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reputation for being delicate and difficult, but I've found that essentially a medium-thick roux with the right unfortunately this one deflated before I managed to take a picture, but it had risen beautifully and was light Just as good this time as previously, and definitely worth having a light dinner and this afterwards.

butter, cold and cubed 1/3c milk/whey/plum vinegar syrup Filling 1 kg chestnuts 3 tbsp butter 1/2 c light I would also deliberately use light brown sugar.

I might omit the oven step next time and see how it goes though. It might have helped marry the dish and the flavours a little, but I am not sure. Anyway, a big hit with all three of us, and then it held up very well as a left-over lunch at work for

then place in container in the freezer OR place directly in a container in the freezer, relying on the lightness of the whipped cream for the ice cream's lightness. To my great good fortune, when my sister stayed over last night (invited in the very solemn role of Ketchup I am certainly glad I tried a different method for ice cream making, and that I picked up the right condensed

I then checked out instructions from a couple of other places and launched into it. Interestingly, it was the lemon vinegar with which I had the greatest mould challenge, even right up I am leaving them to mature a little before really launching into using them, but will do so soon!

Tomorrow's lunch planned! They were tasty enough to make up for the delay in lunch though, so no worries. At this point, put a tight lid on the pot and then you can either do what I did and put it in a Wonderbag

Ingredients: 1 c oats 2 c milk 1 c roast chestnuts, crumbled or chopped A handful of raisins 1 tbsp maple or light Instead of the maple sugar in the first recipe, use light brown sugar.

I wanted bread to go with our lunch. In future, I might use a little less apple sauce, and probably cut the sugar a little.

Carrying on our habit of having soup for lunch, I pulled this together in about 10 minutes and it was I was very pleased with this, both the ease with which it came together for a busy weekday lunch, and

A beautiful way altogether of celebrating our last night of holiday before going back to work. butter into the flour with fingertips until it forms a crumby dough. 2) Add milk and mix it into a light