Banana, nut and honey crunchy granola - gluten free option

I haven't done a recipe post in a very long time, apologies my loyal readers but life just got in the way. This beautiful crunchy granola was originally inspired by a facebook post by Miranda Gore Browne ( off on of the early series of GBBO), she posted something similar and it looked delicious, so I set myself the task of creating a granola which would use overripe bananas.

We all experience the unloved banana syndrome from time to time, Mr LF refuses to eat banana once slightly spotty so I nearly always have an ample supply of bananas for bakes and makes, but this one has become one of my favourites, so frugal , so delicious.

For the last month or so I have been sharing the recipe with some of my work collegues and they all love it, so here goes.....

What you need

• Roughly 1 1/2 cups of rolled oats (if you need gluten free, buy GF oats)
• 1/4 cup of chopped mixed nuts ( I buy a mixed bag with skins on and roughly chop)
• 1/4 cup of mixed seeds (pumpkin, sunflower, linseed, etc)
• A few drops of vanilla extract
• Pinch of sea salt
• 1 1/2 tbsp coconut oil
• 1 1/2 tsp runny honey 
• 1 large ripe banana

What you do

• Pre heat the oven to 200c
• Prepare your baking tray, line with baking parchment
• In a large bowl, mash the banana with a fork
• Add the coconut oil, vanilla and honey.
• Mix until you have a smoothish mixture, mashing any coconut oil lumps
• Add the rest of the ingredients and mix thoroughly.

• Strew on the baking tray so you have a moist rubble like texture

• Place in the oven for approx 12 minutes , remove and turn the rubble to dry out the other side
• Place back in oven for approx 10 minutes until your granola is golden and slightly crunchy.
• Switch the oven off but leave tray in oven to cool with the oven door a jar to let the granola dry out further.

• Once cool store in an airtight jar, I find a kilner jar is perfect.

Chicken, sweet potato and red wine casserole

Inspired by the most recent Jamie Oliver SuperFoods series and the fact that the weather is starting to cool and become quite autumnal, this comforting casserole was born. A delicious healthy dish which is great served with chunks of homemade bread or some great bread from your local artisan baker.

Its also a one pot dish which we love as it saves on washing up, the vegetable content is also infinitely variable depending on what you have in the fridge and frugal too as it uses the humble chicken thigh,  this cut is normally much cheaper and much more flavourful than the chicken breast.

What you need

• 4 Chicken Thighs - skinless and boneless
• Sweet potato (butternut squash would be a good substitute) - peeled and cut into chunks
• Onion - 1 large red, cut into chunks
• Celery - 2 sticks, copped
• Mushrooms - handful, chunky slices
• Red Pepper - de-seeded and chunky chopped
• 3 cloves garlic - finely sliced
• Couple of springs fresh rosemary - picked into stems
• Rapeseed oil
• Couple of fresh bay leaves
• 1 tin of plum tomatoes
• About 250ml red wine 
• 8- 10 blacked pitted olives
• Bread to serve
• Large cast iron casserole pot or similar

What you do

• Pre heat the oven to 180c
• Place the casserole on a high heat and add a little oil, add the onion and fry for just a couple of minutes until starting to colour, add the rosemary, bay leaves and garlic and stir fry for a few seconds, then add the chicken thighs, just to colour.
• Now add the celery, mushrooms, red pepper, lives and sweet potatoes to the pot, stir
• Add the wine, tin of tomatoes to the pot, stir and bring to a simmer, adding a little water if necessary
• Place in the oven and cook for an hour or so until the chicken is falling and the vegetables are soft and yielding. Taste for seasoning, you may not need any due to the olives.
• Serve straight from the pot strewed with more rosemary.

Banana and honey loaf cake - gluten free and no artificial sugars

Here at Lancashire Food we don't like to waste food and also where possible create recipes which not only taste good but do you good. This recipe ticks all the boxes for us, using ripe bananas for the majority of the sweetness for this cake and just a touch of honey its free from artificial sugars and being full of all things that are good for you it a "super" bake.  A great debate currently ranges in the food community about the amount of sugar in our diets and home cooking and baking gives you the control to adjust the amount of sugar added to your recipes. We like that, we use buckwheat flour here for its nutritional value but a basic plain gluten free flour would also work.

Please don't expect this to taste exactly like a normal banana loaf as it doesn't, but it still has some sweetness and as we are using honey you can adjust the sweetness level to your taste, I would suggest starting at 1/2 cup and reducing down from there as your taste buds acclimatise to less sweetness.

A couple of months ago we started hosting a local beekeepers hive in our garden and hopefully very shortly we might just (fingers crossed) get to taste some honey from our bees, its a fascinating process and has been very interesting watching the development of a new hive with all its trails and tribulations. In just a short couple of months we have had issues with wasps ( nasty things that attack hives ), the birth of a new queen and the balancing act of when to collect the honey. I have been stung twice once by a bee (yes a honey bee) and also by a wasp ( very painful and much worse than a bee sting).

So hopefully next time I bake this loaf we might be using our own honey .........

What you need

• 1/2 cup buckwheat flour (check gluten free if necessary as not all are)
• 1/2 cup ground almonds
• 1/2 tsp bicarbonate of soda
• 1 1/2 tsp baking powder
• 1 tsp ground cardamon
• 2 tsp ground cinnamon
• 1 tsp ginger
• 1/2 tsp ground allspice
• 1/2 tsp freshly grated nutmeg
• 1 tsp vanilla paste
• 1/2 tsp sea salt
• 2 eggs - free range
• 1/4 cup - coconut oil
• 1/4 cup of milk (any type nut, cows, goat)
• 1 tsp cider or wine vinegar
• 1/2 cup of local honey
• 3 ripe bananas

2lb loaf tin, oiled and base lined.
If you don't have all the spices to hand sweet mixed spice or lebuken spice can be substituted

What you do

• Pre heat the oven to 180c
• Mash the banana roughly in the bowl of your mixer
• Add all other ingredients
• Mix thoroughly and pour into prepared tin
• Place in the oven and bake for approx 45 minutes
• Cool in tin
• Delicious served slavered with butter

We are linking up to Bake of the Week over on Casa Costello

                                                             

Also to Recipe of the Week with Emily over on A Mummy Too

                                                            

Love Cake - Back to Basics over on Jibberjabber, as this is good basic banana loaf recipe at heart.

                                   

Simply Eggcellent - Theme being Cakes this month over with Dom at Belleau Kitchen (Happy Birthday !) which celebrates all thing egg.

                                                               

Credit Crunch Munch over at Fuss Free Flavours as once again we are using up manky bananas. A blog challenged created by Fuss Free Flavours and Fab Food for all.

                                                 

And finally No Waste Food Challenge blog hop over at Foodie Quine this month. This challenge was created by Elizabeths Kitchen Diary.

                                                             

A year of cake - The new Clandestine cake club recipe book

Proud to say that we have a recipe in the new Clandestine Cake Club recipe book. A Year of Cake - features 100 new recipes from the club including my recipe for a scrummy gluten free treat of Buckwheat, carrot and sultana cake, with a fresh orange buttercream.

A delicious recipe if I do say so myself , I will be baking this cake for the celebration book launch we are holding at Ebb and Flo Books in Chorley on Saturday 12th September 2015, at 2pm.

The book is also currently on special offer on Amazon for the bargain price of £10 and apparently is already on reprint due to the volume of pre orders.

Blackberry and apple geranium swirl

My lovely blogging friends, Karen at Lavender and Lovage and Janice who blogs at Farmers Girl Kitchen are currently running a campaign to encourage us all to enjoy seasonal blackberries and have created #GBBR or Great British Blackberry Recipe Round Up. So I'll be linking up this post to there linky.

                                                    

If you are a regular reader of this blog then you will have no doubt noticed that along with courgette, blackberry recipes are quite common. I regularly post blackberry recipes as we have a large plant of the thornless variety "Loch Ness" in the garden, its a fabulous reliable variety and routinely spurs new plants, the plant I am currently picking from is a spur of a spur of a spur we moved from our previous home. The plant crops very well most years and produces large juicy berries so beloved for inclusion in jam, preserve and crumble recipes.

This recipe came about as I wanted to utilise the beautiful subtle flavour of a new scented leaved pelagonium for this year, "apple scented" and what better combination than apples and blackberries. I was aiming for a fool but decided to substitute the cream for yogurt instead to lighten the dish.

I have also been experimenting with my new camera too, not that I am trying to surpass Mr LF but just handy for when I am in the kitchen or he's not available. So far I am pretty pleased with the results. Anyway on to the easy recipe.

What you need

• 1 cup of blackberries (retain a few whole ones for decoration)
• A few Apple pelagonium (geranium) leaves (optional, still tastes great without them)
• 1 tbsp caster sugar
• 1/2 tsp vanilla paste
• 1 cup Greek yogurt (0% fat works well)
• 1/2 cup creme fraiche
• Qty of dinky glass pots or dishes to serve 

What you do

• Whiz up the blackberries, sugar and pelagonium leaves in the food processor until you have a puree
• Sieve the puree to remove the seeds,leaves and stalks.
• In another bowl mix the vanilla, yogurt and creme fraiche to combine
• Simply place alternate layers of the yogurt and puree into your glass pots and swirl using a cocktail stick
• Chill a little before serving

Aquafaba chocolate mousse aka chickpea juice chocolate mousse

Recently I made some chickpea brownies (please see earlier post) and I had recently spotted a group on facebook for something called Aquafaba (!!!), intrigued I joined the group and discovered aquafaba is actually the liquid from tins of  beans / legumes (pretty much any bean and chickpeas). Wow I thought a way of using something that you chuck down the sink, I hate waste so I thought I would give this vegan egg substitute a try, little realising that I would actively start searching out recipes which used tinned beans / chickpeas just so I could experiment with the canning liquid.

My first success is with a delightfully tasty chocolate mousse, which has no earthy after taste what so ever and has pronounced delicious by all who try it, vegan or not. This recipe would also be great for people who have egg allergies too. The mousse is light and fluffy and keeps for a few days in the fridge.

What you need

• Juice from a tin of chickpeas
• 100g dark chocolate - melted ( good quality at least 70% )
• 1 tsp vanilla or coffee extract
• Cocoa nibs for decoration

What you do 

• Whisk up the chickpea juice in a stand mixer bowl until the soft peak stage
• Add the melted chocolate and vanilla extract
• Whisk again, don't panic as you will loose volume
• Pour into ramekins
• Place in fridge for 3 -4 hours
• Sprinkle with cocoa nibs
• Serve to admiring friends and family.

A perfect recipe for inclusion in Credit Crunch munch , created and co -hosted by Fab food 4 all and Fuss Free Flavours

                            

Gorgeous granola

Granola is so expensive in the shops and the ingredients in it some seems to be of variable quality too, I have often hunted for the solitary pecan nut in maple, pecan granola !

So I decided I would have a go at making my own and wow can you taste the difference, plus you are in control of the ingredients in your mix, so you can ensure it has more of the things you like in it (in my case maple syrup and cinnamon) and less of the things you don't (in my case gluten, some commercially produced brands contain wheat flour to bind the ingredients). It also works out much more economical too as a box of quality granola often retails for more than £2.50 and this mix makes probably twice as much than in contained in a box.

So if you are on a health kick for the new year why not start by making your own granola, its healthy and very very tasty.

What you need

• 3 cups oats (check gluten free if necessary)
• 1 cup of chopped nuts (almonds, walnuts, hazelnuts, etc)
• 1 cup of seeds (pumpkin, sunflower, sesame, chia, flax, etc)
• 1 tsp sea salt
• 1/4 tsp ground cinnamon
• 1/2 tsp cardamon
• 1/2 cup of melted coconut oil
• 1/2 cups of maple syrup or honey
• 1 tsp vanilla extract
• 3/4 cup of dried fruit chopped (any you like)

What you do

• Pre heat the oven to 180c
• Mix the oats, spices, salt, maple syrup and seeds and coconut oil in a large bowl.
• Tip onto 2 large baking trays and level off gently, bake for 15 minutes or so and then turn the oats over.
• Bake for another 15 minutes or so until golden and the mixture is drying out and turning crispy (do not burn)
• Mix the warm oats with the chopped nuts and dried fruit in a large bowl and then empty back on to the trays to cool.
• Store in an airtight jar once fully cool.
• Serve with yogurt or fruit, delicious .....

I am linking up to Credit Crunch Munch for this frugal yet wonderful granola recipe hosted over at Fuss Free Flavours and co hosted by Camilla at Fab Food for all.

                         

Win a fabulous whole fruit juicer from Domu - Start the new year the right way !

Wow ! we have a fabulous giveaway of a Whole fruit Juicer just for you, this great juicer is from people at Domu from their Vonshef range.

This juicer has been Voted and Reviewed by Great British Food Magazine as one of their Top Five Juicers on the market and gives Fast and Easy juicing from a large chute, fitting whole fruits and vegetables with ease.

It also has an Impressive 2-speed rotary dial switch, so you can juice a variety of fruits and vegetables and an Extremely Large 2 Litre detachable pulp container, plus a Sleek and Stylish Stainless Steel Mesh Strainer.

So if one of your New Years resolutions is to start juicing this is the perfect juicer for you, juicing is great for you and a great way to up your fruit and vegetable intake.

The full Vonshef range is avaliable from Domu and also Amazon.

Entry to our fabulous giveaway is by easy reafflecopter entry, just follow the instructions below.

a Rafflecopter giveaway

Rules for giveaway

We have one juicer to giveaway, this can only be posted to UK addresses and will be sent direct from Domu.

• Simply follow the instructions on the Rafflecopter widget above. 
• To be in with a chance of winning you must complete ALL the required fields. 
• All entries will be checked and verified before a winner is announced. 
• You can increase your chances of winning by Tweeting on a daily basis. 
• Rafflecopter will pick a random winner. 
• The competition runs until the 19th January 2015
• If you win, you MUST send me your delivery details quickly and within 24 hours or the prize will be passed to the next person drawn. 

Please see the Terms and Conditions on the Rafflecopter widget for the rules and more information.

The Prize for this giveaway is provided by Domu (Designer Habitat) who will send the item direct to the winner.

Roasted aubergine and tomato soup

We have another super easy soup recipe for you, this time using a bargain aubergine (eggplant for our American friends) unusually made in the oven, this recipe is based on a Hugh Fernley Whittingstall recipe.  Its frugal and very very tasty and the soup has a lovely comforting flavour, great for a cold winters day.

What you need

• 1 aubergine (chopped into chunky pieces)
• Olive oil or rapeseed oil
• 1 heaped tsp vegetable stock powder ( I use Essential Cuisine)
• 1 tin of chopped tomatoes
• Couple of cloves of garlic, peeled and finely chopped
• Water
• Salt and pepper
• Fresh thyme or basil leaves to garnish

What you do

• Preheat your oven to 180c
• Place the chopped pieces of aubergine in a roasting dish and toss with a little oil
• Roast for 20 minutes or so until the aubergine is soft and starting to colour a little
• Add the contents of the tin of tomatoes to the dish, plus the garlic and thyme to the dish
• Also add 1 tin of warm water and your vegetable stock cube / powder to the roasting pan
• Return the roasting pan to the oven for another 20 minutes
• Remove from the oven and allow to cool slightly, then blitz with a hand blender or in a liquidiser or food processor until you achieve your desired consistency
• Place the soup in a saucepan and warm gently until piping hot, taste for seasoning.

This dish would also make a perfect starter to any festive celebrations as its a no worry, no hassle and could be made a head and stored in the fridge. Vegan, gluten free and very healthy its a great contrast to the rich festive fare, but its equally suited to make at any time of year.

Oaty Date slices

These oaty date slices are perfect with a brew after returning from the frantic streets packed with Christmas shoppers, it a satisfying bake and fairly healthy due to the wholesome filling and the fact that it contains oats. Once baked it keeps well in an airtight tin and ideal served as part of a packed lunch or as suggested with tea or coffee.

What you need

• 200g plain flour
• 200g rolled oats
• 75g granulated sugar
• 150g melted butter or vegetable margarine (if you wish to make vegan)
• 250g stoned dates, roughly chopped
• 100ml apple juice
• Generous splash of lemon juice

What you do

• Oil spray an oblong tin approx 4" by 10" 
• Pre heat the oven to 180c
• Mix the oats, flour, sugar and melted butter in a large bowl to make a soft crumbly dough, if needed add a few drops of water to help bind
• Press half of the oat /flour mixture into the prepared tin
• To make the filling , cook the chopped dates in the apple juice and lemon juice in a small pan until you have a sticky soft filling
• Allow the filling to cool slightly then spread the filling on the base
• Top off the filling with the rest of the dough, press down firmly
• Bake for 25-30 minutes
• Remove from the oven when slightly golden and cool fully in the tin before cutting into generous slices.

Roasted red pepper and garlic soup

Recently I managed to snaffle a couple of beautiful sweet pointed red peppers at the local shop for a bargain price, so as we love roasted peppers I decided to make a warming soup.

I love roasting red peppers as its really enhances the flavour of the pepper and intensifies their sweetness, We love them in our household even using them on rustic bread as a sandwich filling with a splash of balsamic and a couple of basil leaves to create an amazing flavourful vegetarian snack.

This soups uses the roasted pepper flesh along with a couple of  roasted garlic bulbs as the basis of a tasty hearty soup which is rich in antioxidants and all things good for you. Its also an amazing colour as you can see from the photographs.

What you need

• 2 large red pointed peppers - split, seeds removed
• 2 bulbs garlic - sliced across
• Fresh rosemary and thyme
• A little olive oil or virgin rapeseed oil
• 1 white onion - peeled and roughly chopped
• 1 medium potato - peeled and diced
• Vegetable stock ( I used Essential Cuisine)
• Salt and Pepper - to taste
• Creme fraiche or yogurt - omit if you want diary free

What you do 

• Prepare the pepper and garlic and rub with a little oil before placing on a baking tray, strewn with some fresh herbs and a little salt and pepper
• Roast for 20 - 25 minutes at 180c until the pepper skin is slightly charred and blistering
• Remove from oven and cool fully on the tray
• Once fully cool remove the charred skin from the pepper flesh and squeeze the garlic cloves to remove the cloves from the papery skin
• In a large saucepan in a little oil saute the onion and the chopped potato for a few minutes, now add the roasted red pepper flesh and garlic cloves 
• Add enough vegetable stock to cover the vegetables and simmer until the potato is soft
• Blitz using a stick blender until you have a smooth consistency 
• Add as much additional vegetable stock or water to thin to your preferred soup thickness.
• Re heat and taste for seasoning
• Serve swirled with creme friache or yogurt 

We are linking up to No Croutons Required hosted this month over at Lisa's Kitchen 

Extra Veg challenge hosted this month over at Fuss Free Living

November's family foodies hosted over at Eat your Veg 

Credit Crunch Munch hosted this month by My Little Italian Kitchen 

Gluten free chicken goujons - quick and easy recipe

For the last couple of weeks its be pretty warm in these parts (well for Lancashire anyway) and I wanted a dish that could be served both hot or cold depending on the weather. This is an easy dish and is great finger food served with dips and sauces or on a more formal basis with vegetables or salad. I would image it would be popular with kiddies too as it very similar to chicken nuggets, except a lot more healthy as its gluten free and not cooked in oil, another added benefit is that a meal can be on the table quickly and ideal for eating outside in the garden whilst the lovely weather lasts.

What you need

• Chicken breast - per portion ( I used 2)
• Lemon juice - freshly squeezed ideally
• Extra virgin olive oil
• Polenta -fine grain
• Freshly grated parmesan cheese
• Salt and freshly ground pepper

What you do

• Pre heat your oven to 200c
• Locate a suitable oven tray or pan, I used my Pampered chef stoneware tray and it worked a treat
• Slice the chicken breast fillets into finger thick strips
• Place in bowl and season well with salt and pepper, toss in the lemon juice and a slug of olive oil
• Ensure they are coated well
• On a plate pour out a good layer of polenta and grate over a good quantity of parmesan cheese, mix together.
• Coat each strip well with the polenta and parmesan mixture, pressing in the coating.
• Place on a baking tray and bake for 15 -20 minutes, until golden and cooked through. This will all depend on the thickness of your strips
• Serve hot or cold with salad, dips and sauces or with oven baked "chips"

The featured salad is avocado, mizuna and rocket tossed in a lemon juice and olive oil dressing. This dish would be great served cold al fresco with a selection of dips as part of a picnic feast.

Four Seasons Food is being hosted this month at Eat your Veg with the theme "Al Fresco"  , its hosted in rotation with Delicieux 

                                                         

Spiced apple chickpea cake

Recently I have been experimenting with cake recipes that are naturally gluten free or are made with alternative flours or no flour at all. I have previously dabbled with cakes made with chickpeas and beans previously including one that ended up being featured in The Clandestine Cake club cook book and they turned out well. The gluten free chocolate cake is of particular note , the link is here.

This recipe is based on the same basic recipe but I fancied including grated apples and spices to provide a fruity flavour in place of the chocolate plus I have bought a lot of apples recently as I am also planning on having a go at using apple sauce / puree as a butter alternative in baking so watch out for that post too.

Chickpeas or garbanzo beans (as our friends across the pond call them) are used as the flour substitute yet you still get some rise, the recipe is also lower fat as it has no added oils or butters. The cake is lovely and moist and is great served on its own or as a dessert if served with cream, custard or yogurt. You would never know it contains chickpeas at all, plus it smells amazing whilst baking all cosy and comforting.

What you need

• 1 can of chickpeas, drained and rinsed
• 3 eggs beaten
• 1 cup of caster sugar
• 1 tsp baking powder
• 2 tsp lebucken spice (I used Steenbergs but you can come up with your own spice mix, may be incorporating cinnamon, cloves, ginger or what ever else takes your fancy)
• A couple of cox apples - grated keep the skin on 
• Lemon rind

What you do

• Grease a square cake tin roughly 9" by 9"
• Pre heat your oven to 180C
• Pulse the chickpeas in a food processor until they become a fine paste , now pulse in the rest of the ingredients.
• Pour the mix into your prepared tin, don't be alarmed the mixture will be very runny
• Bake for at least 45 minutes until golden, set and risen. Test with a skewer to make sure its cooked through
• Cool fully on a wire rack
• Cut into squares and store in an airtight tin for a couple of days if it lasts that long

Cereal bars for walkers

Mr Lancashire Food joined a walking group last year and one of the hot topics of conversation on the walks is cereal bars and flapjacks and the dubious quality of  the commercially available versions and also the expense of them.

Quite a few of the walkers don't bake so over the last few weeks I have been sending Mr LF with parcels of different recipes. This one have proved the most favourite so far, making you own cereal bars is a much better idea as you know what ingredients are in your bar and also the cost per bar is around half what a commercially available bar retails at.

What you need

• 225g oats
• 75g sunflower seeds
• 100g dried fruit (dates / raisins)
• 50g pumpkin seeds
• 25g sesame seeds
• 25g rice crispies
• 75ml vegetable oil
• 75g honey or maple syrup
• 50g light brown sugar

8" square tin (lined)

What you do 

• Preheat the oven to 150c 
• Place all the dry ingredients except for the sugar in a large bowl and stir until well mixed
• In a small saucepan bring the vegetable oil, honey and sugar to the boil
• Mix the honey/oil mixture with the dry ingredients and stir until everything is coated with the mixture.
• Scoop into the prepared tin and press down firmly
• Bake for 30 -35 minutes until lightly golden
• Cool in the tin
• Once cold cut into slices, squares or bars.

Serve to hungry walkers ! 

Cereal loaf cake

On this years schedule for the Lancashire Federation of Womens Institute county show one of the set recipes is a Weetabix cake. I remember this cake from my childhood as one that my Nanna would bake, I think she also did an All bran version too which would give a very similar result. I haven't decided as yet if I am going to enter any of the baking classes and do foray with the local equivalents of Mary Berry but in the meantime I baked this classic to remind me how it tastes. Its a pretty easy recipe and the secret is the soaking of the fruit overnight to ensure that the dried fruit is plump and juicy. There are a myriad versions of this recipe on the internet but I am using the classic supplied by the WI (the measurement is in ounces so its old time for sure).

The cake is better if wrapped for a couple of days as it improves with keeping , its great served plain or buttered.

Ingredients

• 2 weetabix or similar quantity of all bran, bran flakes, etc
• 1/2 pint of milk (I used skimmed)
• 8 oz demerara sugar
• 8 oz mixed dried fruit
• 1 egg - free range
• 8 oz self raising flour
• 1 tsp mixed spice ( this is my embellishment or not to schedule in WI speak)

Method

• Crush the weetabix in a bowl, add the sugar, milk and dried fruit. Stir well and leave to soak overnight
• Add the egg and flour and mix well
• Scoop into a lined 2lb loaf tin
• Bake at 160c for 1 hour or so (mine took 1-20 mins) until tested cooked with a skewer
• Cool on a wire rack

I was recently on BBC Radio Lancashire and took a sample of this loaf in with me and it proved very popular with the presenters.

I have been having a rummage in my old recipe archive some of which has been passed to me by my Mum and have found a couple of postcards with variations on a theme for this recipe in my Nanna's writing.