FOOD NEWS AND VIEWS
RECIPE: ABIGAIL SPOONER. WORDS: LIZ STANSFIELD. FOOD STYLING: BIANCA NICE. PROP STYLING: VICTORIA ELDRIDGE
Cook the books
Bake It, Slice It, Eat It by Tom Oxford and Oliver Coysh
This playful baking book is the first cookbook from the duo behind the brilliantly named Exploding Bakery café in Exeter. It features more than 90 fun recipes – both easy, faff-free bakes for novice bakers and more complex twists for a weekend project – that can all be baked using the exact same size cake tin. If you fancy a classic, try millionaire’s brownies or Devon apple cake, or go for something totally new with a showstopping raspberry croissant crown cake. Happy baking!
PRETTY PUDS
Keep that summer feeling going with five fancy new desserts from Bonne Maman. Perfect for easy entertaining at home, and exclusive to Sainsbury’s, are the delicious Strawberry Fruit and Crème Chantilly pots – reusable dinky glass pots filled with fruity compote and topped with a swirl of luxurious chantilly cream. £2.80, 2 x 105g.
TAKE 3... PLANT-BASED NEWCOMERS
Cutting back on animal products? Give one of these new kids on the block a go… Scrambled OGGS 330ml, £3.25 Top your toast with this tasty chickpea-based alternative to scrambled eggs.
Vita Coco Choc-o-lot 1 litre, £3.75 A dairy-free chocolate drink to enjoy on the go, or add to your morning smoothie.
Oumph! Spicy Drums 270g, £3.50 Try a new fakeaway with these vegan crumb-coated drumstick-shaped pieces that are cooked from frozen.
TAKE 5 INGREDIENTS
These doughnuts have just two basic ingredients – yogurt and flour. We’ve rolled them in cinnamon sugar and served them with salted caramel
Add 250g self-raising flour and 200g Greek yogurt to a mixing bowl with a good pinch of salt. Stir well then mix with your hands until it comes together into a dough. Tip out onto a floured surface and knead for 1-2 minutes until smooth. Roll the mixture into 12 small balls of dough (about 38g each); cover. Mix 40g granulated sugar and 2 tsp ground cinnamon on a plate; set aside. Pour about 1 ltr vegetable oil into a wide saucepan (no more than half-full) and heat to 160°C. Fry the doughnuts in two batches for 4 minutes, turning, until cooked through and an even golden brown. Remove with a slotted spoon and drain on kitchen paper. Roll in the cinnamon sugar while warm. Leave to cool and then serve with salted caramel sauce.
MAKES 12 V HANDS-ON TIME 20 mins TOTAL TIME 25 mins
3 ways with… Blackberries
Junior food editor Abigail Spooner shares three ways to use this in-season fruit.
1. BAKED BRIE Toss blackberries with honey and thyme leaves. Bake until ju
