I reckon that “plain” golden syrup based flapjack can be a bit one dimensional so decided to mix things up a little; golden syrup based with just a hint of autumnal flavour brought by the addition of maple syrup and chopped pecans. It’s just on the border between crunchy and chewy but I love it.

Fresh from reading “River Cottage: Preserves” I headed out inspired into my garden this week to harvest what little fruit I had left on my 3 blackcurrant bushes ready to turn into Jam.  I’m probably a little late in the season but lucky (or not) for me I had enough for one solitary jar - [...]

Zebra Cake is this weeks cake of choice and a great one it is too. Simple things impress me and it turns out (courtesy of my wife) that the stripy effect is even easy enough for me to manage!

So we all know about honey, don’t we? Bees collect nectar from flowers (the type of which influences the flavour of the honey) and make honey in beehives. Simple. Why can’t all food be as pure as this? (OK, so it’s a little more complicated as this article shows).

To me the best cakes are the type you can enjoy sitting at home or in a café with a cup of coffee. There seems to be a tradition in England of serving cakes covered in cream or ice cream as a “pudding” - great for your palate, not so good for your waist line.