Chilis not only taste great – when used appropriately and in moderation – they look good, too. Growing as colourful fruits on small bushes, they make an attractive addition to a windowsill or conservatory or, if you have a suitably sunny spot outside, a pot in the garden. They’re also the perfect crop for the self-sufficientist without a garden of their own.
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Cornish pasties are very easy to make – much easier than you probably realise. If you can knock up a pastry you’re half way there, end even if you can’t, you can always buy that part and then fill them with home-grown vegetables and locally-sourced meat.
Scones are particularly versatile, and can be eaten any time of the day. They are just as good as a breakfast product as they are a mid-morning cake with a cup of tea, and open to variations. This recipe uses sultanas and cherries, but you can leave out the fruit entirely if you’d rather have them with jam.
Gingerbread men are the traditional shape for this biscuit, but if you don’t have a person-shaped cutter to hand you can make these into any shape you like. We chose cats, but if you cut them into strips they are ideal for dunking, and ginger dunks particularly well into tea.
These soft biscuits are wonderfully sweet, thanks to the condensed milk that binds them together, and because you don’t cut down on the sugar.
What makes shortbread so compact and crumbly? The high fat content. Have no illusions about the health benefits (or lack thereof) of this biscuit; butter is the second biggest ingredient. But at the same time, don’t let that put you off. All shortbread is fattening, and the method described here is very easy.
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