I love Bakewell Tart in any shape or form. Mr Kipling – tick. Sainsbury’s cherry almond slices – tick. M&S Bakewell – double tick. Anything involving almonds or marzipan is good in my book.
My Bakewell Tart recipe comes from Ceserani & Kinton’s ‘Practical Cookery’. I have the 1979 edition – the year I started at catering college. It is one of my favourite books – the spine has not just cracked, but disappeared completely, the pages held together only with the original glue and quite a lot of different generations of Sellotape – and the pages smell of everything I have cooked over the last 37 years. Continue reading “Bakewell deluxe”
We often have these flatbreads on a diet day, as they don’t tempt us to add butter and they are really delicious when freshly cooked. The leftovers are perfect to use as wraps for walking sandwiches or re-toasted, spread with hummus and sprinkled with toasted seeds or leftover chicken or lamb. They freeze perfectly when cooked, and you can also freeze half of the uncooked dough (knock it back after rising, then wrap tightly in cling film before putting into a freezer bag – this stops the dough from rising too much while it is thawing out). The dough can also be used as a pizza base. 
We’re back in Turkey following two weeks in the UK, main-lining pork products, rhubarb crumble and hot cross buns, not to mention quite a lot of Old Speckled Hen in Robin’s case!
The highlight for us of any trip to Fethiye is a visit to the fishmarket for dinner. The system is excellent – you choose and pay for your fish from any of the fishmongers in the market, tell them how you would like it prepared and ask them to give it to the restaurant you have chosen from the many that surround the fish stalls. The restaurant will cook your fish and provide the meze, salads, breads and wine (or rakı if that’s your thing). 
An overnight outing to Fethiye immediately puts us into holiday mood and this week’s trip excelled. We’d been told about a 
We had friends over for breakfast yesterday morning. It was a very rainy day – cats, dogs, and everything hoofing down, so we didn’t feel remotely guilty lighting the fire in the morning. Turkish breakfast encompasses everything from a bit of cheese, honey and bread, to a full-on meze experience. We went for something in between. I made some spinach and cheese börek (pies to you and me) – more on that later – with roasted peppers and tomatoes, village cheese, fried eggs, the usual cucumber and olives, plus plenty of fresh bread and homemade jam and local honey. 
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