We all have our cooking idols: Jamie, Nigella, maybe even Sophie, but mine is a little more old school.
I’ve had Delia’s ‘How to Cook’ books since they were published, about ten years ago. They’ve helped me, a woman with enthusiasm but fairly limited knowledge, to cook more. I’m no longer scared of making my own pastry or using it to knock up the odd steak and ale pie.
This page, as you can see, has been open a lot. It’s a recipe for ‘plum and cinnamon oat squares.’ These are more than just flapjacks though: 8oz of butter goes into a small tray-full.
Back in the days of my ‘proper job’ I used to manage projects for food industry clients. A recurring theme was eating solutions for people in a hurry with no access to a kitchen. Some of the concepts were pretty madcap, and took inspiration from space missions.
This recipe keeps it simple though - these are like squares of crumble you can carry around. Genius picnic food.
The recipe is mind-bogglingly easy and brilliant with seasonal fruits (I used raspberries and blackberries from the PYO down the road).
Look! A man, carrying one around, then eating it.
I swear allegiance to the woman who has made fruit crumble portable.
7in by 10in by 1 inch deep baking tray lined with parchment
Up to a lb of fruit (chopped dried apricots, apples, seasonal soft fruit are good)
10 oz wholemeal plain flour
5 oz porridge oats
1 tsp salt
8 oz butter
4 oz light soft brown sugar (I used golden granulated though - it worked fine)
- Put dry ingredients into a bowl.
- Melt butter in microwave.
- Add to dry ingredients and mix.
- Put just under half into the tray and squish down firmly with fingers.
- Spread fruit on.
- Put rest of oaty mix on top and squish down well - try to cover all the fruit if possible.
- Bake for 25-30 mins at 200 degrees C
- Cool, cut into 15 squares
- Eat, whilst walking around if you wish