Apple week

At this time of year there are numerous "Apple Day" events on around the country. They are lovely events, usually along the lines of a farmers' market or country fairs but with an emphasis on apples. They are a celebration of the humble British apple, of which there are over 1200 different varieties. With all these varieties available, it is possible to eat British apples between August and May but October is the prime apple season. So if there is an apple day event near you why not go along and have some fun as well as enjoying this lovely fruit. But if you can't manage that then at least try to find a bag of apples with the union flag on (rather imported apples) to buy and enjoy.

On our allotment site, every allotment plot was pre-planted with an apple tree in one corner when they were first established. We have two allotment plots, hence two trees, of different varieties. I don't know the names of either variety but one ripens from the end of August, producing soft, sweet eating apples. The other is ripe by October, producing firm cooking apples that store well for months. Together they supply us with more than enough apples.

When I went out onto the plot in a brief break in the rain last Sunday I discovered yet more of the eating apples blown to the ground. I scooped up as many as I could that weren't already rotting. They don't store well anyway but with bruises and nibbles they last only a few days so would need immediate attention. Then I went and checked on my pears. I only planted the pear tree two years ago and this is the first year that we have had any fruit. It is a dual pear, with two different varieties grafted onto a single trunk. One variety is clearly a conference pear which should be ready towards the end of October, but the other was already looking almost ready when I had been to the plot the previous weekend. Now, with the wind howling around my ears, I discovered nearly all of this variety on the ground. I gathered these up, harvested the last of them from the tree, feeling especially pleased with myself for having my first ever homegrown pears.

With October now with us and the first frost surely just around the corner I snipped off all the remaining trusses of green tomatoes and took them home. You may remember that last year with strung them across out conservatory and in our kitchen as an autumn garland and tomato chandelier. They provided us with fresh tomatoes all the way to Christmas so it was well worth it.

Back at home I made another batch of apple and cider mincemeat since it is such a quick recipe. On Monday, I used some of the green tomatoes along with the apples to make my grandma's green tomato chutney recipe. Just the smell of it took me back to holiday picnics with cheese and chutney sandwiches! Then on Tuesday I made cucumber and apple chutney. Wednesday was apple flapjacks, Thursday was pork and apple casserole and Friday apple, pear and plum jam.

So not just an apple day for me but a whole apple week... maybe an apple month!

Grandma's Green Tomato Chutney

Ingredients (makes 2-4 jars)

2lb (900 g) green tomatoes

1lb (450 g) cooking apples

8 oz (225 g) onions

1 oz (25 g) salt

4 oz (110 g) sultanas

1 pint (600 ml) malt vinegar

½ tsp ground ginger

1 tbsp pickling spice (e.g. cloves, cinnamon, allspice berries)

8 oz (225 g) light brown sugar

(optional) 1 tbsp black treacle

Method

Coarsely chop the tomatoes then peel, core and chop the apples (weigh after preparation). Peel and chop the onions and tie the spices in a piece of muslin. Mix all the ingredients except the sugar in the preserving pan and bring to the boil. Drop in the spices. Simmer gently, uncovered, until the pulp is tender (20 to 30 minutes). Add the sugar and stir well until it has completely dissolved. Bring back to the boil and continue to boil until thick. Pour into warm jars and seal immediately.

Cucumber and Apple Chutney

Ingredients (makes 1 jar)

For every 1 lb cucumbers:

8 oz (225 g) apples

1 large onion (8 oz; 225 g)

1 to 2 sticks of celery (depending on size)

½ pint (300 ml) white wine vinegar

8 oz (225 g) light brown sugar

1 tbsp salt

¼ tsp turmeric

Pinch of ground allspice (Jamaican pepper)

2 tsp balsamic vinegar

Method

Cube but don’t peel the cucumber then finely slice it in a food processor. Peel the onion and core, but don’t peel, the apples. Use the food processor to finely chop the celery sticks, apple and the onion. Place the vegetables in the bowl and place a small plate on top. Press down on the plate to squeeze the water out of the vegetables, and discard. Place the vegetables in the preserving pan and cook for about 10 minutes, stirring to avoid sticking. Pour in the vinegar, sugar and other flavourings and bring to the boil. Simmer, stirring occasionally until the liquid has almost gone. Ladle into a warmed jar and seal immediately.

Apple Flapjacks

1 lb apples

1/2 teaspoon cinnamon

1 tablespoon demerara sugar

4 oz light muscovado sugar

1 tablespoon golden syrup

4 oz butter

2 1/2 oz flour

8 oz oats

Preheat oven to 200°C, gas 6 and grease a suitable shallow tin. Peel, core and chop the apples then toss with demerara sugar and cinnamon. Melt together the butter, sugar and syrup then stir in the flour and oats. Spoon half this mix into the bottom of the tin then layer the apples on top. Finish with the rest of the oats mix and press down lightly. Bake in the oven for about 30 minutes then cut into pieces before leaving it to cool completely.

Birthday buffet

It was my eldest daughter's 8th birthday yesterday and in the afternoon she invited 4 friends over for a Science party. As an ex-science teacher myself, I ran the party, guiding the children through a series of exciting science experiments for an hour and half, followed by a buffet tea, jelly and compulsory cake. It was a lot of hard work and the kitchen looked trashed by the end of it but I'm pleased to say the children had a great time and they went home bubbling with excitement and telling their parents all about it. Any parent of children of that age will know that things have to be VERY exciting for a child to voluntarily tell you anything about it!

Knowing I had this party at the end of the week, I had to get myself organised at the beginning of the week. My youngest daughter had a cake sale at school on Friday and I knew that by then I would be too busy with party preparations to make cakes for that. So last Sunday, with plenty of apples harvested from our trees, I made some individual apple pies and instead of cooking them I popped them in the freezer until Thursday then baked them fresh for Friday. I had a few spoonfuls of the apple filling left over so I put some into the bottom of foil tart cakes and made a little bit of crumble topping to go on top. These I cooked after taking the Sunday roast out and we had one each, served with whipped cream on top.

Individual Apple Pies (makes 12)

1 lb (450 g) apples – peeled and sliced

¾ oz (20 g) light brown sugar

¼ teaspoon cinnamon

1 tablespoon water

4 oz (110g) plain flour

4 oz (110g) wholemeal flour

4 oz (110g) butter or margarine

2 oz (55g) caster sugar

A little milk

A little extra brown sugar

Placed the apples, sugar, cinnamon and water in a pan and cook with the lid on for twenty minutes until fluffy, stir occasionally. In the meantime, preheat oven to 180°C (gas 4). In a bowl, sift together the flours and rub in the butter/margarine to make a breadcrumb consistency. Add the sugar then bind with a little water to form a dough. Roll out the dough and cut out circles to form the bases. Place the base circles into foil tart cases or a suitable pie tin. Add a heaped teaspoon of the filling to each base. Cut lids out of the pastry and place a lid on each pie, crimping the lid and base together between finger and thumb. Bake in the oven for 20 minutes until almost cooked. Remove the pies and turn the oven up to 190°C (gas 5). Brush each lid with a little milk and sprinkle brown sugar over then return the pies to the oven for a further 5 to 10 minutes until golden. Cool on a wire rack.

Whilst we were at it, we used some of the smaller apples to make horrible shrunken heads to go on the shelf in the science party "lab". To do this, we peeled the apples then cut faces into them, similar to Halloween lanterns. Then we stuffed them into Kilner jars of brines for several days. After that, we rinsed them off, patted them dry and put them in a warm place to dry out for a few more days. By then they were ready to sit on the shelf, the brining and drying process stopping the usual apple browning long enough to serve their purpose. I expect we may make some more of these for Halloween.

One of my daughter's favourite restaurants is Red Hot World Buffet and she asked if we could make her party food similar to what you can get there. That's a big ask but I did my best with a selection of savory buffet food but it was the desserts I had most fun with. The girls love the desserts at Red Hot because they are tiny and they can eat lots without getting full. So I made some tiny little jellies, teeny blackcurrant cheesecakes, bite size pots of popcorn and some homemade iced-gem biscuits.

As you might imagine, these all went down very well with the children. Although when Steve tucked into a large version of the cheescake later that evening, slumped on the sofa in post-party exhaustion he said, "This cheesecake is really good... I mean REALLY good." I guess he was all out of adjectives by that point but I appreciated the sentiment!

Blackcurrant Cheesecakes

1 and half oz butter

6 digestive biscuits

250g tub marscapone cheese

1 and half oz icing sugar

3 tablespoons blackcurrant and lemongrass cordial (or something similar!)

Melt the butter. Crush the biscuits in a blender or in a bag hit with a rolling pin. Mix together the biscuit crumbs and butter then press the crumbs into 4 small dishes or large glasses. Refrigerate the dishes whilst you make the topping. Mix the cheese and sugar together until smooth then add the blackcurrant cordial a spoonful at a time, stirring between additionals. Dollop the cheese mixture onto the biscuit bases and smooth. Refrigerate and serve chilled.

Judging by the number of chutney recipes books I sold this week, the preserve season is definitely in mid-flow. It was good timing then, to be invited to a local gardening club on Tuesday evening to give my talk "What to do with the stuff once you're grown it". I spoke about jam and chutney making of course, but also how to use up fruit and vegetables in a variety of different ways so as not to get sick of it. I had my recipe books and some of my jams and chutneys available for sale too that evening and most people went away with something in their hands as well as a few more ideas in their heads, I hope.

Hopefully, I'll sell a few more books and preserves tomorrow too when I go to the first fete of the season. As it happens, I'll be selling the last few jars of last year's stock as my current preserves are in boxes awaiting their pretty labels before they will be ready for sale.

One way or another it has been a week of busy evenings. Monday was OK, then out on Tuesday to the gardening club. My mum came over to dinner on Wednesday so she could drop off a few plants for me to look after whilst she's on holiday for two weeks. The girls were particularly interested to see the orange pips and peach stones in a jar that she had managed to get to germinate. Oh, that stem of lemongrass I stuck in a jar sprouted its first root this week by the way.

Despite it being midweek, I still thought I ought to make an effort to make a special dinner so after collecting the girls from school we went round to the allotment to gather a few more windfall apples to make an apple crumble. Whilst we were there we also gathered a few bean, mini corn and a diddy little cauliflower. Back at home, my youngest helped me make the apple crumble then I put some potatoes in the oven to bake and some gammon on the hob to boil then squeezed in a quick bath before Mum arrived. It was a lovely meal and tasty dessert.

Thursday night my eldest had her first karate lesson. All very well except the class runs from 5.30 to 6.15pm, which clashes with the time I'm usually making dinner. When she had asked if she could do the lessons we had decided it would only work if I dropped her off and Steve picked her up on his way back from work. Unfortunately, Steve was out at a meeting and didn't get back in time for his part of the arrangements so just for once I found myself drawn to the Chinese restaurant outside the class. Well, sometimes you just have to!

With everyone stuffed with Chinese take-away Thursday evening, there was still crumble left over after dinner Friday, which was handy. But with me being out most of Saturday I figured I wouldn't have time to make something for dessert on Saturday. So after dinner I made some lemon and lime cheesecakes. I came across this recipe a couple of weeks ago and it's fantastic - so simple you can make it in about 20 minutes or slightly longer if you choose to make it with the help of a child or two. I think it has a lot of potential for some fiddling with to make some different flavours so watch this space.

Lemon & Lime Cheesecakes (makes 4 individual ones)

1 and half oz butter

6 digestive biscuits

1 lemon

1 lime

250g tub marscapone cheese

1 and half oz icing sugar

Melt the butter. Crush the biscuits in a blender or in a bag hit with a rolling pin. Mix together the biscuit crumbs and butter then press the crumbs into 4 small dishes or large glasses. Refrigerate the dishes whilst you make the topping. Grate the zest off the lemon and squeeze out its juice. Grate some of the zest off the lime but do not use all of it unless you particularly like lime flavour. Squeeze out the juice of the lime. Mix the cheese, juices and sugar together until smooth. Dollop the cheese mixture onto the biscuit bases and smooth. Refrigerate and serve chilled.

A deep freeze juggling act

There is something magical about this time of year when there is such an abundance of food ready to pick from the plot. I can quite understand why people have historically held harvest festivals at this time of year. I too feel the urge to give thanks (not quite sure to who or what) for the gluts of tasty fruit and veg. I could quite easily burst into song too!

Yet, at the same time, it can also be somewhat overwhelming. Nobody needs 16 cucumbers a week, or 8 courgettes and several pounds of apples. You can feel yourself beginning to drown in the stuff, wondering which form of preserving to turn to next. On Saturday, with the help of my girls (who were feeling particularly obliging), we harvested the onions, shallots and garlic. With the courgettes and cucumbers from a few weeks ago, a few plums and the windfall apples I now have all the main ingredients required for making chutney. But as chutney making is a stinky business that causes offense in my household, it is something I can only do in peace during the week and only one type a day so it's not an instant solution. And "instant" is what windfall apples and pass their best plums demand. So freezing would seem the better option (at least for those things that can be frozen).

Unfortunately, my chest freezer is neither huge nor empty. It is, apart from the more useful day to day meal items, largely occupied by the summer's soft fruits, all waiting patiently to be jammed. So in order to put something in it, such as chopped plums or cooked apples, I have first to remove something from it. The first to go this week was a bag of blackcurrants to be converted into blackcurrant cordial. I have made cordial before from blackcurrants but I found a recipe from Olive magazine http://info.olivemagazine.co.uk/ for blackcurrant and lemongrass cordial. So, having purchased 4 lemongrass sprigs from Tesco, I used 3 of them with the blackcurrants to make the cordial. And very tasty it was too, the lemongrass adding a refreshing citrus undertone. The fourth sprig of lemongrass I have popped into a jar of water to see if I can get it to root (these things amuse me!).

Blackcurrant and Lemongrass Cordial

500g blackcurrants (thawed, if frozen)

3 lemongrass stalks

300ml water

300g granulated sugar

Finely chop the lemongrass and place it in a pan with the blackcurrants and water and put a lid on the pan. Gently heat to bring to the boil, boil for 1 minute then turn off the heat. Leave the pan to infuse for a few hours or overnight. Add the sugar to the pan and bring back to a boil, stirring all the time to dissolve the sugar. Strain the mixture through a sieve, squashing the berries to remove as much juice as possible. Ladle the juice into sterile bottles then refrigerate. Dilute to taste and use up within a month.

Next I removed a few more blackcurrant bags to make several pounds of blackcurrant jam. And then a few strawberries and raspberries to use with some fresh windfall apples to make summer fruit jam. Where next? I have a couple of pounds of windfall apples to use asap - do I make apple and blackcurrant jam or cucumber and apple chutney, green tomato chutney or brown sauce? Decisions, decisions... although it matters little as I shall make them all within the next couple of weeks and have my store cupboard well and truly stuffed by Christmas.

Blackcurrant Jam

Ingredients (makes 4 to 5 jars)

4 lb (1800 g) blackcurrants

2½ pints (1400 ml) water

4 lb (1800 g) sugar

NB: Every pound of blackcurrants requires 12½ fl oz water and 1 lb sugar

Method

Pick over the blackcurrants but there is no need to wash the fruit. Put them into a preserving pan with the water and bring it to the boil. Simmer for 40 to 50 minutes, stirring occasionally, until the skins are tender. In the meantime, warm the sugar. When the fruit is cooked, add the sugar to the blackcurrants and stir over a low heat until the sugar is completely dissolved. Boil rapidly for 6 to 8 minutes until the setting point is reached.

Summer Fruit Jam

1 lb (454g) strawberries

4 oz (110g) raspberries

1 lemon

2 lb (900g) apples

16 fl oz (450ml) water

3 lb (1350g) sugar

NB: Every pound of apples requires 8 oz (225g) strawberries, 2 oz (55g) raspberries, half a lemon, 8 fl oz (225ml) water and 1 lb 8 oz (680g) sugar.

Cooked the strawberries and raspberries with the lemon juice and about 4 fl oz (100ml) of water for a few minutes until soft. Pour into a jelly bag and allow to drip until cool then squeeze the juice through. Peel, core and chop the apples and cook with the remaining water until soft and pulpy. Add the red fruit puree then the warmed sugar and stir until dissolved. Bring to the boil and boil vigorously until set. Pour into warmed jars and seal immediately.

Feeding a house guest

My mother-in-law was staying with us for a week this last week. It is slightly different having a house guest for a prolonged period compared to guests over for the evening. For a start, you have to tidy up properly rather than just pushing things into cupboards out of sight otherwise you're stuck for a whole week not able to open that cupboard! But also, you can't eat like a dinner party for 7 nights in a row. No one has the stamina to cook like that night after night and no one has the stomach for it either. Having said that, you know you can't just boil some pasta, grate some cheese over it and fork it into your mouth whilst watching TV... it just won't do!

So for the past 7 nights I have been cooking a variety of "nice" meals. Not overblown, show-off cookery nor reheated make-do meals. Instead, a few good quality ingredients, simply cooked. What makes that a good deal more achievable is access to the very freshest, organic fruit and vegetables, something top chefs not only prefer but often insist upon. Seasonal vegetables, picked within hours of being eaten, fruit hand picked and handled with care. Something that is worth paying a premium for and yet readily available from my allotment plot just on the other side of my garden fence.

On the menu this week, chops, gammon, fish and sausages, served with chips, mash, santed potatoes, new potatoes, baked potatoes, French beans, carrots, broccoli, sweetcorn, beetroot, tomatoes, lettuce, cucumber, courgettes, onions and fresh herbs. Perhaps the finest meal was Wednesday's when everything in the salad was homegrown.

And for dessert...? Strawberry swirl cheesecake, raspberry trifle, chocolate courgette muffins and apple & cinnamon crumble.

With a menu like that who needs to eat out?

Apple Crumble

Apple crumble is a classic bake but some versions can be overly sweet with a sickly, sticky crumble topping. This recipe retains its fruity flavours and the crumble topping is reminiscent of flapjacks.

2 lb (900 g) apples – peeled and sliced

1 oz (25g) soft light brown sugar

1 teaspoon cinnamon

3 oz (85g) sultanas

2 tablespoons water

4 oz (110g) wholemeal flour

4 oz (110g) oats

4 oz (110g) light brown sugar

1 teaspoon baking powder

3 oz (85g) butter

Place the apples, sugar, cinnamon, sultanas and water in a large pan and cook with the lid on for twenty minutes until fluffy – stir occasionally. In the meantime, preheat oven to 180°C (gas 4). In a bowl, add the flour, oats, sugar, baking powder and butter and use finger tips to rub into crumbs. Spoon the apple mix into a suitable ovenproof dish and layer the crumble mix on top. Level it off then bake in the oven for 30 minutes until golden brown. Serve with custard.

Variations:

Replace the apples with fruit such as plums or rhubarb. Also try reducing the weight of apples and replacing it with blackberries.

A picking perspective

When you grow your own food there is never anything tastier than the first picking of a particular crop... the first strawberry in June, the freshest first pea, the tastiest new potato. This seems to be a combination between the build up of anticipation as we watch a crop mature, the fact that we have not tasted a homegrown version of it for almost a year and some physical reality that the first is always the freshest and juiciest of the bunch.

This is certainly the case with peas and mangetout where the first ones are truly delicious and the last ones are... well... full of fibre and definitely good for you... but somewhat lacking on the enjoyment front! Then there are other crops, such as courgettes, where the first ones, fried simply with a bit of garlic and ginger are delicious but three months later we are so sick of the sight of courgettes we quite frankly need a nine month break before tasting another one.

There is another similar phenomenon that comes with the quantity of a crop that is available. The first few raspberries are picked with care and each one enjoyed. But a few weeks later when you have been picking punnets of raspberries once every three days you find that if you accidentally drop one whilst picking you don't even bother to bend down to pick it up. Not so the few blueberries from my blueberry bush where each one was carefully placed in a bag and retrieved when dropped if necessary.

We have just been away on holiday for three weeks and we took with us some freshly picked peas and mangetout, a few French beans and 4 courgettes. These ran out during the first week away so then we had to buy vegetables. On our return, whilst my parents and Sue had become sick of the sight of courgettes and fairly fed up with French beans, we were back to first picking perspective and once again enjoying our crops as if they were the first of the year. My mum was telling me about all the raspberries they had picked whilst we were away and how many ways they had been eating them. "Oh, do you like raspberries?" asked Steve. "Used to," my dad replied, which sums it up really!

Gardening Club Party

After another successful year of running a gardening club at my daughters’ school, it was time to celebrate our successes by holding an end of year party. Once again I sent out an invitation to all 34 children who had done gardening club at some point during the year and of those about 22 were able to attend the party. The week before, my current gardeners came inside for the afternoon and we made strawberry ice-cream lollies and raspberry jellies with the fruit we had grown in the little school garden. They also sowed some cress onto cotton wool to make a quick catch crop for sandwiches, and printed garden designs onto paper party bags.

A few days before the party, I made vegetable samosas with our homegrown potatoes, shallots, broad beans and peas. And then some onion bhajis with our onions. This was something of a challenge as I don’t own a deep fat frier but I managed to do an oven baked version that turned out well, providing 12 bite sized bhajis, just perfect as a taster. Children are never big fans of onions so it was a challenge to find a way of making onions appeal to children. With the mild spices and no added chilli powder these morsels proved to be a tasty sweet and savoury snack that the child

ren enjoyed.

On the day of the party itself, I boiled some eggs and grated some cheese to go with the cress in sandwiches. I crushed some garlic, mixed it with butter and chopped parsley and spread it in between slices in two part baked baguettes to make garlic bread. We had grown some Yukon Gold, Rooster and Blue Danube potatoes in a stack of 3 old tyres. To preserve the beauty of the yellow, red and blue skins on the potatoes I simply washed them and sliced them into chunky wedges. They just needed a quick mix with some sunflower oil, salt and pepper before going into the oven for half an hour. The remaining potatoes (Rocket and Vales Emerret varieties) I boiled and served with melted butter. Finally, for anyone feeling unadventurous, I also brought along a pot of homemade raspberry jam.

So for half an hour, whilst I cooked and prepared the food with a couple of helpful parents, the children went outside with Sue and built up an appetite running around playing games in the garden. Then they came inside to tuck into their feast. I invited the headteacher down to join us and she too was impressed by the spread of food. “Isn’t it amazing what you were able to grow in the school garden,” she said as she tucked into a samosa.

“Isn’t it amazing what you can make with potatoes and onions,” I quipped back.

But let’s face it, if you are able to grow potatoes and onions you’ll never starve!

Vegetable Samosas (makes 32)

1 large potato

1 medium carrot

1 handful peas

6-8 broad bean pods

2 shallots

½ teaspoon mustard seeds

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon garam masala

Salt

250g pack filo pastry

Sunflower oil

Peel the potato and cut into small chunks. Peel the carrot and cut into small pieces. Boil the potatoes and carrots until soft. Remove broad beans from their pods then boil for about 10 minutes. Drain and cool then remove the outer skin from each bean. Peel and finely chop the shallot and fry until softened. Remove the shallots from the frying pan then add the mustard seeds and fry until they start to pop. In a bowl, combine the vegetables with the spices and salt to taste (add more spices if you prefer a stronger flavour). Preheat oven to 200°C, gas 6 and grease a large baking tray. Open the pack of filo pastry and keep it covered with Clingfilm and a tea towel to stop it drying out whilst you work.

To make a samosa, cut a sheet of filo pastry in half and brush it all over with some sunflower oil. Fold it into thirds along its longest length to make a long, thin rectangle. Place a spoonful of the filling at one end of the pastry strip then fold the end of the pastry diagonally over the filling to make a triangle shape. Then fold this over and over in a triangle shape until it reaches the other end of the pastry. Brush both sides of the parcel with sunflower oil and place on the baking tray. Cover with Clingfilm to stop it drying out whilst you make the other samosas. Cook the samosas for 15-20 minutes until lightly brown. Either serve immediately or store in an airtight container until needed then reheat for 10 minutes at 200°C, gas 6 to crisp up the pastry before serving.

Onion Bhaji-Bites (makes 12)

5 oz onions

Sunflower oil

¼ teaspoon turmeric

¼ teaspoon ground coriander

Pinch ground cumin

Pinch ground ginger

2½ oz Gram flour

½ teaspoon salt

¼ teaspoon ground cumin

½ teaspoon ground coriander

1 generous teaspoon tomato puree

2 tablespoons water

Preheat oven to 180°C, gas 4 and grease a baking tray. Peel the onions and top and tail. Cut the onions in half then slice thinly. Fry the onions in a pan with a little oil until softened, stirring constantly. Add the turmeric, cumin, ginger and coriander to the onions and stir well before removing from the heat. Place the flour, salt, cumin and coriander in a bowl and mix well. Add the onions to the bowl and mix well until the onions are well coated. In a small cup, mix together the tomato puree and water. Add the tomato puree mixture to the flour and stir in to make a sticky mixture. Take teaspoonfuls of the mixture and form into small balls then place on the baking tray. Bake for 10-15 minutes until golden. Serve immediately or allow to cool. To reheat, place in an oven at 180°C,