Paul Clerehugh’s Goosebury Crumble

Ellie Cox

recipe

Crooked Billet’s Paul Clerehugh shares his Gooseberry Crumble recipe with Round & About readers

Gooseberry Crumble – serves 6

Ingredients:
• 200g Plain flour
• 125g Unsalted butter
• 75g Caster sugar
• 500g Gooseberries
• 100ml Elderflower cordial

Method:
• Pre-heat your oven to 190 degrees. Put the flour in a mixing bowl & add small cubes of fridge cold butter. With your fingers, rub the flour & butter together until the mix resembles breadcrumbs. Tip the caster sugar in and stir through.
• Top & tail each gooseberry & put them into a baking dish, drizzle over the elderflower cordial & roll the gooseberries around in the cordial so that they all have an elderflower coating.
• Evenly sprinkle the crumble mix over the gooseberries
* For best results, don’t flatten & push the mixture down
• Bake for 40 minutes in the pre-heated oven. It is ready when the crumble topping is golden brown & the gooseberries are completely soft & tender.

Crooked Billet. Newlands lane. Stoke Row – Henley-on-Thames RG9 5PU

www.thecrookedbillet.co.uk

Delicious chocolates for Mother’s Day

Round & About

recipe

Make mum’s day with these delicious chocolates

It’s Mother’s Day on Sunday so why not show her how much she means by making these sweet treats packed with healthy ingredients and love

DARK CHOCOLATE CHILLI & ORANGE FLOWERS

Sugar free and vegan

Prep time: 5 minutes
Cook time: 5 minutes
Chilling time: 3 hours
Servings: 15 chocolates

You will need: Silicone moulds***

Ingredients:

OPTION 1 – COCONUT OIL
Coconut Oil gives a creamier texture and tends to melt more easily in warmer weather if left at room temp. Cheapest option and easy to prepare.

• 100 g coconut oil
• 25 g raw cacao powder
• 1.5 TBSP xylitol – powdered xylitol sugar alternative ground to a powder in a coffee grinder (available as Total Sweet)
• 2 tsp orange zest
• 1 pinch chilli powder

OPTION 2 – 100% DARK CHOCOLATE
100% dark chocolate is becoming more widely available in supermarkets and shops. This recipe is mid-price, of the three options, is easy to prepare and gives a nice, hard consistency for finished chocolates.

• 100 g 100% dark chocolate
• 1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
• 2 tsp orange zest
• 1 pinch chilli powder

OPTION 3 – CACAO BUTTER
Cacao Butter is more expensive and harder to source (health shop or buy online) but can be kept in the freezer and melted down as needed. Best bought in button-sized pieces for ease of using the quantity needed. Gives a harder consistency than coconut oil for the chocolates once prepared.

• 100 g cacao butter
• 25 g dark cocoa powder
• 1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
• 2 tsp orange zest
• 1 pinch chilli powder

Method:

1. For all options, begin by melting the Coconut Oil / Dark Chocolate / Cacao Butter in a bain-marie (place a bowl over the top of a pan which has two inches of water in it. Heat the water over a medium heat until the ingredients have melted, stirring continuously. Do not allow the bowl to touch the water.

2. Once the coconut oil / dark chocolate / cacao butter has melted, remove the bowl from the pan and turn off the heat. Place the bowl on a heat proof surface and stir in the raw cacao or dark cocoa powder (NB: you do not need to add chocolate to the 100% dark chocolate option).

3. Next, add the powdered xylitol and a pinch of chilli powder and stir until combined.

4. Place the chocolate silicon mould on to a moveable flat surface (a baking tray or chopping board works well).

5. Sprinkle a small amount of orange zest into each mould.

6. Now spoon the chocolate mixture on top until each mould is full.

7. Leave to set in the fridge for a few hours before removing each chocolate from its mould and storing in a suitable airtight container.

8. It is best to eat these within 4 days of making them (not that they will last that long) as the chocolate can start to crystallise after then.

SUPERFOOD TRUFFLES

These little chocolate nuggets are supercharged with chlorella to energise the body. A perfect healthy treat for this Mother’s Day.

Preparation time: 10 minutes
Chilling time: 4 hours
Makes: 16 truffles

Ingredients:

• 115g cashew nut butter or tahini
• 60g maple syrup
• 2tbsp cacao powder
• 60g melted dark chocolate
• 60g dried cranberries or cherries
• Pinch of sea salt
• 1tsp vanilla extract
• 1tsp Sun Chlorella powder
• 30g shelled hemp seeds

Method:

1. Place the cashew nut butter, maple syrup, cacao powder and melted chocolate in a food processor and combine. Add the remaining ingredients and process to form a dough. Chill in the fridge for several hours until firm enough to roll into balls.

2. When the mixture is firm use a spoon to scoop out walnut size balls. Roll into balls and place on a sheet of baking parchment. Roll the truffles in a little shredded coconut or dust with cacao powder.

Every Mum is sure to love these treats for Mother’s Day – and there’s nothing quite like a homemade gift (especially an edible one!)

See more of our recipes here

Squirrel Sisters: nutty and nice

Round & About

recipe

We talk to Fulhamites Gracie and Sophie – aka Squirrel Sisters – about their mission to bring their vegan snack bar start-up to the masses.

Q. You’ve both lived in Fulham all your lives – why do you love it here?
“We were born in Richmond but we moved to south-west London after university. Fulham is amazing because it’s so central and well connected with that buzzy London attitude at the same time as having a lovely village feel to it. You get the best of both worlds in Fulham.”

Q. Tell us a bit more about how you went about starting the business…
“Health, wellness, food and how it makes us feel has always been a passion of ours so we started Squirrel Sisters as a blog in 2014. Our blog gained a large following quickly; people connected with our mission and the fact we are two normal girls with a busy lifestyle who want to enjoy life while feeling great.

“With a growing following on our blog we saw an opportunity to turn our blog into a business so after much planning and preparation we launched our snack bars in November 2015, which we already had the recipes for [Gracie used to make them for Sophie due to her gluten intolerance.]

“We wanted to prove that healthy could be delicious and exciting so set off on a mission to help people make better and healthier choices more often. We wanted to help others believe that in treating yourself you can treat your health.”

Q. You’re stocked in an impressive range of places! Have you found it hard to break into the supermarket giants?
“We are extremely proud of our distribution – after two and a half years you can now find our products in more than 1,000 stores across the UK including Waitrose (you can find our cacao brownie and cacao orange flavours stocked in the Waitrose by Parsons Green), Morrisons, Boots, Whole Foods (all our flavours are stocked in the Fulham Whole Foods), Planet Organic, Selfridges, Ocado, Amazon and hundreds of independent delis, cafes and supermarkets.

“Launching into supermarkets is a challenge for a small company, especially if you haven’t had investment. We have won several awards for our bars (including three Great Taste awards) and we have great branding so this really helped with breaking into the bigger supermarkets.”

Q. There are lots of small, independent shops and supermarkets around Fulham. Do you think these are important as well?
“So important! In our first year we focused on all the independents and created good sales case studies that we could show the big supermarkets to prove how popular our bars were. We always make a conscious effort to support the smaller independent stores.”

Q. Which healthy cafes or restaurants do you like to visit in Fulham?
“We love Little H (especially because they stock our bars) on New Kings Road [www.littlehlondon.com], Esquires Coffee (they do the best avocado on toast) just across the bridge in Putney, Megan’s by the Green on Parsons Green Lane and Boy’s N Berry on Fulham Road.”

Q. And what are your plans for the future?
“We have big plans for Squirrel Sisters – we are currently in the process of securing investment, which will really take us to the next level. We want Squirrel Sisters to be accessible to everyone. We want to be a global brand that is known for its real, honest and exciting approach to health.”

Q. Anything else to share with our readers?
“We recently published our first cookbook, Naturally Delicious Snacks & Treats, which is available in all good bookshops and online retailers including Waterstones and Amazon.”

Squirrel Sisters maple bacon popcorn

Recipe: bacon maple syrup

The ultimate sweet and savoury popcorn combo – you’ll make this again and again!

• 2 slices dry-cure smoked streaky (fatty) bacon
• A splash of olive oil
• 50g / 1 3⁄4 oz / 1⁄4 cup popcorn kernels
• 1 tbsp maple syrup
• 1⁄2 tsp sea salt flakes

Put the bacon in a non-stick frying pan (skillet) with a small splash of olive oil. Fry over high heat until crispy and golden all over, turning when needed so that it all browns evenly. Remove the bacon from the pan with tongs and leave to one side to cool.

Tip any fat left from the bacon into a large saucepan with a lid. Add the popcorn kernels and pop the lid on. Heat over high heat until you begin to hear pops. Keep cooking, shaking the pan frequently so that none stick and burn, until the popping subsides. Turn the heat off and leave it for another 30 seconds or so before removing the lid to make sure any late-popping kernels don’t fly out at you. Tip the popcorn into a bowl, discarding any un-popped kernels.

Once the bacon has cooled and hardened a little, put it into a food processor and blitz to a coarse powder.

Drizzle the maple syrup over the popcorn, stirring gently all the time so that it is evenly distributed. Sprinkle in the bacon powder and sea salt flakes, mix well and serve.

We have teamed up with Squirrel Sisters to offer a mixed box of bars and a cookbook to one lucky reader. Click here to enter