Author: freand

• Leaves – Chard: stripped of the stems; washed, wilted, squeezed of as much liquid as possible, chopped
• Core fruit – apple or pear: peeled, grated, squeezed out
• Nuts – pine nuts is classic but pecan can work, toasted
• Currents – raisins, soaked in liqueur – I like to use Pedro Ximenez; brandy is classic; Pernot might make sense
• Citrus – lemon zest, or orange
• Sugar – nothing too dark, have even tried using freeze-dried pollen
• Spice – cinnamon or nutmeg or other winter warm spice
• 1 or 2 eggs, beaten, to tie it all together
• Pastry – sweet shortcrust pastry or one made with olive oil (and even yeast) for more savoury theme
  
  Options
  Classically has Parmesan sometimes – in that case, making a pastry with olive oil works well

Gas 5 / 190C
can use many different dish types – make encased tart
~30mins

Notes
no need to pre-bake pastry
You want the filling to not be wet, and may need to add something to soak any liquid up. Perhaps a nice flour, oat, crumb or powder (boabab?!)
dust with icing sugar when cool

• 400g flour (wholemeal/plain)
• 50g porridge oats
• salt
• 1tsp bicarb of soda
• 50g dried apricots, chopped
• 50g walnuts, chopped
• sunflower seeds
• 250ml natural yoghurt
• 175ml milk

Gas 6 / 200C
lined & floured baking sheet
mix as a well with a knife
don’t overmix
18cm round, cross top with knife
30-35mins until hollow sounding bottom
wrap in teatowel to keep crust soft

Notes
Lasts 2-3 days
Makes great toast if a bit stale.

• 5 oz wholemeal SR flour
• 3 oz jumbo porridge oats
• salt
• 4-5 bananas
• 4 fl.oz oil
• 5 oz dried fruit, chopped
• 3 oz nuts & seeds
  
  Options
• add baobab powder to try to add a zing; works well as coating to fruit
• originally sunflower oil, can try with olive oils to play with bitterness

Gas 5 / 190C
Don’t overmix.
2lb loaf tin
50mins with foil tent; 10mins without
Cool immediately

Notes
Does not freeze well.