Robert Mitchell told me about this one at Auk’s White horse moot 2018. His Mum used to make it when he was younger. It’s based on a recipe from a friend of hers, who is from Croatia. It was always known to Robert as ‘Cro roll’ though we have no idea what it was originally called.
This is really easy to make. It will keep, if chilled, for up to a week, but the flavour will mature. It tastes great spread on fresh sourdough or sprinkled into a salad.
The idea for this one comes from a Moroccan M’hanncha or snake cake. It’s usually a sweet dish, cooked as a pudding. Make sure to allow enough time to cool the filling after cooking.
a simple recipe for cheese scones and who doesn’t like cheese scones!
Easy to make and delicious spread on crackers or mixed into a summer salad.
A simple, light and fresh tasting meal in the Spring and early Summer.
Due to the long cooking time of the potatoes, this is probably more suitable as a brunch than a breakfast. However with a little bit of forward planning, you could cook the potatoes the day before, or us leftovers from a meal.
Perfect food for the coming party season. Try adding a little paprika, chilli or garlic for an extra twist.
This one is a bit of a cheats tart. It’s quick to put together, but really tasty.