The Lockdown Larder – Chocolate Flapjacks


Fancy making a batch of these yummy treats with what you already have in? Then try these chocolate flapjacks as porridge oats aren’t just for breakfast and also uses up any bits of chocolate you have left at home! 

Makes: 12

Prep: 10 mins
Cook: 15mins plus cooling time.

Ingredients: 225g of oats, 125g butter, 125g of brown or white sugar, 2 – 3 tbsps. of honey, on any type of syrup that you have, 40g/50g of any left over chocolate you have in the house white, dark or milk!


  1. Preheat oven to 180F
  2. Put the sugar and butter into a pan and melt over a medium heat
  3. Turn off the heat and stir in the oats and honey or syrup
  4. Pour into a lined baking tray (roughly 18×28 cms)
  5. Cook in the oven for 15 mins
  6.  Allow to completely cool, then melt your chocolate on the hob or in the microwave for about a minute and drizzle all over your flapjack
  7. Allow the chocolate to cool then cut into 12 pieces
  8.  Enjoy!

Baking Bread…Corn Bread!

We are running low on bread this morning and as we are only going out when really necessary I thought I’d experiment with making my own…and here it is freshly baked cornbread with scrambled eggs and chilli oil…I’ve never made it before but was so simple and have loads left to keep me going, I searched a few different recipes online and managed to find one using what I already had in the cupboard!

Have a look online for loads of ideas and different types, I just added a bit of strong grated cheese to mine before popping it in the oven.

Let me know how you bake yours…

Happy Sunday x

Say Happy Valentines with Austrian Butter Biscuits – Iced with Love


Showing someone you love them shouldn’t cost the earth, so why not make a batch of these lovely little biscuits and get creative with your icing and sprinkles.  

These are made using a recipe given to me at Christmas by my friend Maya, for full easy, cheap recipe please click the link and adapt the recipe by using lots of heart cookie cutters instead and dashings of red icing! Fun to make with little ones too…

Inspired by Austria – Maya’s Butter Biscuits

Happy Valentines


Easy Oaty, (with a little bit of dark chocolate), and Dried Apple Cookies

wp-1580495804314.jpgMy daughter came home from school today feeling tired, a bit run down and in need of some comfort and asked ‘Mummy can you make me some cookies’, I raided the cupboards and these were the results – yummy! 

Makes: 10 -15 Cookies

Prep: 10mins
Cook: 10mins

Ingredients: 75g of flour, 75g of oats, 50g of caster sugar, 40g of dried apple rings, (broken into pieces), 25g of dark chocolate, 1 tsp. of baking powder, (broken into small pieces), 75g low fat spread or vegan substitute, 1 tbsp. of agave syrup, 2 tbsp. of milk or vegan substitute.


  1. Preheat oven to 180′ degrees
  2. Mix all of the dry ingredients together
  3. Melt the wet ingredients
  4. Add the wet ingredients to the dry ingredients and mix well, until all combined
  5. Make 10 – 15 dollops on a lined baking tray, making sure you leave plenty of space in between each cookie
  6. Cook for 10mins
  7. Allow to cool
  8. ENJOY!

Cheats Mini Lemon Meringue Tarts


These are so easy to make and great as part of a little dessert tray or just with a cuppa!

Makes: 14 Mini Tarts

Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg, 1 jar of Lemon Curd, 8 mini meringues

Prep: 15 – 20 mins
Cook: 30mins chill time/14 mins in the oven


  1. Mix the butter and flour into a breadcrumb like consistency, then add one egg to combine the mixture, make into a ball and leave in the fridge for 30mins
  2. Pre-heat your oven to 180F
  3. Roll out your pastry to the thickness of a pound coin
  4. Cut out 14 disc, using cake cutter or top of a cup
  5. Press these down into a muffin/cupcake tray prepared with cases
  6. Add cases on top of the pastry and add your blind baking beans, (I actually just used out of date lentils for this)
  7. Cook in the oven for 10-12 mins
  8. Take off the blind baking beans and cases and prick the pastry all over with a fork and pop back into the oven for 2 mins
  9. Take out of the oven and allow to cool
  10. Fill each pastry case with 2 tsp. of lemon curd and top with crumbled mini meringues
  11. Eat hot or cold, served with custard, ice cream or just a nice cuppa
  12. Enjoy!

This recipes uses the pastry from my previous recipe: Nan’s Jam Tart which can be found by clicking the link. 


Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Serves: Makes 10 muffins

Prep: 15mins

Cook: 20-25 mins

Ingredients: 200g self raising flour, 2 ripe bananas (mashed), 125ml of milk, 125g caster sugar, 1 egg, 60ml of olive oil, 1 tsp. vanilla essence, 1/2 tsp. turmeric powder, 1/2 tsp. salt, 1/2 tsp. baking powder

For the glaze: 3 heaped tsp. of icing sugar, 1 tsp. of vanilla essence, small amount of sea salt.


  1. Preheat your oven to 180F
  2. Mix all of your wet ingredients together for the muffin mix until light and blended well
  3. Now start folding in the flour and other dry ingredients
  4. When all combined add the mashed banana and mix well
  5. Divide equally between 10 greased muffin trays and pop into the oven for 20 – 25 minutes until nice and golden
  6. Allow to cool before adding your glaze
  7. For the vanilla glaze, mix 3 heaped tsp. of icing sugar with 1 tsp of vanilla essence and 1 tsp of water
  8. Brush the glaze over the top of the muffins and sprinkle with a little sea salt
  9. Enjoy!

Even though 80% of all vanilla comes from Madagascar, 3 out of 4 people live in poverty, with children suffering from stunted growth and many out of school, with Madagascar ranking fifth in the world for the number of out-of-school children.  Save The Children have been working to provide a better future for these children and future generations by collaborating with vanilla suppliers to improve the livelihoods of farming communities…to find out more please visit:

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

Thanks x

September Recipe Review -From Korea to Kenya


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Hi All,

So how was your September? Settled back in to work and school? Or just enjoying the last of the long days before the clocks go back…Whatever you did I hope you enjoyed my tasty recipes and even got to try a few.  Let’s just have a quick recap before moving full swing into Autumn!

First stop in September was a trip to Egypt for the Inspired by Egypt – Courgette and Chickpea Salad with Dukkah, an easy and delicious vegan salad with bags of flavour, I am still sprinkling my ‘Dukkah’ too!

Next up Inspired by Korea – Vegan Asparagus and Ginger Pancakes, another vegan treat and a chance to use some of the amazing combinations I picked up from a Korean cooking course in the summer.  I choose to make a vegan option but for this recipe, but please do try with other ingredients such as prawns and shredded chicken.

Still clinging onto the idea of summer, I decided to cool things down with Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream, super easy and as well as an after dinner treat can be added to different milk of your choice to make a really yummy iced coffee.

Starting to feel to strain of cooking several meals a day, I next wanted to make something that I could use as tasty lunch leftovers, with the added benefit of being filling and healthy, so I created the Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce.

Lastly in September, I wanted to get back into baking using old ideas combined with new flavours, I think I hit the spot with the Inspired by Kenya – Ginger Drizzle Sponge Cake,so much so I have been asked to make it again for a friend.  Really great with a cuppa, coffee or to be honest just on its own!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

So where will we go next? Come back on Monday to find out!

See you soon!


Rosalyn x