Editor's February Pick #16: Shepherd's Pie Upside Down

Editor's note: For the last selection of the week I've continued on the 'winter warmer' theme, which after the weather of late seems very fitting! This post is for SPUD - Shepherd's Pie Upside Down. As I've always said, reinventing a meal is easy when you know how! I need someone to say "Psst... how about doing this?".

Here's SPUD

… aka Shepherd's Pie Upside Down.

SPUD

Shepherd's Pie Upside Down

940g braising steak – 1kg will do it doesn't

have to be precise

980g beef stock - ditto

Glug of rapeseed oil

salt and pepper

2 x beef stock pots

salt and black pepper

I zoomed to the butchers and bought 3 x trays of cubed braising steak for £10. A good start! A little patience is required here – using a large frying pan heat the rapeseed oil, place braising steak in the pan – it should sizzle – season with salt and pepper. Don't overload the pan, brown the meat and then set aside in your slow cooker making way for the next batch and repeat until you've browned all the meat. If you insist in ramming it all into the pan it will turn grey and stew – it's not a good look.

Add a litre of water to the juices left in the frying pan, bring to the boil then add the stock pots – stir until melted – pour carefully into the slow cooker with the meat. Pop the lid on and slow cook for four hours.

Switch off, cool and then divide the stock between two “pour and store” freezer bags and divide the meat between two in strong freezer bags.

Editor's February Pick #15: Saturday Night Supper - Shepherd or Cottage?

Editor's note:  Lately I've been using a lot of Quorn mince in the kitchen as it's perfect for CBA cooking - freezer to the pan and you're halfway there - one of the best bits is that the majority of recipes meant for real deal mince translate perfectly. So for this selection I (re!)present one of the Grumpy Old Men recipes - a Snug Shepherd or a Cosy Cottage. Take your pick, or go for a meat-free option, the real gold for me personally is the 'extras' that accompany the base. By the way, don't forget to check out the 'GOM' label for more travel writings and recipes!

Saturday night supper

For the GOM, in front of the football (soccer USA)

Depending on what you fancy, the following is either a “Snug Shepherd” or a “Cosy Cottage” – minced lamb for the shepherd and minced beef for the cottage – pie that is!

A Shepherd or a Cottage

700g minced lamb or beef

1 tbsp rapeseed oil (Canola USA)

2 tbsps Madeira

2 tbsps Ruby Port

2 tsps Worcestershire Sauce

2 tbsps tomato paste

2 lamb or beef stock pots

50-100 ml water

Using a large frying pan and preferably one that is suitable for transfer to the oven. Heat the oil and then add the mince and brown, turning until thoroughly browned. Add the Madeira and the Port and bring to the boil for 2/3 minutes. Add the tomato paste and the stock pots and mix well until absorbed and melted.

Your filling should not be too dry but not too wet either. You should be able to see tiny puddles of liquid. If you need to add water then add it gradually – you can add more you can't remove it!

It's difficult to predict how much fat there'll be in minced meat. Lamb, generally speaking, will have more than beef.

You can transfer the filling into a foil tray or, as I did, leave it in the frying pan.

As a guide, my frying pan that is suitable for hob and oven is 28cms in diameter – 3 very large appetites or 4 normal.

I feel the need to describe the “puddles” :

See them glistening – not too wet but definitely not too dry.

Next - to mash or not to mash, this is the question!

Editor's February Pick #14: Mini Cheesecake Photos & Tips

Editor's note: As with all photos on the blog, I must defer to the MiamMiam photos of the mini cheesecakes. I cannot say good things about my own experiments, only that I am amazed at how I managed to get cake mixture on a ceiling fan whilst not being in the same room. As with all good photo posts they're a bonus - gives you a sneak preview as to what's possible, a pointer on presentation, or in my case a hilarious "This is what you could have achieved"! 

Mini lemon cheesecakes – photos and tips

It's all very well needing muffin cases – can I find any?! I thought I had loads, clearly not. The nearest I could find were foil baking cases – not ideal – the cases taper at the base but the upside is that they look good and are actually quite robust – it could have been worse.

Here's the result :

Not too shabby – better than expected

Ideal if you want to serve with ice cream

or raspberries on the side

These will be better still made in muffin or cupcake cases – accidentally though there's a serving choice!

The other plus with this recipe is that the cheesecakes don't require baking. I've frozen them wrapped in cling film and then bagged – as usual I'll let you know how it goes.

I did serve one with vanilla ice cream – it disappeared in the blink of an eye – comment - “the perfect size, just enough”.

Note to self – muffin cases on the shopping list for next week!

Bye for now …

Editor's February Pick #13: Mini Cheesecakes

Editor's note: I'm not saying I'm completely behind the door in the kitchen - but when it comes to some topics I'm so far behind the door I'm down the street in the wrong house. I have only recently discovered there are two types of cheesecake - baked and not baked. From examining previous postings, (see the Cheesecake label) I believe I am firmly a fan of the baked variety but can't recall ever having tried the un-baked kind. So in the name of culinary science - to the kitchen! Read on for a delicious unbaked cheesecake recipe -  lemons in cake is a vital combo for me.

Musing mini cheesecakes

Like I said sweet stuff isn't normally on my radar but these mini cheesecakes appealed because they are lemon and use mascarpone cheese which is the perfect product for this dessert, silky and glossy - easy to use and they are quick and easy to make.

Here's the recipe :

Mini lemon cheesecakes

6 digestive biscuits

50g/2oz unsalted butter

250g mascarpone cheese

6 tbsp lemon curd

1 tbsp lemon juice

120ml/4 fl oz double cream

3 tsps lemon curd for decoration - optional

You'll need muffin cases

plus a bag you can seal for the biscuits

and your trusted rolling pin for bashing purposes

Place the muffin cases on a tray, ready for transferring to the fridge. Put the biscuits in the bag and bash to a fine crumb, using the rolling pin.

Melt the butter and stir into the crumb then divide between the six muffin cases. Press the crumb firmly to form a base – you can use your fingers, I used my trusted piece of kitchen kit the pastry tamper. Chill in the fridge.

Beat together the cheese, lemon curd and lemon juice – I used a wooden spoon and elbow grease. Whip the cream to soft peaks, fold into the cheese mixture. Spoon the filling into the muffin cases. Decorate each with half a teaspoon of lemon curd and swizzle with a small cocktail stick.

Chill in the fridge until ready for serving.

There's more ...

Editor's February Pick #12: Malteser Cake

Editor's note: It feels like an incomplete week if I don't bring up a dessert recipe posting, so to round us out nicely here is a great idea for what to do with leftover Maltesers.. if such a thing exists! The serving suggestions are just that - suggestions - nothing to stop you halving it, adding a filling and calling it a 'One Serving Cake'...

Last call for Easter :

… bag, tag, bow and away you go!

If you've received feedback from circulating your list with any luck you'll get more than one person choosing the same ingredients!

I'd use a tray bake, measuring 30 x 19 cms approx. One tray bake divided into four portions and then each portion cut into small 1cm squares will give a generous treat.

Take a glance at the photo of the Rocky Road in Last call … to get an idea of the size. To give perspective, Nigella's recipe mentions 24 squares of treat in the final paragraph – these are large, so scaled down you'll get a much larger quantity, it depends on how small a square you cut. It doesn't matter – I don't think anyone will be taking out their tape measure!

One final thought, you could mix it up completely and create a mixed bag of Rocky Road, Malteser Cake and Chocolate Hokey Pokey.

Malteser Cake

125g unsalted butter

400g milk chocolate, broken into small pieces

2 tbsp golden syrup

250g digestives - crushed

135g Maltesers

Line a 20cm tin with parchment.

Melt the butter in a large pan, then add the chocolate and syrup until melted.

Remove the pan from the heat, allow to cool slightly then stir in the biscuits and Maltesers. Pour into the tin and refrigerate for two hours.

Cut into squares.

Chocolate Hokey-Pokey

75g unsalted butter

100g pecan halves, roughly chopped

sea salt flakes

300g dark chocolate

2 tbsp golden syrup

3 x 40g Crunchie bars

Heat a small knob of butter in a pan and when foaming, tip in the pecans with a pinch of sea salt flakes. Stir over a medium heat for 3-4 minutes or till toasted – you will smell them when they are ready. Tip the nuts into a bowl and leave to cool.

Break the chocolate into small pieces and melt, in a medium pan, with the rest of the butter and the syrup, stirring. Once the chocolate mixture is smooth, take the pan off the heat. Bash the Crunchie bars (in the wrappers – less messy!). Add the Crunchie pieces, along with the toasted pecans, to the chocolate mixture. Gently mix together before transferring to an 18cm round or square foil tray (or cake tin if you prefer to wash-up!)

Leave to set in the fridge. Once set, remove from the tray and cut into 1cm squares.

Whatever combination you choose bag, tag and bow – check out The kit and the cost – and away you go!

Editor's February Pick #11: Sides for your Salads - Perfect Pide

Editor's note: I don't know if it's just me that goes from week to week getting cravings for different random foods - or if I need to seek help - but this week was definitely sesame seeds. I'd been adding to stir-fry as a way to sate my craving, but then this piece caught my eye. I felt a bit of a fool - add them to bread! Something about the off-hand suggestions in the posts never ceases to please, "Hey, you could try this" - and I jolly well will! 

Sides for your “Salads”

Perfect Pide

If you are going to go to town with your sharing plates then it would be rude not to include sides too.

Here's my first bread suggestion - mentioned in Mmmm – Mezze - Pide – I think it's actually pronounced pee-day. I first made this whilst training and it is truly scrumptious and well worth the effort.

You can choose whether you use the salt, oil and sesame seeds as a topping or roll in semolina and then sprinkle over it before baking.

Pide

one sachet of easy-blend yeast – 7g

pinch of salt

700g plain white flour

plus extra

1 egg

100ml olive oil

30g sesame seeds and coarse sea salt

for garnish or 2 tbsp semolina to roll

plus extra to sprinkle

Put the flour into a large bowl and make a well in the centre. Pour in the yeast and the olive oil reserving a little to brush over the bread prior to proving.

Mix until the dough forms into a firm ball, leaving the sides of the bowl. Cover with a clean damp cloth and leave to rise in a warm place until doubled in size.

Lightly oil two baking sheets.

Knock down the dough - divide into two, shape each into a round ball and then roll each in 1 tbsp of semolina . Roll out into two circles and place on the baking sheets. Brush with beaten egg, sprinkle with sea salt, the reserved oil and sesame seeds. Alternatively you can sprinkle with additional semolina. Leave to prove for 30 minutes in a warm place.

Pre-heat your oven 210c/190fan/Gas 7.

Using your fingertips make dimples all over the surface – as you see in focaccia.

Bake in a hot oven for 15-20 minutes until golden brown and when the base is tapped the bread sounds hollow.

Sounds good to me!

Editor's February Pick #10: Tempting Tansy

Editor's note: Again following on from the history of the previous pick I landed on the piece below. I hadn't heard of the Tansy herb before, and looking it up apparently its companion the Tansy beetle is only found in two locations in the UK these days. Told you I liked the learning! I'm also a big fan of misnomers - that the recipe has the herb in the name but doesn't include it! Who can say no to apples and cinnamon in a pudding.

Rib Stickers!

Tempting Tansy

Here's a brief piece of history – tansy is a perennial herb, with yellow flowers producing a bitter sweet taste. Back in the day it had many uses, from an addition to puddings to a medicinal tea. Thankfully, it is not used in desserts these days, – too much is thought to be poisonous - it's only the name that remains which sounds like a good plan!

Damson (or plum) & Apple Tansy

Serves 4

2 large Cox's apples, peeled and thinly sliced

225g damsons, halved stoned and quartered (or plums)

15g unsalted butter

40g sugar

pinch ground cloves

pinch ground cinnamon

4 eggs, separated

3 tbsp double cream or soured cream

Put the apples, damsons (or plums), butter and half the sugar into a large frying pan.

Cook over a gentle heat until the fruit is softened, stirring continuously. Stir in the cloves and the cinnamon, remove from heat.

Beat the egg yolks with the cream and stir into the fruit. Whisk the egg whites until stiff, then carefully fold in.

Cook over a low heat until the mixture is set. Sprinkle the top with the remaining sugar then brown under a hot grill. Serve immediately, straight from the pan with clotted cream. You could even serve it with home-made vanilla ice cream – or both!

This is another candidate for the “straight from the pan” pud and not a tansy in sight.

Minimum effort – maximum yum!

Editor's February Pick #9: Classy Chowder

Editor's note: Now I absolutely adore the little historical tidbits that are peppered throughout the archives of MiamMiam. It could be the former student in me, spent too much time in the bar and not enough time getting the RDA of learning, but here we are. Someone says to me "chowder" I immediately go to clams, and immediately switch off - personal preferences and all that. But wait! I implore you to have a read through this, possibly learn a little and maybe even give the recipe a go. Veggie chowder, and not a clam in sight! More than likely vegan alternatives available if required.

Loop the Loop

Classy Chowder

There's a theme here – like the Vichyssoise. Where does the chowder originate? What is a traditional version? We could be here for some time! I must confess I'd always thought of the chowder as American and as far as clam chowder is concerned I think that's true. Originally it was a fish chowder or, if you like, a fish stew made with milk or cream. New England Clam Chowder uses crumbled crackers to thicken it. There are different types – I'd always thought of it as that delicious creamy white soup – but you can have clear and tomato versions too.

The word is thought to have originated firstly from the Latin word calderia – meaning a place for warming and later to mean cooking pot, that then evolved to French – chaudiere, meaning stew pot, moving on to Northern French and English – cauldron and then finally an old English word jowter, meaning a fish peddler. It was a popular with Northeastern American Indians, again principally because they made use of the fish they caught.

Before you get bored, here's a recipe which is vegetarian and uses the potato and flour to thicken.

Sweetcorn Chowder

50g unsalted butter

1 potato, finely diced

1 carrot, finely diced

1 onion, finely diced,

1 red pepper, finely diced

2 cobs of sweetcorn or 175g canned

1 tbsp flour

1 litre of milk

salt and black pepper

chopped flat leaf parsley

Sweat the vegetables in the butter for 10 minutes – covered. Add the flour and seasonings. Pour on the milk. Simmer for 20 minutes, stirring frequently. Check seasoning. Blend a ladle or two and add back to the soup to thicken and enrich. Sprinkle with parsley.

Traditional accompaniments to a chowder are Tabasco and Worcestershire sauce, both should be served at the table.

Whilst it isn't authentic I'd serve the chowder with dumplings. If you wanted to add pieces of cooked chicken breast for the non-veggies, there are no rules!

What does seem to be a common thread, whoever the chowder belongs to, is that there is obviously a connection to fishing and making use of what was plentiful from the villages along the French and Cornish coasts to America.

There's plenty of room for everyone to take a share!

Editor's February Pick #8: Stock Isn't Just For Soup

Editor's note: Speaking of spuds, after the ricer I got a hankering for something different with the good old spud! What follows is a delicious recipe that gives you perfect "Winter potatoes" - a welcome change from the norm! 

Your veggie stock isn't just for making soup.

There are excellent recipes using potatoes – try this one on for size, as they say.

Boulangere potatoes uses onions, fresh thyme, thinly sliced potatoes and veggie stock.

Boulangere potatoes

Serves 8

2 onions, sliced thinly

2 sprigs of fresh thyme

2 tbsp rapeseed oil

1½kg/3.3lbs of potatoes – Maris Piper

or Desirée, sliced thinly *see below

425ml/15fl oz/¾ pint of veggie stock

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

Fry the onions and thyme sprigs in the oil for 5 minutes.

Spread a layer of potatoes over the base of a 1.5litre oiled gratin dish. Sprinkle over a few onions and keep layering with the potatoes. Your top layer should be potato. Add your stock and bake until the potatoes are cooked and the top is golden and crisp. 50/60 minutes.

There is nothing to stop you prepping and part cooking this dish in advance – when time permits. Cook it for half the time. Remove from the oven, cool, cover with foil and fridge.

Supper the next day. Pre-heat your oven as above. Line a baking sheet with smoked back bacon – as much as you want to serve.

Place the potatoes and the bacon in the oven. Set your timer for 15 minutes, turn the bacon, repeat.

Enjoy!

Notes:

*If you wanted a couple of suggestions for a suitable US variety of potato, Yukon Gold or Russets (my favourite) would fit the bill.

Finally, a useless bit of information - do you know why they are called “Boulangere” potatoes?

I'm sure I'm stating the obvious. A “boulangerie” is a bakery “en francais”. There would be one bakery in a village. Villagers would take their potato dishes to the baker and they'd all be cooked in the one oven after the bread was baked for the day, making the best use of the ovens as they cooled down.

That's what I call organised!

Editor's February Pick #7 - Fishcake Foto Guide

Editor's note: It's quite on trend these days to rice anything and everything if it isn't nailed down. I mean cauliflower rice? Surely just eat the vegetable! I'm a traditional kinda guy and I think a ricer is for potatoes! What a satisfying sight - lump-free potatoes ready to transform into fab fishcakes. Feast your eyes on these!

Fishcake foto guide

There are quite a few fotos, here goes :

Finely chopped onion with the spices

Fluffy mashed potato, riced

The ingredients, ready to form into cakes

The cakes before flouring and frying

The cakes fried, ready to bake

Three different sizes of cake

The appetiser size of cake with rendang sauce

and topped with mango chutney

A size to suit every occasion!

Editor's February Pick #6: Your recipe reservoir - Spiced Asian Fishcakes

Editor's note:  There isn't much I wouldn't eat when you've added Rendang sauce to it, and these fish cakes are definitely on the fab side of that scale. For something that looks fantastic (the taste needs no introduction) it's a remarkably straightforward recipe. Like a lot of the recipes on the blog it's practical in that it can be done in stages whenever you've got the time. Worth a shot!

Your recipe reservoir

Everyone has their own favourite recipes, for me the success of any recipe is the frequency I use it and its versatility. I'm sure you've already got your own reservoir but there's always room for more!

It's the working week suppers that are the most tedious, so here are a few more ideas that will give you back your evenings. My next addition to your collection is a “fish supper dish” and lends itself to prep ahead whilst you're in the kitchen cooking and your oven is on.

Spiced Asian Fishcakes … with a sauce and a side

The Ivy fishcake recipe is the best I've ever used. This is my version - Spiced Asian Fishcakes with some added bits and pieces.

(makes 8 – freeze what you don't use)

800g dry mashed potato, no cream or butter added

650g salmon fillets

2 tbsp tomato ketchup

2 tsp anchovy essence

3 tsp English mustard

salt and black pepper

1 medium onion, finely chopped – use a

sweet variety if possible a Spanish if not

1 tsp each of ground coriander, curry powder

and garam masala

drop of rapeseed oil

Plain flour for coating

This is one recipe where I'd recommend using a ricer to give you a lump free mashed potato. It's definitely worth the effort. It can be made ahead, boxed or bagged and fridged.

I bake my salmon fillets, tightly wrapped in foil on a baking tray – 180fan/200c/Gas 6 for 15 minutes. Leave wrapped to cool then flake the salmon then box and fridge until ready for use.

Sauté the onion in a drop of rapeseed oil and add 1 tsp each of coriander, curry and garam masala – 2/3 minutes on a medium heat. Cool and set aside, box and fridge until ready for use.

When you're ready to roll gently mix together the potato, salmon, ketchup, anchovy essence, mustard, onions and seasoning. Mould the mixture into 8 round cakes and refrigerate.

When you're ready to serve preheat the oven 180fan/200c/gas 6. Lightly flour the fishcakes and fry them until they are coloured on both sides. Bake for 10/15 minutes.

Editor's February Pick #5: Chocolate Bark Photo Guide

Editor's note: These photos were too good not to show them off. There's the reference to Jackson Pollock but it really does look like edible art! I call this one "Licence to Stick My Head In the Fridge When No-One Is Looking". Honestly, give it a go. Pipe out a design in the middle of it, use it as a cake decoration. Make a sack of them for sneaking into the cinema. The world is your sweet treat!

the baking tray, oiled and lined

with cling film – you can see it's not moving

the melted chocolate poured onto

the tray

the “Jackson Pollock” moment

the chards of bark

I don't expect it will last too long but you could freeze a box. Here's a thought – need a fast summer dessert – a scoop of home-made ice cream, seasonal fresh berries – strawberries and raspberries top of the list at the moment - topped off with a chard or two of chocolate bark.

What I like about the mini versions of the fudge and honeycomb is that they are just that – mini - so in reality you only get tiny bits in your sweet treat.

I don't feel quite so guilty now!

P.s. I should have said – the salted caramel fudge and honeycomb came from Aldi and each cost 85p for 100g.

Editor's February Pick #4: Chocolate Bark

Editor's note: Whilst we're talking about sweet treats it's time to take it up a notch with this next piece. If you're entertaining this has that wow factor that will enhance any table. It's along similar lines to the Rocky Road recipe but don't be deceived. Either zhuzhing a pudding. eating on its own or with some ice cream (see above!) it will go with everything and even makes me look like I know what I'm doing. At least it did until I got sous and Sioux mixed up and apparently it wasn't appropriate kitchen attire. The jokes aren't the best, so sous me - sorry!

A little bit of what you fancy …

does you good – that's my excuse!

Here goes :

Chocolate Bark

420g

You'll need :

A baking tray 32x22cms – 12½”x 8½” approximately in old money! You'll also need a drop of oil to wipe onto the tray and a sheet of cling film.

A handful each of the salted caramel fudge pieces, honeycomb and mini marshmallows. It occurs to me that a handful really depends on the size of your hand, to be more specific, 60g of the fudge and 30g each of the honeycomb and marshmallows.

Line the baking sheet with cling film. You will find the cling film easier to control if you oil the baking sheet first.

Break 300g of dark or milk chocolate into pieces and put in a bowl over a pan of barely simmering water and melt. You choose the balance of dark and milk – I used 200g dark and 100g of milk chocolate. You need to bear in mind you're adding sweet elements and so more dark will give you a better balance but not too bitter.

When the chocolate has melted pour it onto the cling filmed sheet.

Scatter the fudge, honeycomb and marshmallows randomly over the chocolate. Wearing a disposable glove use the flat of your hand to press your scatterings into the melted chocolate. Do not panic, it will stick to the glove but will lift the chocolate and create a drizzled effect.

Leave to set for 4 hours before breaking into chards. You can snap it into irregular pieces or cut it using a chef's knife.

I realise that this “treat” is definitely not healthy, nor is it meant to be consumed in large quantities – sometimes a little bit of what you fancy does you good – keep it fridged and that way you have to work harder to enjoy it. You could offset the unhealthy with a handful of finely chopped nuts of your choice and/or chopped fruit – apricots work very well with dark chocolate.

Photos up next …

Editor's February Pick #3: Easter Rocks AKA Rocky Roads

Editor's note: Last week, one of the recommendations was the piece about the chocolate melting pot, and using that to make dairy-free chocolate more interesting. So to go along with that, I (re-)present the MiamMiam Rocky Roads. Combine this with the chocolate pot, maybe even splodge some peanut butter in there too and you are in for a real treat. The hobnobs absolutely make this for me, there's a reason that the instructions are to "roll" the rolling pin, not use it as a weapon and bash away. Tried it, the bag split. So definitely roll!

Easter rocks!

I realise that this is not a traditional Easter Egg but hey does it really matter so long as it's chocolate?! What I love about this treat is it's easy and makes heaps so whilst it sounds like it could be expensive if you've lots of treats to give then you'll find it's great value too.

Rocky Road

250g dark chocolate

150g milk chocolate

175g soft butter, unsalted

4 x 15ml tbsp golden syrup

200g hobnobs

*150g shelled Brazil nuts

*150g red glace cherries

*125g mini marshmallows

Put the biscuits into a freezer bag and roll with a rolling pin until you get a mixture of rubble.

Chop the Brazil nuts into different sizes.

Chop both sorts of chocolate into small pieces, or use chocolate buttons made for melting and then put them into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.

Take the pan off the heat and add the biscuit and nuts, cherries and mini marshmallows. Turn carefully so that all the ingredients are coated with the syrupy chocolate.

Tip into a foil try (I use a tray bake size), smoothing the top as best you can, although it is meant to be uneven.

Refrigerate until firm enough to cut, which will take about 1½-2 hours. Take the set block out of the tray. With the long side in front of you cut 6 slices down and 4 across so that you have 24 squares.

This is the basic Rocky Road recipe. The three ingredients marked “*” can be swapped to suit your own personal taste. You can choose any of the ingredients given on your “Design your own Rocky Road” sheet attached.

Make ahead tip:

Make the Rocky Road and refrigerate to set, cut into bars or bite size pieces and then store in an airtight container in a cool place for up to 1 week.

Freeze for up to 1 month.

Editor's February Pick #2: Granola Gravel Accompaniment

Editor's note: Once again, my original plan has been lost as I carried on scrolling and found the accompanying piece to go with the Granola Gravel. The best finds are the ones you're not looking for and this is a fantastic recipe for a faff-free ice cream - all the more so because at my local B&M, I've recently discovered vegan condensed milk. Now with most things I buy on impulse, I think "Hurray!" and then later "What the hell do I do with it". So this is very fortuitous and I see some ice cream in my near future! PS, this - 1.6 litres equaling 18 scoops - isn't a serving suggestion. I must not eat 18 scoops in one go. In other news, Amazon does sell Rennies. 

Granola Gravel … nil desperandum

For those who aren't familiar - “never say die”

I'm going to make a batch of vanilla ice cream, cut the gravel into smaller pieces and fold it through to make a Granola Glacé – ta dah!

The transformation :

A quick recap of the recipe :

Vanilla ice cream

Prep – 5 minutes

Total time – 5 minutes

plus freezing at least 6-8 hours

or until firm

Gives you 1.6 litres of ice cream is equal

to 18 scoops

1 x 397g tin sweetened condensed milk

1 x 600ml double cream

2tsp vanilla bean paste

1. Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, like pipeable whipped cream.**

2. Spoon the mixture into a lidded freezer-proof container and free for at least 6-8 hours or until firm.

** My variation – make a batch of sticky toffee sauce and fold 260g through the ice cream. For the sticky toffee sauce recipe see Sauce label – The ultimate … sticky toffee sauce. You can buy a ready-made version but it's nowhere near as good!

Editor's February Pick #1: Nothing Ventured ... Granola Gravel

Editor's note: For the first editor's pick of the month I was going to lead on from the previous selection but got completely derailed, you'll see why. There is a plethora of sweets on the blog - to get started you've just got to head to the dessert or sweet treat categories. I went on a 'web walk' and got lost amongst some amazing ideas so my original plan went out the window and I'd like to highlight Granola Gravel. I am a huge fan of oats in most things but especially desserts so this is a recipe I was very happy to rediscover. A perfect variation on a theme - have a look at the photos from the accompanying guide at the bottom, so good - cherries and all!

Nothing ventured … nothing gained

Okey dokey, lets get this show on the road, here's my Granola Gravel – Take 1 recipe :

Granola Gravel – Take 1

250g dark chocolate

150g M&M's hazelnut spread

175g soft butter, unsalted

4 x 15ml tbsp golden syrup

350g Granola – mixed sizes

200g glacé cherries

Put the granola into a freezer bag and bash gently with a rolling pin so that you get different sizes.

Break the dark chocolate into small pieces, or use chocolate buttons made for melting and tip them into a heavy-based saucepan to melt with the M&M's spread, butter and syrup over a low heat.

Take the pan off the heat and add the granola and cherries. Turn the mixture carefully so that all the ingredients are coated with the syrupy chocolate.

Tip into a foil tray (I use a tray bake size – 31cms x 8.5cms x 3cms or 12” x 17½” x 1¼” in old money ) smoothing the top as best you can, although it is not meant to be perfectly flat.

Fridge until firm enough to cut, which will take about 3 hours. Take the set block out of the tray. With the long side in front of you cut it into half – set one aside. Slice 6 slices down and 4 across so that you have 24 squares – this will give you a good sized cube – cut smaller if you prefer which will obviously give you more. Repeat with the remaining half.

Freeze for up to 1 month.

If it lasts that long!

Check out the before and after: