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Chewy Goji Energy Bliss Balls

Do you sometimes reach mid-afternoon and feel like you could fall asleep where you sit? Even though you have and thought you had slept well? That mid-afternoon slump is generally blood-sugar related, and for me, come 3pm and I could fall asleep where I stand or sit.

That’s when it’s so easy to reach for a bar of chocolate, or a bag of crisps, but obviously these provide only temporary blood sugar spikes and don’t solve the problem long term.

There are a few things you can do to help keep your blood sugar levels steady – getting enough rest, drinking plenty of water, and eating regular small meals  will help keep those cravings at bay too.  All that said though, there are times when having a supply of healthy snacks on hand can make all the difference.Goji Gogo

I love bliss balls – a raw food snack – for this purpose. They are quick to make, and keep well, so you only have to make them once a week or two, and will find that you only need one or two at a time to boost your energy and curb the cravings too.

These snacks are from the eBook Bliss Balls For Beginners, and while eating your way to feeling better is very much a temporary solution, it’s a better way than an excess of sugary snacks!

These ‘bliss balls’ don’t really have a way to go ‘wrong’. If you add a little more or a little less of something, it won’t hugely affect the outcome, but be careful of adding too much liquid (like the coconut oil or lemon juice) as it’s harder to form the balls if it’s too wet.

Chewy Goji Energy Bliss Balls
Author: Keeper of the Kitchen
Prep time:
Total time:
Serves: 12 – 15 balls
Ingredients
  • 1 cup (250ml) Goji berries
  • 1 cup (250ml) dates
  • 1 cup (250ml) cashews
  • 1 cup (250ml) almonds
  • ¼ cup (60 ml) lemon juice – more if mix is too dry
  • 1 teaspoon (5ml) coconut oil
  • A pinch of rock or Himalayan pink salt
Instructions
  1. Blitz the Goji berries finely in a food processor, then remove a quarter of the mixture and set aside. Add the dates, cashews, almonds, lemon juice, coconut oil and a pinch of salt, and process together till the mixture is moldable.
  2. Shape into balls or bars and roll in the remaining Goji berries.
  3. Keep in an airtight container and they’ll last for ages.

In terms of nutritional value, between the berries and the dates there is quite a bit of fruit sugar, so of course, this is still a treat, but at least the release seems to be slower (my totally unscientific experience!) Each ball holds roughly 2g of protein and 4g of (mainly coconut oil) fat too, which seems to work well for giving me the boost I need.

Everyone who’s tried the goji berry bliss balls has agreed that they hit that ‘sweet spot’ and that just one or two balls is sufficient, which in my view makes the calories worth it. And they’re tasty too – so that’s an added bonus!

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Rhubarb Lemonade

Rhubarb Lemonade
Rhubarb Lemonade

The weather is hot hot hot and there’s more of it to come – and there’s just a little bit of rhubarb season left, so still enough time to make this quick and very refreshing drink. It was from a
Rhubarb Iced Tea recipe, but since I don’t have much affinity for tea, I changed it to a Rhubarb Lemonade, with bought lemonade to top it up. Rhubarb Lemonade

I normally use these Ikea Korken Bottles (pictured) but you can use any cordial bottles which I half fill with cordial and freeze (normally on it’s side) then it freezes diagonally and looks quite pretty!

Rhubarb Lemonade

Taken out of the freezer I top it with fizzy lemonade and leave it to defrost, it’s perfect on a hot and sweltering day.

Rhubarb Iced Tea
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 1 litre
Ingredients
  • 500g Roughly chopped rhubarb
  • 1000g Water
  • 100g White or Brown Sugar
  • Squirt of lemon juice (tbs roughly) or half a lemon
Instructions
  1. Add the rhubarb to a pot with water. Bring to the boil, stirring for 10 minutes to prevent the rhubarb burning. Lower the heat and boil for a further 20 minutes, with the lid on.
  2. (I would try to keep the rhubarb in a colander if you have one that can fit inside your pot – that way you don’t have to strain it after.)
  3. Remove the rhubarb, squeezing out any excess water. Switch off the heat and while the water is still hot, add the sugar and lemon juice and stir till dissolved.
  4. Set aside to cool – serve as is, or with lemonade. We like to freeze it too.
Thermomix Recipe
  1. Fill the Thermomix jug to 1000g
  2. Place rhubarb in internal steamer basket. Place MC.
  3. The water must touch the rhubarb, but the rhubarb shouldn’t touch the blades.
  4. Speed 10 mins /speed 4/ Varoma
  5. Then 20 mins /speed 4/100C
  6. Remove lid, then use the back of a spoon to squeeze out excess liquid.
  7. While still hot, add sugar – you can add more or less to taste – 100g works well for me.
  8. Add lemon juice and set aside to cool.
  9. Once cool, move to glass bottle and store in the fridge till ready to serve.
  10. With 1 litre Sprite: Calories: 1,738 Carbs: 454 Protein: 5 Sodium: 240 Sugar: 433
Serving size: 4 cups Calories: 1,258 Fat: 0 Sugar: 305 Sodium: 20 Protein: 5
Notes
To serve: I like to freeze half a bottle on it’s side so that I can take it out and add lemonade. The lemonade is cooled by the iced drink and once defrosted you have a bubbly refreshing drink. You can drink it as is too, but I like it with the lemonade.
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Easter Egg Macaroons {DF, GF, EF, RSF}

Easter Egg Macaroons

This is not a new recipe for me – we make chocolate macaroons frequently – but I decided to make it into Easter Eggs for the children to decorate, so we’re sharing it again, all seasonal like.Easter Egg Macaroons

I used egg moulds to make these Easter egg halves, but you could make whole eggs by hand too.  Depending on where you are (temperature) and whether you use organic coconut or not, you may need a little extra coconut oil. If that’s the case, just add a tablespoon at a time at the end of the mixing process. The  mixture does need to be able to hold together.

Easter Egg Macaroons {DF, GF, RSF}
Author: Keeper of the Kitchen
Ingredients
  • 50g Coconut Oil (1/4 cup)
  • 70g honey or syrup (1/4 cup)
  • ½ teaspoon vanilla extract
  • 30 – 50g cocoa powder (1/3 cup)
  • pinch of fine sea salt or Himalayan pink salt
  • 150g shredded unsweetened coconut (1.5 cups)
Instructions
Regular Instructions
  1. Melt the coconut oil in a pot – this requires 37C, i.e. body heat, and is still considered raw, or uncooked.
  2. Add the honey or syrup and stir till it’s all mixed and liquid and remove from heat
  3. Add the vanilla extract
  4. (If using banana, mash it and add to the mix)
  5. Add 30g cocoa first then add the coconut
  6. (Add chia seeds if using)
  7. Stir till it’s all combined
  8. Taste the mix too see if it’s the right amount of chocolatey. If you want it ‘darker’ add more cocoa powder till it’s right for you. Mix again.
  9. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  10. Keep cool as it will fall apart if the coconut oil gets too warm.
Thermomix Instructions
  1. Put the coconut oil in the bowl, and melt 37C/Speed 1/ 20 Seconds (you’ll need a bit longer if the weather is cold) Make sure it’s melted though, or it won’t be liquid enough to hold everything together)
  2. Add the honey or syrup and mix 37C/Speed 1/ 30 Seconds.
  3. Add the vanilla extract
  4. Add 30g cocoa first then add the coconut
  5. Mix speed 2/ 15 seconds
  6. Taste the mix too see if it’s the right amount of chocolatey. If you want it ‘darker’ add more cocoa powder till it’s right for you. Mix again speed 2/15 seconds.
  7. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  8. Keep cool as it will fall apart if the coconut oil gets too warm.

 

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Welsh Beef Hotpot (Slowcooker)

Welsh Beef Hotpot

Growing up in South Africa, I took for granted that meat was meat. We seemed to always have good meat, when we had meat. Moving to England we found the quality of the meat… less than satisfactory. We’d often have a good meal – even in a restaurant – and comment that the meat was the weakest component of the meal.Welsh Beef Hotpot

It was only a few years later when I got our first organic meat box that I remembered what good meat tastes like – and more recently was introduced to Welsh Lamb and Welsh Beef, and it’s restored my faith in the yumness of meat.

To create this recipe we were sent a huge piece of Welsh Silverside Beef – probably the biggest I have ever cooked at one time and rather than roasting it, I wanted to do something to make it stretch over a few meals , so I seared the beef, and chopped it into cubes. This may sound like a waste of a perfect piece of meat, but it wasn’t. It was so worth it.

After mixing a few sauces and stock together – see the recipe – I left the meat to slow cook for 6 hours before adding mixed root vegetable.

We ate one round of this delicious Welsh Beef Hotpot immediately, and froze two more meals (two meals of three serves). The smaller portion was mixed with risotto rice to make a deliciously flavoured risotto, and the larger portion was put inside a giant Yorkshire pudding which makes a fantastic meal.

Welsh Beef Hotpot
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1kg Silverside Welsh beef
  • 1 onion, chopped
  • 1kg mixed root vegi
  • 400ml red wine
  • 100ml dark soy sauce
  • 1 tbs brown sugar
  • 500ml beef or veg stock
  • 2 tbs corn flour
  • Dash of oil
Instructions
  1. Add oil to a frying pan, along with the onion and sear each side of the meat about 2 – 3 minutes per side. Chop a mixture of root veg into chunks
  2. Move it into a slowcooker
  3. In a different dish, stir together the red wine, soy sauce, sugar and stock and pour over the meat.
  4. Add the vegetables and cook on low heat for 6 hours
  5. Before serving, pour the stock into a saucepan. Put two tablespoons of corn flour and 4 tablespoons of stock together in a bowl and mix it together to make a paste. Add more tablespoons of stock till it forms a runny liquid and there are no lumps then pour it into the saucepan with the rest of the stock. Leave for about 10 minutes till it thickens up then add the meat back in
  6. Serve with rice, Yorkshire puddings or other sweet breads

 

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Root Vegetable Mash

Root Veg Mash

If you’re looking for a low effort and incredibly delicious hearty food this time of year, mash is always a winner. It goes so well with so many different meats and is versatile as it’s own dish, or as a topping – such as shepherds pie or fisherman’s pie. This Root Vegetable Mash, however, is a delicious alternative to stodgy potatoes.  It’s also a really useful one to have in your repertoire if you regularly do roasts as I always find I have a carrot here and a parsnip there that didn’t make it into the meal.Root Veg Mash

The bonus of a root veg mash that doesn’t include potatoes is that it doesn’t run the risk of being gloopy.

This recipe is good with any variety of root vegetable, really, and I find so long as it totals up to about 550g it’s hard to go wrong.  Some people require exact amounts, so this is the most recent version of the root vegetable mash that I’ve made.  I had a large rutabaga (swede) and a few left over carrots so decided to turn them into a quick mash for a light, but filling dinner.

You can make this completely fat free – which in this case also makes it dairy free – but I really like the bit of butter in this. I find it makes it rich enough that I’m not craving chocolate pudding at the end.

Swede And Carrot Mash
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: serves 2
Ingredients
  • 400g Swede chopped into 3 – 4 cm chunks
  • 150g Carrot chopped into 3 – 4 cm chunks
  • Pinch of Nutmeg
  • 40g Salted Butter (optional)
  • Salt & Pepper to Taste
Instructions
Regular Instructions
  1. Boil or steam vegetables as you normally would – about 30 mins till they are soft
  2. Drain and in a bowl, add butter, vanilla and seasoning.
  3. Use a masher or food processor to mash everything together until the vegetables reach a lumpy or smooth texture, as you prefer.
Thermomix Instructions
  1. Fill the Thermomix to half way through the internal steamer basket and fill with root vegetables.
  2. Put the lid in place and boil for 20 – 25 minutes/ Varoma / Speed 3
  3. Stick a knife into one of the larger pieces of vegetable to check that it’s fairly soft
  4. Pour out the water, but don’t drain too thoroughly – a tablespoon or two of reserved water is helpful
  5. Tip the vegetables into the Thermomix bowl and chop for 45 Seconds/Speed 5
  6. Add nutmeg, butter and seasoning and mix another 15 Seconds/Speed 5

 

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Jellybean Fudge

Jellybean Fudge

Sometimes a reader will get in touch with a question about a recipe that didn’t work for them, and it always makes me really nervous, so much so that I have to make the recipe as soon as I can to just check it again, to make sure I didn’t leave anything out. Jellybean Fudge

That happened this week, making the White Chocolate and Glace Cherry Fudge, so it was the perfect excuse for me, having not made it since Christmas. I didn’t have any glacé cherries, however, so I grabbed what seemed like a suitable replacement: jellybeans. I was so pleased with how it worked out, I couldn’t help but share it.

Jellybean FudgeThis is a soft and delicious fudge, and the addition of the flavoured jellybeans makes for chewy flavour bursts. And it’s really pretty! I think this is a great Easter fudge, or if you stick to reds and pinks you could do it for Valentines day too.

Jellybean Fudge
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 50 pieces
Ingredients
  • 1 can condensed milk
  • 250g white sugar
  • 25g golden syrup
  • 125g butter
  • 200g white chocolate
  • 100g jelly beans
Instructions
  1. Add condensed milk, sugar, syrup and butter to the Thermomix bowl.
  2. Cook without MC at 100C speed 3 for 8 mins.
  3. Scrape down sides if needed, then cook Veroma, 20 mins speed 3 still without MC. While it’s boiling, prepare the pan, break the chocolate into pieces and get the jellybeans ready.
  4. Add chocolate and mix on speed 4, reverse blades for 20 seconds, then quickly add the jelly beans and mix reverse blades 10 seconds speed 3.
  5. Working quickly, pour the mixture into a brownie tray
  6. Refrigerate for 3 -4 hours, cut and store in airtight container.

 

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Candy Cane Vodka Recipe

A few days ago, on one of my myriad of Facebook groups for Thermomix users, someone asked for a recipe for Candy Cane Vodka, and I thought “What a great idea!” I’ve already made strawberry vodka and Christmas Spiced Vodka for this Christmas, but I love the idea of a candy cane vodka too, so had to give it a go.

There are loads of recipes online for how to make Candy Cane Vodka, and one of the things to keep in mind is that no two candy cane brands are created equal, so the candy cane you use could affect the outcome and whether you need more or less. Also, if you use a more ‘organic’ or ‘healthy’ candy cane, the pink colour won’t show as well, and you’ll need to add some red food colouring.

Vodka
You don’t need the same infusing time as you might with a fruit based vodka, and recipes online suggest anything from a couple of hours to four days and beyond. I can’t see this going bad for months (if ever!) so make it in advance if you can and let it infuse as best you can – but try it after a few hours or days to see how it’s doing.

If you use a Thermomix or a food processor you can pulverise the candy canes into a powder (10 seconds/speed 10), but if you’re not in a hurry to drink it, you can also just break the candy canes to size so that they will fit in a jar, and they will melt within a few hours anyway.Candy cane

I used a jam funnel (just pull the middle bit out) to pour the powder into a different bottle – this is a small 350ml sized vodka, and I used a 500ml bottle so that there’s room for shaking and mixing.

As for ratio, I decided on roughly 15g candy cane per 100ml Vodka, so 40 – 50g candy cane in a 350ml bottle of Vodka, or 85 – 105g in a 750ml bottle. It’s not an exact science though. If you have any undissolved you can filter it out through a coffee filter.

TIP: Pour the candy canes into a dry funnel, then pour the vodka through, otherwise it gets wet and clumps and blocks the funnel.candy crush

Place the bottle of Candy Cane Vodka somewhere you pass by frequently so you can give it a shake as often as you can.

You can serve within about 4 hours, but it’s best left for a few days or even weeks.

Make a cocktail with chocolate liquor, or spike your hot chocolate, or simply drink over ice. It’s been a long time since I was a neat Vodka drinker (Oh how that reminds me of my friend Luis, who’d know my mood by sniffing the contents of my glass whenever he found me sitting at the bar. He was the first to know my (then) boyfriend and I had split up because I was drinking neat Vodka. P.S. Don’t ever tell my children this story!), so I like adding lemonade or something else sweet. But that’s my preference.

Candy Cane Vodka Recipe
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 400ml
This recipe makes enough for a 350ml bottle of Vodka, with a couple of ‘tester’ shots extra. You can easily multiply this recipe
Ingredients
  • 40 – 50g Candy Canes (4 – 6 medium sized)
  • 350ml Vodka (good quality)
Instructions
  1. Crush the Candy Canes in a plastic bag. Use a mallet or rolling pin.
  2. (If using a Thermomix: Add the Candy Canes to the Thermomix and blitz 10 seconds/speed 10)
  3. Pour Candy Cane powder into a jar or bottle and top with the vodka
  4. Close and shake frequently, allowing flavours to combine for at least three days.
  5. Serve (or store in a sealed jar till ready for gifting)

A Very Thermie ChristmasA Very Thermie Christmas has a Christmas Spice Vodka and 50 other recipes for all your Thermomix Christmas needs. With everything from snacks to meals, finger foods to festive drinks and DIY gifts A Very Thermie Christmas has your Christmas covered.  Just £8.99 (excl VAT in EU) this printable PDF can be yours in minutes.

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Chocolate Cranberry Muffins (Egg-Free)

Chocolate Cranberry Muffins

I’ve been making muffins a lot lately, because they’re a really easy way to fill the kids up when they’re hungry thirty-seven million times.a.day. They are pretty quick to make while I’m making breakfast, and then they can snack for the rest of the morning. Of course these have too much sugar for that to be a sustainable idea, but we’re calling it a Christmas treat.

These are really only egg-free because I ran out, but the banana binds it together. If you want to use egg, substitute the banana for two eggs.

These have dried cranberries in, but you can substitute that as you wish – raisins or choc chips, both work well.

With the banana in these do have a little bit of a banana taste, but chocolate and banana work well anyway.Chocolate Cranberry Muffins

Chocolate Cranberry Muffins (Egg-Free)
Recipe Type: Breakfast
Cuisine: Breakfast, Snacks
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 280g self-raising flour
  • 30g cocoa powder
  • 1/2 tsp baking powder
  • 100g brown sugar
  • 70g olive oil
  • 1 banana
  • 200g milk
  • handful of dried cranberries – more or less depending on taste
Instructions
  1. Preheat the oven to 180C
  2. Add all the ingredients to the Thermomix bowl, except the cranberries
  3. Mix speed 4/ 60 seconds
  4. Add the cranberries
  5. Scoop out into 12 large or 36 small muffin cases and bake for 10 – 20 minutes, depending on the size of the muffins.
  6. Find the largest muffin and stick a knife into it. If it comes out clean, it’s ready.

 

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30 Second Yoghurt With The Easiyo Yoghurt Maker

Easiyo

I’ve been using the Easiyo for a number of years now and last year I posted about how I use the Easiyo along with the Thermomix to make yoghurt for breakfast, and yoghurt pouches for the girls snacks too. I posted a recipe for stewed fruit to have with my daily yoghurt as well as one for a fruit bottom compote, so you can see – yoghurt makes up a huge part of our day to day diet.

When Easiyo got in touch to ask if I’d like to review the yoghurt maker I declined, since, well I have one already! But when they invited me to an event I had to oblige – I’m a sucker for a good event! – and boy was I surprised! The new Easiyo is totally different to the old one!

How is the new Easiyo different to the old Easiyo?

Easiyo
There are plenty differences. The first is in appearance.

  • The new Easiyo is slicker, and will fit right into the modern kitchen

It’s a lovely red, with rounded edges. It looks very stylish.

  • The new Easiyo is shorter and will fit on at least one of the shelves in kitchen*

The old Easiyo was really tall and didn’t fit on any of the shelves in my kitchen, so I stored it on top of the boiler, which isn’t the ideal spot to store anything, really. It was a bit ‘clutter’-ish. This new one is shorter, and fits nicely on the shelf when not in use.

*Unless you have a really off-speck kitchen

  • The new Easiyo has sticky feet underneath

This is great as it’s less likely to move around the counter and crash onto the f loor when your washing machine is on the spin cycle!

  • The new Easiyo is filled with New Zealand Lambs Wool

Inside the Easiyo, between the red external and white internal walls is a square of New Zealand lambs wool, rather than the polystyrene that used to fill the old version. Apparently this makes for better insulation, but I’m pretty sure it’s better for the environment too, should the time come to recycle.

  • There’s an Easiyo mini maker too

I think this is a great addition for smaller families or individuals. It’s a 500g maker in green and does the same thing, but in half the quantity.

So what’s the same then?

Easiyo

You still get the freeze dried milk starters that you can use to make your yoghurt. It still takes about 30 seconds to make the yoghurt, which you then set aside for 8 – 12 hours depending how thick you want your yoghurt, and then chill and enjoy.

There are 35 flavours of starter, and contrary to what you might think of something that comes out of a bag, there’s no preservatives, no added sugars and there’s still a live acidophilus culture in each bag. So it’s really all good stuff. The plain yoghurt will last for two weeks in the fridge, those with ‘bits’ in them for about a week. If your family is anything like mine, however, it won’t last more than a couple of days.

Of course you can use the yoghurt in a variety of other recipes too, and at £2 a kg of yoghurt it’s cheaper than other luxury brands, even if not as cheap as the cheapest brands – (but if you use some of the current batch to make your next batch, it costs you the price of milk. Then just make up a new batch from the powder when you need it/have run out and so on.) But the pouches are really convenient and fantastic for when you are short on time. Over the next few weeks I’ll be trailing some of the flavours and will let you know what I think of them!

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South African Lamb Bunny Chow

Well, that’s a mouth full, isn’t it? And for those who don’t know, don’t worry – no bunnies are harmed in the making of this South African Lamb Bunny Chow curry. Why it’s called a bunnychow I couldn’t tell you, but since it’s #NationaCurryWeek, I wanted to share a delicious curry recipe with you, made with succulent, tender Welsh lamb.

When I decided I was going to make a bunny chow for my #NationalCurryWeek contribution, I Googled Bunny chow recipes, and one of the first that came to my attention was this one, from my countryman Jeanne from Cooksister, on whose blog you can also read all about the origins and intricacies of this street food dish, while Lavender & Lovage has a different origin story with her chicken bunny recipe here.

Lamb Bunny Chow

One thing I know for sure about curries is that everyone’s tastes differ, even within our own family, so I’ve made a few adaptations, and Thermified the recipe too.

I would definitely recommend that you start this dish off by making your own Garam Masala. I think a fresh batch makes all the difference.  Adjust the curry depending on how hot you like it – I feed two small children, so we don’t make it hot at all. You can even add chillies.

Traditionally you would use a square unsliced bread for the ‘bowl’, but we use whatever bread we have. In the photos we’ve used French bread sticks for smaller meals, and individual giant rolls for bigger meals. I don’t think the bread matters too much, in reality.

If memory serves, you can make a bunny with chicken, lamb, pork or rabbit, as well as beans or root vegetables.

South African (Welsh) Lamb Bunny Chow
Recipe Type: Curry
Cuisine: South African, Street Food
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 4 servings
The amount of curry you use in this will depend on how hot you like it. I feed two small children so we only add just about a teaspoon, but you can add more or less. My dad also adds chillies from his garden.
Ingredients
  • 10g ginger
  • 10g garlic
  • 1 medium onion
  • 15g vegetable oil
  • 5 – 20g curry powder, depending on how hot you like it
  • 1 stick cinnamon
  • 4 green cardamom pods, seeded
  • 5g ground turmeric
  • 200g water
  • 1x400g tin chopped tomatoes
  • 3-4 potatoes (1 per person, basically)
  • 1kg lamb, cubed
  • 15g Garam Masala
  • Salt
  • a small loaf of bread per 2 people
  • Fresh coriander
Instructions
  1. Lightly brown lamb on the hob if you like
  2. Dice the lamb and the potatoes
  3. Add garlic and ginger to the Thermomix bowl 10 seconds/ speed 5
  4. Add onion 5 seconds/speed 4
  5. Add 15g vegetable oil and sauté 3 mins/90C/speed 2
  6. Add the curry powder, cinnamon, cardamom pods, and turmeric and saute for a further 1 min/90C/speed 2
  7. Add tomato, water and potatoes and cook for 20 mins/Varoma/REVERSE speed 2
  8. Add lamb and garam masala and cook for a further 10 mins/100C/ REVERSE speed 2
  9. While the curry is cooking, cut the bread in half, and scoop out the soft centre
  10. Butter it if you want to – this is contestable, some of our family swear by it, some say it’s sacrilege
  11. When the curry is cooked, taste and season if required
  12. Scoop the curry into the hollowed out bread, scatter fresh coriander, and replace the bread on top
  13. Serve while still warm

The Welsh Lamb in this Lamb Bunny Chow was provided to me as part of a promotion to promote Welsh Lamb