Overnight apple, maple syrup, raisin and cinnamon porridge

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I didn’t get a picture of Bert refusing to eat this, so here’s a gratuitous one of him having a cuddle with his big brother. The dark shadow sitting at his feet isn’t the ghost that foreshadows some far-off, horrible doom, it’s Ray.

Serves 2

1/2 cup porridge oats

2 cups milk

1 apple, grated

1/2 a cup of raisins

1/2 teaspoon cinnamon

Dessert spoon of maple syrup

Sprinkling of brown sugar

The night before, put the oats and milk in a pan and pop it in the fridge. It will seem like far too much milk. The next morning warm it gently with the apple, raisins, cinnamon and maple syrup till it’s smooth and creamy (you get a much creamier, softer consistency by leaving it overnight and it cooks more quickly too). Sprinkle on a little brown sugar and offer to a toddler who writhes away from it like it’s poison.

Delicious.

 

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Little apple frangipane tarts

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Makes two little tarts

1/2 sheet of puff pastry

1 eating apple, finely sliced

1 egg

40g golden caster sugar

40g ground almonds

40g softened butter

1 teaspoon vanilla essence

Beat together the egg, almonds, butter, sugar and vanilla essence. Cut two circles out of the puff pastry (mine were about 12 centimetres in diameter). Press a smaller circle into each with the top of a glass and spread a dessert spoon or so of the frangipane mixture over each, keeping within the smaller circle – I’m not entirely sure if you need to bother with this, but I was in a neat-freak mood. Maybe because Bert’s started shaming me by tidying up after me.

Meanwhile, watch your todder finally master the art of forward motion on a wheelybug. (Finally, he won’t back himself into corners and squeal! Oh, he just backed himself into a corner and squealed.) Using the frangipane as a glue, press the apple in each in a spiralling circle (if you can be bothered to be neat) then top with another blob of frangipane to make a kind of frangipane sandwich.

Bake on a lined sheet at 190 or near the middle ish of the Aga roasting oven for about 15 minutes.

Pulled pork soft rolls with sweet apple slaw

pulled pork

Normally, pulled pork is a whole joint and, to be honest, the reason I’m using diced pork is because we keep getting sent it in our meat delivery. This recipe takes a long time but is very low maintenance.

Even at the time of writing (as it’s in the oven at lunchtime), I have very low expectations of Bert with the slaw, but you never know and my theory is keep offering till they say yes. (In any other context that approach is a little stalker-y.) He will definitely demolish the meat and the bread and there’s always still-frozen peas as a mysteriously fail-safe veg.

Served 2.5

500g diced pork

Dash olive oil

1 teaspoon fennel seeds

1/2 teaspoon smoked paprika

Handful of sage leaves, snipped into shreds

A little salt

A good grind of black pepper

Soft white rolls (I normally serve wholemeal but I feel this recipe needs white)

For the slaw:

2 carrots, thickly grated

1 apple, thickly grated

1 red onion, thickly grated

A couple of tablespoons of mayonnaise

1 teaspoon horseradish sauce

Briefly fry the spices in the oil, then add the meat and brown it. Season, put a lid on and transfer it all to a very low oven for about 5 hours.

Combine all the ingredients for the slaw, split and butter the rolls and pull the cooked pork apart with a couple of forks and you’re good to go.

Lamb burgers, brioche rolls and apple slaw

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I think I might stop admitting how many these recipes serve in our house, but this made 3 big burgers and 2 mini burgers, with rolls leftover for breakfast

For the brioche rolls

250g plain flour

100g butter

2 teaspoons sugar

7g yeast

3 eggs

Beaten egg yolk, to glaze

For the burgers

500g lamb mince

1 teaspoon chopped fresh or dried oregano

BlackĀ  pepper

1 egg

For the slaw

1 apple

2 carrots

1 onion

4 dessert spoons mayonnaise

1/2 teaspoon creamed horseradish

Yes, making your own brioche rolls when you’ve got a one year old may lead people around you to question your sanity, but there’s not much kneading and only one rise, so these are pretty easy. The recipe for the bread’s from the BBC Good Food website.

Cut the butter into small pieces and rub into the flour (easiest with a food processor), add the sugar, yeast and eggs and mix to a dough. Knead for a couple of minutes (it’s quite wet dough), then turn out onto a floured surface and bring it together into a ball. Divide it into rolls – we had 6 big and 4 little ones – put on a lined baking sheet, cover and leave for two hours to rise.

After they’ve doubled in size, brush the top with egg yolk and put in a hot oven (200 degrees or near the middle-top of the Aga roasting oven) for 10 minutes.

Meanwhile, mix the lamb mince with the egg and seasoning and form into burgers. Get some olive oil hot in a pan and cook till done (about 10 minutes for big burgers). Pop some cheese on to melt during the last couple of minutes of cooking for cheese burgers.

Grate all the slaw veg and stir through the mayonnaise and horseradish.

We split our buns open and piled in the cheese burgers, sliced cherry tomatoes and baby leaf spinach, with the sweet apple slaw on the side.

Bramley cheese fingers

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I got the idea for this in Costa Coffee, proof that even in the darkest place a little light may fall.

They had roast tomatoes beneath the cheese, though.

Serves 1.5

1 eating apple, cored and thinly sliced

A scant dessert spoon of butter

2 thick slices of bread

Strong cheddar – enough to tessalate on the bread

Saute the apple in the butter for about five minutes – as long as it takes to wrestle a maniacally laughing baby out of one nappy and into another. Toast one side of the bread. Press the soft, browned apple into the butter in the pan with the back of a wooden spoon to form a rough mush. Spread the mush on the untoasted side of the bread while a baby clings to your knee and howls like a wolf. Cover with cheese and toast under a hot grill till bubbling. Serve the baby’s portion cut into thick fingers.