Blancmange + raspberry coulis

Wave goodbye to those images in your head the word blancmange conjures up of luminous pink inedible stuff of nightmares from school dinners, and say hello to this smooth delicate milk pudding from Raymond Blanc’s new book ‘Simply Raymond’. Call it blancmange if you’re feeling French, panna cotta if you’re feeling Italian, or just do… Continue reading Blancmange + raspberry coulis

Butternut squash macaroni cheese

It took all of my willpower to not type Squatternut Bosh in the title for this recipe because we’ve watched way too much Friends over the years in our house and so we always call butternut squash squatternut bosh. I’m blaming Joey Tribbiani. Anyway back on topic now, this macaroni cheese is wonderful, utterly comforting,… Continue reading Butternut squash macaroni cheese

Cinnamon rolls

Well these lasted all of about 5 minutes before they’d all been scoffed, they are THAT GOOD. They take a bit of effort, time wise, but there’s no crazy equipment or skills needed. The trick is to do most of the work during the day before the day you want to eat them, then in… Continue reading Cinnamon rolls

American pancakes

Probably my most made recipe from probably my most used cookbook – How to be a domestic goddess, by Nigella Lawson. If you scroll to the end of this recipe you’ll see the state of the pages in my copy of said book, and where I’ve scribbled varying quantities of ingredients in order to feed… Continue reading American pancakes

Turkish flatbread

Easy peasy lemon squeezy – these flatbreads are ready in a couple of hours (ish) from start to finish, need next to no kneading, and taste wonderful. Makes 6. Go go go! Ingredients 500g plain white flour 1 tsp free flowing salt 2 tbsp fast action yeast 150ml warm water 150ml warm milk 3 tbsp… Continue reading Turkish flatbread