This recipe has been a fan favourite for over a decade. Cut it into slices for the kids or into tiny squares as a treat with your cuppa. It also freezes well, so you can stash a few squares away for when no one is looking.
READY IN: 30 MINUTES PLUS CHILLING MAKES: 24 SERVES, DEPENDING ON SIZE
1 packet of plain biscuits – wines, malts, whatever is cheap
1 1/2 cups desiccated coconut
1 cup raisins, sultanas or Craisins
395g can sweetened condensed milk
2 tbsp cocoa
1 tsp vanilla essence
1 1/2 cups icing sugar
3 tbsp cocoa
3 tbsp butter, at room temperature
2 tbsp hot water
1/2 tsp vanilla essence
100s and 1000s to decorate (optional)
1. Grease and line a Swiss roll tin or slice tray. Crush the biscuits in a sturdy bag or pulse in a food processor, then combine with the coconut and raisins in a large bowl.
2. Place the condensed milk, cocoa, and butter in a small saucepan. Heat till bubbling, stirring frequently to prevent scorching. Remove from the heat and add the vanilla.
3. Stir the hot mixture into the dry ingredients till thoroughly combined. Press into the greased tin, then refrigerate or slip into the freezer until cooled and firm.
4. Make the icing. Combine the icing ingredients in a bowl or processor and spread over the cooled slice using a spatula or palette knife. Sprinkle with 100s and 1000s if using. Chill to set the icing before slicing into bars.
Tip: If coconut allergy is a problem, substitute with rolled oats; my sister always made this with oats, as her kids simply didn't like coconut.
This hearty soup is a proper hug in a mug. The ricotta and Parmesan topping really fulfills the 'lasagne' promise, but if you don’t want to bother you can just top it with grated cheese and it’ll still be a winner. The super-cheesy garlicky toasties are a good addition to any tomatoey soup — or just eat them on their own!
A cheesecake recipe that is sweet, of course, but at the same time punchy and totally distinct.
If you’re planning to head to the shops for a last-minute Christmas here's what destitute gourmet wants you to think about!
I have been making a banana bread with chocolate and tahini on repeat for a while now, and every time I’ve eaten it over the last year or so, I couldn’t help thinking that the particular combination of intense chocolatiness, sweet, texture-softening banana and the rich earthiness of tahini would make the perfect warm pudding.
This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favourite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you.
Sausage rolls will always be über-cool, no matter what anyone says. They're always the first to be nabbed at morning tea, classily dressed-up with a generous splurt of store-bought tomato sauce... crispy, juicy little taste bombs.
With fragrant spices, tomatoes, cashew butter and yoghurt.
With red pesto-layered filo, Cheddar and cottage cheese.
With cajun spice, mango, sweet cherry tomatoes and lime.
One of the rather pathetic realities of the fact that so many of the restaurants in France are disappointing these days is the almost tearful joy in finding one that’s everything you would have hoped for, often from your childhood or teenage memories. Such a place is Le Bistro du Paradou near Arles.
Sprouts (and the whole brassica family) go fantastically with Asian flavours. Out of season, use a mix of the rest of the brassicas – broccoli, cauliflower, kale, cabbage, spring greens etc. You could also make a spring version with asparagus and peas.
We ate many dishes similar to this while spending time in Italy and they were all different depending on the part of Tuscany that we were in. This is our version of a Tuscan chicken casserole and it’s very moreish and flavoursome. I love it in the winter and any leftovers get tossed through some pasta the next day.