Rubble – step by step photo guide

a bowlful of glistening fruit and nuts

an important addition

ready to fridge!

using the photo above, with the long side of

the tray towards you, cut it in half and then into

six vertical pieces, set the other half aside. Trim the

uneven side and set aside.

turn three pieces lengthways and cut in half, then

in half again until you have 24 pieces – repeat with

the remaining 3 lengths – 48 pieces. Repeat with the set

aside half giving you 96 pieces in total.

here it is

The Rubble bonus up next.

Rubble – the plus points and the bonus

White chocolate is popular with the kids – it's not for the chocolate purists but, in this instance if you want to encourage the kids to eat fruit and nuts, it works.

I describe this treat as a sort of tutti frutti – by that I mean the Italian ice cream but using chocolate instead - not the bagged confectionery. Another useless piece of information – tutti-frutti means “all fruits”. Tutti-frutti has morphed into all sorts of different variations, depending which country you're in.

Another plus is only 40% of the treat is chocolate, the remaining 60% is fruit and nuts.

I would definitely recommend toasting the chopped pecans with the sea salt flakes, white chocolate is sweet and the slight saltiness of the toasted pecans helps balance that sweetness.

Cut into cubes, you'll get 96 pieces from your batch!

Given the success of the Rocky Road I have discovered that personal is special. Pretty bags or boxes are inexpensive – check out the cheaper High Street shops – the Rubble cubes fit into the eggs for the hunt – just like this :

Step by step photo guide is up next.

Rubble - an Easter treat

I know we're in the middle of sauces to help you with your working week suppers (“wws”) but Easter is nearly upon us and so I thought I'd give you an idea or two, just for fun!

I can't say I've ever been one for giving home-made gifts but I reminded myself of the reaction to my Rocky Road fest at Christmas and how the sweet treat was received.

With that in mind, here's my Easter chocolate contribution – home-made and definitely chocolate!

The following treat I call Rubble because I always get fragments of varying sizes that remind me of gravel and small stones. It sounds strange but bear with me, you'll see what I mean in the photo guide.

Here's the recipe :

Rubble

500g white chocolate

35g Rice Krispies

160g sultanas

140g pecans, roasted and

chopped coarsely

160g dried apricots

130g dried cranberries

105g pistachios, roasted and

chopped coarsely

1 tsp ground cinnamon

Melt the chocolate in a large bowl over simmering water ensuring the water does not touch the bowl. When the chocolate has melted fold in the remaining ingredients thoroughly so that the chocolate coats well and tip into a tray bake – size 32 x 9 cms approx. “Fridge” it for 2 hours.

If you want to add an extra level of flavour, before you begin, heat a small knob of unsalted butter (20g) in a frying pan, when it foams add the chopped pecans with a large pinch of sea salt flakes. Stir over a medium heat for 3-4 minutes or until toasted – you'll smell them when they are ready. Tip onto a baking sheet to cool.

Coming next … the plus points and the bonus.

LSG Chicken Curry – the photos

Here's the proof :

Delicious

and again!

Do I have your attention?

The verdict :

Silence is always good – demolished!

It was worth every second of the time it took.

LSG Chicken Curry – the nitty gritty

or hints and tips!

If, like me, you stock pile your slow cooked star anise chicken stock why not use some of your liquid gold to slow cook or poach chicken fillet. Don't forget my mantra – always slow cook or poach at least six when you only need two! If you have a stock of frozen stock then use the anise infused version to poach or slow cook the fillet. Chicken is a great protein and when cooked in a good stock, infused with flavour it gives you a delicious ingredient to use in so many different ways. Freeze, individually, any remainder - ready for another day.

I should remind you – there are two variations for slow cooking a whole chicken, sprinkling with oregano or, in this instance, omitting the oregano and popping two whole star anise into the cavity of the chicken. What you'll get is a delicately infused anise flavour in the stock which is perfect for the curry sauce and your chicken fillet too.

This is how to get the maximum from minimum effort and get the best from your chest. You've got the stock from the slow cooked chicken to use in the curry sauce and to poach the chicken fillet too, the curry sauce and, last but by no means least, you've used your treasure chest to store them all. Job done.

Ideas for other uses for a fast mid week supper and a lunch or two?

How about another wacky pizza idea? Defrost your curry sauce – don't add the coconut cream. Spread the curry sauce over your defrosted pizza dough, if you're a fan of calzone then load half with a shredded chicken breast, add finely sliced sweet peppers and whatever else hits the pizza spot. If you want a veggie version then use vegetable stock in your curry sauce instead of the chicken. Cook Quorn pieces in some of the curry sauce and then load and add toppings you love!

LSG tomato sauce on its way … but photos first!

More about the sauce

The curry sauce takes more time than I'd advocate during your MTM stuff – it'll take an hour and all I can say is you won't regret it. You need to bear in mind that you can't walk away, the sauce needs your stirring attention. I sat at my hob with paperwork long overdue – you could equally do food prep that's on your list – any job that doesn't take you away – use your timer! It's still multitasking just in a different way.

The sauce freezes well and I'd suggest you might want to do so in portions that you know will suit you best. Remember, you can always take out more than one portion, infinitely better than wasting part of a larger box.

Here's what I did with my fridged curry sauce. I tipped it into a medium saucepan and warmed it through. I added 160ml of coconut cream and stirred until thoroughly absorbed. You'll have a curry sauce that is thick and delicious.

The list of uses for this sauce is endless, from leftover meat and poultry to veggies too. You can make the sauce vegetarian by using vegetable stock instead of chicken, if that's your bag.

A chicken curry and the photos are up next but before I go I have not forgotten that I mentioned two LSG sauces – a tomato sauce is another valuable asset, this time perfect for Mediterranean flavours and recipes.

Hold another thought!

Lip Smackingly Good (LSG) Sauces

Before we carry on with the remaining working week suppers I think the time is right for two more LSG sauces.

I do love a useful sauce, especially one that can be used in different ways. The following is a curry sauce – in particular meant to resemble what I'd call a “chip shop curry”. To explain, the chip shop curry is not as strong as traditional curries. For those who eat curries, to give you an idea of “heat” and “spice” I'd say it's not as hot and spicy as a rendang and not as mild as a korma, so middle for diddle, suitable for everyone.

Here's the recipe :

Curry Sauce

50g unsalted butter

2 large onions, finely sliced and chopped

1 tsp of ginger paste

4 roasted garlic cloves

3 tbsp mild curry powder

3 tbsp malt vinegar

½ tsp star anise powder

500ml of the slow cooked star anise chicken stock

2 tbsp slaked cornflour

2 tbsp lemon juice

160ml coconut cream

Using a large saucepan melt the butter and add the onions, garlic and ginger. Fry gently until soft – about 15 minutes, make sure there's no colour. Add the curry powder, star anise powder and vinegar, fry for another minute. Add the chicken stock, bring to the boil and simmer gently for 25 minutes, stir occasionally, you don't want it to stick.

Add two tbsp of water to the cornflour, mix and pour into the sauce. Simmer for another 5 minutes, stir until you've got a silky, thickened sauce. Blitz with a hand blender until smooth, add the lemon juice.

At this point, decant into boxes. You will get approximately 630g of curry sauce and I divided between two. I froze one box and fridged the other.

I was using one for this evenings meal.

Hold that thought ...