This tasty offering is a spiced fruity drop scone that is baked on a griddle pan. You can whip up a batch in no time and enjoy them hot from the pan slathered with butter and jam or sprinkled with sugar.
- 225g self-raising flour
- 65g caster sugar
- 1 tsp mixed spice
- 100g butter, cut into small pieces plus extra for frying
- 50g currants
- 25g mixed peel, chopped
- 1 egg, beaten
- splash milk
- Tip the flour, sugar, mixed spice and a pinch of salt into a bowl. Then, with your fingers, rub in the butter until crumbly. Mix in the currants and mixed peel. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry. It should be the same consistency as shortcrust pastry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with butter and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
My rubbish phone picture really doesn’t do this dish justice but for something I rustled up out of odds and ends in the fridge, it tastes and smells incredible! The rich, spicy sauce is perfect for dunking fresh garlicky bread into.
Serves 1 as a main, 2 as a side
- 1 cooking chorizo, case removed and sliced
- 1 garlic clove, grated
- 1/2 red pepper, chopped
- 1 Tbsp tomato puree
- 3 cherry tomatoes, chopped
- dash of balsamic vinegar
- salt and pepper
- 1 Tbsp fresh basil
- Handful of spinach
- Strong goats cheese
- Garlic bread, to serve
- Heat the oven to 200C. Place a frying pan over medium heat and add the sliced chorizo. Cook the chorizo gently until it begins to release its oils. Flip the slices and continue to fry until beginning to brown. Drain and set aside.
- Discard most of the chorizo oil from the pan but keep a little to fry the garlic and peppers in until slightly softened. Add the tomato puree, chopped tomatoes, balsamic, seasoning and basil to the pan and cook for a couple of minutes. Put the spinach in the pan along with a dash of water and cover the pan so the spinach wilts.
- Return the chorizo to the pan and stir everything well to combine. Transfer to a little baking dish. Top with crumbled goats cheese.
- Place the dish on a baking tray long with some garlic bread and bake in the oven for 12 minutes until the cheese is bubbling and the garlic bread is crispy.
- Remove from the oven and try to resist the temptation of shoving it in your mouth instantly. This will result in searing pain although it would be totally justified and expected once you smell how amazing this is!
This dish would work really well with any bread or even as a stir through sauce for pasta as the meaty juices would combine beautifully.
Here you have a super speedy, easy and more importantly, delicious dip that can be spread on toast, be an accompanyment to a meal, eaten with nachos or provide a lovely filling for pitta breads.
I made my own pitta chips by baking some cut up pitta breads in the oven for a crunchy snack to take on the soft, salty feta and sweet peppers.
- 1 red pepper
- 100g feta cheese
- salt and freshly ground black pepper
- 1/2 tsp oregano
- balsamic vinegar, a splash
- On the oven hob, blister and burn the skin of the pepper completely. Turn with tongs to avoid burning yourself. Once the skin is completely black, place in a bowl and cover with cling film for 10 minutes to allow to steam.
- Once it is cool enough, scrape the black skin from the pepper. De-seed the pepper and very finely chop.
- Mix the pepper in a bowl with the crumbled feta, seasoning, oregano and a little balsamic vinegar.