This recipe uses treacle, which is just as healthy as maple syrup and much more local. I also uses 1½ cups of pumpkin puree which makes no dent at all in the pumpkin pile but at least makes me feel like I’m trying.
The riff of sweet, caramelised figs, salty white cheese, peppery leaves, and nut crunch is a classic one. And like most classics, for very good reason. This salad was so good it’s been repeated regularly this year since the figs started coming on. It’s a starring role salad – a dinner party first course, or a totally indulgent lunch, or a plate to take to a party. If you are…
My friend Joe is gluten intolerant, and not very dairy tolerant either which makes making dessert for him a pain in the ass but I love him so here is my best, Joe friendly dessert recipe.
Beware – these are extremely addictive. Put a bowl of them within reach while you are watching a movie or reading or chatting with friends, and you keep swearing this will be the last handful all the way till they’re all gone.
This week’s Challenger uses pecans and apple (both in season) and a secret ingredient – beetroot.
This is an adaption of a classic recipe that is usually a bit too sweet and gooey to be suitable for lunchboxes.