Baby friendly (freeze it in chunks for lunch boxes), adult friendly (put a lock on the tin or it won’t last five minutes)….. Everyone loves this great breakfast cake that is good at any time of the day. It’s a super way to use bananas that are past their best. In fact black ones make the best cake!
This recipe makes a 1 lb loaf tin, or double it and make a round 23cm cake (adapted from Rachel Allen’s recipe) Continue reading →
Before you know it, it will be tomato season. We have some in our greenhouse! There’s nothing quite as fresh and tasty as a tomato and cucumber salad. It’s especially good when served with a handful of toasted seeds (not shown in this picture) on top and a wine vinegar dressing. Crunchy, fresh, sharp.
The thing about bubble and squeak is that even the worst cook can’t get it wrong. That’s because, there’s no way to get it ‘right’. It’s just luck! Use whatever leftovers you have from a roast dinner. Stick an egg on top and serve with some gravy if you have it left over. Delicious!
Once upon a time I took this from a Jamie Oliver recipe leaflet that came in an Irish Sunday newspaper supplement. I’m sure it’s not 100% correct now but this is the version we’ve ended up with over the years.
Happy days – it’s sunny again! Ever since a fantastic trip to Mykonos, we eat a lot of Greek salads. It’s a brilliant lunch for all the family. You can use a combination of any of the ingredients listed below. Cucumber, tomato, feta and onion with an oil and vinegar dressing are a must The rest are optional.