Makes 10 brownies
- 2 medium to large sweet potatoes (600g)
- 2/3 of a cup of ground almonds (80g)
- 1/2 a cup of buckwheat or brown rice flour (100g)
- 14 medjool dates
- 4 tablespoons of raw cacao
- 3 tablespoons of pure maple syrup
- a pinch of salt
Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!
Perfect for cold evenings, this is a cheery winter salad that packs oodles of flavour
4 small aubergines (600g)
1 tbsp dried mixed herbs (I love herbes de Provence)
2 bags of spinach (about 500g)
4 tbsp tahini
Juice of 1 lime
2 mugs sun-dried tomatoes (360g)
1 mug pine nuts (100g)
Salt and pepper
Preheat the oven to 200C (fan 180C)/ 400F/Gas 6. Slice the aubergines into thin strips about 7.5mm (3in) thick.
Place the strips on a baking tray with a generous amount of olive oil, the dried herbs, salt and pepper. Bake for 20 minutes.
About five minutes before the aubergines finish, place the spinach into a large frying pan with a little olive oil, salt and pepper and allow it to wilt. Once it’s wilted, add the tahini, lime juice and sun-dried tomatoes.
In a separate pan, toast the pine nuts for a minute or two, being sure not to let them burn. They don’t need any oil to cook as they contain enough of their own oil.Add the aubergine and pine nuts to the spinach pan and mix well before serving.
This photographic display pictures ‘Black British Experience’ during 1950s and 60s. The new project aims to increase the number of black British photographers and images of black Britain in the museum collection, celebrating their contribution to the history of Britain.
After all the Christmas indulgence we are continuing our January health kick and our new favourtite cookbook is THE ART OF EATING WELL by Helmsley and Helmsley. So much of a favourite that we even bought their new spiralizer which has been a huge hit in our house (even with veg dodging children)
This aromatic dish infuses delicate flavour by poaching the salmon in Earl Grey tea. Lemon courgetti makes a fresh and zingy accompaniment