When you have a batch of leftover caramel and a few apples knocking about, it’s time to have some crunchy super-sweet caramel apples! Just the thing for Wintry nights. Baked caramel apples: 2 apples (I like something firm and crunchy to stand up to the baking, Empire do the trick for me here) ½ pint caramel sauce A handful of […]
Read moreA recent visit to From Donuts to Delirium had me drooling at the Ottolenghi cake recipe: an olive oil apple cake with a maple syrup-cream cheese frosting. I had to make it. Isn’t that what bank holidays are for? Ye gods, it was good. A firm crust on the outside with a light, bubbly texture. Soft and acidic bites of […]
Read moreI’ve been absorbed by the always-absurd Masterchef: The Professionals. Current professional chefs take part in elimination challenges under the bellow of Gregg Wallace and the bird-like gaze of Michel Roux Jr. It really only needs the super-intelligent yet engaging Michel, Gregg only serves to bark out a repeat of what the other guy just said. One of the challenges for […]
Read more