In the Spring I was approached by a group of parents who were looking for cookery workshops for their children. Delighted by the prospect of more children learning how to cook and gaining some life long cookery skills I set about designing a series of cookery classes for the children.
The outcome? A ten week cookery club for the children, with a class for 7-12 year olds and a class for 4-6 year olds.
The children were to work towards gaining their I Can Cook certificate and cookery badge whilst working with us to cook a wide selection of recipes and gain knowledge in basic nutrition and healthy living along with cooking skills. Along with the recipe packs for each week, each child was given a Cooking Learning Journey to rec...
I like muffins. They are infinitely more interesting than a cupcake. Sweet, savoury, something in between (think carrot and rosemary) it’s ok to be courageous in your flavours. You can eat a muffin for breakfast, yes it’s acceptable, just perhaps not everyday!
We make slightly healthier muffins for snacks, they’re good for taking to work and cheer up a day in the office. Sometimes though, you just want one of those big fat chocolate filled muffins. Yes those ones, found in just about every coffee shop, snuggled next to the fancier looking pastries and tarts which never seem to taste quite as good as they look. Don’t you think though that these coffee shop muffins are a bit hit or miss? Occasionally light...
1. Preheat the oven to 180C fan and grease a square tin (20x20cm) well with butter. You can line the tin with baking paper if you'd rather, it can be a bit tricky to spread the oat mixture on top.
2. Place the dates in a saucepan with the 150ml of water and place over a medium heat, cooking gently for 5-10 minutes. You want the dates to be nice and squishy to make a spreadable paste. Even if you have chosen stoned dates, there can be a few stones that remain, look out for any and remove where needed. Leave this date puree to cool.