A pack of Thai Curry Paste doesn’t just have to be for making curry you know. Whether it’s red, green or yellow, that little pack tucked away at the back of your cupboard behind the dried pasta and tin of chopped tomatoes can be used in so many different ways to inject heat and flavour into a dish – any dish.
Cinnamon Buns just happen to be my absolute favourite of the sticky, sweet bun species; I’ve been working on a recipe for the perfect, fluffy enriched dough for a while now and I’ve finally found The One. It makes a cracking batch of traditional cinnamon buns, sure, but add some stewed apple into the mix and plait them into a traditional Swedish Kanelbullar and they’re even better.
I’ve been working on an ultimate cookie dough recipe for a while – one that’s easy and adaptable in terms of fillings – and I’ve finally settled on this one, which just so happens to work best when the dough’s frozen. A foolproof 4am cookie dough that’ll go from frozen blob to crunchy on the outside and soft in the middle cookie in 15 minutes…
Packed with everything you’d expect in a traditional fish pie (except the mash topping), this one gets a subtle glow up with the addition of a little fish sauce and lager, giving it a richer and slightly saltier flavour (but strangely, without making it taste too fishy). The sliced leeks and shallots balance by bringing a little sweetness to the creamy sauce, while the golden puff pastry lid adds the flaky, crunchy texture you’ll miss with the traditional mash topping. Do yourself a favour and serve it up with some tender stem broccoli – you’re not going to want to miss out on dunking them into the sauce!
Crunchy and packed full of juicy spiced apple chunks, it’s not only a doddle to make but is banging served hot with a blob of ice cream and packs a little extra punch from some Calvados soaked sultanas. It also freezes well, so whip it up now and it’ll be there waiting for you when those cold nights really begin to draw in. 🙂