18/12/2025 · 8:11 pm

Florentines

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I love florentines at Christmas! They make great gifts and are just super tasty.

These aren’t my best chocolate work, most are fine but three bloomed. What can I say, I was in a rush!

75g salted butter

75g light brown sugar

75g golden syrup

75g plain flour

75g glacé cherries, chopped

75g flaked almonds

50g pistachios, chopped

50g mixed nuts, chopped

Zest of one orange

200g dark chocolate

  • Measure and chop all your nuts etc first. Trust me. 
  • Heat the oven to 180°
  • Melt the butter, sugar and golden syrup in a small pan over a low heat. 
  • Add the flour and mix well until smooth. 
  • Add the fruit and nuts and orange zest and mix well until evenly coated. 
  • Put a small spoonful of mixture on a lined baking tray, leaving plenty of room for them to spread. Flatten the spoonful out slightly and try to make them roundish if you want roundish florentines. Otherwise feel free to freestyle chaotically. 
  • Bake a tray at a time for 10 minutes each. 
  • You will need to do about three trays and bake them in batches. 
  • Leave them on the tray until cool. 
  • Melt your chocolate. (Try to temper it properly!*) 
  • Coat the flat bottom of the Florentine with chocolate and leave to set. If you’ve done your chocolate right it should set quickly. When it is partially set, drag a fork through in a wiggly line to make the distinctive pattern. 
  • Leave to fully set. 
  • Enjoy! 
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Tempering Your Chocolate: 

– Put your

chocolate in a bowl and very gradually microwave it for 20 second intervals, stirring each time between.  You want to stop heating your chocolate when it is about 80% melted, 20% lumpy.  Then you simply work the lumps out by squishing them against the side of the bowl with the back of the spoon until it is all smooth.  You do not want your chocolate to get too hot.  In fact, if you touch a drop of melted chocolate to your lip it should feel cool!
– When you have all of your chocolate smooth it should still be liquid but not moving too fast.  Our first test to see if it is the correct temperature (called tempered) is the ribbon test:
– Take a spoonful of chocolate and drizzle it over the bowl.  The drizzled chocolate should stand proud on top of the melted chocolate in a ribbon.  When you give the bowl a little shake it should disappear back into the smooth pool of melted chocolate.
– The second test is to take a cocktail stick or coffee stirrer and dip it in to the chocolate.  Place it on the worksurface and check it in 5 minutes.  It should be set solid without any streaks or spots.  If it is still liquid, your chocolate is too hot, test it again.  This test allows you to see how your chocolate is behaving and make sure that you are ready to work with it.
– If your chocolate starts to cool and isn’t very liquid anymore then give it another 10 second blast in the microwave to raise the heat a little and give it a good stir.  Check again using the tests above each time you do this to ensure your chocolate is ok to work with.

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16/12/2025 · 11:48 pm

Fudge!

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I don’t have any good photos of my fudge because I’m usually making it around Christmas and have 5000 other things to do but I realised I’ve never written down the recipe! Fixing that today, though it’s so simple the post it on the fridge will probably continue to hold its place.

This is an incredibly quick, simple and versatile recipe. It makes a lovely soft, creamy fudge that is always well received!

I regularly make a Biscoff version with white chocolate and Biscoff paste, a milk chocolate version using Nutella and a dark chocolate vegan version using no additional flavour, just all chocolate.

400g chocolate (white for other flavours, dark for vegan)

397g tin condensed milk (vegan condensed milk works too)

Pinch of salt

Extra Flavour:

200g biscoff spread/chocolate spread

Decoration: Crumbled biscuit, sprinkles, crushed candy canes, go nuts! (Nuts also good!)

– Break or chop all your chocolate into pieces.

– Put it in a microwave safe bowl with the condensed milk, the salt and the spread (if using).

– Microwave in 30 second bursts, stirring well between, until the chocolate is melted. Should take about two minutes.

– Mix well until the fudge is smooth and silky.

– Pour into a lined baking tray. 23x23cm is perfect, rectangular works but will be thinner. Use a spatula or spoon to smooth it out but work quick as it starts to set.

– Sprinkle over then gently press your decorations in to the top of the fudge.

– Leave to cool then transfer to the fridge for 3 hours or overnight.

– When firm slice into squares with a good, sharp knife.

Enjoy!

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07/12/2025 · 8:35 pm

Charred Brussels Sprout and Turkey Caesar Salad

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A great way to use of Christmas leftovers! This Charred Brussels Sprout and Turkey Caesar Salad absolutely hits the spot between carrying on the festive indulgence and something a little lighter. I’m not giving set amounts here as this can scale up or down depending on how many people are eating very easily.

Leftover cooked Brussels sprouts

Smoked lardons

Soft boiled eggs

Leftover turkey meat

Romaine lettuce

Sliced cucumber

Sourdough croutons*

Parmesan shavings

Caesar salad dressing

– In a small frying pan cook your lardons until starting to sizzle.

– Add your Brussels sprouts. Continue to cook on high until the sprouts start to blacken and charr.

– Assemble your salad with the rest of the ingredients.

Enjoy!

*Slice up stale sourdough into large chunks, add a drizzle of olive oil and toss with some good sea salt. Cook in the air fryer for 10 minutes. These are great fresh but keep in a box at room temperature for ages if you want to make loads.

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26/11/2025 · 8:22 pm

Feta Chicken Orzo Pasta

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300g diced chicken

1/2 jar sun-dried tomatoes, chopped

250g orzo

500ml chicken stock

2tbsp grated Parmesan

Small bag spinach

Tin of cannellini beans, drained

1 block feta

  • Heat some oil in a large frying pan. Add the chicken and cook for a few minutes until starting to brown.
  • Add the sun-dried tomatoes and cook for another two minutes.
  • Add the orzo and stir well to coat in the oils. Cook for one minute.
  • Add the stock and stir so the orzo is well distributed.
  • Add the Parmesan, give it a stir.
  • Add the spinach on top and cover with a lid for two minutes until the spinach is wilted.
  • Tip in the beans and cover and cook on a low heat for five minutes, until the orzo is al denté.
  • Crumble in half the block of feta and stir through until it begins to melt.
  • Crumble the rest of the feta over the top.
  • Serve!

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18/11/2025 · 9:42 pm

Biscoff No Bake Biscuit Slice

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Variations on a theme! Having made Bourbon Biscuit Slice I knew that the possibilities were endless! So tonight we have Biscoff Biscuit Slice. Crunchy, delicious and not overpoweringly sweet! This makes slightly fewer bars because the biscuits are a wee bit bigger so need a bit more space.

Makes 14 bars

450g Biscoff biscuits + 14 extra (this was two packs and six extras from the biscuit tin. If you don’t have quite enough then you could crumble up the remaining biscuits on top but it won’t be as visually pleasing.) 

150g unsalted butter, melted

397g tin condensed milk (split off 120g)

250g white chocolate

100g Biscoff smooth spread

  • Line a 11×7 baking tin with greaseproof paper. 
  • In a food processor blitz your 450g Biscoff biscuits to a fine crumb. 
  • Add the melted butter and 120ml condensed milk and blitz to combine to a soft dough. 
  • Press evenly into the base of the tin. 
  • Put the white chocolate, biscoff spread and remaining condensed milk in a mixing bowl. (Plastic is better when working with chocolate.)
  • Microwave the chocolate and condensed milk for 30 seconds each time, mixing well between, until the chocolate is melts and the mixture is smooth and glossy and the Biscoff spread evenly mixed through. 
  • Pour over the top of the biscuit base. Gently smooth out. 
  • Place the Biscoff biscuits evenly across the tin and slightly press down to anchor. 
  • Put in the fridge for 3 hours until set hard. 
  • Remove from the fridge and slice into 14 bars.
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09/11/2025 · 10:57 pm

No Bake Bourbon Biscuit Slice

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Easy no bake slice that punches well above its weight. This is phenomenal!

The usual reminders apply when working with chocolate!

  1. Do NOT cook with Dairy Milk.
  2. Choose a chocolate you enjoy the taste of.
  3. Go gently with heat. Be patient.

Makes 16 bars

450g bourbon biscuits + 8 extra (this was two packs of Tescos own brand bourbons)

150g unsalted butter, melted

397g tin condensed milk (split off 120g)

250g milk chocolate

  • Line a 11×7 baking tin with greaseproof paper.
  • Microwave your 8 bourbon biscuits for 10 seconds just until warm then gently and carefully slide the two halves apart. Gently scrape the filling from the back. (You may need a few spares for breakage, there should be enough if you got two packs.) Set aside.
  • In a food processor blitz your 450g bourbon biscuits to a fine crumb.
  • Add the melted butter and 120ml condensed milk and blitz to combine to a soft dough.
  • Press evenly into the base of the tin.
  • Add the chocolate and remaining condensed milk to a mixing bowl. (Plastic is better when working with chocolate.)
  • Microwave the chocolate and condensed milk for 30 seconds each time, mixing well between, until the chocolate is melts and the mixture is smooth and glossy.
  • Pour over the top of the biscuit base. Gently smooth out.
  • Place the bourbon biscuit halves evenly across the tin and slightly press down to anchor.
  • Put in the fridge for 3 hours until set hard.
  • Remove from the fridge and slice into 16 bars.
  • Keep in an airtight box the fridge for up to 5 days.
  • (These are going to the office tomorrow though so they won’t last 24 hours!)
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08/11/2025 · 1:29 am

Spicy Tomato Soup/Pasta Sauce

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Using up the last of the homegrown tomatoes this soup turned out to be an absolute ‘knock it out of the park’ instant top ten! It tastes like chorizo but it is vegan. And due to the lentils it’s thick enough to be a soup or a pasta sauce, no messing about so it’s perfect for lunch or dinner and so versatile!

Approx 500g fresh tomatoes

100g red lentils

1 veggie stock cube

2 roasted red peppers (from a jar)

1/2tsp cayenne pepper

1/2tsp smoked paprika

2 tbsp tomato purée

Salt and pepper to taste

  • Heat the oven to 200°C and place the tomatoes in a baking dish. Drizzle lightly with olive oil and give a sprinkle of sea salt. Roast for 25mins. They should just be starting to blister and blacken in places.
  • Put your lentils in a large saucepan with 500ml cold water and the stock cube. Bring to a boil. Simmer for 20 minutes until the lentils are soft.
  • Add the tomatoes and the rest of the ingredients. If you need to add more water to get the right volume of soup do so now.
  • Blitz it all with a stick blender until smooth.
  • Serve with pasta or as soup as you prefer.
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12/10/2025 · 2:10 pm

Easy Vegan Sponge Cake

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I was tasked with making my dad’s 80th birthday cake. My sister is vegan so that meant the cake had to be vegan. Dad requested a simple sponge cake. This cake delivered!

1 7”x11” Victoria sponge

  • 400 ml oat milk
  • 40 ml cider vinegar (or lemon juice)
  • 400 g self raising flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Pinch of salt
  • 200 g caster sugar
  • 150 ml sunflower oil
  • 4 tsp vanilla extract
  • 300g vegan butter alternative (I used flora buttery here)
  • 600g icing sugar
  • 2 tsp vanilla extract
  • Raspberry jam.

  • Heat the oven to gas mark 4/180°C and grease and line a 7”x11” tin.
  • Mix the oat milk and vinegar in a jug and set aside.
  • Combine the flour, baking powder, baking soda and salt in a mixing bowl and mix well.
  • Make a well in the middle and add the oil, vanilla and the milk mixture.
  • Mix well until no lumps remain.
  • Pour the batter into the prepared tin.
  • Bake for approx 30 mins until firm and a skewer comes out clean.
  • Leave to cool for five minutes before transferring onto a rack to cool completely.
  • Mix the icing sugar and vegan butter alternative with the vanilla extract in a large mixing bowl until smooth.
  • Split the cold cake in two. Spread half the inside with jam, half with butter cream.
  • Put the halves back together.
  • Ice the top and sides. Decorate as desired.
  • Serve!

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28/12/2024 · 12:25 am

French Apéro: Cakes Salés

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These savoury cakes were a great apéro on Christmas Day. One mix divided between three long loaf moulds. I picked up the mould in france but I’m sure other shapes would work just fine too.

I went with three flavours: ham and mushroom, tomato and feta and hot honey chorizo. You may well ask what quantity of flavouring you need. This is like chocolate chips or garlic, you feel it in your heart.

Makes 3 savoury mini long loaf cakes.

210g plain flour

200ml milk

3 eggs

11g baking powder

125g Greek yogurt

Salt and pepper

Various flavours and cheeses to garnish

  • Heat the oven to 180°C and prepare your mould.
  • Mix all of the batter ingredients together in a mixing bowl. Mix until smooth.
  • Divide the batter between three bowls and add your chosen fillings.
  • Pour each flavour into a mould.
  • Garnish the tops with different herbs and cheeses so that the flavours look different at a glance.
  • Bake for 25 minutes, turning the tray halfway through.
  • Leave to cool a little in the mould then slice and serve!
  • Can be served warm or cold, if serving cold leave to cool entirely in the mould. These last three days so can be made and baked in advance.
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19/12/2024 · 8:35 pm

Pizza Dipping Sauce

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Dominos and Papa John ruined me for pizza without a dip. But when buying a supermarket pizza or making homemade options seemed limited and, frankly, not that good! Happily I discovered this pizza dipping sauce recipe and now I can dip to my heart’s delight!

80g mayonnaise

80g sour cream

1 teaspoon rapeseed oil

1 teaspoon rice wine vinegar

2 teaspoons lemon juice

2 garlic cloves, minced

1 teaspoon dried parsley

Pinch of sugar

Salt and pepper to taste

– Mix in a bowl and set aside for the flavour to develop. (Or serve immediately, it’s perfectly fine, just less garlicky.)

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