Feel-good fudge that is rich, nutty, creamy and studded with succulent sour blackberries . . . Ummm yes pa-lease.
Makes 20 bite-sized pieces
½ cup extra virgin coconut oil
1 cup smooth peanut butter
¼ cup pure maple syrup
1 tsp vanilla extract
¼ tsp Himalayan pink salt
1 cup frozen blackberries
1) Line a baking dish with baking paper.
2) Mix together all the ingredients, except the frozen blackberries, to create a smooth, glossy mixture. Fold in most of your frozen blackberries, then scatter remaining ones on top. Freeze for a couple of hours until solid.
3) Remove and cut into bite-sized pieces, then return to the freezer to store. Yum!
This easy fish traybake makes for a fresher, more luxurious version of fish and chips.
I’m a long-time tofu lover and when it comes to cooking it, I’ve tried it all. Baking, frying, grilling, shredding, slicing, crumbling . . . the list goes on. So, believe me when I say this is one of the best.
Stewed plums in a tasty and decadent sweet dish.
I simply had to include our cheese scone recipe again, after sharing it in my second book. However, this time I have simplified it — sometimes I find that cheese is all that is necessary. Of course, if you prefer, feel free to add some diced bacon, onions or herbs.
Oh so pretty and fragrant — almost too good to eat! I find that just a hint of rose flavour is enough, so when making the icing start with a small amount and add more if desired.
