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Ten Minute Torte

Ten Minute Torte

I call this my ‘Ten Minute Torte’ because it’s a cake to slot in the oven, whilst the kettle is on. The kind of cake I like to have on the go, when I need an excuse for a screen break. In the time it takes to make a cup of tea, I can have this Italian marvel baking quietly in the oven.  This is a cake of generous proportion and is not made to be stacked.  Dust down your 25cm cake tin and line it well. I chose a vegan ganache, to include my dairy free daughter. Whipped cream,...

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Goat Curry with Lara Luck

Goat Curry with Lara Luck

This recipe is a share from food stylist, recipe developer and Instagram pal, Lara Luck.  It caught my eye because, whilst I’m aware that goat is a super sustainable meat, I have very little experience of cooking with it. In fact, zero. So, from a flurry of DM’s with Lara, this is what she told me, “I’m such a big fan of goat meat because I’ve grown up on it, and it’s nice to see people getting into to it now.”  Lara advises, “You want to use earthy spices and herbs, and the following are great for goat: thyme, bay,...

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Chetna Makan: baking, home cooking and how to start a supper club.

Chetna Makan: baking, home cooking and how to start a supper club.

Class of 2014 Bake Off Star, Chetna Makan is a prolific food writer, showcasing her love of Indian home cooking in no less than four cookery books in just four years. We caught up with Chetna, who describes her Robyn apron as, 'absolutely brilliant, to talk all things baking, bringing people together over food, and how to start a supper club. Publishing Powerhouse Carefully researching her recipes, Chetna regularly travels to India, to spend time with women in their kitchens as they cook.  The end result is reliable, authentic and wholesome, Indian home cooking. Describing how she writes, Chetna says,...

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Cardamom Granola

Cardamom Granola

When I ran the cafe, we’d prepare fresh granola every day for breakfast service. In the kitchen, it’d provide a good on-the-go snack, in between shifts. This is an updated version from iconic food writer, Annie Bell.  I've simply added cardamom, to sit pretty, alongside the ginger.  This formula is lighter, less sweet and every bit as tasty. Source 150g maple syrup 30g sunflower oil 1 heaped tbsp ground ginger ½ tsp ground cardamom 1 tsp vanilla paste 250g oats 50g almonds, or nuts of your choice 40g sunflower seeds 25g sesame seeds 25g desiccated coconut Sea salt to season Action...

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