Over the weekend, I baked a couple of Dan Lepard’s irresistible treats, including this most recent recipe from his Guardian column.
It’s made with baby potatoes, a mix of green and black olives, and bakers’ flour – and baked in a large parchment-lined roasting tray. The perfect accompaniment to an all vegetarian dinner party!
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It’s not apple season here at the moment, and most of the available fruit is coming out of cold storage. It’s not the best for eating raw, but wonderful for cooking.
We turned five large Pink Lady apples into Dan’s upper-crust apple pie – the fruit was tossed in a hot butter caramel, then topped with a delicious pastry laced with Calvados. Small Man, our apple pie aficianado, declared it to be most fine…
Fig Jam and Lime Cordial 