Chocolate Sausage

I seem to be swimming in leftover ingredients at the moment, be it a handful of dried fruits, a few nuts or the dregs from a bag of sugar or a packet of butter. It's always good to have a few recipes for such occasion, particularly when they are as easy and as flexible as this one. There is no baking required, in fact for once your oven gets a break entirely, as to make this cheeky chocolate sausage is just a case of mixing a few basic ingredients, then letting your imagination take over as you decide what tasty nuggets to fold through at the end. As I mentioned above I've gone for a variety of nuts, along with some plump raisins and sweet, syrupy glacé cherries but when it comes to your own sausage the choice is yours...

Prep time: 25 Mins
Chilling time: 120 Mins
250g Digestive Biscuits
125g Unsalted Butter (Softened)
2.5tbsp Light Muscovado Sugar
2 Egg Yolks
50g Golden Syrup
1tsp Vanilla Extract
3tbsp Cocoa Powder

100g Glace Cherries (Chopped)
100g Raisins
75g Flaked Almonds
75g Pecans (Chopped)
75g Salted Peanuts

Begin by crushing the biscuits. Try to be as thorough in your pulverisation as you can, although it is fine if a few lumps of biscuits remain. In a separate large mixing bowl cream together the butter and sugar, then beat in the egg yolks, followed by the syrup and vanilla extract. Finally add the cocoa powder and mix to a creamy, chocolatey paste. Add the nuts and fruits, begin mixing with a wooden spoon then using your hands to combine the mixture entirely. Lay out a large sheet of foil on a flat service, then spoon the mixture lengthways along the middle. Wrap the mixture, making a large sausage and twist to secure each end. Squeeze your sausage (boom!) all around to compress the mixture inside, rolling the wrapped sausage on your surface until you are left with a firm cylinder. Place in the fridge for 2 hours to set.

To finish, unsheathe your sausage (double boom!) and slice with a sharp knife. I think this is a really fun one to serve after dinner with a blob of ice cream, as a party treat or on the side of a cup of leaf tea or coffee. It's really up to you, just like the ingredients!

Cherry and Almond Bread

I love a slice of lightly toasted sweet bread for breakfast, particularly when spread with peanut butter and home made jam. This one is a real treat, both to make, to eat and particularly to serve to any guests fortunate enough to enjoy your company, with tasty, toasty almonds, syrupy cherries and finished with a sticky glaze. It can also be mostly made the evening before, meaning you are free to rest easy in the knowledge that a delicious treat awaits you but an hour or so away the following morning.

Prep time: 20 Mins (Plus some proving time)
Baking time: 30-35 Mins
14g Fresh Yeast
2tbsp Caster Sugar
125ml Tepid Water
300g Very Strong White Bread Flour (Plus and extra 10g)
1/2tsp Salt
2 Egg Yolks
100g Glace Cherries (Roughly Chopped)
75g Flaked Almonds
75ml Warm Milk

For the glaze
2tbsp Unsalted Butter (Melted)
1tbsp Icing Sugar
1tsp Almond Extract
2tbsp Flaked Almonds

Roll up your dressing gown sleeves, as it's time to get your hands doughy. Crumble the fresh yeast into a large mixing bowl, along with the caster sugar. Add the tepid water and mix with a fork or mini whisk until the yeast has started to dissolve. Add the 300g of flour, salt, egg yolks, cherries and almonds, then pour over the warm milk and mix lightly with a flat bladed knife, until a loose dough starts to come together. Tip the loose dough out onto a surface that has been lightly dusted with flour and begin kneading. The dough will start off sticky but should come together as you knead. You can add some of the additional 10g of flour if it is just too sticky, as this will depend on how big your egg yolks are, the temperature/humidity of your kitchen, etc, but be brave and try not to add too much. After around 7-8 minutes of kneading the dough should become smooth and elastic, so at this point shape it into a ball and place in a large, greased mixing bowl. Cover with a sheet of clingfilm and leave in the fridge for around 8 hours, ideally overnight.

Once the dough has risen in the fridge, turn it out onto a lightly greased surface and press all over gently with your fingers to knock any excess air out. You can know shape your dough accordingly, my preference being a dainty plait! Carefully transfer you shaped dough to a lightly greased flat baking tray, place in a large bag and leave in a warm place for 45minutes, to prove again.

Preheat the oven to 190C/375F/Gas 5. Remove the dough from your warm place (said the baker to the bishop!), take it out of the bag and bake in the centre of the oven. At the same time make the glaze by mixing together the melted butter, icing sugar and almond extract. After 15 minutes of baking remove the bread, brush the glaze all over, scatter over the 2tbsp of flaked almonds and return to the oven for a further 15-20 minutes until dark golden all over. When you are happy the bread is baked, remove it from the oven and place on a chopping board ready for slicing. Congratulations, your work is complete.

Coconut Iced Clementine Cake

I currently seem to be eating around my own bodyweight in juicy clementines, so thought it would be a good idea to have a go at a new recipe using these little round rascals. I've infused their sweet citrus flavour into a light sponge, then topped with a coconutty butter icing. I think the two marry beautifully and provide a charming alternative to all the stodgy and highly spiced treats on offer at this time of year (not that there's anything wrong with stodgy and highly spiced). You can also play around with your own ingredient ideas if you fancy a change. A lovely lemon version would really hit the spot when the sunny season eventually returns!

Prep time: 20 Mins
Baking time: 45 Mins
5 Clementines
175g Unsalted Butter (Softened)
175g Caster Sugar
3 Large Eggs
40g Ground Almonds
1.5tsp Baking Powder
150g Plain Flour

For the icing
150g Unsalted Butter (Softened)
300g Icing Sugar
50g Dessicated Coconut

Thinking about it, this is a good one if you're a beginner, as many of the processes are baking fundamentals. Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose bottomed baking tin and line the base with baking paper. Zest four of the clementines and set to one side. In a large mixing bowl cream together the butter and caster sugar, then beat in the eggs one at a time, along with the clementine zest. Fold through the ground almonds, then sift in the flour and baking powder. Add the juice from 2 of the clementines and mix it all together to a smooth and consistent batter. Spoon the batter into your prepared tin and bake in the centre of the oven for around 45 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake.

When you are happy the cake in baked remove it from the oven, leave in the tin for 10-15 minutes, then carefully remove, peeling off the baking paper and place on a wire rack. Pierce the top with a skewer or toothpick, then brush over the juice from the other two zested clementines (leaving one left). The juice is usually very sweet so I don't bother adding any sugar to it. You don't have to brush over all of the juice, as long as you've brushed it all over the top. Once that task in complete, leave the cake on the wire rack to cool completely.

For the icing cream together the butter and icing sugar, then add the juice from the remaining clementine along with about half of the coconut. Spread all over the top of the cake, then sprinkle with the remaining coconut. And there you have it, all done.  

Festive Squashed Slices with Almond Buttercream

I'm sure you'll all be indulging in your fair share of baking this festive season and I'm equally sure you all have a wealth of Christmas recipes primed for use. So here's a little spin on a Christmas classic, that you can nestle in your lunchbox ready for whenever you need a little necessary festive cheer. It's pretty standard stuff, from the basic spiced sponge to the sweet buttercream, but there are a few interesting little twists when it comes to its construction (and destruction). As always, try to use the finest ingredients you can afford (or find), but don't go crazy. You need to save your pennies for all those presents!

Prep time: 30 Mins (Plus an hour or so to chill)
Baking time: 50 Mins
150g Plain Flour
150g Light Muscovado Sugar
1hpd tsp Mixed Spice
1tsp Baking Powder
150ml Sunflower Oil
2 Large Eggs
1tsp Vanilla Extract
250g Mixed Fruit and Peel

For the buttercream
300g Icing Sugar
150g Unsalted Butter
Around 1.5tbsp Brandy
2tsp Almond Extract

Ready, steady, go! Preheat the oven to 180C/350F/Gas 4, grease a 2lb loaf tin and line with baking paper, or ideally one of those loaf tin liners you can pick up relatively easily these days. In a large bowl mix together the flour, sugar, spice and baking powder. In a separate bowl or large jug beat together the oil, eggs and vanilla extract, then pour into the dry ingredients and mix to a smooth batter. Pour the batter into your prepared tin and bake in the centre of the oven for around 50 minutes, until a metal skewer comes out clean when inserted into the middle of the cake. When you're happy they are baked remove from the oven, leave in the tin for around 15 minutes, then carefully turn out and leave to cool completely on a wire rack.

When the cake has cooled break it up in a large mixing bowl until you are left with small crumbs. It doesn't matter if there are a few larger lumps left, but be as vigorous in your destruction as you can. Mix in the fruit and in a separate bowl, cream together the icing sugar and butter. Decant a third of the buttercream into a separate bowl and mix through the brandy. You can use more or less brandy depending on how boozy you like it!. Mix the brandy buttercream into the cake crumbs with a large spoon or ideally your hands, then press the mixture firmly into a 21cm square cake tin that's been lined with baking paper. Add the almond extract to the remaining buttercream, then spread on top of the pressed cake mixture. Place in the fridge for at least an hour, ideally two then carefully remove from the tin. With a sharp knife, slice into individual slices or squares. There you go, all done. Ho ho ho!

Franzijam Tarts

Here's my tribute to the trusty jam tart, a childhood teatime favourite that was always enough incentive for me to finish even the most vegetable-laden of dinners. Although I am now (sort of) a grown up I still find the allure of buttery and biscuity shortcrust pastry along with sweet, sticky jam almost irresistible, so thought I'd try and come up with my own version, albeit with a nifty nutty twist.

There are a few different ingredients and processes involved in creating these little gems, but I assure you they are still very simple to make. In fact they are a great introduction to pastry if you are new to the joys of making it from scratch and richly satisfying to make, as well as to munch on. Just try to use the highest quality of jam you can afford, as it will make a big difference to the finished tarts and be generous with your fillings. 'Tis the season of giving after all!

Prep time: 30 Mins (Plus 30 Mins resting time for your pastry)
Baking time: 30-35 Mins
For the pastry
100g Plain Flour
65g Unsalted Butter (Cut into small cubes)
1/2tbsp Icing Sugar
1 Egg Yolk

100g Marzipan (Cut into four cubes)
Around 6-7tbsp Jam (I used blueberry jam)

For the frangipane
50g Unsalted Butter (Softened)
50g Caster Sugar
50g Ground Almonds
1 Egg Yolk

So if you're ready, let us begin. Rub the flour into the butter, until you are left with a breadcrumb like consistency and no visible lumps of butter. Add the icing sugar and egg yolk, mix lightly with a knife, then get your hands in and bring it together to a loose dough. Tip out onto a clean, dry surface, then continue bringing the dough together with your hands until smooth. Try not to overwork the pastry or it will become too elastic. Wrap in clingfilm and place in the fridge to chill for around 30 minutes.

When the dough has rested in the fridge, preheat the oven to 180C/350F/Gas 4 and grease four of the cups of a muffin tray with a little butter. Lightly dust a clean, dry surface with flour and place the chilled dough onto it. With a floured rolling pin, roll the pastry out into a large thin square (no thicker than a pound coin). Divide the square into four and place each into the greased muffin cups. Work the pastry into the cups so they are completely lined, ensuring there are no crack or splits in the pastry and you have around 1-2cm of pastry overhanging the edge (although it doesn't really matter if it overhangs by more). Don't worry if you have to break some of the pastry off of one side to repair another. You won't even notice it once they are baked.

Take one of the small cubes of marzipan and roll it into a small disc, the size of the base of the muffin cup. I just do this with my hands. Place the marzipan disc onto the base of pastry then cover with around 1.5tbsp of jam. To make the frangipane, cream together the butter and caster sugar, then add the almonds and egg yolk and mix until evenly combined. Dollop equal amounts of the frangipane on top of the jam then place the tarts in the centre of the oven for around 30-35 minutes, until golden brown on top. You may find the overhanging edge of the pastry darkens considerably, which is not a problem at all.

When you are happy they are baked remove from the oven, leaving the tarts in the tray for around 20-30 minutes. Gently remove each tart from the tray and place on a wire rack. With a sharp knife carefully trim the excess pastry from the edge of each tart and leave to cool. Your work is now done and it's time to try one. Enjoy!

Dark Chocolate, Rum and Banana Loaf

With such grey and dreary days it is hard for one not to feel as gloomy as the weather outside, so here's a rather lovely recipe guaranteed to brighten up your kitchen at the very least. With exotic ingredients evocative of sunny, far away shores it is deliciously rich in flavour and a cracking cure for the winter blues. So if you're feeling glum head to the kitchen, put on some music and indulge in some welcome baking therapy!

Prep time: 20 Mins
Baking time: 65-70 Mins

175ml Vegetable Oil
3 Large Eggs
175g Dark Muscovado Sugar
150g Plain Flour
2tbsp Cocoa Powder
1tsp Baking Powder
1.5tbsp Dark Rum
1tsp Vanilla Extract
2 Ripe Bananas (Mashed)
250g Dark Chocolate (Roughly Chopped)
3tbsp Golden Syrup

To the kitchen! Begin by preheating the oven to 170C/325F/Gas 3. Grease a 23cm (2lb I think!) loaf tin and line completely with baking paper (or you can use a handy loaf tin liner if you have one). In a medium bowl or large jug mix together the vegetable oil and eggs with a fork. In a separate large bowl mix together the flour, cocoa powder and baking powder, then pour in the oil and the eggs, along with the rum and vanilla extract and mix to a smooth batter. Fold through the mashed bananas, then spoon around a third of the mixture into the base of the tin. Scatter over half of the chocolate, spoon over another third, scatter over the last of the chocolate and finally spoon over the rest of the mixture. I do it this way as I find if you mix the chocolate into the batter itself it tends to sink during baking. Bake in the centre of the oven for around 65-70 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake, then remove and leave in the tin for 10 minutes, just until the tin is cool enough to handle. Carefully remove the cake from the tin, then place on a wire rack. Drizzle over the golden syrup and leave to cool. You can serve this one cold, but it is also fantastic warmed through in the microwave and served with vanilla ice cream! Yum!

Razelnut Rock Cookies

The only thing that beats a delicious cup of leaf tea is a delicious cup of leaf tea accompanied by something sweet. From rich and indulgent cakes to cheeky little cookies and biscuits there is so much satisfaction to be had from such simple pleasures. I always try to have a steady supply of treats available for when the need arises, so inevitably often seem to have a few surplus stocks of ingredients left over. This recipe originated from such a situation, but despite being made from leftover ingredients is a great little recipe in its own right. The basic ingredients of hazelnuts and raisins have such a dynamic depth of flavour and all it takes is just a dash of vanilla to make them sing. They may look a little agricultural, but as with the best things it is what lies beneath the surface that is the most important.

Prep time: 15 Mins
Baking time: 14-15 Mins
100g Unsalted Butter (Softened)
100g Caster Sugar
85g Light Muscovado Sugar
1 Large Egg
1tsp Vanilla Extract
1/2tsp Baking Powder
100g Plain Flour
100g Ground Hazelnuts
150g Raisins
100g Blanched Hazelnuts (Roughly chopped)

Begin by preheating the oven to 180C/350F/Gas 4 and lining a large flat baking tray with baking paper. In a large bowl cream together the butter and both of the sugars, then beat in the egg along with the vanilla extract. Sift in the baking powder and flour, then tip in the ground hazelnuts and mix to a loose cookie dough. Add the raisins and chopped hazelnuts, then fold through to combine.

Take a little of the mixture and roll into a small ball, slightly smaller than a golf ball, then place on the baking paper. Repeat, ensuring each little ball is evenly spaced apart as they will spread during baking. As always, my temperamental oven means I bake these in batches and the mixture will happily sit to one side in a cool place if you wish to do the same. Bake in the centre of the oven for around 14-15 minutes, until light golden and darkening at the edges, then carefully remove and slide the paper onto a wire rack or heatproof surface (whilst you get on with the rest). Leave them on the paper for around 30 minutes, then carefully peel off and leave to cool completely on a wire rack. You have finished!

Fruit, Nut and Veg Cake

This cake is full of so many good things it could almost be called virtuous. Well I say almost, as it also contains its fair share of naughtiness too. Dried mixed vine fruit and peel, soaked in sherry until plump, toasty and biscuity walnuts and hazelnuts, sweet carrots, warm and earthy spices and caramelly muscovado sugar come together in a scrumptious symphony of flavours, aromas and textures. It's also dairy free, so a great one if you have an allergy or intolerance. Basically there's no reason not to make it, so what are you waiting for?

Prep time: 20 Mins (Plus soaking time)
Baking time: 60-65 Mins
200g Dried Mixed Vine Fruit and Peel
2.5tbsp Sherry
100g Plain Flour
1tsp Baking Powder
100g Ground Hazelnuts
100g Chopped Walnuts
1tsp Mixed Spice
1tsp Cinnamon
175ml Vegetable Oil
3 Large Eggs
1tsp Vanilla Extract
200g Grated Carrot

We begin with the fruit. Place the dried fruit into an airtight container and drizzle over the sherry. Seal and leave for several hours (ideally overnight) until the fruit has become plump and juicy.

Preheat the oven to 170C/325F/Gas 3, grease a 20cm deep loose bottomed baking tin and line with baking paper. Sift the flour and baking powder into a large mixing bowl. Add the ground hazelnuts, walnuts and spices, then mix together with a wooden spoon. In a separate bowl beat the eggs into the oil and vanilla with a fork or small whisk. Pour into the dry ingredients and mix to a batter. Tip in the fruit and soaking liquid, along with the grated carrot and fold through until evenly combined. Spoon the cake batter into your prepared tin and bake in the centre of the oven for around 60-65 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is cooked remove from the oven, leave in the tin for around 15 minutes, then carefully turn out and leave to cool completely on a wire rack. That's it, you're all done. Time to sample the fruits (and nuts and veg) of your labour.

Respected, revered and admired - Lily Jones

Regular readers will be all too aware of my of food philosophy. It is not only a wonderfully expressive and creative medium, but an achievable and affordable way of bringing a little magic into everyday life. One only needs to look at some of the brilliant, beautiful and even bizarre treats that are being created by the country’s culinary alchemists to see just what is possible with even humble ingredients. Such virtuoso’s are not content to just satisfy and sustain, they want to titillate, provoke and challenge. They want to give every single customer a moment to savour and an experience to remember. They are an inspiration to so many, myself included and none moreso than Lily Jones of Lily Vanilli.

Lily is uninterested in the tired and tedious. Her business is the delectable, the fantastical and the tantalising, from beautiful bespoke cakes to cheeky little tarts, pastries, cupcakes and confections. Her clientele is rightly celebrated, but the real star of the show is her baking, which is as enticing as it is inspired. I have been a massive fan for a long time, so I was delighted to have the opportunity to recently ask her a few quick questions…

Why baking?

It's a long term hobby, I find it relaxes and inspires me.

How did you become a baker?

Just by doing it! Reading & practice.

Lily Vanilli is well known for its outlandish and fantastical cakes. What has been the most unusual cake you have created?

I once made a cake replica of a lady's boyfriend's head - it was her Valentine's gift to him. They just asked me to make their engagement cake so I think it went down well!

What inspires you?

Old cook books, ingredients, the changing of the seasons, colours, flowers, buildings, jewellery. East London, Kerala.

What is the most popular type of cake you sell? Why do you think that is?

It changes all the time - I never make the same cake twice for an order and we make new things for the bakery each week that generally all sell out. Its hard to beat a chocolate brownie and a sausage roll though.

What is you favourite cake to make and to eat?

It changes all the time!

Have you had any baking disasters?

Yeah, but it's generally a structural issue.

What's next for you and your business?

I'm currently working on a bakery project in Kerala, South India.

What cake should everyone learn to bake?

Start basic and then make it your own - everyone should learn to bake their own, personal dream cake.

What single piece of advice would you give to aspiring bakers?

Learn in the style of Karate Kid - cover the basics over and over until you are a master - then you can develop your own style.

For more information please visit http://www.lilyvanilli.com/. Lily Vanilli's beautiful baking book Sweet Tooth is published by Canongate books http://www.canongate.tv/lily-vanilli-s-sweet-tooth.html

No Bake Chocolate Cakes

As fanatical as I am about baking I admit that I do find the process of creating something delicious without the aid of my trusty old oven a welcome distraction. These no-bake cakes are as fun to make as they are scrumptious with a near irresistible combination of the crunchy, creamy, chewy and best of all, chocolatey. They are also brilliantly adaptable and although I've gone for a combination of dried fruit, nuts and biscuit you are welcome to add whatever you fancy. If super sweet is your thing, then drizzle in an extra tablespoon of golden or maybe syrup. It salty floats your boat, then how about some salted peanuts. The possibilities are endless, but if you are looking for a few ideas on what to try (as well as what to avoid), then take a look below...

        Worth adding                    Worth avoiding

        Sour Cherries                   Baked Beans

        Marshmallows                    String

        Popcorn                         Tree Bark

        Honeycomb                       Sand

        Roasted Hazelnuts               Hair

Prep time: 20 Mins

Baking time: Zero!

200g Dark Chocolate (Broken into squares)

100g White Chocolate (Broken into squares)

120g Unsalted Butter (Chopped into cubes)

200g Broken Biscuits (I used digestives)

50g Macadamia Nuts (Chopped)

50g Flaked Almonds

100g Raisins (As plump and as juicy as you can find)

Let's begin. Place the dark chocolate, white chocolate and unsalted butter in a large heatproof bowl and warm in the microwave on medium for around 2-3 minutes, until the chocolate and butter have melted together. If you are wary of using your microwave for melting then you can instead use a bain-marie, but as long as you are watchful any mishaps should be avoided. When the chocolate has melted into the butter stir together and set to one side for a few minutes.

In a separate large bowl bash the biscuits into small nuggets with the end of a rolling pin. Add the nuts and raisins, then pour in the chocolate mixture and thoroughly stir together until combined. Line a 21cm square tin with baking paper then tip in the mixture, pressing down firmly to the edges with the back of a wooden spoon. Place in the fridge for around 2 hours until set.

When the mixture has set carefully remove from the tin and place on a large chopping board. Slice into squares with a sharp knife and boom, you're all done!

Honeycomb AND Chewy Chocolate Honeycomb Cookies

Honeycomb is so easy to make it felt miserly of me to end the story of its creation without at least one cheeky little twist. You can fold broken honeycomb through vanilla ice cream, drizzle it in melted chocolate, or just nibble on it as desired. However I cannot recommend these utterly delicious cookies highly enough. I could wax lyrical indefinitely about the sweet, almost cindered toffee flavour of the honeycomb, the intensely dark and aromatic chocolate, or the charmingly chewy texture,  but instead I will simply demand that you make them immediately.

For the Honeycomb
Prep time: 20 Mins (Plus around 90 Mins to set)
200g Caster Sugar
150g Golden Syrup
2tsp Bicarbonate of Soda

For the Cookies
Prep time: 20 Mins
Baking time: 11-12 Mins
150g Honeycomb
100g Unsalted Butter (Softened)
100g Caster Sugar
1 Large Egg
175g Plain Flour
1/2tsp Baking Powder
100g Dark Chocolate (Chopped)

As I previously mentioned, honeycomb is very easy to make. However it is important that whenever you are working with hot syrup or sugar you do so with great care, as not only can it burn very quickly, if you become cavalier it can also burn you!

Tip the sugar into a medium saucepan along with the golden syrup and place on a low heat. Allow the sugar to melt slowly into the golden syrup, without letting it come to a simmer (yet). When the sugar has dissolved bring the heat up to medium and simmer, lightly bubbling away until the syrup is a golden amber. At this point turn the heat off and tip in the bicarbonate of soda, which will cause the syrup to froth and expand. Stir vigorously with a wooden spoon until the bicarb has disappeared, then carefully tip the mixture onto a large shallow baking tray that has been lined with baking paper. Leave for around 90 minutes in a cool place until set. Done!

For the cookies begin by lining a large baking sheet with baking paper and preheating the oven to 180C/350F/Gas 4. With a very sharp knife chop 100g of the honeycomb into little nuggets, making sure you aren't left with any large fragments. For the other 50g of honeycomb crush to a fine powder in a pestle and mortar. You want to avoid doing this too far in advance or the moisture in the air will cause the powder to set again to a solid lump. In a large mixing bowl cream together the butter and caster sugar, then add the honeycomb powder and do the same. Beat in the egg, then sift in the flour along with the baking powder and mix until you are left with a  cookie dough. Add the chopped honeycomb and chocolate, then fold through to combine.

Take a relatively small amount of the mixture, roll into a ball, about the size of a walnut and place on your prepare baking sheet. Repeat, making sure each ball is very well spaced apart. I tend to bake these in batches of only five as they do spread considerably during baking. The mixture should make about 20 cookies and will sit happily in a cool place whilst you bake each batch. Place the baking sheet in the centre of the oven and bake for around 11-12 minutes, until the cookies have spread and are a deep golden brown. When you are happy they are baked, remove from the oven and carefully slide the paper onto a wire rack or ovenproof surface so you can continue with another batch. After around 30 minutes you should be able to peel the cookies easily from the paper, leaving them to finish cooling completely on a wire rack. Finally, only one important task remains, to eat them all up!

My Baking Adventures - November 2013

Here's a little peek at what I've been baking and making over the last month or so. Most of the recipes can be found on the blog, but as always if you have any questions or comments don't hesitate to get in touch...

Blackberry and Hazelnut Focaccia

Baking bread is one of my favourite ways to relax. Sanative, solacing and satisfying it is wonderful way to spend part of any day. However I freely admit that therein lies an issue. Baking bread does usually require a relatively significant period allocated to allow for proving, etc and as joyous as this is, it is always good to have an option with a smaller time requirement (or at least one that affords the opportunity to stage the main tasks at your convenience).

This sweet focaccia is a real show stopper. Beautiful for breakfast, brunch, even as a cheeky lunch it is simple to create, easy to adapt and (most importantly) DELICIOUS to eat. It is also a great one to try if you have limited time, as you can make the dough many hours in advance and leave in the fridge until you are ready to finish it off. I made mine the night before, ready to bake when I awoke the next morning. I could barely sleep I was so excited!

There is just one final point of note. Please feel free to use more or less blackberries or toppings depending on your preference, or even change them entirely. I am only here to guide, you are in charge...

Prep time: 30 Minutes (Plus around 8 hours/overnight+45 minutes to prove)
Baking time: 25 Minutes
For the dough
12g Fresh Yeast
1tbsp Caster Sugar
150ml Cold Water
50ml Milk
1 Egg Yolk (Beaten)
300g Very Strong White Bread Flour
1/2tsp Salt

For the topping
150-200g Fresh Blackberries
1tbsp Unsalted Butter (Melted)
2tbsp Chopped Blanched Hazelnuts
1tbsp Caster Sugar

Righty-ho, let's begin. Crumble the yeast into a mixing bowl, add the sugar and pour over the cold water. Mix around with a mini-whisk or fork until the yeast has begun to dissolve, then add the milk, egg yolk, flour and salt. Briefly mix until a loose dough begins to form, then tip out onto a lightly floured surface. Knead for around 7 minutes, stretching the dough away from yourself, folding back, rotating by a quarter and repeating, until smooth and elastic. It will be quite sticky initially but try to avoid adding extra flour unless absolutely necessary. Return the dough to a large, clean bowl that has been lightly greased, cover with clingfilm and place in the fridge for around 8 hours, ideally overnight.

Remove the risen dough from the fridge, take it out of the bowl and shape into a flattish round. You can do this on a lightly greased surface, but I just do it in my hands! Place in a greased, medium sized baking or roasting tin, then with your fingers press the dough all over, nudging it gently towards the edges. It doesn't matter if the dough won't stretch all the way. With a sharp knife make a small incision in the top of the dough, stretch out a little with your fingers and pop a fresh blackberry into the pocket. Repeat until the dough is generously studded with berries. Place the tin in a large plastic food bag (you can pick these up inexpensively from the supermarket) and leave in a warm place (such as an airing cupboard) for around 45 minutes, until the dough has risen, enveloping the blackberries.

Preheat the oven to 220C/425F/Gas 7. Remove the tin from the plastic bag, then brush the surface of the dough all over with the melted butter. Add the chopped hazelnuts to the dish the butter was melted in and toss to coat lightly. Scatter over the dough, then finally sprinkle over the caster sugar. Bake in the centre of the oven for around 25 minutes, until deep golden and the blackberries have just started to soften, releasing their juices. Your work is done.

DeViLiSh DaTe BrOwNiEs

One black and tempestuous night, with the wind howling and the rain battering down these infernal devils appeared in my mind, teasing and daring me to make them. Immediately bewitched by the thought of demonically dark muscovado sugar, shamelessly syrupy dates and just a dash of rummy rascality, I lumbered zombie-like to the kitchen and began to work on bringing my malevolent little monsters to life. In the cold, sobering light of day I now fear the felonious fiends I have created and it is up to me to destroy them, with my mouth, teeth and tummy...

Prep time: 30 Mins
Baking time: 35 Mins
300g Medjool Dates (As sticky and soft as you can find)
50ml Cold Water
50g Golden Syrup
1tsp Vanilla Extract
1/2tbsp Dark Rum
100g Unsalted Butter (Cold and cut into cubes)
100g Ground Almonds
50g Cocoa Powder
110g Dark Muscovado Sugar
2 Large Eggs (Beaten)

Begin by giving the dates a thorough chopping. Place the dates into a small saucepan, along with the water, syrup, vanilla and rum and bring up to a gentle simmer. Leave to simmer for around five minutes, until the dates have almost melted into the sweetly spiced syrup, then remove from the heat. Add the cold butter and stir through until melted. Leave to one side for 10 minutes to cool slightly.

Preheat the oven to 170C/325F/Gas 3, grease a 21cm square tin and line with baking paper. Add the almonds, cocoa powder and sugar to a large bowl, then tip in the date mixture. Mix together, then add the eggs and beat with vigour until you are left with an evenly combined batter. Spoon the mixture into your prepared tin, level to the edges with the back of a spoon, then bake in the centre of the oven for around 35 minutes, until a metal skewer comes out slightly sticky when inserted into the middle of the baked mixture. Remove from the oven and leave in the tin for 30 minutes, then carefully remove from the tin, peeling off the paper and place on a wire rack until cool (or just warm if that floats your boat). Slice with a sharp knife and serve. MwAh HaH hAh!!!!

FRUITcake

F R U I T C A K E F R U I T C A K E F R U I T C A K E F R U I T

FRUITYFRUITYFRUITYFRUITYFRUITYFRUITYCAKEYCAKEYCAKEYCAKEYCAKEY

FRUITFRUITFRUITFRUITFRUITFRUITCAKEFRUITFRUITFRUITFRUITFRUITFRUIT

FIGSANDDATESANDDRIEDFRUITANDPEELANDSPICEANDSYRUPANDTEAANDVANILLA

F       R       U       I       T       C       A       K       E

DELICIOUSFRUITCAKEFORBREAKFASTLUNCHDINNERSUPPERANDAFTERNOONTEA

CAKECAKECAKECAKECAKECAKECAKEFRUITCAKECAKECAKECAKECAKECAKECAKE

LOVELYSOFTANDSWEETANDSYRUPYCAKERICHANDDEEPANDLEADENHEAVYWITHFRUIT

CAKEFRUITCAKEFRUITCAKEFRUITCAKEFRUITCAKEFRUITCAKEFRUITCAKEFRUIT

I LOVE FRUIT CAKE

Prep time: 20 Mins (Plus overnight soaking time)

Baking time: 60 Mins

150g Pitted Dates (Roughly chopped)

150g Soft Dried (Ready to eat) Figs (Roughly Chopped)

200g Mixed Dried Fruit and Peel

100ml Strong Hot Tea (I used Assam, but whatever you prefer is fine)

125g Unsalted Butter (Softened)

150g Light Muscovado Sugar

2 Large Eggs plus 1 Yolk

1.5tsp Mixed Spice

1tsp Vanilla Extract 

1/2tsp Baking Powder

165g Plain Flour

2tbsp Golden Syrup

The first task is to soak the fruit overnight. I use Assam tea for this, as I think the rich, almost honeyed flavour works beautifully. However you can experiment if you have a preference. Chai or Ceylon, even a smokey Lapsang are all delicious alternatives. Chop the figs and dates roughly, then add to a shallow airtight container along with the mixed dried fruit and peel. Pour over the hot tea, fix the lid tightly and leave overnight, until the fruit has plumped up and the liquid has become syrupy.

The following day preheat the oven to 170C/325F/Gas 3, grease a 21cm square tin and line with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs along with the yolk. Add the mixed spice and vanilla extract, then sift in the baking powder with the flour and mix together to a smooth batter. Tip in the fruit, along with the soaking liquid and fold through until evenly combined. Spoon into your prepared tin and gently even to the edges, then bake in the centre of the oven for around 60 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake.

When you are happy the cake is baked remove from the oven, leave in the tin for 10 minutes, then carefully remove from the tin and place on a wire rack. Drizzle over the golden syrup, leave to cool completely and guess what? You've only gone and blooming finished!

Orange and Almond Sponge with Dark Chocoblock Icing

This almond cake is wonderfully delicate, with subtle notes of both zesty citrus and creamy, biscuity ground almonds. It could even be called sophisticated, if it wasn't for the slab of thick dark chocolate icing unapologetically spread all over at the end. A needless vulgarity it may be, but as I've said many a time previously, there is always room in life for a little indecency.

With regards to the orange I decided to segment it for a change. Anyone who grew up with Ready Steady Cook will probably know precisely how to segment an orange, as they seemed to do it every week! However if you are unfamiliar with the concept all that is required is for you to zest an orange, then using a sharp knife, slice the top and the bottom from it. Once that is complete you then need to run the sharp knife along the outside top to bottom, turning as you go to remove the external skin and pith, then slice at an angle into each section, removing the segments (along with any juice that is released) into a small bowl. It is a very simple task, but if you have any issues at all leave a comment or tweet and I can provide further assistance if required!

Prep time: 20 Mins
Baking time: 50 Mins
150g Unsalted Butter (Softened)
175g Caster Sugar
3 Large Eggs
1tsp Baking Powder
200g Ground Almonds
1 Good Sized Orange, zested, segmented and the segments chopped into little nuggets of citrussy joy.

For the Chocoblock Icing
100g Unsalted Butter
200g Dark Chocolate (Broken into squares)
100g Icing Sugar
50g Toasted Almonds

We begin with the sponge! Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose-bottomed cake tin and line the base with baking paper. In a mixing bowl, cream together the butter and sugar, then beat in the eggs one at a time. Add the baking powder and almonds, mix until thoroughly combined, then tip in the chopped orange segments (along with any juice that is left). Mix to an even batter then pour into your prepared tin and bake in the centre of the oven for around 50 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy it is cooked, remove from the oven, leave in the tin for around 20 minutes, then turn out onto a wire rack until completely cool.

For the icing melt the butter in a saucepan then pour over the dark chocolate. After a few minutes, with the occasional stir the chocolate should have melted entirely so at this stage add the icing sugar and mix until you are left with a thick icing, with no lumps. Spread the icing all over the cake. You can eat it straight away, but I personally like to wait until the icing has set firm. I'll leave this decision though to you.

Respected, revered and admired - Simon Rogan

When it comes to food the word innovation is often met with as much derision as it is praise, with many sneering at even the mention of foams and emulsions, spherifications or savoury sorbets. However, true innovation is being able to apply the variety of new techniques, concepts and combinations now available with delicacy, skill and elegance. When this fine balance is achieved successfully the results can reach beyond merely the commendable, even the exceptional. They can be extraordinary.

Simon Rogan is not only one of the UK’s best chefs, but a pioneer. He a master of synthesis, combining cutting edge techniques and technology with a deep affinity with nature. He is committed to the development of technical processes, but also to the promotion of farmed, foraged and even long forgotten ingredients. His restaurants have deservedly won numerous awards and his flagship restaurant L’Enclume was recently voted the best restaurant in the UK by the 2014 Good Food Guide. He is culinary legend in the making and recently I caught up with him to ask a few quick questions…

How would you describe your culinary philosophy?

Modern British food with a massive connection to our surroundings using the very best natural ingredients

You are renowned for delicately pairing technical innovation with an affinity for nature. Where do you find your inspiration?

Most of the inspiration during our current phase comes from our Farm and the wild, and produce available from it. These ingredients are then presented to Aulis where they are explored and prepared in a way that best suits our menu at that time.

What is the process of creating dishes for your menus?

As I said above, it all starts with the primary ingredient and possible accompanying items. Aulis then gets to work exploring a technique or using technology available at that time. As a rule though, as our ingredients get better and better we try to do less and less with them!

Have any combinations not worked?

Too many to mention although anything we tried to do with Cotton lavender was quite nasty

What locally farmed or foraged ingredient would you like to see more of on restaurant menus?

Farmed I would say Scorzonera and from the wild Sweet Cicely

What single piece of advice would you give to aspiring chefs and professional cooks?

Learn as much as you can by choosing your career path very carefully, keep your head and down and do your time.

Tell me more about the Aulis project?

The Aulis project is at the centre of all that we do, but primarily to constantly provide all new material for all our restaurants and to ensure that there is no obvious repetition. It is also involved in the agricultural and foraging side of our business, educational and consultancy projects and of course has The Table for guests to come and sample its latest creations.

What do you hope to achieve and what are the biggest challenges you foresee?

I hope to be remembered one day as someone who really made a difference during my period of time and my biggest challenge is keeping the backbone of my very talented team together to help me achieve that.

What do you see in the future for food, both in the UK and internationally?

Obviously, I believe standards in the UK will continue to improve in a very diverse way and I wish I had a crystal ball to see the future as you can never predict the latest trend and it would be nice to get in there first

What do you enjoy cooking at home?

I hardly ever cook at home as I work quite a lot but I do enjoy cooking a roast

What technique, tip or innovation would you recommend all home cooks learn?

Obviously, I would like to see more people growing there own and all methods of preservation is also the way forward.

What's next for you?

Who knows, but a return to London is probably a dead cert.

For more information about Simon Rogan, the Aulis project or his restaurants, please visit http://simonrogan.co.uk/

Chocolate and Maple Roasted Pecan Cookies

Dainty and delicate afternoon teas have their merits but just give me a big cookie and I will be one happy (gentle)man. Be it chocolate chip, oatmeal and raisin, even plain vanilla I could eat a hat-full and still would go back for just one more. I bake more than most, but when given the option at a cafe or tea room cookies are definitely my favoured choice.

And if you want a reason why, then just try these beauties. Roasting the pecan nuts in just a hint of butter and maple syrup imparts upon them a wonderfully toasty and biscuity flavour, which when combined with syrupy vanilla extract and the deep complexity of dark chocolate results in the very definition of pleasure. I implore you to try them for yourself, you will not be disappointed.

Prep time: 30 Mins
Baking time: 12-14 Mins
1/2tbsp Unsalted Butter (Melted)
1tbsp Maple Syrup
100g Pecans (Roughly chopped)

110g Unsalted Butter (Softened)
75g Light Muscovado Sugar
60g Caster Sugar
1 Large Egg Yolk
1tsp Vanilla Extract
120g Plain Flour
1/2tsp Baking Powder
1/2tsp Salt
100g Dark Chocolate (Chopped)

The first task is to prepare the pecans. Preheat the oven to 200C/400F/Gas 6 and line a flat baking tray with baking paper. In a small bowl mix together the melted butter and maple syrup with a mini whisk or fork, then add the chopped pecans. Spread the coated nuts out onto the prepared tray and roast in the centre of the oven for 10-15 minutes, until they have darkened slightly and smell toasty. It is definitely worth checking about halfway through, giving them a little move about to stop any exposed edges catching. When you are happy they are nicely roasted tip them into a bowl and leave to cool for about 15 minutes.

For the cookies, preheat the oven to 180C/350F/Gas 4 and line two large, flat baking trays with baking paper. In a large mixing bowl cream together the butter and both sugars, then beat in the egg yolk along with the vanilla extract. Add the flour (I don't even sift it) along with the baking powder and salt, then mix to a loose dough. Add the chopped chocolate and mix until evenly distributed.

Take some of the dough and roll into a ball, about the size of a golf ball, then place on one of the trays. Repeat for the rest of the dough, making sure each ball is evenly spaced apart, as they will spread during baking. You should get about 14-15 cookies from the mixture and you can even split the dough into three batches if you want to be safe. Bake in the centre of the oven for 12-14 minutes until light golden and just starting the darken at the edges. You can play about with the timings, depending on if you like your cookies soft and cakey, or crisp and biscuity. When you are happy they are baked remove from the oven and leave on the trays for about 20 minutes, before peeling off and leaving to cool completely on a wire rack, if you can resist that long! 

Bakewell Slices

It saddens me no end that for some, lunch is no more than yet another chore, a necessary act of refuelling before we steel ourselves for whatever the afternoon has in store. Be it limp sandwiches, dry crackers and crisp-breads or that last doleful banana (you know, the one that sits in your bag, slowly but purposely penetrating the contents with it's sickly scent), too many lunchboxes have become uninspiring to the point of melancholia and frankly, we deserve better. We deserve a little treat, a little forgotten surprise or a dainty delicacy we can look forward to during our morning's exertions. There are plenty of slices, squares, cookies and cakes for you to try on my humble blog, but one of my favourite recipes is this one for bakewell slices. They are great fun to make, delicious to eat and keep brilliantly, so no excuse not to make them at the weekend ready for Monday's lunchbox!

Prep time: Around 30 Minutes
Baking time: Around 50-55 Minutes
For the base
175g Unsalted Butter (Softened)
225g Caster sugar
1 Large Egg plus 1 Yolk
1tsp Vanilla Extract
225g Plain Flour
1tsp Baking Powder

For the topping
100g Unsalted Butter (Softened)
100g Caster Sugar
100g Ground Almonds
2tsp Almond Extract
2 Egg Yolks
50g Flaked Almonds
340g Raspberry Jam (About a jar)
50g Flaked Almonds

For the icing
50g Icing Sugar
2tsp Water

To the kitchen once more! Begin by preheating the oven to 180C/350F/Gas 4, grease a large rectangular baking or roasting tin (I used one around 32x22cm) and line with baking paper. If you can line with one single piece of baking paper it will help no end when it comes to removing the baked slices later. In a large mixing bowl cream together the butter and sugar, then beat in the egg and yolk, along with the vanilla extract. Sift in the flour and baking powder then mix to a smooth, relatively stiff batter. Blob into your prepared tin and carefully smooth to the edges. This is actually the trickiest part! Place in the centre of the oven for around 20-25 Minutes, until the base is golden brown and feels set to the touch.

Whilst the base is baking you can prepare the topping. In a clean bowl cream together the butter and sugar, then mix in the ground almonds, almond extract and egg yolks until evenly combined. Leave to one side until you need it.

When the base is baked remove from the oven. Spoon over the jam and even to the edge, leaving a border of about 1cm around the edge. Using a teaspoon, blob (wow, two 'blobs' in one blog!) a little of the almond topping mixture all over, again leaving a small border. It doesn't matter if there are a few gaps between each blob (three blobs!) as it will spread and rise during baking. Scatter over the flaked almonds and return to the oven for a further 30 minutes, until the topping is a golden, toasty brown. Remove from the oven and leave in the tin for 30 minutes (Which helps everything firm up a bit), then carefully remove (You can leave on the paper) and place on a wire rack until cool.

To finish, peel the paper from the edge of the baked mixture and cut off each of the four edges, which you can discard or nibble on as you finish everything else off. Slice into your slices and peel each from their baking paper base. Mix together the icing sugar and water, using a little whisk or one of those looped whisk things (I'm still not sure what their exact purpose is), then drizzle a little over each slice. There you go, ready for your lunchbox!