A crumble to me has a whiff of autumn about it. Apple crumble is a classic pudding but a while ago I tried a strawberry crumble and it was so good I couldn't wait to give it a try myself. This is a pudding form of my previous cocktail post; a mixture of strawberries, mint and elderflower syrup but under a biscuity crust. The ingredients in this crumble scream of summer and the smell of cooking strawberries and buttery crumble is irresistible.
Ingredients
You Strawberry, Mint and Elderflower Mini Crumbles
A crumble to me has a whiff of autumn about it. Apple crumble is a classic pudding but a while ago I tried a strawberry crumble and it was so good I couldn't wait to give it a try myself. This is a pudding form of my previous cocktail post; a mixture of strawberries, mint and elderflower syrup but under a biscuity crust. The ingredients in this crumble scream of summer and the smell of cooking strawberries and buttery crumble is irresistible.
Ingredients
You 
There is a bit of an elderflower theme going on at the moment on here but I do like to make the most of something while it's around. Having the elderflower syrup present in my kitchen means I am forever thinking up new ways of using it. I adore strawberries and mint and they are heavenly together so I felt like being brave, getting my muddler out and knocking up a summery cocktail. With all this glorious sunshine it would be rude not to.
Ingredients
You 
I like making ice cream. I don't do it that often but when I do I try to make something a bit special. My grandparents bought me my ice cream maker for my graduation present a few years ago; it's one of those where the bowl inside the machine is frozen before use and I love it. Having the elderflower syrup hanging around means every time I walk past the bottle I think of another way to use or cook with it. I've always wanted to make yoghurt ice cream 
There is a guilt associated with serving up a berry laden pudding. Someone is always going to end up with more fruit or more of one kind of fruit than everyone else. You could of course try making a coulis to atop your dessert of choice but sometimes it's not the most attractive option; or the most sensible, no one wants a soggy shortbread stack. To counteract any unfair fruit distribution I scatter a few fruits onto the pudding and then serve the 
Apparently you should breakfast like a King. Despite not having continuous supply of quail's eggs, truffle bread and gold leaf (I imagine that's what they have to start the day) my weekday breakfasts are never very exciting. It doesn't help that I don't give myself enough time in the mornings to make anything exceptional but at the weekends I try to make a little more effort.
Sunday arrived and brought with it a craving for pancakes. I had bought 
Once, a very long time ago, I ate a whole bowl of cherries. Not particularly interesting until you find out that not only did I eat the cherries but I ate every single one of the stones too. When you are five years old and take everything your father says as gospel you can imagine the panic, and intrigue, when you’re told that a cherry tree will start to grow in your stomach. It is now some years later and I’m still waiting. Recently I was very 
With all the miserable weather it seemed positively autumnal but it's not the time for stews, long bakes and comfort food. You may have seen my broccoli pesto post last week; it was a good dinner, marvellous in fact, but I was left with another pack of broccoli. Another meal in under 10 minutes using less than 10 ingredients needed to be devised for the Tenderstem challenge.
I wanted to make something recognisable and filling, healthy and indulgent 
There are times in life where a great slice of cake is just what you need. A bad day at work, it's been raining and you've left the washing out or unexpected expenditure all seems insignificant, smaller somehow, when you're eating sponge and jam. These problems can even disappear completely if it's a cake fresh from the oven. There are those other times though. When cake just can't cut the mustard and it's the bite of a biscuit that you need.
I 
Broccoli is a brilliant vegetable but occasionally I find myself at a loss for what to do with it. It's great with spices, superb with salty soy and oyster sauce and phenomenal with blankets of cheese. So when the kind people from Tenderstem asked if I was interested in taking part in their challenge I gladly accepted; a chance to really think outside the box.
The challenge was to make a meal using the Tenderstem broccoli using less than 10 ingredients 
