Keep It Simple: A Fresh Look at Classic Cooking

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I completed 12 books in December (one with a review to be published as I’m reviewing it for Shiny New Books), including five for Dean Street December (see the round-up post for that here, as it was a challenge I ran). Slice the bread into 5mm/ 1/4 in rounds, then brush generously with olive oil and put on a baking tray in the oven.

Anyway, since it will be drenched with sugary juices, the quality of the pastry is by no means the most significant part of the finished dish. Emma and I are have only a few chapters left of Cal Flyn’s “Islands of Abandonment” and are still thoroughly enjoying it.

Every single one of the recipes presented is intended for any one from the absolute beginner to the accomplished culinary artisan. Here’s the different review I offer sometimes when I do that, with my more personal reaction to it emphasised. You use the tea to rehydrate the prunes and apricots, and it needs to be very sweet to allow the natural sugar in the fruit to remain there and not leach into the soaking liquid: this would happen if you used unsweetened tea.

I have a weakness for white chocolate, white Toblerone if I can get my hands on it, otherwise plain old Milky Bar buttons.

It shouldn’t require too much last minute preparation as who wants to sit down next to a cook spattered with fat from flash-frying a steak?