This is quick and easy recipe that results in delicious, moist, sticky chewy flapjacks.
150g unsalted butter
75g brown sugar
75g golden syrup
200g of oats
In a pan melt the butter, sugar and syrup together. I find the easiest way to measure the golden syrup is to put the pan on the scales, zero the scales and then add the syrup.
Once the sugar, butter and syrup are bubbling take it off the heat and stir in the oats.
My preferred oats are the Mornflake Whole Jumbo Oats.
Place the mixture into a greased tin (or lined using baking parchment) and bake in a 180ºC (160ºC fan) oven for about 10-12 minutes or until the edges are browned and the mix is bubbling. If you cook for too long the flapjacks will be harder and not chewy.
I cool the flapjacks on a wire rack.
I quite like chocolate flapjack, so sometimes I melt a bar of chocolate and cover the flapjack.
Dare I call this dish paella? Well this Spanish inspired rice dish is a regular dish in our house.
I diced a red onion, red pepper and mushrooms. In a hot large frying pan, I put some olive oil and I cooked off some smoked pancetta bacon.
I then added the diced onion and pepper. When this was softened, I added 250g of paella rice. I ensured that this was then coated with the peppers and onions in the pan. I let this cook for a minute or so before adding a jar of paella paste from Waitrose.
After stirring in the paste I added some chicken stock. Stirred once and left it to cook.
Before serving I added some cooked sliced chorizo and chunks of lemon.
I used some tinned black beans, this timeI used a can from Aldi. Previously I used Old El Paso black beans, the ones from Aldi were a lot cheaper and were a good replacement.
To the beans I added some tortilla chips. I then dressed the dish with guacamole, tomato salsa,, sour cream, grated cheese, and chopped fresh avocado. I garnished the dish with some homemade pink pickled onions.
It was a really nice and fresh dish, and was a good copy of the dish I had in London.
In a large pan, gently melt 150g of dark chocolate, 50g of butter and 3 large spoons of Golden Syrup. The key here is gently, too harsh then the butter and chocolate will burn. Once it has melted then leave for 15 minutes. You need to leave it to cool down otherwise when you add the marshmallows they will melt.
Crush some gluten free biscuits. I used some gluten free shortbread from Tesco. I also added about 50g of gluten free rice cereal as well, foradded crunch. Then add 50g of small marshmallows.
This mixture is then stirred carefully to ensure that all the ingredients are coated in the chocolate mixture.
Spoon the mixture into either a greased lined baking tray or a foil tray. Press down into the tray and ensure that it is evenly spread.
Then sprinkle the top of the rocky road with decorations. I used small marshmallows.
Chill in the fridge and then cut into squares or slices.