makes 25-30

100g/4oz cold unsalted butter, cut into chunks

100g/4oz plain flour, plus extra for dusting

pinch salt

pinch cayenne pepper

1 heaped tsp mustard powder

50g/2oz finely grated mature cheddar cheese

50g/2oz finely grated Parmesan, plus extra to decorate

1 egg, beaten

Preheat oven to 180c/160fan/Gas 4.

Place the butter and flour into a food processor with the salt, cayenne, mustard powder and cheeses. Process together then pulse the mixture in short spurts until you notice the mixture coming together. It will eventually bind without the need for egg or water. Tip the mixture onto a sheet of cling film and use the cling film to bring it together into a round. Chill in the fridge for at least 30 minutes. Leaving longer will do no harm.

Lightly flour a work surface and roll out the pastry thinly. Cut out the biscuits in shapes to suit the occasion. Lay them on a greased or non stick baking tray – 2cm apart. You'll need two trays.

Brush the surface with egg and sprinkle over a little of the finely grated Parmesan. Bake for 10 minutes or until golden brown.

Use a palette knife to ease the biscuits off the tray and place on a rack to cool.

They will keep for a few days – good luck with that - take my advice and bake and freeze when there's no-one around – otherwise the aroma from the oven will bring everyone into the kitchen and it'll be bye bye biscuits!

Photos up next.

Surf and Turf continued!

Note to self – add to your “buy now” shopping list – the black pudding freezes and frozen scallops are easily available. Chorizo has a long life – check out your charcuterie selection at your favourite supermarket.

Pre-heat oven to warm 150Fan/179c/Gas 3.

Fry your black pudding on both sides until it begins to crisp, remove from the pan and set aside on a baking tray.

Fry your diced chorizo until it begins to crisp, set aside with the black pudding and place in a low oven to keep warm and continue crisping.

Add a knob of butter to the frying pan – the pan has to be hot - sear your scallops quickly on both sides so they have colour then add to the black pudding and chorizo.

For the Marsala sauce you will need :

100g/3½oz chicken stock

3 tbsp of Marsala

25g/1oz unsalted butter

Add the chicken stock to the hot frying pan – take care – then add the Marsala and finally the butter. Stir for a couple of minutes until it thickens - you're ready to plate :

One generous tablespoon of champ

Add your slice of black pudding

Scatter your diced chorizo

Place three scallops on the top

Drizzle, generously with the sauce

“Supper size” looks like this :

Devour!

Another idea … for a starter, supper or dinner party

Surf and Turf – but not as you know it

You can make this dish as a starter or larger for a supper or even a dinner party.

For one person as a starter :

Champ

1 slice of Black Pudding per person

60g diced Chorizo

3 Scallops per person

Marsala Sauce

I always make heaps of champ – it has so many uses and never gets wasted!

Pea and Spring Onion Champ

1.5kg Potatoes, scrubbed

100g butter

500ml/18 fl oz milk (or if a richer consistency

75% milk to 25% double cream)

450g frozen peas

75g spring onions, chopped

4 tbsp chopped parsley

salt and black pepper

Cook the potatoes in salted water until tender, drain, peel and mash. You could use a ricer for absolute “lump free”. Add half the butter – 50g, after mashing or ricing. Place the milk/cream in a pan with the peas and onions and boil, gently, for 4/5 minutes. Add the parsley, take off the heat.

Add the potatoes, keep some of the milk back – you may not need it all. Season to taste and beat until creamy and smooth – add more milk if required.

Serve piping hot with a knob of butter melting in the centre unless your making it ahead in which case add the butter when warming either on a very low heat on the hob or in a foil tray in a warm oven.

There's more to come!

Sticky Toffee Apples and Sprinkles …

… the photos

By the way, the apples can be made now and frozen. If you don't fancy them in “trifle” mode how about warmed and spooned over ice cream, topped with a generous drizzle of warmed toffee sauce – just a thought.

cooking in the pan

on top of the cake

drizzled with toffee sauce

the walnut sprinkles

the pecan sprinkles

For the pecans, it's exactly the same recipe as given for the walnuts.

It's an easy alternative for those who don't like Christmas Pudding or Trifle … there's another thought!

Resourceful and creative desserts …

… the Sticky Toffee Orange completed and the Sticky Toffee Apples.

At the end of the previous post I said to “stand by for the recipes and the photos”. You can find them all in the “Radio Recipes” and I hope you enjoy!

I discovered during the radio programme yesterday that there are those of you who don't like oranges. Not a problem – here's the answer :

Sticky Toffee Apples

50g unsalted butter

5 medium Cox apples – peeled, quartered and

diced into cubes

½ tsp of powdered cinnamon

2 tbsps soft brown sugar

1 tbsp of lemon juice

20ml Calvados

Using a large frying pan melt the butter then add the apples and cinnamon and cook gently for 20 minutes. Add the sugar, lemon juice and Calvados and cook gently for a further 7/8 minutes. Cool.

This recipe will give you 370g of apples.

Assemble in the same way as the Sticky Toffee Orange :

1.5cm slice of cake, cut into 3 and then 3 again

giving you 9 cubes, place in the bottom of your

serving dish

Add a heaped spoonful of apples

Add a generous drizzle of warmed toffee sauce

Decorate with sprinkles – choose either

salted walnuts or salted pecans

Photos up next!

Radio Recipes - 3rd December, 2018

As promised here are the recipes and the bits and pieces mentioned during my chat with Bernie Keith, on his Radio Show, The Bernie Keith Show, BBC Radio Northampton on Monday 3^rd December, 2018 at 10.10am

Here's what I mean by resourceful and creative – a canapé that can turn into a lunch or a supper.

Spiced Salmon Frittata

For the spiced salmon marinade :

Marinade

2 x 4oz Salmon fillets

2 garlic cloves, crushed

1 tsp powdered star anise or one star anise

1 tbsp dark soy sauce

Mix together the marinade, pour over the salmon fillets, turning to coat thoroughly, cover and leave in fridge for an hour or so – preferably in a foil tray – much easier to transfer straight to the oven later.

Pre-heat your oven 180fan/200c/Gas 6. If you've used a foil tray to marinade the salmon then wrap it in foil and bake it for 10 minutes. Remove and set aside to cool. When the salmon has cooled flake it into small pieces, ready to add to the frittata.

For the frittata :

5 spring onions, finely chopped

tiny drop of rapeseed oil

100g/4oz mature cheddar cheese, grated

4 large eggs

salt and black pepper

Whisk four eggs in a large mixing bowl, add the cheese and whisk again. Add a touch of salt and plenty of black pepper.

Using a non-stick frying pan – as a guide 28cms/11” in diameter. Heat a tiny drop of rapeseed oil and add the spring onions. Sauté until softened, sprinkle in your salmon pieces including any residual marinade, then pour in the egg and cheese mixture. Cook on your hob for 2/3 minutes to set the bottom. Transfer the pan to the grill - cook for 2/3 minutes REMOVE USING OVEN GLOVES – SEE WARNING!

Words of Warning!

Pre-heat your grill – BEFORE YOU TURN IT ON ENSURE THAT THE FRYING PAN YOU'RE USING WILL SLIDE EASILY INTO THE SPACE LEAVING AT LEAST TWO INCHES GAP BETWEEN THE PAN AND THE GRILL ITSELF, OTHERWISE YOU'LL BURN THE TOP AND THE MIDDLE WON'T BE COOKED.

Using a fish slice gently flatten down the frittata so that you break the top – you may find that the

mixture is still not quite cooked. Place back under the grill for another 2/3

minutes and check – it should be golden brown but if your preference is for a darker colour

carry on to your desired taste.

For a canapé I used a straight sided cutter measuring 6cms/2½” in diameter and you should get 12-14 canapés depending on how careful you are cutting out.

Minimum effort – maximum taste. Can definitely be made ahead as a canapé. A frittata is excellent served cold in whatever guise!

Don't forget to salmon fillets to your freezer shopping list. There are good deals out there – usually individually packaged – in bags of six. You can pull out whatever you need. The bonus is that they don't take up too much space in the freezer.

What to serve with the canapé, the lunch or the supper? Easy – beetroot – salmon and beetroot is a marriage made in heaven.

Bazzin' beetroot relish

300g vac pack of organic cooked beetroot

drained and cut into small cubes

1 sharp eating apple, peeled, cored and cut

into small cubes

1 medium onion, finely chopped

75g soft dark brown sugar

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and black pepper

Don't forget to use gloves when prepping your beetroot!

Mix well and place all the ingredients in a medium saucepan – 16cms in diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring occasionally until all the liquid has been absorbed.

Take the pan off the heat and allow to cool. Box up and fridge until ready to use.

This relish is “your flexible culinary friend”, to coin a phrase – a topping for a canapé, as a cold side for a lunch or warmed to serve with a supper.

Frittata fotos

Stating the obvious, the onions and the spiced salmon :

Ditto for the relish :

Here's the canapé – serve cold and add relish just before serving

Finally here's the supper with the frittata sat on sautéed veggies and topped with the bazzin' beetroot relish.

So easy … so tasty.

Resourceful and creative desserts

I promised the same treatment with a pud.

I hate trifle! For me it's up there with sago and semolina – horrid! I appreciate that trifle has “grown up” since the 1950s – back then it was tinned fruit immersed in jelly from a box, the inevitable Birds Custard topped off with synthetic cream – and decorated with hundreds and thousands – sprinkles I think they are called these days.

If you're like me then this could be the answer :

Sticky Toffee Orange

Make a cake – a cake that will freeze well – a sticky toffee loaf cake

Use as a cake or slice (1.5cm) and cut into small cubes –

place in a sundae dish – warm the cake if you wish

Make a toffee sauce – one that will freeze

Use the sauce warmed to drizzle over the cake or over ice cream

Chop walnuts, add a knob of butter to a frying

pan, sprinkle with sea salt flakes

Use to sprinkle over the cake and toffee sauce or

add to the sauce poured over ice cream

Segment a large navel orange and reserve the juice too

Stand by for the recipes and the photos!

Sticky Toffee Orange - the recipes :

The cake

200g pitted dates, roughly chopped

1 tsp of bicarbonate of soda

200ml boiling water

80g unsalted butter, softened

150g soft brown sugar

2 large eggs

180g self-raising flour

Pre-heat your oven 160fan/180c/Gas 4. You'll need a loaf tin – 24x10cms/9½x5¼” approximately - you can grease the tin or use a loaf liner – much more convenient!

Place the chopped dates in a mixing bowl, sprinkle over the bicarb and then the boiling water. Leave to stand for 10 minutes then blitz in a food processor to a rough purée.

Using a hand mixer or elbow grease if you prefer, cream the butter and sugar until thick and smooth. Add the eggs one at a time and then follow gradually with the flour, finally add the date mixture. Pour into the loaf tin and bake for 45 minutes or until firm. Allow to cool.

Toffee Sauce

100g soft brown sugar

200ml double cream

½ tsp vanilla bean paste

40g unsalted butter

Mix the ingredients in a saucepan and bring to the boil, stirring over a medium heat until thickened – 2 minutes.

Both the cake and the sauce can be frozen.

The Walnuts

100g walnuts, chopped roughly

pinch of sea salt flakes

knob of unsalted butter

Melt the butter in a medium frying pan until it foams. Tip in the walnuts and add the sea salt flakes. Stir them for 3-4 minutes until toasted. Tip the nuts into a bowl and leave to cool.

Orange segments and photos next!

How to segment an orange

I really do need to get out more!

In my defence I love oranges – what I don't love is the pith and tough outer membrane around each segment.

There is only one way I can describe this method and that is by photo :

You'll need a serrated knife – I use a bread knife. Top and tail your orange and then follow the shape of the orange with the knife and peel away a section at a time. Take your time – you should finish up with this :

Hold the orange in your left hand and using the serrated knife – very carefully – cut along the inside of the white membrane of the segment - I start on the left hand side – you can see the white in the photo - repeat on the right hand side. Repeat until you finish with perfect segments and the discarded membranes, like this :

You should get orange juice too, reserve and then drizzle over the cubed sticky toffee cake :

Finally, a generous drizzle of warmed toffee sauce :

Decorate with salted walnuts and a scoop of vanilla ice cream or clotted cream or a generous glug of double cream – choose your guilty pleasure!

P.s. You'll get 10 segments from a large orange.

Enjoy!

www.miammiamcookery.com