I rarely bake much these days, though there have been times when I was very active practising my culinary skills by throwing together a Soda bread every two days for years on end and some nights making Salmon Mornay or a red wine laced Bolognese for supper.
For desserts I made a rich bread and butter pudding with a teaspoonful brandy and enriched the milk with a tub of double cream. Then there were other favourites like egg custards and semolina puddings that I thoroughly enjoyed for they were so delicious even when eaten cold.
I even discovered how to make my own clotted cream from Irish milk
that tasted exactly the same as the Cornish and all through those years I never realised that it would bring about my Waterloo and that a new eating habit would have to be introduced.
All was not lost. One recipe remained, one dish that has proved to be as viable now as it was then. The Nut Roast and I have made so many that I am able to adjust the recipe to suit myself.
Walnut halves two handfuls roughly crushed.
Cashews two handfuls some crushed others halved.
2 large onions chopped up and sauté in Olive Oil.
Tomato puree about a tablespoon.
2 packets of Stuffing - I use Lidl’s deluxe range.
5 or 6 cloves of Garlic chopped.
Baked Beans - 1 large tin of Heinz.
Black Pepper - lots of it.
Herbes de Provence - 1 tablespoonful.