A new approach to eating
| Published date | 23 January 2021 |
| Publication title | Paisley Daily Express |
INGREDIENTS (Makes 15 or 24 'bite-sized' cookies) 125g dark rye flour 150g porridge oats ½tsp baking powder 1tsp ground mixed spice 75g brown sugar 2tsp ground flaxseed 120g raisins or chopped dried apricots 100g roughly chopped nuts or mixed seeds 2 ripe medium bananas, mashed 100g extra virgin olive oil, or coconut oil (melted)
METHOD 1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Line 2 baking sheets with baking paper. 2. Put the flour, oats, baking powder, spice, sugar and ground flaxseed into a large bowl and mix thoroughly. Add the dried fruit and nuts or seeds and mix well again, separating any of the fruit if it's sticking together. Add the mashed bananas and the oil and mix again, really well.
3. Put tablespoonfuls of the mixture (dessert spoonfuls for bite-sized cookies) onto the prepared baking sheets, shaping them roughly into thick, round cookies. Bake for 12 to 15 minutes, until golden and starting to brown on the bases. 4. Leave to cool a little and then transfer to a rack to cool completely. 5. Store in an airtight tin for up to five days, or for a few months in the freezer.
A super supperCHUNKY BEEF CHILLI
INGREDIENTS (Serves 6-8) Olive or vegetable oil, for frying; about 200g free-range pork belly (rind on or off), cubed; 800g chuck or stewing steak, cubed; 150ml red wine (optional); 2 medium onions, halved and thinly sliced; 4 medium carrots, halved and thickly sliced; 4 garlic cloves, sliced; 1tsp dried chilli flakes; 2tsp each cumin and coriander seeds, crushed (or 1tsp each ground); 1tsp smoked paprika; 1 star anise (optional); ½-1 fresh red chilli, sliced (optional); a few strips of pared orange zest; 3-4 sprigs of thyme (optional); 400g tin tomatoes; about 1ltr hot beef stock, or veg or chicken stock; 1 large sweet potato (300-400g), peeled and cubed (or you can use squash); 2 x 400g tins beans (cannellini, kidney or butter beans), drained and rinsed; sea salt and black pepper
METHOD 1. Set a large heavy frying pan over a high heat and add a dash of oil. When hot, add the pork with some salt and pepper. Cook for several minutes, turning the meat from time to time, until browned all over. Transfer to a large flameproof casserole dish.
2. Repeat this process with the beef in two batches so as not to crowd the pan. Season as you go and add a dash...
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