Begin by preheating the oven to 200 degrees (gas mark 6)
Line a 20 x 20cm tin with baking paper and set to one side
Add all of the dry ingredients to a bowl
Add the dairy free butter and vanilla extract to a pan. Simmer on a medium heat until the butter has melted
Pour the wet ingredients in to the dry ingredients and stir to combine
Spread the mixture evenly across the base of the tin. Press down to create a dense, compact layer
Put the tin in the pre-heated oven and bake for 15-18 minutes
Once baked, remove from the oven. While still warm, gently score the surface of the chocolate concrete to create 9 equal squares. Allow to cool before slicing and serving
Begin by preheating the oven to 200 degrees (gas mark 6)
Line a cupcake tin with 12 paper cases and set to one side
Add all of the dry cupcake mixture ingredients to a bowl
Add all of the wet cupcake mixture ingredients to a measuring jug
Pour the wet cupcake mixture ingredients in to the dry cupcake mixture ingredients and stir to combine
Using a tablespoon, evenly divide the batter between the 12 paper cases
Put the cupcake tin in the pre-heated oven and bake for 15-20, or until a skewer can be inserted in the centre of each cupcake and removed cleanly
Once baked, remove from the oven and set to one side
While the cupcakes cool, prepare the icing. Add all of the icing ingredients to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
Once cooled, remove the cupcakes from the tin. Using a small knife, cut a circular piece of sponge out of the top of each cupcake. Cut the pieces of sponge in half
Add the icing to the top of each cupcake using a pallet knife or a piping bag then arrange the pieces of sponge on top to resemble butterfly wings
Decorate with a little icing sugar for a final flourish
Begin by preheating the oven to 200 degrees (gas mark 6)
Grease a 20 x 20cm cake tin with a little sunflower oil and set to one side
Add all of the dry cake mixture ingredients to a bowl
Add all of the wet cake mixture ingredients to a measuring jug
Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
Put the cake tin in the pre-heated oven and bake for 25-30 minutes, or until a skewer can be inserted in the centre and removed cleanly
Once baked, remove from the oven and set to one side
While the cake cools, prepare the icing. Add icing sugar and water to a bowl then stir to combine
Once cooled, add the icing to the top of the cake using a pallet knife. Keep the cake inside the tin for a neat finish. You may need to cut the cake first to create an even surface
Decorate with sprinkles for a final flourish
Allow the frosting to set, ideally overnight, before slicing and serving
This recipe serves 6.
Most sprinkles aren’t suitable for vegans as they contain additives dervied from beeswax, gelatin and shellac. There are lots of stores onlinewhich sell vegan sprinkles.
Begin by preheating the oven to 200 degrees (gas mark 6)
Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
Line the flan tin with the pastry
Using a fork, prick the base of the pastry in several places. Remove any excess pastry
Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the cornflake mixture
Add the cornflakes to a large bowl and set to one side
Add golden syrup, golden caster sugar and dairy free butter to a pan. Stir to combine then simmer on a medium heat until the sugar has dissolved and the butter has melted
Add the golden syrup, sugar and butter to the cornflakes then stir to combine
Spread the raspberry jam evenly across the base of the pastry then pour the cornflake mixture on top
Put the tart in the fridge and allow to set. This will take around 2 hours
This recipe serves 8.
Most cornflakes aren’t suitable for vegans as they are fortified with Vitamin D, typically derived from lanolin. There are organic and health-focused brands who don’t fortify their cereals.
When I first started watching cooking shows, at around the age of 6 or 7, they all seemed to have a similar format. Often someone stood in front of a kitchen counter, showing you how to prepare something step-by-step for 30 minutes. The recipes were generally French-inspired and the presenting was purely instructional. While I was in awe of their knowledge and skills, the likes of Delia Smith and Gary Rhodes didn’t make me feel the urge to give cooking a go.
I grew up in one of Britain’s most working class towns, where the staple dishes predominantly contain potato and have gravy poured on top. Delicious, stick-to-your-ribs dinners I adore but all the while aren’t very adventurous. Apart from a yearly paella at a Spanish hotel restaurant and an occasional curry from a local Chinese takeaway, there wasn’t much opportunity for me to experience other cuisines as a child. My Mum used to make a mean chili but that’s as close to Southern America as I ever got.
Rick Stein programmes were different, they were like documentaries with recipes thrown in. Although Keith Floyd paved the path, this style was completely new to me as a millennial. It was genuine and easy-going. Despite being a chef himself, Rick was often filmed observing others with a note book and a biro in hand. Whenever he met with fellow professionals, cooks or producers he would ask questions and listen intently. Between segments he shared interesting facts and excerpts from novels, as well as tales from his travels. There was no pretense, just a willingness to learn which I found really relatable.
I felt inspired by the variety of ingredients, beautiful locations and fascinating people in each episode. It became apparent to me that food is much more than 3 square meals. It has historical, cultural and emotional importance. Where it’s sourced and how it’s prepared suddenly seemed more significant. I wanted to explore new places and challenge my palate.
Last Saturday I attended an Evening with Rick Stein. It was a live podcast sort of setup where he recalled memories of his remarkable career alongside videos from the archives. The audience was served an insightful and entertaining overview of his experiences during 3 decades of filming, including a few funny moments along the way. All of the anecdotes were delivered in the usual laid-back, conversational manner fans know and love. Overall, a fabulous night with a food hero.
Kinder Kitschen © 