Leah shares her food secrets and a favourite recipe….
How often do you shop? Approximately once a week
In person or by internet? In person from the supermarket although where I go specifically depends where I am working. I go to Booths or Sainsburys, but best of all I like to go to Growing with Grace which sells locally grown organic food, often picked for you while you wait in the shop.
Do you buy from independent food shops? Yes, as above. and I also like to use the independent shops in Kirkby Lonsdale.
Do you food plan or are you an impulse shopper? I am organised and love to plan for people visiting for supper or luxury breakfasts.
Did you buy anything different or outlandish this week? New work shoes. As a Physio, I am on my feet a lot!
What are the top five things you couldn’t leave the supermarket without? The children, a smile, skimmed milk, greens and fruit.
What are your guilty food secrets? No guilty secrets. I love food – taste, texture, aroma, cooking and eating alone or with friends and family.
Are you a brand snob? No
Do you take into account seasons and food miles when you shop? Definitely, especially if it is grown in the garden at home
Favourite meal? One shared with friends and family.
Do you have to cater for a specific diet?– ie coeliac, vegetarian, dairy free. I prefer to be mainly vegetarian.
Cup of tea or glass of wine? Mint tea.
Do you ever throw food away or are you a Goddess with leftovers? I love the leftovers and if there are any, then the hens get them.
Do you have a favourite cookbook and/or celebrity cook/chef? Mary Berry is like a grandma in our kitchen, but my favourite book is the one with recipes in from friends, family and school.
Can you give us a recipe? Light and Gooey Chocolate Square – this is adapted from a recipe in a friend’s book. So long ago that I have no idea who to give the initial credit to.
- 350g dark choc (Sainsbury’s Santo Domingo Organic Fairtrade 70% works well!)
- 250g unsalted butter/margarine
- 3 large eggs
- 250g dark muscovado sugar (light is fine if that’s what you have in!)
- 85g SR flour (can swap for 100g ground almonds if cooking for a non wheat person – slightly less smooth, but delicious and nutritious too!!!)
- Preheat the oven to 160*c / Mk 3 / 140*c for a fan oven and line 23cm / 9 inch tin with baking parchment / greaseproof.
- Melt choc + butter and stir well. Leave to cool a bit.
- Whisk eggs ‘till pale, add sugar until thick and glossy.
- Fold in melted choc mixture. (I tend to pour this in with the whisk still going on slow as I find folding a bit of a phaff…)
- Sift in flour and stir ‘till smooth. (or just carry on with the whisk on slow)
- Into the lined tin and cook for 30 – 35 mins. (the mixture will pour). Ready when a cocktail stick comes out with moist crumbs stuck to it. (generally better under than over cooked!)
- Cool and then cut into squares.
Fab eaten warm, freezes well and also reheats well in the microwave for a quick pudding with say vanilla ice cream. Enjoy making and sharing with people you love!
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