It’s with some trepidation that I dub this a recipe for ‘Scottish Oatcakes’. You see, it isn’t entirely clear what fat should be used to bind a traditional Scottish oatcake, but it almost certainly isn’t olive oil. Everyone appears to hold differing opinions and methods, but the flavour of olive oil and the crispness it brings really does it for me. Honestly, these are so far above what you find in the supermarket you’ll never revert.
Let me show you how to make egg fried rice the easy way. Usually, when making this classic dish the uncooked egg is added to the wok with the rice. I don’t know about you, but that method is so hit-and-miss that you’re somewhat likely to end up with an unpleasant rice/egg mush. It’s better to sidestep the issue completely, go fool-proof and prepare your egg separately. The result is perhaps even more delicious; it’s certainly easier to appreciate and savour the egg. I may be a fool, but I’m a clever one.
Though much maligned, getting home from work and having little time to cook can often force you into coming up with some delicious meal ideas. Simple and usually relatively frugal, these recipes are among the most satisfying to develop and jot down.
I love the mid-week “make do with what you have lurking in the fridge” attitude; it can really give you that creative spark you wish you’d had the weekend before. This recipe for Red Pepper and Sunflower Seed Pesto is a perfect example of that. After all, aside from a portion of spaghetti it only contains 4 ingredients!
Everyone’s grandparents have a biscuit tin, right? When I were a lad (younger), we’d visit my grandparents’ house every Sunday morning at 11am sharp – just in time for tea. There, we’d sit down and fetch the biscuit tin and a glass of fruit juice. To be found inside the tin was a plethora of biscuits, the varieties of which changed from week to week. Ever present, however, would be a packet of fig rolls – fig newtons to you of an American persuasion – and, as such, they have always held a special place in my heart. Then again, perhaps it’s just that fig rolls have a rather wonderful flavour. Either way, here’s my recipe.
Cheesecake, in general, has long been a favourite of mine. From Ginger Nut Cheesecake to Blackberry Cheesecake and no matter how you make it, cheesecakes always have an inimitable feeling of silken luxury at the very apex of indulgence. Sometimes, however, cheesecake recipes can seem a little over-complicated, when really they should be the height of simplicity. Indeed, the inspiration behind this recipe for Cherry Cheesecake Pudding is directly related to my yearning for something simpler. It features only five ingredients.