Recipes from this book
Deep-Fried Olives Stuffed with Anchovy and Goat’s Cheese
Eleanor Steafel · The Art Of Friday Night Dinner
Still-Hot Flapjack and Very Cold Cream
Eleanor Steafel · The Art Of Friday Night Dinner
Listen, all I can say is that when I first made this, I realised I’d been eating flapjacks wrong all my life. I’d thrown together a tin of flapjacks in a fit of ‘Why is there nothing sweet in this house?!’ hanger, and rather than wait for them to cool down and be sliced, I shovelled a still gloopy and hot heap of sticky oats into a bowl and covered it with fridge-cold cream. It isn’t elegant, it isn’t a great feat of culinary genius, it just hits the spot in the way that only an emergency pudding could. Add extras to the mixture if you like — dried fruits or some chopped-up stem ginger. I’m a bit of a purist when it comes to flapjack and just like it to taste of toasty oats and golden syrup.