All posts filed under: Food and Drink

Rhubarb, Apple & Ginger Crunch Trifle

Rhubarb, Apple & Ginger Crunch Trifle Serves 6 Rhubarb is absolutely top of my list of favourites at this time of year. There are so many ways to use it, and every single option is delicious! This is a stunningly good trifle that I particularly like because each element is prepared in advance, with only the final assembly needing to be done ahead of serving – easy peasy! Preparation Time: 20 minutes Cooking Time: 10 minutes Ingredients: 85g Coarse Oatmeal 1 tsp Ground Ginger 100g Golden Caster Sugar 3 Bramley Apples (about 800g in total), peeled, cored and sliced into wedges 2 Balls ginger in syrup, chopped 700g Yorkshire Rhubarb, trimmed and cut into thumb-length pieces Approximately 400ml of double cream 600ml pot ready-made vanilla custard (guilty secret) 300g/11oz Ginger Cake (McVities Jamaican Ginger Cake is a good option), thickly sliced 1 tbsp ginger wine Method: Heat the oatmeal, ground ginger and half the sugar in a non-stick frying pan until the sugar starts to caramelise and the oatmeal toasts, stirring often. Tip onto non-stick …

Avocado & Chocolate Tart

It is amazing what you discover when you ‘go vegan’! Who’d have guessed you can make a chocolate tart with avocados?! It is possibly the easiest thing ever to make, and it is really delicious.   Avocado & Chocolate Tart – makes 12” tart Base 150g Medjool dates 120g Almonds 160g Gluten Free Oats 120g Vegetable Oil or Coconut Oil Filling 625g Avocado flesh 188g Maple Syrup 63g Cocoa Powder 250g Dark Chocolate (melted) 63g Coconut Oil 2 ½ tablespoons Vanilla Extract  A pinch of Cinnamon Topping Zest of one orange  Method Blitz the base ingredients together and press into a 12” tin.  Blind bake for about 15 minutes (but no need to use baking beans). Leave base to cool. Blitz all the filling ingredients together until well combined and smooth. Once the base has cooled add the filling to the tin and smooth the top. Place in fridge and leave to set. Garnish the top of the tart with the zest of one orange for a ‘jaffa cake’ effect! Enjoy! In season at this time of …

Local Greens coming to Station Hall, Herne Hill

Above Herne Hill Station is a great long empty space with beautiful views across the park. It’s currently mothballed and inaccessible, but Herne Hill Forum is working hard with South Eastern to bring it back into use as a new town hall and community centre for Herne Hill.  They have secured funding from the Mayor’s Good Growth Fund to explore the feasibility of this concept within the community and are planning a programme of events, activities and consultations up above the station to sow the seeds for a new civic space right at the heart of the community. They are also working with architects to develop a detailed vision for the space with a view to securing further funding in mid-2019 to cover the necessary capital works (e.g. accessibility) to make Station Hall a permanent venue in our community. The story so far Station Hall is situated above Herne Hill’s main station concourse and runs the entire length and breadth of the ticket hall. It is a large, historic, well-maintained space but has been empty …

Filo Pastry Mince Pies

Filo Pastry Mince Pies Makes 12 mince pies  Ingredients (for the mince meat) 3 Granny Smiths (or other tart eating apples), peeled, cored and cut into 1cm / ½” chunks 1 ripe pear, peeled, cored and cut into 1cm / ½” chunks 100g / 3½oz raisins 100ml / 3½fl oz apple juice 75g / 2¾oz dried cranberries 50g / 1¾oz pecan nuts finely chopped 2 tsp ground ginger 2 tsp ground cinnamon Pinch ground cloves Big pinch freshly grated nutmeg 1 vanilla pod, seeds scraped out 1 orange, zest only, finely grated 1cm / ½in piece fresh ginger, very finely chopped A few twists cracked black pepper 3 tbsp cider, calvados, rum or brandy (optional) Ingredients (for the pies) Vegetable oil, in a spray bottle 12 sheets filo pastry 1 egg, lightly beaten (alternatively use a little melted butter or vegetable oil) Icing sugar for dusting Method Preheat the oven to 1800C / 1600C(fan) / 3500F / Gas 4. Place a baking tray into the oven to heat up – this helps to stop your …

Easy Vegan Gluten-Free Brownies

Easy Vegan Gluten-Free Brownies Makes 9 Brownies In October we cooked for a wonderful Bride and Groom at a wedding that was attended by Emma Thompson, Colin Firth, Greg Wise, Imelda Staunton, Jim Carter, Derek Jacobi, Ben Elton and many more. To accommodate quite a few special diets we created this wonderful Gluten Free Vegan Brownie! Ingredients 2 batches of flax eggs (2 tablespoons (14g) of flaxseed meal + 5 tablespoons (75ml) of water) Half a cup of melted coconut oil Half a cup of coconut sugar Quarter of a cup of maple syrup (or agave nectar) 1 teaspoon vanilla extract Three quarters of a teaspoon of baking powder Quarter teaspoon sea salt Half cup unsweetened cocoa powder Three quarters of a cup of Gluten Free Oat Flour Quarter cup of corn meal One third of a cup of pecans or walnuts (optional) One third of a cup of vegan chocolate chips (optional) Method First preheat the oven to 3500F (1760C) and lightly grease an 8”x8” baking dish with coconut oil, then line with parchment …