Recipe: Peanut butter jammie dodgers

Fans of peanut-butter- and-jam sandwiches will love this biscuity twist on the all-American classic. Give the flowers and chocs a miss and instead make a batch of these irresistible biccies for someone you love. 

MAKES ABOUT 30 DODGERS

150g butter, softened
100g shop-bought smooth peanut butter
125g caster sugar
25g light muscovado sugar
1 egg yolk
1 tsp vanilla extract
large pinch salt
265g plain white flour, plus extra for dusting
100g of your favourite jam

1 Cream together the butter and peanut butter for 1 minute. You can use either a medium bowl and a wooden spoon, or a stand mixer fitted with the paddle attachment. Add both sugars and beat for a further 2 mins until fluffy. Add the egg yolk, vanilla and salt and beat until combined, then sift over the flour and mix to form a soft dough. Knead a couple of times until smooth. 
2 Preheat the oven to 180C/Fan 160/350F. Line two baking trays with baking parchment.
3 On a lightly floured work surface, roll the dough to a thickness of 3–4mm. The dough will be quite fragile – if it breaks apart, gently press the crumbly edges back towards the centre, then carefully continue to roll.
4 Cut out rounds of dough using a 5cm biscuit cutter. Using a heart-shaped stamp, or another small cutter of your choice, cut a hole from the middle of half of the biscuits. Place all the biscuit rounds on the prepared baking trays.
5 Bake for 8–12 mins until lightly golden. Keep a close eye on them – these biscuits can turn from golden to burnt very quickly.
6 Remove from the oven, leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.
7 When the biscuits are cool, spread a scant tsp of jam on the underside of the whole biscuits. Top each one with a cut-out heart biscuit and press down lightly. The biscuits will keep in an airtight container for 2 days.

Recipe from Homemade Memories by Kate Doran (Orion Publishing)

This recipe was first published in issue 44 of The Simple Things.

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From our February issue…

More lovely things for Valentine’s Day…

House in a tree

Whether treehouse, cabin, hut or lodge, there's something we love about a single-room dwelling.

Treetops treehouse, Chumleigh, Devon

If it weren’t for the elevated view from the windows and natural wood décor, you wouldn’t even think you were in a treehouse. But this expansive retreat, sleeping four, is designed around a massive 250-year-old oak, with a deck overlooking North Devon Biosphere Reserve. foxandhoundshotel.co.uk

Turn to page 76 of August's The Simple Things for more of these clever buildings that bring us closer to nature, maybe even closer to ourselves.

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More outdoor living:

How to buy a camper van

The camper van is so much more than a vehicle to sleep in, says motorhome lover Martin Dorey who shares his tips on buying one. 

Have you got your heart set on a camper? Congratulations. I look forward to waving to you on the road somewhere. But first ask yourself a few questions about why you want one and what you want to do with it.

Do you want to own a classic? Is it to travel the world (or even a bit of it)? Is it to camp in a little more comfort? Will it carry what you want to take with you? How many do you need to be able to sleep? Two is easy, more then four is trickier – and remember, kids get bigger.

Firstly, set a budget as it will decide everything from age to the interior, the condition and mileage and comes back to the ‘why’ question. It’s worthwhile totting up the running costs, too. You could consider alternatives to a VW and bear in mind that imported vans from dry places like Australia and South Africa are often rust-free and right-hand drive, too.

Rent before you buy to make sure a camper is really for you, before you spend thousands. Then go to as many big dealers, motorhome retailers, VW festivals and conventions as possible. Nose about in as many vehicles as you can, to check layouts, seating arrangements and budget, and try to identify the vehicle that’s just right for you. There’ll be one, all you have to do is find it.

Serial camper van owner Martin Dorey is author of The Camper Van Bible and his latest book, Take the Slow Road: Scotland (both Bloomsbury). You can get signed copies at martindorey.com.

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More summer holiday ideas:

Eat better service stations

Anyone who despairs of shoddy motorway service station food and the appalling provisions available in petrol stations throughout the land should know there are alternatives. And they are handily listed in the glove-box sized The Extra Mile: Delicious Alternatives to Motorway Services, which proffers motorway by motorway suggestions of off-piste cafés, tearooms, pubs, farm shops and delis around the country.

Try these for starters:
M4: The Bell at Ramsbury, Wiltshire, SN8 2PE
A Georgian era coaching inn off junction 14 of the M4, on the edge of the Marlborough Downs, The Bell offers seasonal food and drink drawn from the local Ramsbury’s estate’s own brewery, distillery and smokehouse.

M5: Court Farm Shop, Cheltenham, GL52 7RY
With a ridge of the Cotswoldian Cleeve Hills as a backdrop, Court Farm Shop started life as a roadside egg shop but has blossomed into a purveyor of local produce. Two thirds of its wares are sourced within a 30-mile radius, and the farm’s own livestock is the basis for acclaimed burgers, sausages and meatballs. A hop from junction 11.

M11: Shelford Deli, Cambs, CB22 5LZ
Off junction 11, the Shelford Cafe-Deli serves up delectable homemade sandwiches, salads, cakes, pizzas, ice-cream, coffee and much else beside – all with a contemporary twist – that have made it beloved of foodies far beyond those simply stopping by off the motorway. Its assets also include a sunlit garden with a wendy house to play in.

M6: Whale Tail Café, Lancaster, LA1 IXN
A Mecca for vegetarians and vegans, this caff, off junction 34, is famed for its meat-free breakfasts, and cakes that are ‘masterful examples of alternative baking’. Ingredients where possible are free trade and organic.

Foodie pitstops taken from The Extra Mile: Delicious Alternatives to Motorway Services by Alastair Sawday and Laura Collacott (Printslinger)

Turn to page 68 of August's The Simple Things for more detours worth making. 

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Be more there

Ask people why they travel and not many would say their goal is to skim the surface of a foreign culture and take photos to share online while answering office emails. Yet, too often that’s the reality.

Before you go away next, consider whether you could travel more slowly and mindfully and with a little more integrity. The following ideas from Sara Clemence, author of Away and Aware (Piatkus), apply to any destination and budget. They will help you become a more considerate and respectful visitor, attentive to the people you meet and the places you see, travelling in a way that leaves your heart bigger and your mind broader.

Taper off

Try to extricate yourself from the stresses of daily life a few days before your trip begins. Consume less news, change your notifications, eliminate brainless browsing time. All this will make the transition into a mindful- travel mindset easier.

Schedule naps

A siesta is one of the simplest and most powerful indulgences. Naps boost imagination and alertness, reduce stress and improve health. Build them into your daily travel schedule to help your mind process all the new experiences of a trip – and just because naps make you feel good, too.

Embrace JOMO

JOMO (Joy Of Missing Out) is way better than FOMO. It’s letting go of being in the know, enjoying real connection instead of virtual approval, and focusing on yourself instead of everyone else. To achieve a state of JOMO, you might need to let yourself be uncomfortable, but remember that you’re probably not missing anything of any actual importance. And think of the power of saying no to endless doses of affirmation. To help, consider buying a new, basic phone that only lets you perform the simplest tasks – phone calls and texts. The old made new again.

More on page 88 of August's The Simple Things, including trying a new food everyday, making a holiday resolution and taking up a hands-on hobby.

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Games for the car

No phones, no headphones and definitely no death by I-Spy: our five fun and portable pastimes can make road trips a lot more pleasurable

Pub cricket

Difficulty level: Easy

What you’ll need
A route in Britain where you’ll pass plenty of pubs.

How to play
In this British institution of a driving game, count legs on pubs to score ‘runs’. One player ‘goes in to bat’ or, in other words, looks out for pubs. At each pub passed, count the number of legs implied by the sign and score that many runs. So, ‘The Bull and Last’ would be 4 runs for the bull’s four legs, ‘The William Shakespeare’ would score 2, and ‘The Fox and Hound’ would score 8. For plurals, such as ‘The Cricketers’, assume there are two of them unless it specifies otherwise. So for this pub, you’d score 4 runs.
Pass a pub with the words ‘Arms’ or ‘Head’, you’re out!
Note down the score before play passes on to the next batsman.

Turn to page 74 of August's The Simple Things for four more car games. 
 

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Britain's outdoor games

There is little more English than a game of croquet – flamingos and hedgehogs optional. Or for an outdoor game that allows for standing about with a pastis in one had, Pétanque is your pastime

CROQUET
A cross between bowls, billiards and marquee erection, croquet is the feminist’s friend, being the first outdoor sport to allow women and men to play on an equal footing. It’s also an unusual game in that seemingly no one knows the rules, but because whacking balls through hoops with a mallet is such fun, nobody really cares. It’s a game long associated with the upper classes, and you can turn any old patch of grass into the sweeping lawn of a moneyed Victorian simply by having a friend run forward, urgently wave a piece of paper and call “Miss! News from
London, miss”. Remember, period-detail- lovers, attitudes to animal welfare were rather different in Lewis Carroll’s time and, today, use of live flamingos and hedgehogs is generally frowned upon.

PÉTANQUE
Derived from boules, a game traceable back to coin throwing in ancient Greece; Romans refined the concept to aiming at a target and the modern sport began to take shape. Pétanque itself only arrived in 1907, when rheumatic boules ace, Jules Lenoir, could no longer run and throw. Instead, he suggested this: stand inside a circle with both feet on the ground and toss hollow steel balls as close as possible to a small wooden ball, or cochonnet. In contrast to the rolled, lawn-requiring British bowls, this throwing technique makes it the ideal game if your local open space is a little on the uneven side. Indeed, gravel or hard dirt is the customary playing surface. For extra Francophone authenticity, liberally punctuate play with exclamations of “Bof!”, “Très bon!”, “Merde!”, etc.

Turn to page 71 of August’s The Simple Things for more games, including toe wrestling, ping pong and crazy golf.

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How to build a swing

Branch out with this playful addition to a garden

You will need:
Wood that’s at least 2.5cm thick, avoid pine and damaged wood
Poly twist rope
Handsaw
Sandpaper
Drill

1 Find a thick, living branch, parallel to the ground.
2 Cut your board to measure 45 x 25cm and sandpaper it.
3 Drill four holes a little bigger than your rope width in each corner of the wood, 2.5cm in.
4 Cut rope into two lengths twice the height of the swing plus 3.5 m.
5 Take a piece of rope and double it over so cut ends are together.
6 Holding the looped end, place rope over branch and then thread the two cut ends to secure the loop against the tree branch. Repeat with the second bit of rope – the same distance apart as the holes on the seat.
7 Thread lengths through the four holes and adjust for height.
8 Tie each length in a figure eight stopper knot under the swing.

More practical and playful suggestions in Miscellany, every month in The Simple Things!

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More from the August issue:

 

More How to ideas:

How to improve your frisbee

Give these techniques a spin to improve your summer sporting chances

There are more than 100 possible frisbee throws (see YouTube to learn a few more), so a few sessions in the park will not a pro make. These tips, however, will teach old dogs and humans alike a few new tricks.

Master your spins

Bend your wrist, then snap it quickly to give lots of spin. The more spin, the more stable it will be and the more control you’ll have on its flight.

Elbows out

Bend your elbow during your throw to add power and increase accuracy.

Do the twist

When throwing, step towards where you’re aiming, or try moving your weight from your back foot on to your front. Twist your shoulder, hips and legs through to the point of release.

Strong and stable

Stable throws are more accurate throws. Aim to keep the frisbee level and throw from just above your belly button for optimum stability.

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Escape | Outing to the sea

For a truly nostalgic day trip to the seaside, track down a steam train special. On page 60 of July’s The Simple Things, Travis Elborough takes a train to the sea.

‘As someone who grew up by the seaside but has lived in two landlocked cities over the past three decades, I need few excuses to head to the
coast on a whim or having spotted a decent weather report. Like Ishmael in Moby Dick, I am occasionally gripped by an almost uncontrollable urge to ‘get to sea’. And my preferred means of reaching these longed-for shores is invariably a train.

‘Although railway stations can be the stuff of humdrum commutes,disruptions
and disputes, I treasure the possibilities they offer as means of escape to coastal adventure. The destination boards at Manchester Piccadilly, Leeds, Chester, London’s St Pancras and Fenchurch Street proffering the options, respectively, of visits to Blackpool or Morecambe, Scarborough, Llandudno, Broadstairs and Margate, Southend and Leigh-on-Sea.

‘Here a railway ticket can serve as a passport to a place of sights (if not actually sun), sea and vinegary fish and chips, where parking is no concern of mine. Travelling light on these occasions only helps to add a certain devil-may-care air of fleetfootedness to the whole affair.’

Read more in July’s The Simple Things.

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How to become an expert stone skimmer

You may not beat the world record of 88 bounces but you can give it your best shot 

Pick your pebble

Even the novice spinner can improve their chances by seeking out flat, round and smooth stones. Scientists have proved that stones of roughly 5cm in diameter fare best (it’s down to their surface area). Record holder Kurt Steiner recommends a weight of around 100–200g and a thickness of 6mm.

Find your entry point

Another previous record holder advises keeping the first bounce close – aiming for splashdown within 4.5 metres of the throwing point.

Give it a spin

Spin the stone as it leaves your fingers.

Let’s get technical

Those clever scientists have proved you need to ensure there’s an angle of 20 degrees between the stone and the water and that it’s launched at a speed of at least 5.6 miles per hour. How you actually use that knowledge out in the wild, we’re less sure of, but you’ve got until 27 September, the date of this year’s World Stone Skimming Championship near Oban in Scotland, to figure it out. 

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Make: Giant paper flower

This huge, decorative bloom is a sunflower you can enjoy all year

YOU WILL NEED:
Assorted colours of tissue paper
Scissors
Fuzzy pipe cleaners

1 Carefully stack approximately 12 sheets of tissue paper, lining up all the edges carefully. The flower pictured uses four yellow sheets for the centre, these are stacked on top, then two or three white and then six sheets of orange. (To make smaller versions, just omit the inside yellow pieces and use fewer sheets, cut smaller, for the outer petals.)

2 Start to fold all sheets over at the same time in 5cm folds. Now fold back the other way, and repeat accordion-style until you have folded all the paper.

3 Unfold all the paper carefully and take out the yellow paper that will be used for the centre of the flower. Fold the yellow paper back in pleats, then fold the folded paper in half widthways. Trim off half of the unfolded ends.

4 Make 5cm-long cuts into the trimmed edge of the folded yellow paper.

5 Now fold the white and orange sheets back up together and fold in half widthways. Trim the unfolded edges together with a rounded edge for your petals. If you find them too thick to trim all together, do half at a time.

6 Carefully unfold all of your papers, place them back in their original stacked order and then fold them back up all together in the concertina style.

7 Fold this in half and wrap a pipe cleaner through the centre of the folded tissue paper. Twist to secure.

8 Starting with one side of the yellow paper, gently pull out and fluff up one piece of the tissue. Separate each piece as you work through the layers of the tissue paper. Be careful not to pull too hard on the papers as they rip easily.

9 Continue on the other side, gently separating and pulling up each piece of tissue paper and fluffing it until you have a full flower shape.

Adapted from Decorate for a Party by Holly Becker and Leslie Shewring (Jacqui Small) 

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Escape: Rainy day adventures

A rainy walk with friends or family feels somehow enlivening, as if you’re defying the weather, having fun and making memories... even when water gets in your wellies

“There’s no such thing as bad weather, only unsuitable clothing”
Lake District fellwalking legend Alfred Wainwright (originally from a Norwegian adage)

Feel the rain on your skin, see it drip through a hazel leaf funnel onto the forest floor. Touch the bark of a gnarled, rough oak or a smooth, grey beech trunk made dark by running water. Run your fingers over a velvety bracket fungus. As the sun comes out from behind a cloud, find a clearing and hold your face to the sky. A free dose of Vitamin D, courtesy of spring.

Hear the squelch and suck of wellies in gloopy mud, splash through a puddle, or linger on a bridge over a babbling brook. Hush up a little and you’ll notice birdsong all around, maybe a woodpecker at work. If the wind picks up, the branches creak and groan in an arboreal conversation that makes you believe in magical creatures. Big kid or little kid, climb a tree and feel the breeze whistle through the branches around you.

Turn to page 24 of April's The Simple Things for more of our April Showers ideas.

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Cake in the house: Unbelievably dark and delicious chocolate cake

This wonderful celebration cake also works ‘dressed down’ without its sugary decorations, leaving the hints of cinnamon and sea salt to do the talking

UNBELIEVABLY DARK AND DELICIOUS CHOCOLATE CAKE

For the cake:
380g butter
380g dark chocolate (70% cocoa solids), chopped
380g caster sugar
2 small pinches ground cinnamon
Several large pinches of salt
200g plain flour
6 eggs

For a crazy celebration topping:
4 Mars bars
100ml whole milk
3 tbsp golden syrup
90g dark chocolate (70% cocoa solids), chopped
500ml double cream
3 Flakes, chopped into 2cm lengths
2 packets of Rolos
1 large packet of peanut M&Ms (optional) 
Edible glitter, as many colours as possible

1 Preheat oven to 190C/Fan 170C/375F and butter and line the base of two 20cm cake tins with baking parchment.
2 Melt the butter in a medium pan over a low heat, then stir in the chocolate, being careful not to burn it. When the mixture becomes a smooth, velvety consistency, add the sugar, cinnamon and salt.
3 Stir until the sugar has dissolved, then remove from the heat and slowly sift in the flour, stirring to combine. In a separate bowl beat the eggs, then beat into the chocolate mixture a little at a time until fully incorporated.
4 Pour into the prepared tins and bake in the oven for 30–40 mins until the outside is dark and delicious looking and a skewer comes out just clean. Leave to cool in the tins for 15 mins before turning out to cool on wire racks.
5 To make the topping, chop up the Mars bars and melt with the milk, syrup, dark chocolate and 50ml of the double cream. In a separate bowl whip the rest of the cream until it just holds its shape.
6 Sandwich the cooled cakes together with the whipped cream and pour over the Mars bar sauce. Scatter the various chocolates and glitter over the surface of the cake in a higgledy-piggledy fashion, involving as many over-excited little helpers as you dare.

Recipe from Home Cook by Thomasina Miers (Faber).

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Recipe: Rosemary orangeade

This is a fruity and herbal drink, and beautifully refreshing. Make the syrup ahead of time and store it in the fridge, and then you can make the orangeade up as you need it.

Serves 6–8

500ml water
400g granulated sugar
About 4 good sprigs of rosemary
Fresh orange juice
Sparkling water

1 Put the water, sugar and rosemary into a saucepan and heat gently, stirring, until the sugar has dissolved. Once all of the graininess has vanished, bring to the boil and then simmer for a few minutes. Remove from the heat and leave to cool, leaving the pieces of rosemary in the syrup to infuse. Pour into a jar and refrigerate until needed.

2 To make up the orangeade, combine one part cooled syrup with one part orange juice and one part fizzy water. Pour over ice cubes and garnish with a sprig of rosemary. 

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Recipe: Feelgood fish fingers

This simple but super-tasty version of the beloved fish finger is rich in healthy omega-3 fatty acids and every bit as comforting but without the junk. Serve in a bap with mayo and salad or simply bring to the table in the baking tray and dish out the forks. Who needs plates anyway?

SERVES 2

2 tbsp ground flaxseed
2 tbsp fine porridge oats
1⁄2 tsp garlic granules
1⁄2 tsp dried mixed herbs
2 large skinless salmon fillets
Olive oil, for coating
Lemon wedges, to serve

1 Preheat the oven to 200C/Fan 180C/400F. Mix the ground flaxseed, oats, garlic granules and dried herbs together, and season to taste. Spread this mixture out over a flat surface.
2 Cut the salmon into fingers and lightly coat in olive oil. Roll the fingers in the oat mixture until they are completely covered.
3 Place on a baking sheet and bake in the oven for around 25 mins or until the coating is crisp and golden. Serve with lemon wedges.

Recipe from The Medicinal Chef: How to Cook Healthily by Dale Pinnock (Quadrille). Photography: Issy Croker

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Weekend project: Woven wall hanging

Weave your way to create unique home accessories

As with macramé, weaving is a skill that’s being hauled out of the 1970s and back into your home. And, also like macramé, it’s a pleasing way of adding homespun cosiness to your space. The techniques are as simple as they were back then, although the colour palette and styling may have shifted. The materials are easy to come by, too. You will need a loom though – follow the instructions below to make your own, or try eBay and Amazon for beginners’ lap looms. 

To make this wall hanging, you will need:

A simple lap loom
Various shades and thicknesses of wool
Doweling
String
Scissors
Wool shuttle or embroidery needle

1 Using the string, tie a knot around the top of the loom. Making sure it’s tight, start to warp up your loom. To do this you will need to feed the string up and down, looping around the notches on either end of the loom. Make sure your tension is tight as this will be the base of your weave.

2 To create tassels for your weave, cut your wool to a length of roughly 20cm. You will need to cut quite a few of these. Taking 3–6 strands of wool (depending on the thickness of your wool), lay the strands over the top of two warp threads. Twist the threads under the warp and pull down. Carry along the length of the loom.

3 To start weaving, take the wool and wrap around the weaving shuttle or an embroidery needle. To weave, take the wool up and over alternative warp threads all the way across the width of the frame. Do the same for the next row, but weave the opposite way – taking the wool under the warp threads it went over in the previous row.

4 To create knotted tassels, follow step two again but, before you thread the wool under the warp, knot all the pieces of wool together.

5 Carry on weaving using different thicknesses of wool to create texture. 6 Once you are happy with your weave it’s time to take it off the loom. To do this, cut the top warp threads but leave the bottom warp threads (under the tassels) as they are. This will just lift off the loom. Tie the top warp threads, and then tie around a piece of doweling all ready to hang. Don’t forget to tie a piece of string so you can hang your weave up on the wall.

Turn to page 110 of November's The Simple Things for another weaving make.

Project by Lucy Davidson. Lucy Davidson runs regular weaving workshops around southern England. Check her blog peasandneedles.co.uk for details and more woven inspiration.

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Hirameki: Download our ink blot doodles

Every blot’s an inspiration, every line is free, unlock your imagination and draw what you see! Try your hand at Hirameki - ink blot doodling where you draw what you see

If you’ve ever doodled, then you can turn your hand to a bit of Hirameki. The word means ‘brainwave’ or ‘flash of inspiration’ in Japanese and it is the art of turning a seemingly random paint blot into a picture by adding a few dots and lines. Artists Peng and Hu realised that the tiniest blot could be easily turned into something amazing; even the most inexperienced doodlers can make something from a blot. 

“It is simply about drawing what you see,” says Peng. “All you need is a pen and a dash of imagination.”

On the subject of pens, they recommend the following: “A Hirameki pen should be no longer than your arm and no shorter than your little finger. The ink should be coal black or midnight blue, never shrieky yellow or shrinking violet. Calligraphy brushes, quills and charcoal are all acceptable. Best of all, though, is a fine-tipped felt pen.”

This new take on doodling is a fun version of the famous Rorschach inkblot test, created to reveal unconscious thinking.

Peng says: “It’s creative and a little bit anarchic for those who are bored of drawing inside the lines. And it’s a delight for hand, eye and mind, giving you an unexpected sense of satisfaction.”

Have a play with the blots on our Hirameki download PDFs or splatter your own. Just enter your email below and we'll email you with the Hirameki sheets and our fortnightly newsletter.

About Peng & Hu 
Artists Peng, from Austria, and Hu, from Germany, discovered Hirameki when they saw a cow with a splotch that looked just like a film star

Taken from Hirameki and Hirameki Cats & Dogs (Thames & Hudson) by Peng & Hu

Recipe: Courgette and pistachio cake with zesty lemon icing

This pretty summer cake has to be the most satisfying way to deal with a glut of courgettes

Serves 12-16

300g caster sugar
5 eggs
350ml vegetable oil
11⁄2 tsp vanilla extract
100g pistachio nuts, chopped
80g ground almonds
650g grated courgettes
300g self-raising flour
100g plain flour
1 tsp bicarbonate of soda
11⁄2 tsp mixed spice

for the candied lemon zest

3 lemons
100g caster sugar

for the zesty lemon icing

125g unsalted butter
250g icing sugar, plus extra to dust 1 tsp vanilla extract
40ml whipping cream
zest and juice of 1 lemon

1 Preheat the oven to 170C/Fan 150C/ 325F. Grease a 23cm cake tin and line the base with baking paper.
2 In a mixing bowl, beat the sugar, eggs, vegetable oil and vanilla extract until thick, using an electric mixer. Fold in the pistachios, ground almonds and grated courgettes. Sift in the flours, bicarbonate of soda and mixed spice, then stir until well combined.
3 Pour the cake mixture into the prepared tin. Bake for 1 hour in the preheated oven, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool in the tin for 5-10 minutes, then turn out onto a wire rack and leave to cool completely.
4 To make the candied lemon zest, use a zester to peel the lemon zest into long, thin strands. Transfer to a small saucepan, add the sugar and 300ml water and bring
to the boil. Reduce the heat and simmer for 10-15 minutes, or until the lemon zest is translucent. Remove the zest using tongs or a slotted spoon, then spread out on a tray lined with baking paper and leave to dry for 10-15 minutes.
5 Make the zesty lemon icing by whisking the butter with an electric whisk until light and fluffy. Add the icing sugar and vanilla and whisk again for 3 minutes. Pour in the cream and whisk for a further 2 minutes, or until the icing is light and creamy. Mix in the lemon zest and juice and, using a spatula, spread the icing over the cake. Garnish with little nests of candied lemon zest, dust with icing sugar, then slice and serve.

Recipe from In the Kitchen by Simmone Logue (Murdoch Books)

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Recipe: Apple 'doughnuts'

OK, so these aren’t real doughnuts, but you’ll be pleasantly surprised by how delicious (and addictive) they are, despite being far healthier than their sugary namesakes. Kids will love making and eating them – so why not turn it into a game and see who can be the most creative? Great for using up your apple harvest, the doughnuts make a fun breakfast or healthy snack at any time of day. 

MAKES 12

300g full-fat cream cheese
100g peanut, almond or cashew nut butter
2 tbsp fruit purée or coulis
1 tsp maple syrup or honey
2 large apples, either red or green or 1 of each
3 tbsp chocolate spread or toffee sauce (optional)
75g mixture of your chosen toppings (see below)

TOPPINGS:

dried fruit, eg golden raisins, cranberries, dried apricots or goji berries
nuts, eg hazelnuts, pecans, almonds or pistachios
seeds, eg pumpkin, sunflower,
toasted sesame or linseeds roasted nut and seed mix toasted coconut flakes
bee pollen
edible flowers

ESSENTIAL KIT:

apple corer

1 Line a tray with non-stick baking paper and set aside.
2 Divide the cream cheese between two small bowls. Mix the nut butter into one and the fruit purée or coulis into the other. Stir 1⁄2 tsp of syrup or honey into each bowl. Cover and set aside. Can be made a day in advance.
3 Use the apple corer to remove the cores. Cut each apple into six even-sized slices (including the ends) and lay them flat on the prepared tray, ends cut side up.
4 Spread the nutty cream cheese over six slices and the fruity one over the other six, leaving the hole clear. Use your toppings to decorate the apple doughnuts as you like. You can also chop your toppings into smaller pieces if you prefer. Either arrange them on top of the apple slices or press the creamy side down onto the toppings to stick.
5 As a further flourish, drizzle chocolate spread or toffee sauce over the apple doughnuts, if you like. To loosen the sauce for drizzling, spoon it into a small bowl and sit the bowl in another bowl of just-boiled water. Give it a good stir once it starts to melt.

These can be made up to a day ahead and kept covered in the fridge. Serve on a tiered stand or layered between small squares of baking paper in a nice box.

For a twist...

• Use chocolate spread instead of nut butter, or jam instead of fruit purée.
• Decorate the tops with cake sprinkles for a treat.

Recipe from The No-Cook Cookbook by Sharon Hearne-Smith (Quercus) 

More from the September issue:

Read more fruit recipes:

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