Recipe: Make-ahead satay noodles

For the past four weeks I have had a sausage roll with salad for lunch at work every day. Every single day. For four weeks.

But I do this with food. I go through a period where I can eat endless amounts of one meal and never get even slightly bored. And then one day I’ll wake up and just won’t fancy it any more.

The granola phase for example Continue reading “Recipe: Make-ahead satay noodles”


Recipe: Sweet and Salty Rocky Road

I’m going to begin this post by posing a deep and philosophical question – what is the difference between tiffin and rocky road?

Is it something to do with the amount of chocolate? Or whether it has marshmallows in it? Or just the Americanised name versus the British name? The whole of the internet has failed to give me an answer, maybe one of you can?

Either way this started out in my head as a tiffin but the finished product just felt more like rocky road.

Rocky Road Recipe Chocolate Peanuts Blog Marshmallow

But the one addition that makes this less like every other rocky road you’ve ever tried is the salted peanuts. Although I can’t really claim credit for this brainwave as I didn’t have any other choice – I wanted nuts in it, I didn’t want to pay more than £1, salted peanuts were my only option. But as they say, necessity is the mother of invention. And oh my god is this a good invention.

Now that the world has embraced salted caramel I think I’m just going to be putting salt in every sweet thing I make from now on. Because it just makes it better. And the saltiness cuts through the sweetness in a way that makes eating five in one sitting not only possible but likely.

Salted peanut rocky road with a cup of tea and The Jane Austen Book Club

Another thing in its favour is that it’s incredibly easy to make. The whole thing from beginning to end took me less than half an hour (minus the four hours it has to sit on the side and set while you ignore that little devil on your shoulder telling you to just grab a spoon and dig in now). And that half an hour included the time it took me to cut large marshmallows into mini marshmallows because it saved me £1 and, hello, cheapskate, party of one.

My stingyness is also the reason there aren’t any raisins in this because raisins it turns out are expensive! But I’m sure they’d be delicious. Actually there’s any number of things that could be added to this recipe and would only make it more incredible – almonds, hazelnuts, cranberries, honeycomb, fudge, crystallised ginger, pistachios, apricots, popcorn……. I could go on and on and on and on. But let’s just get to the recipe instead.


Makes 21 pieces


200g milk chocolate (broken into pieces)

100g dark chocolate (broken into pieces)

125g butter

3 tablespoons honey

150g digestive biscuits

200g mini marshmallows

150g salted peanuts


Line a 30cm by 20cm baking tray with greaseproof paper.

Melt the chocolate, butter and honey over a low heat, then put to one side.

Put the biscuits in a freezer bag and bash with a rolling pin until you have a mixture of crumbs and bigger chunks.

Add the biscuit pieces, marshmallows and peanuts to the chocolate and mix until evenly coated.

Pour into the baking tray and spread into the corners and until reasonably flat on top.

Cover with cling film and leave in the fridge to set for at least 4 hours, preferably over night.

Using a sharp knife cut into 21 even pieces and try to resist the temptation to eat them all in one go.

Salted peanut and marshmallow rocky road

Recipe: Chocolate chip blondies with a peanut butter swirl


If you don’t know what blondies are then you are missing out. They’re like white chocolate brownies but better. White chocolate brownies with chewy oats and the out of this world deliciousness of condensed milk. And then as if that wasn’t delicious enough I’ve gone and added peanut butter!

I made these as a birthday present for a friend but quite a few of them may have gone missing before she received them. But I just had to check they were up to scratch. I wouldn’t want to be giving away substandard baked goods. And these were so not substandard that I then had to eat another one. Just cos.

Makes 15


150g softened unsalted butter

125g light muscovado sugar

379g can condensed milk

175g porridge oats

100g plain flour

1/2 tsp bicaronate of soda

1 egg

150g milk chocolate chips

2 tbsp smooth peanut butter


Preheat the oven to 180C and line a 20cm x 30cm tin.

Cream together the butter and sugar until lightly whipped then beat in the condensed milk.

Add the oats, flour and bicarb and beat until smooth.

Add the egg and beat well.

Fold in the chocolate chips.

Put this really thick batter into the lined tin and spread into the corners.

Dollop the peanut butter in about six little splodges across the top and using a spatula swirl into the mixture.

The level the top and put in the oven for 25 to 30 minutes (it goes quite dark on the top and will still feel too spongy underneath but it firms up as it cools).

Leave to cool in the tin and then carefully move onto a board to cut into 15 pieces.