I had such a craving for some proper oat and raisin cookies. Ones which are crispy on the outside and gooey in the middle and about the same size as my face. I've tried several recipes in the past and they've tended to be not quite what I'm after in my perfect cookie. Until now. If you're after a healthy cookie I wouldn't read on any further.
ingredients
You will need (for 10 cookies):
225g unsalted butter, softened200g light brown sugar50g Oat and Raisin Cookies
I had such a craving for some proper oat and raisin cookies. Ones which are crispy on the outside and gooey in the middle and about the same size as my face. I've tried several recipes in the past and they've tended to be not quite what I'm after in my perfect cookie. Until now. If you're after a healthy cookie I wouldn't read on any further.
ingredients
You will need (for 10 cookies):
225g unsalted butter, softened200g light brown sugar50g 
I often find that I buy nuts or seeds to make something particular and I get left with a few grams of them here and there. That's where my store cupboard shortbread comes in. This year I am attempting to use up ingredients in my cupboards and I thought I would start by using the last few dregs of cocoa powder and some leftover hazelnuts; I am so glad I did.
Ingredients
Makes 12 pieces of shortbread:
175g plain flour1 tbsp cocoa powder50g 
In my perfect world, a mince pie would be 70% pastry, 30% mincemeat. It's not that I don't like mincemeat I just don't like too much of it. That's where my mince pie crumble bars come in. A thick layer of buttery shortbread, a spiced mincemeat middle and further crumbly shortbread on the top. Let's be honest, it's mostly biscuit with a hint of Christmas. Perfect.
Ingredients
You will need (for 12 mince pie crumble bars):
300g softened 
I often get left with carrots at the bottom of the fridge. They play an overlooked, but important, base in so many meals: part of a mirepoix, in casseroles and in pies to name a few. Rarely, in my kitchen anyway, do the carrots get to be the star of the dish. So when some beautiful rainbow carrots arrived in the veg box it would have been rude to simply chuck them into various dinners. This time, I wanted to celebrate this lovely root in a rainbow 
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Sometimes there's nothing better than a sandwich. It could be a properly crusty, thickly sliced loaf filled with simple cheese and chutney, a bagel filled with pastrami, gherkins and mustard or some thin rye bread topped with smoked fish and herbs. I don't think I could ever tire of something that you can just grab and eat with your hands. My salami and mozzarella open ciabatta is just the thing for a simple, no fuss, full of flavour dinner. Don't 
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Minimum fuss and maximum results were the name of the game with my most recent dessert. Another hot day, the last thing I needed was to be baking pastry, so I didn’t, but made a tart nonetheless. My Strawberry and Peanut Tart makes use of a few sneaky kitchen shortcuts to make a delicious and impressive pudding. A chocolate and peanut base smothered with cream and stacked high with fresh fruit it almost seemed a shame to cut into it. But, you know, 
When there's strawberries in the house that's how I know it's summer. I never eat them out of season; I feel like it's worth the wait to abstain from eating strawberries for nine or ten months of the year and then gorge on them from late May until they disappear again. Mostly I just eat them as they are but sometimes I like to make something a little more interesting. This Strawberry, Basil and Shortbread Mess is exactly that. Something that doesn't 
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